I'm looking for advice. If I remember correctly, Ernest pops them in the freezer for an hour before the sear? I plan on using wood and lump Fogo for the front sear. I will then pepper them, and put in 190-200 F oven with Thermoworks thermometers in each one, until approx 132. I figure about 30-40 minutes at that oven temp. I could also go lower, since this oven works down to the lower 100s, with about a 20 degree cycle range.
One thing I will miss about the reverse sear is the ability to do the low temp cook now, let them sit on the counter for an hour or so until ready for the main course, then sear and serve. I am open to suggestions as to how to improve my reverse sear as well. I prefer the low oven over sous-vide. What I consider a dry sous-vide, sort of......
Planning to slice on a board with a bordelaise sauce, and just prepared a cup of chimichuri for a table option to help cut the richness of the meat. Spinaker Troutman Attjack Henrik (He's probably asleep now.) Meathead
Thanks all.
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