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T-rex vs. Reverse Sear

gte1gte1 Posts: 376
edited July 2012 in EggHead Forum

Ok I have now tried a couple of times using the reverse sear method to see how it compares with the T-rex method.  On a tri-tip I find that there is very little difference either way.  With steaks I find the t-rex method to produce a much better flavor.  For me the slower cooking of the exterior produces a smoke/cured flavor that isn't right on steaks.  Maybe it was my use of the red oak, and I should try either a different wood or none at all.  I do however use the red oak with the T-rex method and do not get the same flavor, I am assuming because the surface is seared already.

George

George
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