T-Bone, preheated oven to 105°C (221°F), then waited for internal temperature to rise up to 46°C (115°F). Waited 10 minutes and seared on a stainless steel pan 2 minutes each side, checked temperature after searing and it showed 57°C (135°F). Waited 10 minutes and cut it open
by ciachuu
31 Comments
Beauty
Amazing work
Proper PorterHouse!
Personally, I like more char/heavy sear which would require higher heat and less cook time. However that’s all personal preference. This is a beautiful steak in both doneness and cut selection. Bravo 👏 👏 👏
Edit: Cast Iron > Stainless
That’s why it’s lacks the perfect sear impo
Only tip is do it again and again and again
Excellent
Crust is beautiful I go for a bit more as to my preference and I’d blow torch the fat a bit if I had the time. Temperature gradient came out gorgeous almost like a sous vide steak. Wonderful work
No
Eat it
Not sure if it works the same when using an oven but when I reverse sear with my sous vide I pat it dry before searing to get a better crust
very good! Nailed on the first time.
Great cook!!
Really quite something! Edge to edge pink. Well (perfectly) done
grey band on that can be smaller , a lot smaller. So just keep practicing, experiment with different heated pans and figure out what will give you the better sear and the pinker steak . Still a great steak 8/10
Edit: maybe a shorter rest time, I usually go straight from the oven to the grill. With maybe 2 minutes of rest time at most if I’m making a lot of steaks . The rest time should be right at the end so the protein can relax , but once it relaxes if you try and cook it again it will tighten up much more than before leading to a tougher steak
The meat is beautiful. I prefer more char. Ways I do that:
– dry brine
– Pat the meat dry prior to hitting the pan
– put a weight on top of the meat to ensure full contact with the pan
Stronger sear imo but inside is money
9/10 looks so good
10 out of 10… that translucent fat is making me drool
Looks great! I’d hold it on its side and render that fat more or as someone suggested—take a torch to the side. I should get one.
You killed it. Only thing I would recommend is dry brining for a better sear. But even that sear is more than acceptable. Hope you enjoyed it!
If anyone gives you a tip they’re nit picking. This is perfect.
Looks gorgeous
good job
That looks so good
Just to be clear bc I wanna try this.. set temp on oven at 220. How long did it take to get to 115? After pulling out of oven. You let it sit for 10mins before searing on steel pan?
Great work. You’re on the right path. My only suggestion is to *not* experiment with the temperatures because it seems you have that down perfectly
She’s beautiful. That is exactly what I like my meat to look like. I’m drooling.
The only thing I would suggest is a higher temp for the searing. Though crust is a personal preference, I prefer a darker crust, a nice deep mahogany color.
Maybe it looks lighter in the photo than in reality though? That color in the upper left is perfect, but all over.
I’m mean, I’m just not picking here, it looks great.
Nice knife
First reverse sear?? Dayum son
Wow, gorgeous
Eat it and enjoy. Phenomenal looking steak