OK, I've never done this before. My understanding is that you cook low temp til you reach the doneness you like, pull out of oven and rest the meat then sear the outside. This allows for your entire piece of beef to be the right doneness rather than grades from well done to rare.
Is that correct? Any particular tips or tricks? And if you use this technique regularly I'd love some input. TIA
Is that correct? Any particular tips or tricks? And if you use this technique regularly I'd love some input. TIA