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I just looked back and I need to take more pics of my steak, but here is an example of what the reverse sear can yield.... almost no gradient, significant sear, evenly cooked...
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while not strictly necessary, that IR is something else.
i imagine the inferno mitigates the need to have a super dry exterior to yield an awesome crust in 60 seconds.
Made more tonight. Still some banding. Next time will consider doing reverse sear, but honestly I really don’t have any complaints with how this comes out and so idiot-proof.
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looks great. I would happily eat that without complaints, but, as you say, definitely more banding than a reverse sear as exemplified in the images pio and I posted.
I really just hate the idea of “undercooking” the steak in the oven and then getting the sear right at the same time as the interior temp. Even if it reduces the banding, I don’t know if I can stand that level of stress! The way I do it, I only need to pay attention to one thing at a time.