Cookin’ With Mac – Reverse Searing a Steak

If you’ve ever followed along on twitter dot com or read any of my blogs (thank you to the dozen or so that have) you probably think that most of my meals come via drive-thru or delivery. When I’m in charge of my own feast, I’d say you probably have a 95% chance of being right in assuming that. However, I am a family man and with that responsibility comes home cooked meals. Tonight’s venture into the culinary arts is the reverse sear. Cooking a steak in the oven until it’s internal temperature reaches 125-degrees for a medium rare strip steak? What kinda madness is this? you might be asking yourself.


I don’t know how well they turned out yet. I’m using the ten minutes required for the steaks to rest to write this #FoodBlog. If it sucks, you can expect a few tweets from the Taco Bell drive-thru later tonight. If it’s good, I’ll be sure to let you know how I’m ready to open my own steak house. You’re all invited to the grand opening. Except Jefe. I can’t risk it on my first night when all of the food critics are in town.


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