Post by divtal on Jan 28, 2023 20:17:08 GMT
I have been won over to the "reverse sear," method for cooking steaks and chops.
- Pat the raw meat as dry as possible. And, add salt/pepper at the last minute, before putting it in the oven.
- Using a probe thermometer, bake the meat, at 250 F., until it reaches the appropriate temperature for your preferred doneness -- which, for me, is usually medium-rare. (I Google "ideal internal temperature for....")
- In a hot skillet, sear it in a small amount of veggie oil, for about 1 minute, on each side.
Tonight, I'm going to try it on my Saturday hamburger. Google suggests 145 F., for rare, but adds 160 for commercially-ground, which is what I have. So, I'll probably split the difference.
Has anyone tried a reverse-seared burger? If so, any tips?
- Pat the raw meat as dry as possible. And, add salt/pepper at the last minute, before putting it in the oven.
- Using a probe thermometer, bake the meat, at 250 F., until it reaches the appropriate temperature for your preferred doneness -- which, for me, is usually medium-rare. (I Google "ideal internal temperature for....")
- In a hot skillet, sear it in a small amount of veggie oil, for about 1 minute, on each side.
Tonight, I'm going to try it on my Saturday hamburger. Google suggests 145 F., for rare, but adds 160 for commercially-ground, which is what I have. So, I'll probably split the difference.
Has anyone tried a reverse-seared burger? If so, any tips?
