Reverse searing

[Mark S Canada]

I thought I had posted these before but I can’t seem to find them if I did. Either way; I’ve really been working on my reverse sears. Both on roasts and steaks.


Here’s the prime rib

Here’s the NewYork Striploin

 

[Rich Dahl]

Very nice Mark, just the way we like them. I did a reverse sear on a large T-bone last night really like the way they come out

 

[Rob M]

PERFECT!