Think I could hit the crust harder, reversed seared these guys by Hotdogmanmadness 17 Comments MyWorkIsNotYetDone 9 months ago If I had cooked that, I would be incredibly proud. Don’t be so hard on yourself. 😅 fanofrubens 9 months ago Yep, agree with you. Ok_Significance_7668 9 months ago If the inside looks like that I would not mind the sear lmao limitlessfun02 9 months ago It’s honestly not bad as is , but if ya got a more pronounced crust be an amazing addition and you will be glad ya did Thomas_peck 9 months ago When i reverse sear, I start to char at 100°.It allows me to get the color I want and still move back to indirect heat to get to my desired temp(of needed) yurinator71 9 months ago I think they look delicious! trueliming 9 months ago Turn up the heat boy! Remote_Drama5400 9 months ago U did perfect. Still crust and you hit a full even red. Really nice work DirectCustard9182 9 months ago What crust? Lol adhq 9 months ago You could, with much much higher heat, to do it quickly and not overcook. But, I wouldn’t be ashamed of this result either CadillacLuv 9 months ago Btw I love my food saver vacuum sealer for bulk meat and other stuff Mr-Kae12 9 months ago Hotter pan , less oil . ForMyPrimalUrges 9 months ago Hey I think I have the same knife rrQssQrr 9 months ago A thicker cut will make it easier the_dude_behind_youu 9 months ago i cannot cook a perfect steak without sous vide-ing it.the cross section photo looks like my sous vide steak.you are a god Jazzlike-Many-5404 9 months ago Sear before AND after sous vide or oven. Let rest 20 minutes between each step. Ancient-Chinglish 9 months ago nice outside, no grey band, and looks juicy as fuckWrite A CommentYou must be logged in to post a comment.
MyWorkIsNotYetDone 9 months ago If I had cooked that, I would be incredibly proud. Don’t be so hard on yourself. 😅
limitlessfun02 9 months ago It’s honestly not bad as is , but if ya got a more pronounced crust be an amazing addition and you will be glad ya did
Thomas_peck 9 months ago When i reverse sear, I start to char at 100°.It allows me to get the color I want and still move back to indirect heat to get to my desired temp(of needed)
Remote_Drama5400 9 months ago U did perfect. Still crust and you hit a full even red. Really nice work
adhq 9 months ago You could, with much much higher heat, to do it quickly and not overcook. But, I wouldn’t be ashamed of this result either
the_dude_behind_youu 9 months ago i cannot cook a perfect steak without sous vide-ing it.the cross section photo looks like my sous vide steak.you are a god
Jazzlike-Many-5404 9 months ago Sear before AND after sous vide or oven. Let rest 20 minutes between each step.
17 Comments
If I had cooked that, I would be incredibly proud. Don’t be so hard on yourself. 😅
Yep, agree with you.
If the inside looks like that I would not mind the sear lmao
It’s honestly not bad as is , but if ya got a more pronounced crust be an amazing addition and you will be glad ya did
When i reverse sear, I start to char at 100°.
It allows me to get the color I want and still move back to indirect heat to get to my desired temp(of needed)
I think they look delicious!
Turn up the heat boy!
U did perfect. Still crust and you hit a full even red. Really nice work
What crust? Lol
You could, with much much higher heat, to do it quickly and not overcook. But, I wouldn’t be ashamed of this result either
Btw I love my food saver vacuum sealer for bulk meat and other stuff
Hotter pan , less oil .
Hey I think I have the same knife
A thicker cut will make it easier
i cannot cook a perfect steak without sous vide-ing it.
the cross section photo looks like my sous vide steak.
you are a god
Sear before AND after sous vide or oven. Let rest 20 minutes between each step.
nice outside, no grey band, and looks juicy as fuck