chadinsc
Well-known member
i need to cook some well done steaks for guest and i want to cook a good one, any tips. i typically reverse sear by cooking at 200 until 110 then pull and sear at 500 until 135. would i still pull at 110 and sear for along time at 500? had to look it up and well done is about 160, it just feels wrong to even think about going over 135. any one cooked a well done steak that doesn’t suck?
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