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Inspired by Filet Mignon/Recipe - My Reverse Sear results
Posted on 10/21/23 at 9:15 pm
Posted on 10/21/23 at 9:15 pm
Heated oven to 265 degrees. Seasoned with Kosher salt and black pepper only. Cooked for 20 minutes. After removing the steaks from the oven, I let the steaks sit for approximately 10 minutes. Patted dry, reseasoned with Kosher Salt.
Cast iron skill sizzling hot, dropped in about a tablespoon of avocado oil. Seared for approximately 1 minute on each side (top and bottom) and approximately 30 seconds on the sides. Great crust.
Had oven-safe plates in the oven set to broil for 30 minutes, and then dropped the steakhouse butter I made (butter, garlic, shallots, Worcestershire sauce, Italian parsley, Kosher salt, and black pepper).
End result is below - video link included.
I cooked this for my daughter to celebrate her birthday while she was with me. We both thought the steaks turned out delicious.
Imgur - video with sound
Cast iron skill sizzling hot, dropped in about a tablespoon of avocado oil. Seared for approximately 1 minute on each side (top and bottom) and approximately 30 seconds on the sides. Great crust.
Had oven-safe plates in the oven set to broil for 30 minutes, and then dropped the steakhouse butter I made (butter, garlic, shallots, Worcestershire sauce, Italian parsley, Kosher salt, and black pepper).
End result is below - video link included.
I cooked this for my daughter to celebrate her birthday while she was with me. We both thought the steaks turned out delicious.
Imgur - video with sound
5
Posted on 10/21/23 at 9:50 pm to Will Cover
Posted on 10/22/23 at 1:04 am to Will Cover
Hell yeah.
Posted on 10/22/23 at 7:01 am to Will Cover
Looks like Ruth Chris baw, nice work
Posted on 10/22/23 at 7:46 am to Will Cover
Damn good job. I have had some nice results with the RS method over the years. I've never heated up my plate, like Ruth's Chris. May have to try...
Posted on 10/22/23 at 9:53 am to Jax-Tiger
I bought some inexpensive steak plates (Amazon) that were oven-safe up to 500 degrees.
I think it makes a difference. Allows my daughter to cook her steak a little bit more if she doesn't always want a true medium.
I think it makes a difference. Allows my daughter to cook her steak a little bit more if she doesn't always want a true medium.
Posted on 10/22/23 at 10:46 am to Will Cover
My favorite method. I bring them to about 95 internal on the Kamado and finish with butter in the cast iron. It's some work but my best results by far.
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