strmanglr scott
Cook
Don't know if any of you watch Sam The Cooking Guy on YouTube, but I recently watched him do a reverse sear on a $50 pound and a half porterhouse. He claims it is thee best way to do steak. Personally I prefer grilled and I do like a pan seared steak.
Now a 1 1/2 pound steak is pretty darn big to just pan sear. Steaks I buy are smaller and cook completely just fine when I cook them in a skillet.
But I see other cooks doing the reverse sear w smaller steaks do.
When I cooked in the restaurant we would finish filet mignon in the oven if the guest wanted more medium or more doneness.
So, have any of you done the reverse sear and how'd you like it?
Now a 1 1/2 pound steak is pretty darn big to just pan sear. Steaks I buy are smaller and cook completely just fine when I cook them in a skillet.
But I see other cooks doing the reverse sear w smaller steaks do.
When I cooked in the restaurant we would finish filet mignon in the oven if the guest wanted more medium or more doneness.
So, have any of you done the reverse sear and how'd you like it?