A new method for steak searing
 

I don't usually like to change tried and true methods but this looks interesting

:drool:
https://youtu.be/GZ4xl7XJM08

Definitely worth trying, although my brand new grill outside is going to feel neglected! I suppose I can do the sear outside after the oven cooking.

Interesting, I'll have to give this a try.

Can't wait for the weekend so I can try this. My wife has told me no beef during the week.

I never did that with a steak, but I have always cooked multiple bone standing rib roasts at a low temp followed by removal from the oven and a 20-30 minutes rest and oven pre-heat for a high temp oven sear at 500 degrees. The same technique is used for ducks and turkeys to have s juicy interior and crispy skin.

It looks like a great technique for steak. I might try it tonight!

The reverse sear is fine and dandy.

But I tend to stick with the basics since I rarely have a bullseye effect on my steaks.

as everyone else has said, interesting albeit at a much slower pace.

But if you paid a premium price for a prime cut of steak - the extra time would be worth it.

Definitely on my list of techniques to try.

So has anyone really took the time to try this with a prime steak yet? I've got 2 ribeyes right now but I don't want to ruin them if this isn't any better.......any feedback yet?

- Buck

I'd try it first with a regular grocery store steak, choice or top choice first to make sure you have the technique down before experimenting on aged prime cuts.