Reverse searing a steak in real timepic.twitter.com/ZqQwCWlNn5
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Step 2. Smear avocado oil on cast iron skillet and liberally salt and pepper all sides of the steak.pic.twitter.com/bjDX0hybXQ
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Step 3. Into a 325 degree oven. Some prefer 275 degrees. It’s silly to argue over. I’m already blocking people who tell me to sous-vide as if I don’t have one and do that, too. 45 minutes should be good.pic.twitter.com/Q8fy0BosiX
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Not quite ready to be taken out of the oven. 5 more minutes. You want the center red to pink.pic.twitter.com/OOfy9h819b
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Uneven cuts will lead to inconsistent cooking.
#protip for future steaks. And avocado oil? Nah, olive oil imo provides a better taste profile and make sure to finish it (when your sear it) with unsalted butter. -
Now you can proudly include "blocked by
@Cernovich over a grilling tip" in your bio. All you beta males and your grilling advice do make for great entertainment here!
Also, you are right about the olive oil for steaks.
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This is great! There are a 1000 ways to do this, people can calm the hell down now. You've tested your method time and time again and it works with very few tools. Personally I'm a bit extra and use a probe-in thermometer to get to 115 F before searing, but you don't need to.
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When I reverse sear, I use a wire rack in the oven. Allows air to circulate so it cooks more evenly. But it doesn't really make that much of a difference.
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I prefer a grill honestly but in all fairness I’m willing to attempt your method out of fairness.
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You should try my recipe. Put on grill and forget about it for 20 minutes while drinking beer. Comes on perfect ever time
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What's interesting about reverse sear is the meat does not need to rest for as long as for normal pan searing. Muscle fibers aren't as shocked as they normally would, so the juices don't need to get reabsorbed. It all depends on your oven temperature. 5min rest should be enough.
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So wait, you cook it in the oven and then seer it? Been looking for alternative ways to cook a 32oz filet tenderloin when one doesn’t have a grill. The filet may be too big to broil
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Highly recommended, cook low & slow in the oven to get perfect rare / medium rare edge to edge, then sear to get perfect medium rare and extra flavor from Maillard reaction browning. Reverse sear is great because it avoids the "gradient" effect you see in unevenly cooked steak
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Reverse sear?! I’m going to need to do my homework
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Gracias!!
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