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by Thaliana
327 days ago
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I'd highly recomend you give reverse sear a go. It definitely works best with thick steaks but a nice low oven temp 120C (250F) and pull when the steak is 40C (120F), then into a ripping hot pan with oil in it gives a fantastic sear. I'm not suggesting it's better than your method or anything but well worth trying imo! |
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