Hi. I was wondering if anyone has ever tried cooking a steak (let's say, an inch thick rib eye) at around 200 F. Had many memorable meals with rib roasts cooked the same way, but I'm not sure if it will work just as well for a much thinner cut. Would also appreciate if anyone has a rough idea as to how long it takes (per lb or oz) in case a digital thermo is not an option. Thanks.
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11/12/09 at 4:20pm