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.
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.