I didn't want to waste any garlic, it tastes really good.
Process here was dry brining for 12h (would've went for 24h but didn't have the time), letting it rest while preheating the oven, reversing and then searing in a very hot cast iron. No thyme, just salt, a bit of black pepper, fresh garlic and some rosemary in the pan.
Also, I apologize for the first pic, thought it would be nice but it kinda hides the sear.
by IMA9961
33 Comments
Beautiful
If rare was what you were going for that’s probably a bit over but that looks perfect to me!
Missed the mark on the rare, but looks good regardless.
I’d say it’s medium rare but damn that looks amazing
That’s perfect mate
Looks great. Id say if there’s something between rare and medium rare then it’s probably that.
That’s medium rare and it needed to rest for a few more minutes. Looks great though.
Rest longer
Just right for me just ✅️
Nailed it imo!!!
A nice medium to medium rare. Either way that steak should taste great
Looks like a perfect medium rare to me. Well done 👏🏼
https://preview.redd.it/s301pzzlqsfe1.jpeg?width=498&format=pjpg&auto=webp&s=a78cc61683c263694d8bd4d48894812d4a063871
Perfectly cooked strip. More medium than rare, but that’s how I like everything except filet. You get a better render on any fat and connective tissues, and the reverse sear definitely helps with that too. I’d be happy with this at steakhouse prices.
Tasty buy that’s medium rare. Still eat the fuck out that steak
Medium
Looks good sir. I’d rest just another 7-10min. Most of those juices will absorb right back up into that lovely steak.
Are we going to let OP get away with the literal swiss army knife and not talk about it???
Would say that is medium-rare vs rare. Still looks good and I would def eat tf outta this steak, though I would have rested it a bit longer.
That’s a medium rare, and I would think you would start to love that cook just as well or better than rare. It’s a perfectly cooked steak right there, even if it was by accident lol. Great job! Get you an instant thermometer that you can probe it with as you cook if you want to get perfectly cooked steaks. And remember it will still cook a little bit when you pull it.
Looks delicious. Definitely past rare.
Medium rare deliciousness.
> then searing in a very hot cast iron pan.
If your pan was, indeed, hot enough, then the cause of your gray sear ring was because you didn’t rotate frequently enough to prevent the steak from steaming itself during the sear. Try rotating every twenty seconds while searing to prevent the accumulation of steam.
Regardless, delicious looking steak.
A bit over. Just a bit. Maybe 5°
Medium rare perfect!
Perfectly cooked, but not rare IMO.
Missed rare. But haven’t seen a more consistent medium rare in a long time. Low heat ? Bravo.
Is rosemary a good substitute for thyme? Never tried it
Medium rare more on the medium side. Maybe 1 min less on each side or however you do it.
I’d say that’s medium rare, but honestly it looks delicious.
Med rare but looks perfect
1. At what temperature did you set your oven?
2. At what temp of the steak did you pull it out?
3. For how long did you let it rest before searing?
4. And for how long did you sear each side?
Thank you!
Looks rare to me. Maybe a touch over? Great job none the less!
That is like a mid rare push closer to mid really but lighting might be hurting it