this post was submitted on 01 Apr 2024
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Interesting, I'll have to give this a go. Thanks for bringing it to my attention!
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.
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
I have a lovely supply of quality home kill so pretty much never buy beef 🙂
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.