Reverse sear at about 120c till internal temp reached 55C.
All things considered I'm very happy with this. A thicker band on one side as I lost track of time for a moment when searing. As you can see as part of the 'handle' isn't seared, this is just equipment limitation though as my pan couldn't fit it and I don't have a BBQ (Normally I wouldn't go for a steak like this when I know it wouldn't fit but it was a little treat for my birthday).
Also I think in the future I'll tone down the temp of the reverse sear to maybe 90-100 as some of the thinner parts of the steak weren't super evenly cooked.
If curious I used a home made spice mix with Salt, Pepper, Dried Capsicum and Dried Tomato.
Overall I'm very very happy with this.
by Idontwanttousethis
7 Comments
Solid. How long did you rest it?
There’s some good crust happening on the bone but the black I’m seeing looks more like it’s burnt 😕
You did good. Looks delicious.
the middle looks a little dry
The dried tomato (and maybe chili) is probably what is burnt or looks burnt. Moderate sugar content.
Abject failure.
Send me a DM, I have a company that disposes of bad meat safely. I’ll drop by to pick it up.
Not a bad cook but it looks like you paid more for the bone than you did the meat