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Old Jan 17, 2015, 6:31 am   #2
Name: Frank
Central, Michigan USA
Midland Co.
Join Date: Feb 7, 2003
Posts: 8,245

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Re: Reverse seared meat.

I can hear it now... an hour and a half. to two hours, for a steak dinner? Are you kidding???!!!

Really not much difference. Cook your sides while meat is in oven, place sides in oven to hold as you finish them.
It really doesn't take much more time. And I think it is easier to have everything done at once when you serve dinner.

Give it a shot before writing it off. Works for most any piece of meat over 3/4".
Sirloin, thick chops, roasts, or what have you.


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