I have been lurking and poking around here for 8 months or so. It's been a long time(long...long) since I have made a burger, steak, chicken, or chop that wasn't worth eating. And thanks to here:thumb:, I'm working real hard on my ribs, pork, and brisket. If I could get the wife to eat Q more often I could practice more.
I can't grasp this reverse sear thing I keep reading about. I can cook a burger(about 6oz) to a medium rare in about 9 minutes, rest for 5ish. And a steak(ribeye, 16oz cut) to a little under medium rare in about the same time, with a 10 or so rest.
What would a reverse sear do to make my burger or steak any better?
I can't grasp this reverse sear thing I keep reading about. I can cook a burger(about 6oz) to a medium rare in about 9 minutes, rest for 5ish. And a steak(ribeye, 16oz cut) to a little under medium rare in about the same time, with a 10 or so rest.
What would a reverse sear do to make my burger or steak any better?