0.8 LB Delmonico cut. I took everyone’s advice, I bought a cast iron without the grill marks on them and didn’t use a paper plate. My process was simple, I salted and peppered generously and preheated my oven to 220. Steak reached room temp when the over finally preheated. I probed the steak and let it get to 117 and took it out and let it rest for 10 minutes while simultaneously patting it dry. I then seared both sides for around 90 seconds and seared the sides for around 15 seconds. I only seared for that long due to the thickness of the steak. I can’t be humble about this one, I apologize but this was beyond extraordinary. The $120 steak I bought at the five star steakhouse council oak doesn’t even shine a light to this one. Sorry for the boasting once again. Cheers r/steak !
by oXerpz
21 Comments
Congrats!! That looks amazing!
Hell yeah dude
Looks lovely, great job!!
I would tear that shit up. Well done.
Great going, turned out wonderfully:
Looks amazing! Great job
You’re ruined, now. Your last comment is proof of it. Years ago I could enjoy steaks at a nice steak house. Now, it takes the most top of the line place to impress me and frankly, I’m not willing to pay that much at a restaurant when I can do almost the same—minus the cut quality—for a fraction of the price.
Beautiful steak, welcome to the reverse sear club!
Excellent work! Did the meat proud
Perfection
Perfection
Looks so damn good
Perfection
I want to try this method but the damn it every time I try to sear it even with the microwave vent fan on trips every fire alarm in my home. It’s such a bummer
LOOKS AWESOME!!!
One little suggestion is Pepper AFTER you cook it. It can burn and the flavor gets muted. Fresh Ground / Coarse is best.
Again, this looks great!
2 in the pink….
Fuck Ya, Kevin
Awesome job. We make better steaks at home than the best steakhouses. You helped prove it!
People come here with some questionable work—and I still support it with enthusiasm. This is top tier. Bravo, sir.
Beautiful
Yup, perfect in my book.
Nice.