I bought a 14oz NY strip and I’m going to sous vide it to rare/medium rare tonight, I’ve never tried a reverse sear but after seeing some of the pictures of the glorious crust on them I want to give it a go, I usually use Montreal steak spice when I cook, can someone give me a guide on how to do a proper reverse sear, I have a gas range and a cast iron pan. Appreciate any tips I can get. via /r/steak https://ift.tt/2MotFQ0
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