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STEAKS!!!!!!!

Lizard23

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Agreed. I love the reverse sear but only do it on cuts that are at least 2 inches.

I go back and forth on cast iron vs carbon steel for pan cooked / basted. Dont have a definitive preference at this point. Guess ill just need to increase my n and figure it out.
 

Rumpelstiltskin

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Agreed. I love the reverse sear but only do it on cuts that are at least 2 inches.

I go back and forth on cast iron vs carbon steel for pan cooked / basted. Dont have a definitive preference at this point. Guess ill just need to increase my n and figure it out.
I attempted to reverse sear a 1"+ steak last night. The result was a medium steak

tenor - 2020-09-09T132123.862.gif


I still ate it but was unhappy with every bite
 

Lizard23

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How? did you not check temp?
in general its not the first part of the cook that messes with you on thin steaks. It is more that with a steak that thin, when you try to reverse sear, you cant then sear properly without overcooking the center. you could do part 1 of your cook to a lower temp to compensate, but then you end up with gradient, which defeats the purpose. Better off pan frying/basting or just searing first if you dont mind gradient (which i sometimes am in the mood for).
 

Omega Male

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Six pound standing rib roast for birthday dinner. Should be plenty left for French dip sandwiches tomorrow!

IMG_2408.jpg


Daughter insisted on having a "proper menu." She also made the bouquets.

IMG_2409.jpg


:stirpot:
 
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