I’m satisfied with the rarity, it was exactly what it was going for. But the sear is pretty bad especially in the middle where it’s brown?
Followed some exact instructions but I would have overcooked it if I decided to leave it in the pan longer for the sake of a better crust.
I also forgot to pad it as dry as I could after the oven, so maybe that’s a factor?
Another mistake was oversalting. I had no relative sense of how much to salt but.. I guess I do now.
by Boostafazoom
13 Comments
Yea it’s probably mostly due to not patting it dry after taking out of the oven so just do that next time and should be better, make sure the pan is real hot too
Dry that bad boy out really well after taking out of the oven.
With reverse sear the pan truly has to be RIPPING hot because you aren’t leaving it on for long. I also flip like every 30 seconds.
But that’s why I don’t reverse sear all that often.
Curious how much salt you used and when if it came out too salty for you, I find it’s usually pretty hard to over salt.
salt brine it overnight before cooking
* Make sure the pan is VERY hot
* Use a high smoke point oil (avocado, grapeseed, clarified butter)
* pat the steak down after removing from the oven
* press the steak down for a more uniform crust
edit: formating
so everyone owns a ir thermometer. can we, as a sub, stop using terminology like “Ripping Hot” and just say a temp that’s readable with an IR thermometer? It’s like trying to bake with a recipe in volume instead of weight…
You forgot the searing part of the reserve-sear method
Hotter pan, drier steak, apply even pressure on steak, 30 seconds each side
When I cook on cast iron if I can still touch the handle it’s not hot enough.
You need to have the steak resting above anything else on a wire rack to properly evaporate the moisture as it cooks. It looks like you have it in a relatively deep dish that trapped a bunch of moisture in it. The steak should come out of the oven almost completely dry as it is. That’s the best part of the reverse sear.
What temperature was the oven? How long was it in for? I use a wire rack in a very shallow baking dish and I use a big one, like 9″x11″ so anything that drips off the steak can hopefully evaporate away from that steak to keep it dry before the sear.
It looks great except you forgot to sear it! 6/10
Looks lovely
Honestly your steak should’ve been pretty dry already if it came out of a convection oven. My guess is pan not hot enough.
Also for a steak as marbled as this one, don’t be afraid to go an extra minute or 2 to get the sear you want. The internal color might not be what you had in mind, but it’ll still taste amazing due to fat being more rendered.
You mentioned that your oil was smoking. What oil are you searing in? Beef tallow or avocado oil will give better results.