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I made this recipe for my work friends and ended up looking like a genius. It really does work. Perfect 59 degree pink.
Yes I've seen that before, looks great.
My wife always ruins everything, though, because she won't eat mid rare meat. I have to cook it to medium. I imagine I could get it there with this method by leaving it in longer, but the other thing about reverse sear that interests me is the fact that you blast the meat at the end and serve immediately. So it's nice and hot instead of lukewarm as it is after resting or with the method in the video. I'm resting the meat at room temp for 3 hours now, I'll post pics before it goes in and after it's done.