Be honest with me, how did I do? It wasn’t the most even cook, didn’t really capture it in the pic but it wasn’t as pink towards the end. Also, there was a patch on one that was barely even seared, so I think a weight would help for this?
I was aiming for medium rare, temped it at about 145 Fahrenheit on both.
For the technique I was planning to reverse sear but was a little rushed for time and used the oven for wedges. Instead, I seared it on a stainless steel pan on a high heat for 2 mins on each side(I didn’t give much love to the sides regrettably), then I took it off the pan, turned the heat down to medium and then butter basted it (garlic, shallots, thyme) for another 2 mins roughly. I then let it rest for 10 mins, cooked the other steak then, let that also rest. I saved the juices in a pot and then reheated them and poured it over the steak after to heat it back up a little after resting.
The steak was labelled as Irish Wagyu Ribeye €15 each.
I’ve been following this sub for a couple months now so I’m delighted to finally post! I couldn’t afford to buy a decent steak up until now
by Plus-Lavishness-686
3 Comments
Looks pretty good all things considered OP. Maybe a bit thick on the grey band but given you didn’t reverse sear I’d say that’s pretty solid
Why is everyone slicing their steaks up before eating? Do all’yall like cold steak?
Other than that, looks quite good!
Excellent job!