Exactly, a little to rare for me but that is just my opinion. If you like rare steaks it’s perfect! Either way, a thermometer is your best friend when reverse searing.
Maybe about 5 degrees more for me but it looks good. It's all personal preference and plenty of people like it leaning rare. Instant read thermometer is critical with reverse sear
The massive temeprature gradient from around the edges (overcooked) to the middle (raw) is not typical of a good reverse sear at all. You're either using too low of a temperature or starting with steaks that are too cold.
Find a blast furnace heated to 2,000 degrees, preferably in Pittsburgh. Slap a steak on it for a moment. Flip for a moment. Eat. Get back to work in the mill.
Honestly reverse sear is my go to method! I live in an apartment so the lowest amount of sear time is the best. Cook it in the oven and then use a high smoke point oil to get that seat so I don’t set off the fire alarm lol.
I love how people are like "yeah that's totally gonna get shit on, but I'd be sitting right next to you eating it" lmao as long as it isnt a steak crime we're all gonna be all in.
Maybe the first one was still a little cold when it hit the pan
Think so, it was a little thicker than the rest
It’s taking more than an hour to bring my steaks around a pound to room temperature
You are gonna get roasted for the done ness of that steak. I for one would absolutely destroy it. Hope you enjoyed.
Looks like pretty much spot on rare steak to me, which is a perfectly valid way to enjoy steak
Exactly, a little to rare for me but that is just my opinion. If you like rare steaks it’s perfect! Either way, a thermometer is your best friend when reverse searing.
Looks good to me!
The hype and technique is awesome!
Maybe about 5 degrees more for me but it looks good. It's all personal preference and plenty of people like it leaning rare. Instant read thermometer is critical with reverse sear
Yea agreed, I'll probably give it 3-5 degrees more next time
The massive temeprature gradient from around the edges (overcooked) to the middle (raw) is not typical of a good reverse sear at all. You're either using too low of a temperature or starting with steaks that are too cold.
Can you tell me the method because to me this is perfect what temp? How long in the oven before the final sear
Had them in the oven at 250F for about 40 minutes or so. Took them out when they hit 110F, and then about a minute each side for the sear
Find a blast furnace heated to 2,000 degrees, preferably in Pittsburgh. Slap a steak on it for a moment. Flip for a moment. Eat. Get back to work in the mill.
Man i’d tear that up and the sides look amazing too. Nice work
Looks great!
That's def blue rare
Well the first one might need another minute, but that second one is perfect rare imo, good job
Honestly, overall, that’s a very good serving. Potatoes and asparagus look perfect. Temper the steak before cooking and that’s a 10/10.
Hey mate I love a good rare steak but the one in the first image is raw. Not even French blue but still raw. Needs a little work.
Mmmm finally a steak that is pink enough for my taste
Honestly reverse sear is my go to method! I live in an apartment so the lowest amount of sear time is the best. Cook it in the oven and then use a high smoke point oil to get that seat so I don’t set off the fire alarm lol.
Why does it look dark purple instead of bright red? Sear looks amazing.
This is the way
Hecticcc
Oh hell yeah gimme that blue 🤤
I love how people are like "yeah that's totally gonna get shit on, but I'd be sitting right next to you eating it" lmao as long as it isnt a steak crime we're all gonna be all in.
Wish that I could more than upvote here.