You are already getting the pan hot enough to sear, just leave it there a little while longer and it’s cooked!

    • jeeva@lemmy.worldEnglish
      4·
      9 months ago

      I’d argue that you’re massively stretching “one pan” and perfect steak, here… But as said, to each their own (perfect steak).

      For me, the crust formed after a reverse sear is way better than that after a sous vide, without more effort.