And, much later, for supper I did reverse-seared steaks, "popcorn" asparagus (crunchy and delicious!) and sliced tomatoes with Italian herbs and black olives.
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| Tamara Keel Photo |
BUILDING A 1:1 BALUN
4 years ago
Sunday, April 02, 2017
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5 comments:
oh my gosh that steak looks good.
Reverse sear really, really works.
You forgot the mushrooms!
I had to look up "reverse sear." I will have to try that (sometime when I have both a thick steak and that kind of time to cook it): I prefer steak just medium rare and I dislike an over-done "crust" on the outside (as sometimes happens with just pan-cooking), so that looks like a winner of a method.
Reverse sear is remarkable. Bit of a learning curve working out the details of "how hot for how long" but not too bad. It's slow enough that I was sufficiently close on my first two attempts. I use a cookie rack in a shallow aluminum-foil pan and that works fine.
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