I saw this article and thought, "Hey, I've seen that method!"
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The NYT discovers the reverse sear
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The NY Times has talked about reverse sear steak before. Mark Bittman had one of his recipes for a really thick ribeye using the reverse sear method a few years ago.
I think the "unusual method" mentioned in that restaurant review was the specific use of smoking in a smoker AND using smoked salt to season the meat.
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Not defending The NY Times, you’ll never catch me doing that, but I have to defend my city. I’ve been using this method in my backyard in NY for the last five years at least. Maybe the food elitists have just figured it out but don’t hate on the rest of us. Donw looking at you.Last edited by adamjs83; August 11, 2018, 07:39 PM.
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