Yeah, I know JarJar,
but he was just a regular guy at home doing his best to get an accurate side by side. That takes time and effort. There are a lot of videos showing just one method, or the other, and proclaiming it the best. But side by side, cooked at same time is hard to beat to show difference. I bet he spent two or more hours, just planning everything. LOL
AND it was his first time trying it!
I have to tip my cap to that guy anyway, for his effort, time, and thought in showing the difference, regardless of his temps and etc. It is still side by side AT THE SAME TIME! And that is very useful info for us home cooks wannabe's.
Even if cooked wrong, it still show quite a difference between methods!
I will trying my first reverse sear in two days.
Going to slice it later today, season w/spog, and let dry out a bit uncovered on rack in fridge overnight.
Not going to use smoker, as it is covered in snow right now. So I will do it in oven and in cast iron skillet.
Oven only goes down to 170* so I will have to use that temp. Cast iron pan goes as high as I want it too, which will be around 475-550+*, to sear it quick. I think I will be better off with a quick HOT sear after bring meat to 2* under desired temp of 225*, and let it rest a few minutes before searing.
I plan on searing only long enough to brown, not to raise temps too much. Maybe a minute on each side.
Now I have a question for you. Should I sear it in a dry pan, or should I lightly coat pan with oil/grease 1st. I use peanut oil for higher heat tolerance, but it has limits too.
OK... maybe more questions.
Should I rub meat WITH OIL, along with seasonings, or just use seasonings? Seems to me for a quick crunchy sear, I shouldn't use oil on steak, in prep, or in pan.
Please give me your thoughts or experience on this. I want to impress my wife. LOL