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Started By
Message
1
Posted on 8/14/14 at 8:01 pm to Janky
Got mine in the oven now. Will post pics when done if I can.
Posted on 8/14/14 at 8:19 pm to FT
Whatcha got cooking?
Posted on 8/14/14 at 8:47 pm to FT
quote:
If I can
You can and you will
Posted on 8/14/14 at 8:51 pm to Tiger Ryno
Jesus but I fricked that up. Round two tomorrow. Way too long in the oven. 
Posted on 8/14/14 at 11:09 pm to Matisyeezy
quote:
And this thread is about the exact opposite of that.
One might even say it's the reverse of that...
My point was just stick the cast iron in the oven on a high temp for a little bit.
Posted on 8/14/14 at 11:11 pm to FT
quote:
Jesus but I fricked that up. Round two tomorrow. Way too long in the oven.
Sherman, I feel you. The method you're alluding to is what I've done for years. I'm excited to try this, though. Hopefully next week.
ETA: and for the last step, the sear, you would do exactly that.
This post was edited on 8/14/14 at 11:13 pm
Posted on 8/15/14 at 2:22 am to KosmoCramer
Geez Kosmo, how long does it take you to post pics?
Posted on 8/15/14 at 6:09 am to Gris Gris
Alotta good, and alotta fail n here
Posted on 8/15/14 at 8:23 am to FT
How long and at what temp did you leave it in oven?
Posted on 8/15/14 at 8:25 am to FT
quote:
Jesus but I fricked that up. Round two tomorrow. Way too long in the oven.
Post your process. Let us learn from your failure.
Posted on 8/15/14 at 8:45 am to BottomlandBrew
I was doing a London Broil as well. Basically followed the same formula as KosmoCramer.
Oven at 250 for about 30 minutes. Crazy hot skillet. Pull the meat, sear the bejesus out of it for 30 seconds on each side. Somehow it comes out medium. Flavor is there but I don't like eating old shoes, even if they do taste good, so throw that shite out and order a pizza.
Cry onto the pizza a little. Adds saltiness since they didn't have capers.
Overall, a pretty decent night.
Oven at 250 for about 30 minutes. Crazy hot skillet. Pull the meat, sear the bejesus out of it for 30 seconds on each side. Somehow it comes out medium. Flavor is there but I don't like eating old shoes, even if they do taste good, so throw that shite out and order a pizza.
Cry onto the pizza a little. Adds saltiness since they didn't have capers.
Overall, a pretty decent night.
Posted on 8/15/14 at 9:13 am to FT
I have a 3.5 lb butt tenderloin that i was plannng to cook whole tonight. Would this magical reverse sear work on that cut of meat?
Posted on 8/15/14 at 9:17 am to FT
Sounds like your oven was programmed for Celsius.
Posted on 8/15/14 at 9:20 am to FT
quote:
Oven at 250 for about 30 minutes. Crazy hot skillet. Pull the meat, sear the bejesus out of it for 30 seconds on each side. Somehow it comes out medium. Flavor is there but I don't like eating old shoes, even if they do taste good, so throw that shite out and order a pizza.
Hmm, what was the thickness of the meat you had?
I'm guessing you didnt have a thermometer to check the internal temp when you pulled from the oven?
London Broil is naturally a tougher piece of meat... did you cut it against the grain correctly?
This post was edited on 8/15/14 at 9:23 am
Posted on 8/15/14 at 9:23 am to Gris Gris
quote:
Geez Kosmo, how long does it take you to post pics?
Posted on 8/15/14 at 11:38 am to Neauxla
I started with what was labelled a London Broil from Kroger
Here it is after it reached 105 internal in the oven and reached 111 after it rested
I preheated the oven to 500 with my Lodge cast iron skillet inside, then I seared it using coconut oil due to it's ultra high smoke point (first time I've used it, it was awesome for the sear and didn't impart any poor flavor on the meat). I probably could have seared it for longer, I only seared for 1 minute and 15 seconds per side. I still got a pretty solid crust IMO
Here it is thinly sliced against the grain. I could have done a 30 degree angle but I wasn't 100 percent on how to do that, so I just went perpendicular to the grain
And of course, the F & DB fork view
All in all it was perfect, could have use a bit more crust. I only seasoned it with kosher salt and fresh black pepper but the taste was good for a top round/flank steak or whatever they sold as London Broil.
What do you think?
Sorry it took me so long to get these up.
Here it is after it reached 105 internal in the oven and reached 111 after it rested
I preheated the oven to 500 with my Lodge cast iron skillet inside, then I seared it using coconut oil due to it's ultra high smoke point (first time I've used it, it was awesome for the sear and didn't impart any poor flavor on the meat). I probably could have seared it for longer, I only seared for 1 minute and 15 seconds per side. I still got a pretty solid crust IMO
Here it is thinly sliced against the grain. I could have done a 30 degree angle but I wasn't 100 percent on how to do that, so I just went perpendicular to the grain
And of course, the F & DB fork view
All in all it was perfect, could have use a bit more crust. I only seasoned it with kosher salt and fresh black pepper but the taste was good for a top round/flank steak or whatever they sold as London Broil.
What do you think?
Sorry it took me so long to get these up.
Posted on 8/15/14 at 11:42 am to KosmoCramer
Pretty good result for that cut of meat. I agree that a bit more crust would be better, but I think the outcome for London Broil was very nice. Great job on the meat! Took too long on the pics, though!
Posted on 8/15/14 at 11:46 am to Gris Gris
Forgot to add (I think) that I went by temperature with my meat thermometer and not time. It was in for 225/250 for over an hour (I would guess 80 minutes).
The key to this method is to get the "low and slow" part as low as possible. You could do this at 180 degrees if you want (as low as your oven goes), I will probably do 200 next time.
This really makes me want to get/make a sous-vide.
The key to this method is to get the "low and slow" part as low as possible. You could do this at 180 degrees if you want (as low as your oven goes), I will probably do 200 next time.
This really makes me want to get/make a sous-vide.
Posted on 8/15/14 at 11:49 am to KosmoCramer
quote:Seriously, my oven must be fricked or something. I did basically the exact same stuff and mine was easily medium, maybe more.
Forgot to add (I think) that I went by temperature with my meat thermometer and not time. It was in for 225/250 for over an hour (I would guess 80 minutes).
The key to this method is to get the "low and slow" part as low as possible. You could do this at 180 degrees if you want (as low as your oven goes), I will probably do 200 next time.
This really makes me want to get/make a sous-vide
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