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Straight up good steak

Powak
Powak Posts: 1,412
I love doing the reverse sear. Steaks come out killer every time. Why mess that up? However I've been wondering is there another good tried and true constant temperature method for doing good steaks?

Comments

  • Hans61
    Hans61 Posts: 3,907
    Forward sear on thinner steaks
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
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  • Theophan
    Theophan Posts: 2,656
    I only to reverse sear on really nice, thick steaks, over an inch thick, preferably a good inch and a half.  And those are by far my favorite steaks.

    But when I cook thinner steaks, less than an inch, I just flip often (like about every two minutes) over a pretty hot fire (550° or so), and honestly, it works really well, much better than just flipping once.  I still get a nice char, but I feel like I get less gray meat with frequent flipping than I used to with a single flip.
  • dmchicago
    dmchicago Posts: 4,519
    As much as I loved the RS, we now do Sous Vide then hot sear on cast iron either on the egg or on the stove.

    Super easy and impossible to f-up.

    IMHO, YMMV & WADR
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

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    "If I wanted my balls washed, I'd go to the golf course!"
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