First time trying a reverse sear. Constructive criticism welcome!
First time trying a reverse sear. Constructive criticism welcome!
by ToothMan16
49 Comments
TheChiefDVD
Beautiful.
wrathbringer1984
Beautiful!
DrunkenSmuggler
What cut of meat is that beauty
Delicious_Score_551
Tip #1: Pull it out of the refrigerator, and put it in a sealed plastic baggie. Either a watertight zip bag or seal it in a sous vide bag. Place the steak in a bowl of warm water. Leave it there till it warms up to about room temperature.
Reason: Gets it warmed up without leaving it out overly long at room temperature.
Do whatever you did for the rest of your cook.
Tip #2 – the “rest” is arguable. It doesn’t do anything for juices. It does allow residual cooking. If you don’t want to rest it ( Say, you hit perfect temperature and pulled it out late) – pull it out at done, and **slice it immediately** to serving size to stop the residual cooking. Once you cut it open the cooking stops. ( That steam escaping – that’s the cooking stopping. )
Audigy1
Excuse me NSFW tag!
JeanSolo
That’s hot.
E_Zack_Lee
Get a sharp knife.
SkinnyStock
Sharper knife! And longer rest!
LoWE11053211
what is the cut thought?
i usually use a fattier cut for reverse sear.
the fat rendering is perfect
buzzb1234
Dayum! 10 outta 10 👍🏻
ventitr3
I already knew I was gonna love it when that fork and knife pressed on.
Galletan
looks good and maybe you should get a bigger meaner sharper knife to cut the meat in 1 go.
KarmaHorn
Let it rest. Sharpen knife. Learn 2 cut.
Good cook time/temp tho
henrydaiv
Nicee
Cyber_Insecurity
Invite me over sometime 😉
loneranger5860
Omg worthy
olskoolyungblood
Daaaaaannng!
STREETplatoon_79
Looks awesome 👏🏾maybe a hotter sear
220flyer
Perfect
MichelangeloJordan
Steak looks good. Sharpen your knife
nolan_bear
I hit it.
Training-Till-7344
Looks delicious… to be picky, you needed a hotter faster sear! You can get a solid crust with no gray ring at all once you dial in the sear!
PrimalSeptimus
Use a serrated knife. That’s what it’s for!
Kona1957
What’s with the Reddit meat people and dull knives. Jeeze, use the chicken shit sharpener that comes with every 25 dollar butcher block set.
SkullRiderz69
Gorgeous but either use a better knife or sharpen that one. The cut was clean but I hate to see a sawing motion.
eggs__and_bacon
That is a *massive* grey band, especially for a reverse sear. Overall not that big a deal since it’s so thick anyways, just it really stands out.
Vic_Vinegars
You’ll get less of a gray band around the outside if you let the steak cool for a couple minutes before the sear. That’s nitpicking though, this looks pretty great.
PettyDoctor
Omg. I was legit aroused. Please tell us the cut!
BigSlammaJamma
Smash, next question
ded_head
Looks incredible! Nice job. 💪🏼
Semper_Right
Beautiful steak… You absolutely need a higher quality knife! You’re sawing it like a log!
ToothMan16
Thanks everybody!
1. meat is from my father in law and they call it filet. I’m assuming it’s the end of a tenderloin. 2. salt, pepper, and a little oil. 275 degrees for 30 minutes. Butter in a hot cast iron to sear. Rested for 10 minutes. 3. the knife is dull. 4. In hindsight, I should have let it come to room temp more and may have left it in just a tad longer. 5. Plate tax:
I spy evidence that OP uses a meater! Love those things.
realisticbreathmint
Nailed it!
LasVegasTimmy
Glorious! Sharpen your damn knife!!😎
fatmeow604
10/10 looks better than restaurant quality
NotAvailable2002
If you’re doing a reverse sear a couple hours before cooking salt and pepper and place in the fridge (doing traps moisture in) from there, I would watch the sear time based to try and limit that brown cook ring. Otherwise, it’s a beautiful cut, and I can only imagine how delicious it tasted.
Dent8556
Resting is a myth. I want a hot steak.
OceanGateTitan
What is this? Tri tip? Eye round?
BathtubLarry
Need to taste to confirm, but looks good.
The_cursed_yeet
Higher heat sear for less time. The banding is a bit thick and makes me think you might have seared too long. I like using a cast iron and heat until it’s beginning to smoke a little. Otherwise amazing job!
-ObiWanJacobi-
9/10 (minus 1 because you didn’t send me any)
SuccotashFragrant354
This feels… nsfw…
DLoIsHere
Raw. I know lots of you love that, but, gross. I am continuing to cook it in my mind.
gibbyerto
Damn!!! That looks perfect
koudos
Sharpen your knife? Given how many good steaks I see here there are an overwhelming number of unsharpened knives.
