Was a mix of serious eats and the food lab. I also added onions to my gratin
MidianDirenni
That crust looks damn good.
84FSP
That looks amazing. I literally just tried the reverse sear following a low/slow 275 cook on a ribeye the first time Friday night. Never going back again on thick cuts.
3 Comments
https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab
https://www.seriouseats.com/reverse-seared-steak-recipe
Was a mix of serious eats and the food lab. I also added onions to my gratin
That crust looks damn good.
That looks amazing. I literally just tried the reverse sear following a low/slow 275 cook on a ribeye the first time Friday night. Never going back again on thick cuts.