First time cooking tapa cuadril and first time trying reverse searing. Would like some constructive feedback.
30 mins in the oven at 100 deg celcius, flipped halfway.
Ghee on a cast iron till it started smoking and then laid the meat down the cap side first. Turned it every few minutes or so and tried to get an even sear by pressing with a burger spatula.
In hindsight I should have probably put it longer in the over and should have basted it with butter and garlic but I can do that next time
by LoPeorLalo
7 Comments
No seasoning in fat cap?
The meat looks great but sear needs some more high heat. So, nailed it for internal temp but work on the sear.
I’d have preferred it with a little *less* time in the oven, but that’s a matter of preference.
You didn’t get much sear, unfortunately. Skip the ghee next time. Especially if the meat has a fat cap like that, the ghee is not only superfluous, but it actually prevented you from getting your pan hot enough, since you put the steak in at the ghee’s smoke point, which is under 500°F. You need to have the cast iron so hot that the steak screams when you put it in the pan. If you can, get the pan to 800° before you add the steak. An infrared non-contact thermometer can help with this.
I’m not really in favor of trying to do reverse sear on steaks unless they are over 3 inches thick. My method is 3 minutes on each side in very hot cast iron, sear the edges, then into a 450° oven for 5-10 minutes depending on the thickness and how done I want it, which is usually just past rare, and a 5-10 minute rest before cutting.
only suggestion would be to put more color on that fat cap. Likely because of the ghee. That beef far will keep things from sticking.
Either way, good job! Looks tasty!
Juicy!
What sear
That fat cap looks nasty