Interesting .. guess I’m going to buy a whisky .. and will try it next time … and I do have two ribeye in the frig waiting to be cooked .. but they’re not as thick as it should be .. never heard of triple sear .. will give it a try
Try pan sear it then remove the pan from stove entirely, let the leftover heat do the work. Then sear again and repeat. Use a meat thermometer for precision. If you want medium u need to let the leftover heat to do the work to 60-62C. Most of your steak is cooked without direct heating, it comes out golden brown and crispy on the outside, medium pink juicy inside. It just takes time and patience and lots of practice. For amateur audience, I recommend them use sous vide, works every time. Your steak is just too raw for most people.@@CookKingRoom
