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25 sats \ 1 reply \ @k00b OP 5h \ parent \ on: Harvesting the Best Finishing Salt in America food_and_drinks
We usually reverse sear steaks. Even thawed, we are probably getting a worse sear because of the temperature thing.
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33 sats \ 0 replies \ @freetx 5h
Yes, I normally sous-vide steaks and then reverse sear. But agree that you can get some coloring that way, but you never get the thin crunchy layer of crust.
Doing the frozen steak trick results in a mouthfeel that is closer to "steakhouse".
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