This recipe will not freeze well.A perfect reverse seared steak on the grill is key to master for any backyard BBQ enthusiast. How to Store: Cover and keep in the refrigerator for 3 days. How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed. Make-Ahead: Seared steak is meant to be eaten as soon as it is done cooking. So, in the end, there is no perfect scenario, however, my two cents is for you to achieve a medium-rare internal temperature every time do these things:Ĭooking a 12-ounce New York strip steak using the cooking method above, 2-3 minutes per side on a larger size burner using a high smoking point oil and resting for 3-4 minutes will get you to a medium-rare internal temperature every time.
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