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@garyweinstein
Wanted medium rare. Got the chef’s interpretation. But the char and flavor carried—so no complaints. 🔥🥩 One day we’ll skip the restaurant roulette and just say: 57°C or 137°F. 🎯 At home? Reverse sear. Thermapen. Combustion probe. Maybe a touch of Iwatani torch to finish. Nailed every time.
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Chris Carlson
@chrislarsc.eth
I cook steak better at home 9 out of 10 times. Only eat out if they’ve got a great cut and wood fire, or it’s A5, or it’s specifically a steak house
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