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thedirtsquirrel OP t1_j8ssllm wrote

Reply to comment by cynicaloptimissus in [Homemade] Reverse seared filet, roasted broccoli, & Pappardelle With gorgonzola cream sauce by thedirtsquirrel

Oven'd first at a low temp, then seared'd on a cast iron skillet.

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cynicaloptimissus t1_j8sx2n1 wrote

And what's the difference between this way and the other way around (which I'm used to). Is it still good if I don't have any special sauce to go with it?

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thedirtsquirrel OP t1_j8tevue wrote

It just makes cooking it take way less effort. Basically you cook it low and slow in the oven til its about 100-105F then sear blast it in the pan to finish it. You get "wall to wall" medium rare or whatever temp you're trying to cook it.

Mostly, it is very helpful when you're cooking multiple things to time it out right.

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