Steak works surprisingly well, but there's a balance their I haven't quite gotten down yet. Time/temp/thickness all have to be right to render the fat, form a crust, but keep medium rare. 400f, 1.5 inch ribeye at 8 minutes is about the sweet spot. But-
Steak works surprisingly well, but there's a balance their I haven't quite gotten down yet. Time/temp/thickness all have to be right to render the fat, form a crust, but keep medium rare. 400f, 1.5 inch ribeye at 8 minutes is about the sweet spot. But-
Source: Reality makes this an evergreen statement.
Source: Reality makes this an evergreen statement.