Spent a little too long between flips while in the cast iron but the sandos of steak+provolone on sourdough turned out great.
Spent a little too long between flips while in the cast iron but the sandos of steak+provolone on sourdough turned out great.
“Reverse sear” would imply the inside of the steak is thoroughly cooked, and the outside is raw.
Reverse sear just reverses the order of cooking.
A “normal” sear is you putting the raw steak on the pan, and that frying is what actually cooks the steak, from the outside in.
A reverse sear cooks the steak first, getting the whole thing to (or close to) temp, and then very quickly searing the outside at very high heat - the speed means the inside doesn’t cook much more, but you still get the delicious crispy bits on the outside. It tends to give you a more even cook inside and a better sear outside - the only drawback is that there are more steps and it takes longer 🤷♂️
That would be inside out sear since we’re being pedantic.
I snorted
Maybe call that inverse sear?
Reverse sear is already the established vernacular in food society. If we started renaming things we would have to start with correcting “open face sandwich”.
I meant where the inside is cooked and the outside is raw.
Some sort of heated blade, like a soldering iron, but wide and flat, just slide it in the middle. Yummy.
thus my question