I've got 4 nice 1/2 inch sirloins that I had thought about reverse sear tonight. All the stuff I have read says reverse sear better on steaks at least 1 inch or thicker.
Just a cheap impulse buy, I know my meat sucks. Should I even try to reverse sear or grill like normal? What say ye TexAgs food experts?
Just a cheap impulse buy, I know my meat sucks. Should I even try to reverse sear or grill like normal? What say ye TexAgs food experts?