No sous vide? What is wrong with you?
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I know! but at least I knew not to mention the microwave and the toaster oven we also have.
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How thick are they and how done do you want them? My go-to would be seared in a cast-iron skillet.
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An inch and a half thick or so, and medium well. We have skillets!
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Have a skillet? How well done do you like it?
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Yep, we have a nice cast-iron skillet. Medium-rare.
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Yes: you want to reverse-sear. Salt 20+ minutes beforehand. VERY low oven, like 200-220, bring them up to like 115. Finish in a ripping hot pan.
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I am like the 19th person to tell you that but I’m happy to be another vote for it; I reverse-sear every time and, like, 1/6th of my countertop is sous vide equipment. I promise this is the best way to do it.
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DO NOT OVER THINK THIS. Kenji has even said many times that it's easy to cook great meat. trickier meat, sous vide/reverse sear/... GREAT meat, don't worry. if really want confidence, just watch this:https://www.youtube.com/watch?v=INiAM1u925E …
Thanks. Twitter will use this to make your timeline better. UndoUndo
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Ooooh ooh I do

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Kosher salt sprinkled with coarsely ground pepper corns on both sides. Sear on both sides direct heat for 30 seconds. Move to indirect heat. When the steak begins to oooze pinkish, move 30 seconds back to direct heat to caramelize the fat (let the flames kiss it). Serve.
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