Conte
Goddamnit that looks so good… My only complaint is how many strokes it took to cut through it, especially being so tender. That should have been one or two strokes at most. Take better care of your knives and everything gets so much easier.
But as to the meat, I’d argue with anyone that that’s not excellent.
Unlikely_Cupcake_959
Hold your knife correctly. Meat looks great though!
49 Comments
Beautiful.
Beautiful!
What cut of meat is that beauty
Tip #1: Pull it out of the refrigerator, and put it in a sealed plastic baggie. Either a watertight zip bag or seal it in a sous vide bag. Place the steak in a bowl of warm water. Leave it there till it warms up to about room temperature.
Reason: Gets it warmed up without leaving it out overly long at room temperature.
Do whatever you did for the rest of your cook.
Tip #2 – the “rest” is arguable. It doesn’t do anything for juices. It does allow residual cooking. If you don’t want to rest it ( Say, you hit perfect temperature and pulled it out late) – pull it out at done, and **slice it immediately** to serving size to stop the residual cooking. Once you cut it open the cooking stops. ( That steam escaping – that’s the cooking stopping. )
Excuse me NSFW tag!
That’s hot.
Get a sharp knife.
Sharper knife! And longer rest!
what is the cut thought?
i usually use a fattier cut for reverse sear.
the fat rendering is perfect
Dayum! 10 outta 10 👍🏻
I already knew I was gonna love it when that fork and knife pressed on.
looks good and maybe you should get a bigger meaner sharper knife to cut the meat in 1 go.
Let it rest. Sharpen knife. Learn 2 cut.
Good cook time/temp tho
Nicee
Invite me over sometime 😉
Omg worthy
Daaaaaannng!
Looks awesome 👏🏾maybe a hotter sear
Perfect
Steak looks good. Sharpen your knife
I hit it.
Looks delicious… to be picky, you needed a hotter faster sear! You can get a solid crust with no gray ring at all once you dial in the sear!
Use a serrated knife. That’s what it’s for!
What’s with the Reddit meat people and dull knives. Jeeze, use the chicken shit sharpener that comes with every 25 dollar butcher block set.
Gorgeous but either use a better knife or sharpen that one. The cut was clean but I hate to see a sawing motion.
That is a *massive* grey band, especially for a reverse sear. Overall not that big a deal since it’s so thick anyways, just it really stands out.
You’ll get less of a gray band around the outside if you let the steak cool for a couple minutes before the sear. That’s nitpicking though, this looks pretty great.
Omg. I was legit aroused. Please tell us the cut!
Smash, next question
Looks incredible! Nice job. 💪🏼
Beautiful steak… You absolutely need a higher quality knife! You’re sawing it like a log!
Thanks everybody!
1. meat is from my father in law and they call it filet. I’m assuming it’s the end of a tenderloin.
2. salt, pepper, and a little oil. 275 degrees for 30 minutes. Butter in a hot cast iron to sear. Rested for 10 minutes.
3. the knife is dull.
4. In hindsight, I should have let it come to room temp more and may have left it in just a tad longer.
5. Plate tax:
https://preview.redd.it/4yf6rvubwlxd1.jpeg?width=3024&format=pjpg&auto=webp&s=d51f533a9ec6c4efd8c5c5eb996c40cdd3cbcb30
I’d kill for a bite of that.
I spy evidence that OP uses a meater! Love those things.
Nailed it!
Glorious! Sharpen your damn knife!!😎
10/10 looks better than restaurant quality
If you’re doing a reverse sear a couple hours before cooking salt and pepper and place in the fridge (doing traps moisture in) from there, I would watch the sear time based to try and limit that brown cook ring. Otherwise, it’s a beautiful cut, and I can only imagine how delicious it tasted.
Resting is a myth. I want a hot steak.
What is this? Tri tip? Eye round?
Need to taste to confirm, but looks good.
Higher heat sear for less time. The banding is a bit thick and makes me think you might have seared too long. I like using a cast iron and heat until it’s beginning to smoke a little. Otherwise amazing job!
9/10 (minus 1 because you didn’t send me any)
This feels… nsfw…
Raw. I know lots of you love that, but, gross. I am continuing to cook it in my mind.
Damn!!! That looks perfect
Sharpen your knife? Given how many good steaks I see here there are an overwhelming number of unsharpened knives.
Goddamnit that looks so good… My only complaint is how many strokes it took to cut through it, especially being so tender. That should have been one or two strokes at most. Take better care of your knives and everything gets so much easier.
But as to the meat, I’d argue with anyone that that’s not excellent.
Hold your knife correctly. Meat looks great though!