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Quoted from Risingjay1:Looks like a "Sear on the rear" to me! Exactly how I do it. GREAT PINK! WALL TO WALL!
To be fair - I did cheat a little w/ sousvide at 118 for 2 hours before torching the crap out of em. The upside is that both of those steaks would have otherwise been considered junk (Walmart meat). But they finished off tasting and texturing like they were something costing 3x as much from a specialty shop.
Quoted from djreddog:I just grabbed a blow torch to sear my steaks when the grill isn’t an option. Anyone else use a torch on steaks?
yup... searzall FTW!
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