Quote:
Originally Posted by Fire Me Boy!
Try reverse sear. I think it’s safer for over-cooking like that since the oven heat when it’s out of your eyesight is when it’s cold from the fridge.
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I'll second this, reverse sear is the way to go. When you sear first you heat the outside of the meat to well past done, it stays hotter and will have more of a gradient towards the middle.