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Started By
Message
1
Posted on 8/15/14 at 11:51 am to KosmoCramer
No, I'd say about 1.5. Actually a little thicker than that on one end.
Posted on 8/15/14 at 11:52 am to FT
quote:
Seriously, my oven must be fricked or something. I did basically the exact same stuff and mine was easily medium, maybe more.
Did you monitor the temperature of your meat while it was in the oven, or just go by time?
Posted on 8/15/14 at 11:52 am to FT
My oven is not the best but decent, maybe it didn't hold the heat as well as yours.
Either way, sorry yours didn't turn out well. Did you use a digital thermometer or just shoot from the hip with time?
Either way, sorry yours didn't turn out well. Did you use a digital thermometer or just shoot from the hip with time?
Posted on 8/15/14 at 11:53 am to BottomlandBrew
quote:Ain't got no snazzy thermometer.
just go by time
Posted on 8/15/14 at 11:53 am to FT
quote:
Ain't got no snazzy thermometer.
They are $10. Get one, it is seriously a life changer. You'll never over cook meat again.
Posted on 8/15/14 at 11:54 am to KosmoCramer
quote:WAT
They are $10
Where? How? LINK?!
Posted on 8/15/14 at 11:56 am to BottomlandBrew
Also, you want to try to avoid putting your meat in the oven while it is preheating. The burners will get real hot until the oven gets to temp. During the preheat, those burners will be on high until the oven temp is up to 250.
I still think you have one of those European Celsius ovens...
I still think you have one of those European Celsius ovens...
Posted on 8/15/14 at 11:58 am to Jax-Tiger
frick it I'm just using the microwave.
Posted on 8/15/14 at 11:59 am to FT
quote:
WAT
Where? How? LINK?!
If you want one with a cord that is decent for the money, this looks pretty good.
It's $17.28:
Polder Original Cooking All-In-One Timer/Thermometer
The advantage to the corded one is you don't have to open the oven to get a perfect view. I highly recommend. I have an el cheapo and it works fine. When I get a better job I'll upgrade to a Maverick.
Posted on 8/15/14 at 12:00 pm to FT
Another thing, how did you sear it? On the stove top? Or did you sear it in the oven?
Posted on 8/15/14 at 12:00 pm to KosmoCramer
Stove top in mah skillet
Posted on 8/15/14 at 12:02 pm to FT
How long?
Posted on 8/15/14 at 12:03 pm to KosmoCramer
Only about 30 seconds per side.
Posted on 8/15/14 at 12:05 pm to FT
Weird.
Get a meat thermometer, it truly is a life changing (in the kitchen) event. Similar to your first high quality chefs knife.
Get a meat thermometer, it truly is a life changing (in the kitchen) event. Similar to your first high quality chefs knife.
Posted on 8/18/14 at 11:01 pm to KosmoCramer
Reverse sear on a flatiron. Worked pretty well for that cut. It's not an even cut, but I was pleased. I dry brined it in some salt first. Could have used a little less salt, but really tasty.
Posted on 8/18/14 at 11:58 pm to Gris Gris
That looks really good. Did you do it all on the grill? The crust looks very tasty.
Posted on 8/19/14 at 12:06 am to Jax-Tiger
No. Oven and then cast iron on the gas stovetop. Didn't feel like grilling and I wanted to ensure the crust. Parts of it were a little thin. I also figured the stove would be better for the cut.
Hopefully I can so a better job with a thick steak, but the flatiron was tender and juicy.
Hopefully I can so a better job with a thick steak, but the flatiron was tender and juicy.
This post was edited on 8/19/14 at 12:08 am
Posted on 8/24/14 at 1:10 pm to Gris Gris
I have a 2" ribeye will attempt this reverse sear tonight. Does the steak have to be seasoned and at room temperature before going into oven?
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