You are already getting the pan hot enough to sear, just leave it there a little while longer and it’s cooked!

  • jeeva@lemmy.worldEnglish
    4·
    10 months ago

    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.