Quote:
Originally Posted by MeLoveYouLongTime
Steak fail:
I got a new digital thermometer that I'll be returning today.
I went with the reverse sear and the internal temp got too high. I usually take the steaks out of the oven at 120° internal, but got them out with a reading 128.5°. They were 136.8° after searing, but the steaks were well done with a hint of pink when I cut into them.
Oven at 225°, stove top sear in butter @188° for 2 mins/side
There's nothing wrong with the thermometer. You just didn't account for carryover cooking. If they're that thin and you get that deep of a sear, you're going to be adding approx. 20 degrees to the final cook. Steaks that thin you should just cook in the pan all the way and pull once they're around 105-110, assuming you got that deep a crust.