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Old 09-25-2016, 01:26 PM
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metaphacts metaphacts is offline
Lower Provo River, UT
 
Join Date: Jan 2010
Location: Springville, Utah
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I enjoy using the reverse sear, though as -E- pointed out above, regular searing done properly is very close to it in finished product. There is a small difference near the edges but that's about it.

However, if you are cooking over wood, reverse sear allows you to get more of the chosen wood flavor into the meat before searing to finish. BTW, this also works really well with fish like Swordfish (best by far is from Maine and north), Halibut, King and Sockeye salmons, etc.
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