Hello! I’ve seen the reverse sear being praised as the best way to cook a steak on this sub but I always find that the 30 - 60 sec sear at the end isn’t enough to produce a nice dense crust. Is my pan simply not hot enough? I am using cast iron.Also, is the butter baste time included in the 30-60 seconds? That doesn’t seem like enough time to baste and I don’t want to risk overdoing the steak. via /r/steak https://ift.tt/2GLcsB2
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