Cooking & Baking
Related: About this forumI'm gonna try a reverse sear tonight.
275 oven for 30-45 minutes with a thermometer probe in a 1" NY strip.
Out at 120 degrees and rest for 10 minutes.
Sear 1 minute per side in a really hot cast iron skillet.
Trying for medium rare.
I'll let you know.
Any suggestions?
WhiteTara
(29,722 posts)I'm always trying to figure out how to make meat taste delicious and tender.
Major Nikon
(36,827 posts)Personally I dont like to get the pan super hot and Ill go for a little longer sear at a medium high heat. What I do is preheat the pan in the oven at about 425F before I put it on the burner.
Zaphod42
(92 posts)Please let us know how it turns out!
You're from Bama?
Roll Tide.
spinbaby
(15,090 posts)Cook the steak sous vide at 135, then a quick sear in cast iron. Perfect every time.
Wawannabe
(5,680 posts)Well before oven cooking. Other suggestions... fresh rosemary and garlic chopped and added with S&P. Then finish after searing with a pat of butter.
Let us know what you seasoned with and how technique turned out.
trof
(54,256 posts)Medium rare throughout and a nice crust.
Laura PourMeADrink
(42,770 posts)Similar to the double fry french fry process. Cook the potatoes in oil til kind of done. Then take out. Then put back in hot oil and they crisp up perfectly.