Quote:
Originally Posted by dizzyF30
I'd like to try reverse sear at some point. I think Sous vide is out for me. Seems like a lot of work. I usually come from work and throw something on the grill to feed the wife and kid.
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Two things. It will make the best steak period. Second, it is so damn easy.
Take steak out of fridge, apply salt, put in oven at 200F. At 200F, it is about 45 min/inch. Then you have a full 45 min or an hour to do everything else for dinner, clean up etc etc etc. When done in the oven, pull it out, sprinkle with seasoning, then either in a really hot pan or BBQ for 30s a side. Serve immediately. Nearly impossible to overcook as well, there is a lot of leeway in how long it stays in the oven, and if you like rare, it can be completely rare from edge to edge. None of this rare in only the middle half, or rare with a cold center.