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How to reverse sear a perfect ribeye steak (video) [1]

['Jason Weisberger']

Date: 2025-02-14  

Kenji does my two favorite things when cooking a steak: the reverse sear and sprinkling with some MSG.

Starting in a low-temperature oven, slowly raising the temperatures, and finishing with a sear makes for a fantastic steak. Here, Kenji discusses how the technique sprang out of sous vide cooking when it wasn't as accessible, as he produces an amazing-looking steak.

I have found that setting your sous vide temp about a degree and a half lower than you want the finished steak is the best way. Searing tends to raise temps a bit if you want a nice crust.

Previously:

• 'What a waste of a beautiful piece of meat' — restaurant ruins tomahawk steak and charges $1000 for it

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[1] Url: https://boingboing.net/2025/02/14/how-to-reverse-sear-a-perfect-ribeye-steak-video.html

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