Been lurking on this sub and I reverse seared a steak for the first time! How’d I do?
I have just started making steak and purchased a cast iron a couple months ago. I have been nervous about posting but I liked the crust on these. 14 day dry aged New York Strip 🙂
by waterlooboo
20 Comments
631Lifer
Looks great!
lasonna51980
It looks great but I don’t believe it’s reverse seared. It looks raw in the pan
wearingpajamas
Hey can you please share what sauce you add to the salad leaves?
Ianofminnesota
Heads up reverse sear is cook to below temp in oven, finish with sear on stove or fire or sunspot or hot rock or Jennifer Aniston. Just has to be really hot.
Brettasaurus1
The nice thing about reverse searing is that you virtually eliminate the gray band. A mahogany crust and prefect medium (ribeye) or medium rare (most other cuts) throughout. Those look good, but not what I think of as reverse seared. All that matters is that OP enjoyed their dinner. The crust is good.
Codilious44
Looks great but yeah check out the comments on reverse sear. Good sear though cooked perfectly.
dragonseekspath
You should sear the fat side. That’s a lot of fat
hispanoloco
Send an invite
ithinarine
Literally just cooked it normally.
Ddogg337
My man, u cooked it to perfection! Hats off to ya, whens the next one gonna be ready, i might just pull up lol. That looks very good.
Keycorecuz1
I’m more upset about the salad veggies and basic looking mash
DIJames6
Now that’s a steak..
Paul-T-M
Looks tasty. Well done, sir.
No-Charity-2212
Looks yummy to me
The_Munchies10
There is a lot of fat one of the steaks. In my experience, big rind of fat needs to be trimmed down because they’re chewy.
However, you kept yours on and I am curious how was it? Can a large rind of fat be edible? If so, is it because it needs to be rendered down?
Bargle-Nawdle-Zouss
Others have already pointed out that you did not use the reverse sear method, you just cooked it in the pan. Even so, it came out decently.
When you do try a reverse sear, it will help very much if you get yourself a probe thermometer, so you can monitor the temperature of the steak in oven. Most people target to remove the steak from the oven at between 115° F to 125° f. Then, let it rest for 10 to 15 minutes, before searing in the cast iron on the stove top. When searing, try to use an oil with a high smoke point, such as avocado oil. Olive oil has a lower smoke point, and will definitely make your kitchen very smoky.
—–
What I would like to know is how smokey did your kitchen get when cooking this steak? Did you set off your smoke alarm?😁😁😁
Haunting-Habit-7848
Proper terminology aside that is a well cooked steak
howelltight
Well seared!
SuspiciousShallot496
Perfection!!!!
AR15ss
It’s overcooked. Also the exterior looks slimey 🤢assuming it’s butter or something 😝
20 Comments
Looks great!
It looks great but I don’t believe it’s reverse seared. It looks raw in the pan
Hey can you please share what sauce you add to the salad leaves?
Heads up reverse sear is cook to below temp in oven, finish with sear on stove or fire or sunspot or hot rock or Jennifer Aniston. Just has to be really hot.
The nice thing about reverse searing is that you virtually eliminate the gray band. A mahogany crust and prefect medium (ribeye) or medium rare (most other cuts) throughout. Those look good, but not what I think of as reverse seared. All that matters is that OP enjoyed their dinner. The crust is good.
Looks great but yeah check out the comments on reverse sear. Good sear though cooked perfectly.
You should sear the fat side. That’s a lot of fat
Send an invite
Literally just cooked it normally.
My man, u cooked it to perfection! Hats off to ya, whens the next one gonna be ready, i might just pull up lol. That looks very good.
I’m more upset about the salad veggies and basic looking mash
Now that’s a steak..
Looks tasty. Well done, sir.
Looks yummy to me
There is a lot of fat one of the steaks. In my experience, big rind of fat needs to be trimmed down because they’re chewy.
However, you kept yours on and I am curious how was it? Can a large rind of fat be edible? If so, is it because it needs to be rendered down?
Others have already pointed out that you did not use the reverse sear method, you just cooked it in the pan. Even so, it came out decently.
When you do try a reverse sear, it will help very much if you get yourself a probe thermometer, so you can monitor the temperature of the steak in oven. Most people target to remove the steak from the oven at between 115° F to 125° f. Then, let it rest for 10 to 15 minutes, before searing in the cast iron on the stove top. When searing, try to use an oil with a high smoke point, such as avocado oil. Olive oil has a lower smoke point, and will definitely make your kitchen very smoky.
—–
What I would like to know is how smokey did your kitchen get when cooking this steak? Did you set off your smoke alarm?😁😁😁
Proper terminology aside that is a well cooked steak
Well seared!
Perfection!!!!
It’s overcooked. Also the exterior looks slimey 🤢assuming it’s butter or something 😝