The trick is to lightly salt it the night before and keep it uncovered in the fridge overnight, then cook it really low temp (like 225-250f) in the toaster oven for like 30 minutes or so and then sear it in a pan at the end. It comes out excellent.
A full reverse sear, nice. I think leaving it unconvered overnight is a bit much, as it will form a pellicle, a tacky outer layer. This is good for smoking, but pretty overkill for an everyday steak. Kenji does go hard though.
Honestly just salting, adding to a 250f oven/toaster oven for 20-25 min, then finishing off in a pan for less than a minute on each side is excellent, and doesnt involve waiting a day.
The trick is to lightly salt it the night before and keep it uncovered in the fridge overnight, then cook it really low temp (like 225-250f) in the toaster oven for like 30 minutes or so and then sear it in a pan at the end. It comes out excellent.
A full reverse sear, nice. I think leaving it unconvered overnight is a bit much, as it will form a pellicle, a tacky outer layer. This is good for smoking, but pretty overkill for an everyday steak. Kenji does go hard though.
Honestly just salting, adding to a 250f oven/toaster oven for 20-25 min, then finishing off in a pan for less than a minute on each side is excellent, and doesnt involve waiting a day.