“Reverse Sear”

I’m a big fan of Sous Vide.
It’s extremely easy to make a mostly perfect steak. I say mostly perfect because it’s not always easy to get a good crust on it.
Mostly because of the way it is cooked. Once you remove a piece of meat from its Sous Vide vacuum bag, it’s ‘wet’. You have to dry it with paper towels. Although it doesn’t get it dry enough to put a good sear on it. The residual moisture has a cooling effect.

I therefore have tried the ‘Reverse sear’ method.
You cook the steak via indirect heat, around 250 F, and then sear the steak when it gets ‘close’ to your target temp. The searing and ‘carry over’ will get you to your target temperature, making it perfect.

I’ve a propane pizza oven. It was just $150 extra when I bought a 36” Blackstone griddle. It was normally $350.
I fired up the pizza oven on the lowest setting and loaded the steaks on a 1/4 sheet tray and rack. I had to continuously play with the oven’s controls to keep it at or near ...