Could I do the oven part first, refrigerate overnight, and then sear the next day? Or would it get weird? The best steaks I've ever made were reverse seared, but I'll be cooking over a campfire this time so low & slow baking isn't available. I could do that step at home though the night before. Thoughts?
[link] [comments]
from A place to become a better cook and share your culinary knowledge https://ift.tt/39LDyEv
Comments
Post a Comment