Today over on the Older Bolder Life I’ve posted a damned useful steak recipe – Reverse Seared Cowboy Ribeye Steaks. Like many of you, we enjoyed well prepared proteins around our camp, and lean to enjoying beef in particular cooked to a perfect medium-rare (OK, medium for my lovely wife).
Grilling thick-cut steaks to a perfect medium-rare over live fire can be a significant challenge – figuring out if it’s at the perfect point versus overcooking that expensive cut of meat is the tightrope all grillers walk…
Sous vide is a great alternative, but after extensive trials, Jake and I (and our spouses) agree this easy as pie reverse sear is the way to go, producing a far more consistent, and better tasting, outcome.
Enjoy, and see you at the meat counter this weekend.
