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First picahna. How’d I do?
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First picahna. How’d I do?

48-hour dry brine. Cracked pepper after 24 hours. ~40 minutes in the oven at 250. Burned the fat cap on the first side of the sear 🤦‍♂️

by sheentheanonymous

14 Comments

  4. Kitchen-Match2297

    Looks good, you acknowledged the burn so I won’t go there😂, what I would say is just a low to medium heat on the fat side and you will render out loads of fat which you can jar up to use for roast potatoes etc. will also make all the remaining fat just melt in your mouth. Looks delicious though👍👍

  6. Ecstatic_Basket7795

    I’ve had some good reverse seared steak recently and I need to try it again. Can you reverse sear a sirloin steak or is it with a specific type only?

    Not knowledgeable at all in this category so don’t hurt me lol

  8. hefe3hefe3

    I would have dropped it in the oven for a minute after the sear. Use a Meater.

  11. Cultural_Actuary_994

    Final product looks amazing. What a great cut of beef!

  13. Cubelordy

    Amazing, I get that “burn” ended up being a great crust. Temp looks amazing for that cut

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