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Reverse-Seared Steak (www.seriouseats.com)
submitted 1 week ago by xep@fedia.io to c/carnivore@discuss.online

"Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that's cooked just right from edge to edge. "

I sous vide, but would like to try this at some point. Food science is also cool!

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[-] HotsauceHurricane@lemmy.world 2 points 1 week ago

The correct way to make it.

this post was submitted on 06 Aug 2025
6 points (100.0% liked)

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