It's been nearly 20 years after I wrote about the reverse sear fro Cook's Illustrated magazine, and it's still my favorite way to cook a big steak. Here's the hows and whys.
Get the full article and recipe here on my free Patreon: https://www.patreon.com/posts/food-lab-nearly-122070097
Joining my Patreon (even for free), purchasing my books, or using the affiliate links below is the best way to support my work.
You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji
I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. In each episode we talk about the recipe development process--how we take a dish from conception to ready-for-someone-else's-kitchen to show you what goes on under the kitchen hood when it comes to recipe development. You can get it here: https://www.therecipepodcast.com/
BOOKS
The Food Lab: https://booklarder.com/products/the-food-lab-better-home-cooking-through-science1
The Wok: https://booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: https://booklarder.com/products/every-night-is-pizza-night1
You can also buy my books anywhere books are sold, or from these online retailers:
https://www.kenjilopezalt.com/books
SUBSCRIBE
Instagram: https://www.instagram.com/kenjilopezalt/
Tik Tok: https://www.tiktok.com/@j.kenji.lopezalt
Patreon: https://www.patreon.com/kenjilopezalt
Website: https://www.kenjilopezalt.com/
CREDITS
Shot by: Michael Weiner
Edited by: Alex Oh
Produced By: Kenji Lopez-Alt, Lena Davidson