4 ms·
Yes, it's the reverse sear, and proven to be better by SCIENCE
by Spellman 7y ago
Yes, it's the reverse sear, and proven to be better by SCIENCE
- OJFord 7y agoI'm not objecting to the order; a raw steak after 3-4 minutes each side is (fairly well!) done - no sous vide needed!
- falcolas 7y ago3-4 minutes per side is insufficient to raise a thick steak to 125 degrees (rare). Below 125 is "Blue", aka raw. Which can be fine as well, but I wouldn't call it a rare steak. I've seen such steaks (I don't have sous vide myself), and they look like the perfect rare done steak. A nice pink shade throughout, with a beautiful crust.
- komali2 7y agoScientists better get their hypotenuses straight before they take on my stomach But, what science?
- falcolas 7y agoHypothesis: Sous vide followed by a sear results in an evenly cooked steak (regardless of thickness) with an awesome crust. Experimental results: drool Experiment status: success.
- komali2 7y agoExperiment needs to be duplicated before accepted. Materials needed: more steak Timeline: now
- GcVmvNhBsU 7y agohttps://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html https://www.seriouseats.com/2017/03/how-to-reverse-sear-best... Most likely something from The Food Lab when talking about food and science.
- Spellman 7y agoYay! Someone got my tongue-in-cheek reference