Often, when i reverse sear a thick cut of steak, Ill put it and let it sit for 30-40 minutes before I sear it (not for any special reason - just because I have other dishes or guests to attend to, and some spare time before serving). This got me thinking - how far ahead can i cook a steak internally (either through reverse-sear, sous vide) before searing? Can I do so hours before, and then save the sear for right before dinner?
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