Ejh3k@lemmy.world to Cast Iron@lemmy.worldEnglish · 10 months agoPeople that reversensear steaks are crazy and I will never understand them.message-squaremessage-square13fedilinkarrow-up112arrow-down113file-text
arrow-up1-1arrow-down1message-squarePeople that reversensear steaks are crazy and I will never understand them.Ejh3k@lemmy.world to Cast Iron@lemmy.worldEnglish · 10 months agomessage-square13fedilinkfile-text
You are already getting the pan hot enough to sear, just leave it there a little while longer and it’s cooked!
minus-squareSkyezOpen@lemmy.worldlinkfedilinkEnglisharrow-up3·10 months ago one pan is not capable of a great steak. Sous vide says one pan for perfect steak.
minus-squarejeeva@lemmy.worldlinkfedilinkEnglisharrow-up4·edit-210 months agoI’d argue that you’re massively stretching “one pan” and perfect steak, here… But as said, to each their own (perfect steak). For me, the crust formed after a reverse sear is way better than that after a sous vide, without more effort.
Sous vide says one pan for perfect steak.
I’d argue that you’re massively stretching “one pan” and perfect steak, here… But as said, to each their own (perfect steak).
For me, the crust formed after a reverse sear is way better than that after a sous vide, without more effort.
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