Reverse Sear

This isn’t a recipe, but a catalog of times and internal temperatures for the reverse sear method. Preheat the oven to 250F, and take the piece of meat to the internal temperature specified. Then sear it off in as hot a skillet as you can get.

Ribeye: 125F, 1 minute per side
Lamb: 125F, 2 minutes on the fat cap

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