Which Cuts To Skip For A Reverse Sear Steak - Chowhound

Katarzyna Hurova/Shutterstock A method popularized by chef and writer J. Kenji López-Alt nearly two decades ago, reverse searing steak involves cooking a quality cut of beef low and slow in the oven first and then searing the steak in a heavy pan on the stovetop for a nice, caramelized crust. Though the method is simple enough, it's important not to use any cut of meat less than at least 1.5 inches thick, such as…