Kenji does my two favorite things when cooking a steak: the reverse sear and sprinkling with some MSG.
Starting in a low-temperature oven, slowly raising the temperatures, and finishing with a sear makes for a fantastic steak. Here, Kenji discusses how the technique sprang out of sous vide cooking when it wasn't as accessible, as he produces an amazing-looking steak.
I have found that setting your sous vide temp about a degree and a half lower than you want the finished steak is the best way. Searing tends to raise temps a bit if you want a nice crust.
Previously:
• 'What a waste of a beautiful piece of meat' — restaurant ruins tomahawk steak and charges $1000 for it
