Yes literally just the reverse of what you do! Cook it to temp in the oven or bbq, then sear it on a hot pan or fire for a nice crust. Supposedly much more even doneness and no need to rest the steak after cooking. So I cooked them to an internal temp of 46c then took them out, built up the fire to get it really hot and seared them a couple mins to get a nice crust.

However my bbq was a bit too hot so it wasn't as slow cooked in the first part. Usually if I want really perfect doneness, I would sous vide them then sear, but with cuts with a larger bits of fat, I find sous vide doesn't render it as nicely.

[–] Dave@lemmy.nz 3 points 5 months ago (2 children)

Interesting, I'll have to give this a go. Thanks for bringing it to my attention!

[–] NoRamyunForYou@lemmy.nz 3 points 5 months ago

Yeah, Im a relatively recent convert to the reverse sear world, and it's been getting me really consistently great results so far. As said, quite easy to get the doneness exact. Does take a bit of time though, so you do have to plan it ahead somewhat.

[–] eagleeyedtiger@lemmy.nz 2 points 5 months ago (1 children)

They do say it's better for thick cut steaks, 1.5-2 inches ideally. I don't know how well it would work for the thin ones supermarkets usually sell

[–] Dave@lemmy.nz 2 points 5 months ago (1 children)

I have a lovely supply of quality home kill so pretty much never buy beef 🙂

[–] eagleeyedtiger@lemmy.nz 2 points 5 months ago

Lucky! I just try to buy big cuts when they're on sale and slice them up myself so I get them to the size I like.