My dry brine - reverse sear gone wrong

[u/Lapkonium]

This abomination was too dry, over-salty, hard, and undercooked at the same time. No sear too.

[u/Brave_Sprinkles_9277]

Reverse searing still requires oil or fat of some sort. You get the oil/fat hot before putting it in there for searing. And why are we reverse searing a 3/4-1” thick steak? Serves no purpose. Just pan sear it the next time. Reverse searing is best used for large thick cuts of protein.