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re: Gonna try a reverse sear tonight. Make sure I dont F it up.
Posted on 5/6/16 at 11:14 am to Artie Rome
Posted on 5/6/16 at 11:14 am to Artie Rome
What is the goal temp when it's time to eat? Pulling it at 120 in a 275 oven will bring the temp closer to 125 when you go for the sear. After 2 minutes of sear, you might be looking at closer to between MR and M.
1
Posted on 5/6/16 at 1:46 pm to GRTiger
I understand reverse sear, but I don't really understand making it difficult AF. I'd cook it at 250 until the internal was closer to 110-115, then throw that sucker on the hot cast iron. Cook it on a baking dish or something.
-Why let it rest after the bake?
-No reason to let it get to room temp before baking, you are overthinking that. Its a rookie cook thing, restaurants don't do this.
-I agree I wouldn't let it get to 120 in the oven, for med rare you are looking at pulling it at 135 degrees maybe 140. Baking it to 120 does not give you enough room to sear IMO. I'd rather a steak be a little under done and throw it in the oven for 5 minutes than overcooked
Just my opinion, reverse sear is too much work IMO. Sear the son of a gun then throw it in the oven to finish cooking to temp.
-Why let it rest after the bake?
-No reason to let it get to room temp before baking, you are overthinking that. Its a rookie cook thing, restaurants don't do this.
-I agree I wouldn't let it get to 120 in the oven, for med rare you are looking at pulling it at 135 degrees maybe 140. Baking it to 120 does not give you enough room to sear IMO. I'd rather a steak be a little under done and throw it in the oven for 5 minutes than overcooked
Just my opinion, reverse sear is too much work IMO. Sear the son of a gun then throw it in the oven to finish cooking to temp.
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