Aug 25, 2019
11:56:43am
11:56:43am
I like the longer sear with ribeyes to help with the fat
A short sear just doesn’t cut it. I go 125-126 then a 2-3 min sear on each side. I don’t get the perfect 95% med rare profile but the crust is better and the fat comes out great.
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- LaserCoug
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- Dec 5, 2006
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- May 10, 2024
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1/1/18 10:23am
1/1/18 11:30am
I think the food is safe (I may be wrong), but I've read where if you cook things too long they can get mushy
1/1/18 11:33am