Reverse sear.


 
Very nice. I learned about the reverse sear a few years ago and any steak that is over an inch thick i use it on. I have also found that my wife who likes her steaks medium well to well done (i know blasphemy but that's what she likes) it makes it much easier to get it just right and more juicy.
 
I'm looking forward to trying this process on a couple London Broils this weekend. I'm not one for marinating to achieve tenderness. I do like injection and letting the meats sit overnight. My London Broils are usually good, but when they're on the medium rare side, they get kind of chewy, so I usually cook them to medium. I'm hoping the reverse sear makes them tender at medium rare, which is where I like my lean beef. Report to follow :)
 
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