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Unread 06-12-2013, 07:57 AM   #1
Fake Farmer
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Join Date: 04-17-13
Location: Annapolis, MD
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Default Steak Question w/ Pr0n

This is how my steaks come from local farm. All the beef has a little more fat on it than what I see in the grocery store, but I think it's just cause they aren't dressed up as much for presentation. Am I correct in that assumption? All the meat has been delicious.


So here's the question.... Reverse sear doesn't work well on these steaks. They aren't as thick as some of the monsters I see guys cook on here. The butcher cut all steaks a uniform 1" thick.

Is there a way to do a version of the reverse sear without losing moisture? My thought is to sear, braise for a bit in a "au jus" on the grill and then light sear again. Is this crazy? Any thoughts would help dinner tonight.




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