You know how hot your GG gets?

I’d cook low until a 115 internal, rest 10 min, then blast to highest heat level 1-2 min each side to sear. Rest 10 then eat.

So this was the plan, but socializing lead the low heat cook to end around 125 so I just called off the sear and had completely edible, but lame looking steaks. Also don’t think I realized how accustomed I was to my steak being covered in ghee from pan searing lol.

Did crank it to high just see the temp and looked maxed out around 575-600, is that enough to put any decent crust on a steak?

Cooked some steaks to christen the new grill. I’m going to need to make some more friends because this grill is huge.

Ugh I would have still let them rest and then sear. The flavor of a sear is so important to a tasty steak. Might've come out medium, but would be better

I’ll be your friend, Hoagie

i will also be your friend Hoagie

Very nice as always Hoag, your consistency is up there with the best

Hoagie. I like your meat

Sous vide finished w ghee butter in cast iron that I added some compound butter too just before putting steaks on to give them a healthy bath

Sams had filets for 10$ a pound, went with it. Did one sirloin w them as well as Sams had them for 5$ a pound just to compare for science. Sirloin is definitely something I’ve underrated for far too long

Made a cpl variations of mushrooms and onions I’ll prob cross post in cooking everything else thread that turned out pretty well too.


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That is a sexy looking crust

Knock knock?

Who's there?

Dat crust.

Hey guys first time poster, wanted to share my reverse sear.

Bought a strip from the grocery store, salted for a few hours and went into the oven at 200 degrees. Left my thermometer in, pulled at 105. Cast iron with ghee, flipped once and then did the sides, so left the pan at about 120 (peaked at around 128 i think) For those of you who do the reverse sear method, what temp do you like to pull from the oven, and then what temp do you remove from pan? I'm trying to learn to account for the few degrees it continues to cook for.

105 is a fine temp to pull from the oven but I prefer 115 and a far higher temp sear than what you most likely cooked at. You didn’t really get a crust just some color.

Some tips,

Dry your steak after the oven with paper towel.

Hot but not crazy hot pan (others will disagree)

Lots of oil

Lots of flips

I like to do 2 Sears with a few minutes rest in between. It seems to lessen gray band. First in oil, then as butter.

Your sear doesn’t have to add a ton of temp to the final product. When I use a sous vide I cook at 130 and my finished product ends up around 135.

Bottom line is you pulled her out of the oven a hair early and then didn’t manage the temp of your pan/meat well so you got a slower sear which is going to lead to less crust and more gray band.

Keep trucking though and you’ll get there!

Solid effort, Taeyeon. Welcome to The Humbling.

Interior and lack of grey band looks pretty elite as well. Not sure about those veggies but who cares with a steak like that.

As Hoagie correctly stated dry your steak before completing the reverse sear. The interior looks perfect but the sear is lacking. Very good first post!

Lol

Veggies point is spot on. Roasted them and should have had higher heat or broiled a bit for better presentation, but steak was done and I was hungry. Texture was spot on but they def are not photogenic

Thank you very much for the detailed feedback, will give this a try next time! With the two sears that you do with lots of flipping, is each sear that you do for a specific time period or do you go by feel/looking at the crust? I imagine if I pull my steak at 115 from the oven the sears have to be pretty quick right?

Also thanks for the feedback 27 and da_nit. Looking forward to improving my attempts (If I'm being honest with myself, I'm probably just using this as an excuse to eat more steak)

Watch this from up in the thread a bit

https://forumserver.twoplustwo.com/s...ostcount=32771

This video should be a stocky or something.

that video answered all my questions! excited to give it a shot next week

Thankfully beef prices came back down to earth after their insane COVID peak. Bought the above whole choice NY Strip at $6.99/lb—this one looked like a better value compared to the whole ribeyes there were several dollars more/lb. Got 5 x steaks and 1 x roast (on the center-right)

We haven’t had a bunch of people cook steaks at the same time lately...how does tomorrow sound? I’ve got one salting on a rack in the fridge right now.

I’m cooking tonight BD.

These dry aged beauties were a tad more than 6.99 but I so seldom eat steak these days so I splurge when it’s time for meat.