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!
Last edited by GaryProtein; 05-14-2015 at 11:35 AM.
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