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Forbes #1
- Joined
- Apr 7, 2013
- Messages
- 56,236
It is a new foodie artsy-fartsy thing.
You end up having to monitor the temp, then sear at the end. Supposedly makes a more evenly pink steak if you are going on the rare side.
I have tried it, I don't see that it makes a difference.
since I exclusively grill over charcoal, reverse sear is a waste of charcoal so I've never tried it...and I refuse to put it in the oven and then throw over coals to seat. But people swear by it, even buying aquariums with heated water and baggies. Wtf.
