220F in the oven until 115F internal, maybe 30-40 minutes. “Seared” in cast iron but this is the step I think screwed up. I used a little bit of avocado oil and seared the fat cap side first, but I don’t think I needed the additional oil with how much fat rendered out of the beef. Basically ended up shallow frying the first two steaks, I drained some oil and got a better (and quicker) sear on the second two steaks. The point was done exactly how I prefer but the other three were farther along than I like, but all 4 were still delicious. I’m going to try again soon with another picanha.
by j_hayn
11 Comments
Not enough searing or crust, at least from these photos and too banding around. I have personally struggled with that too when doing reverse searing because of too much moisture when searing. Maybe someone will post a solution…
5/10
Looks good but I would rest in between the oven and the oan. It’ll help keep the inside all one color and remove the gray band.
8.5/10
God, these are beautiful cuts; good color, no dye. They have the marbling of a nice waygu, and the fat strip reminds me of pork belly. Where did you get these?
Dry brining for 6hrs will help with moisture content, low and slow like you did, target temp to pull can vary based on steak thickness, preheat cast iron, let steaks rest between oven and sear, piping hot cast iron with avo oil, 45 max per side.
The grey band is overcooking, either from too much moisture steaming the surface, not hot enough pan (no Maillard reaction), or inner temp pulled too low before searing to reach desired temp while trying to hit the crust(leaving the steak too long on one side).
Preheating the cast iron is key. You want the whole pan to be heated, so it resists the drop in temp due to heat exchange between the meat (always colder) and the pan with the stored energy of the heat.
What I’ve discovered is the target pull temp is dynamic based on steak thickness and cut, assuming I followed my other steps. Ribeyes are easier since it’s flat on both sides, tri-tips are triangular, so the sear is a bitch without grey bands. For them, it’s hot hot pan, flipping often.
Getting that perfect edge to edge is a dynamic process not follow each step exactly…
How did it taste? Looks epic! 8/10.
I’ve been reducing the dry brine time to 6-8hrs, and starting to see better results. Not sure if it’s my imagination or science lol. I’m going to do a few runs this weekend.
After oven preheat, get that pan to the temp of Mordor on the stove. 🔥
Looks good except no crust :/
People keep saying “rate 1/10” and my petty ass keeps wanting to go “okay, I give it a 1/10”
Pretty decent cook. Char could be better.
I tend to dry brine for four hours uncovered on the top chelf of my fridge on a wire rack. Gotten pretty good results this way.
Amazing for your first try 10/10
Been doing sous vide quite a bit lately to get the perfect cook all the way through on both steak and pork……no grey edge and finish in iron pan quickly….you did a beautiful job…don’t know what temp your meat was when you began…may have bn a bit cold? 8.5
Been making pork tenderloin chop with beurre blanc sauce and mushrooms ….i like it as much as steak (thought that was impossible)
Looks banging bro!! 10/10 for me