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submitted 9 months ago by Ejh3k@lemmy.world to c/castiron@lemmy.world

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You are already getting the pan hot enough to sear, just leave it there a little while longer and it's cooked!

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[-] jeeva@lemmy.world 4 points 9 months ago* (last edited 9 months ago)

I'd argue that you're massively stretching "one pan" and perfect steak, here... But as said, to each their own (perfect steak).

For me, the crust formed after a reverse sear is way better than that after a sous vide, without more effort.

this post was submitted on 20 Feb 2024

-2 points (45.8% liked)

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