T-price...I did the reverse-sear dealeo last night after reading the thread on here about RS vs sousvide. Put antelope snd Crane steaks in oven on 200 for 25 minutes (small thin steaks) until thermometer read 120 internal meat temp...then threw them on the grill as hot as it would get for 45 seconds per side. The steaks were amazing. I would have rather seared on cast iron skillet with pat of butter after slow cooking, but I screwed my skillet up.
“I can’t wait ‘till I’m grown” is the stupidest @!#* I ever said!
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