What temp do you pull your steaks out of the over to get a perfect medium rare?
Thinking I might be pulling my steak too late. I always end up more so on the medium side and I sear each side for 2 minutes each flipping every minute.
by xKyouko
18 Comments
Evajellyfish
I pull at 95 and then sear and it usually ends up medium rare for me.
BasedTaco_69
Looks great. What temp did you pull it at?
TheDuelIist
I don’t know what temp but I would defenitely pull it out at the temp you did because that’s perfect medium rare and almost rare
CommissionerGordon12
I do the alton brown. Oven 500 pan in to temp. Sear on the pan flip then in oven for 3-5 minutes.
jhenain
I would do whatever you did. Because this looks freaking amazing
BigL90
Completely depends on the cut and thickness of the cut. But generally speaking, around 2″ I’ll go for 115⁰. Toss it on the skillet for 60-90s and change on each side (rest about 30s between sides).
≤1.5″ I usually go for closer to 110⁰. Sear for 30-60s each side.
For any bone-in cuts, I’ll usually shoot for <5⁰ warmer in the oven.
To be fair, I’m more of a medium guy myself, unless it’s a pretty lean cut.
sputnik13net
Do you let it rest before you sear? Depending on the searing method the additional heat will add on to whatever residual heat is in the meat after you pull it. I sometimes torch instead of pan sear to avoid adding a ton of heat to unrested meat while searing up the outside. When I have time to let it rest before sear I let it sit at least 5 or 10 minutes.
JustPassingGo
I pull at 120* F, and set to the side while I heat my cast iron for almost 10 min. I don’t sear past 130* F.
MUCHO2000
I prefer to cook at 225 and pull at around 125. Rest for 20 and then sear at medium high heat flipping over 30 seconds.
Takes longer but is pretty much foolproof and because I’m not staring at super high heat I don’t have to ventilate the kitchen.
OffgridDining
If you are unhappy with the result, my shipping address is 1234 Anystreet USA
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mitchellpatrice
Looks good
bushcraft_dave
110-115, then sear
akaKateHughes
Nope, sorry…blue rare – sear it on both sides and then take it off…lol, I like my onions medium rare, still crunchy.
Separate_Computer_95
i don’t remember anymore, i cooked so may steak that i just know =]
yourtastytears
110-115
Ambitious-Smile-882
Nice looking steak man
Cute-Ad-3125
If I’m pan searing my steaks, I sear it until 85-90 degrees
Butter baste until 100.
The carry over for me (for reasons I do not understand) is 30 degrees. So I get a perfect med rare
BeardBootsBullets
Skip the oven. Take the plunge, and get a sous vide. There are some excellent Labor Day sales right now. You don’t need a dedicated container, lid, or anything fancy. Just some zip lock freezer bags and a pot ~six inches tall is all that you need to make perfect steaks.
Sous vide @ 130° for a few hours, dry completely, refrigerate on an elevated baking/cooling rack for thirty minutes, dry again, then sear using a cast iron skillet with copious amounts of avocado oil or ghee on my gas grill. I use a spatula to apply gentle pressure, lift every ~twenty seconds to release steam, and I can usually develop a crispy sear in a couple of minutes. This typically results in a perfect Medium-Rare-Plus or Medium, which is perfect for fatty cuts like ribeye. For these fatty cuts, you do need that extra temperature to help render the fat into that delicious meat juice.
When looking to move the needle a little further into the rare zone for lean cuts like strips and tenderloins, you *can* knock off ~five degrees on the sous vide temp, but I’d caution you not to exceed 2-2.5 hours at such a low temp. Temperatures in that 120s-range can cause a bacteria orgy if left for too long.
18 Comments
I pull at 95 and then sear and it usually ends up medium rare for me.
Looks great. What temp did you pull it at?
I don’t know what temp but I would defenitely pull it out at the temp you did because that’s perfect medium rare and almost rare
I do the alton brown. Oven 500 pan in to temp. Sear on the pan flip then in oven for 3-5 minutes.
I would do whatever you did. Because this looks freaking amazing
Completely depends on the cut and thickness of the cut. But generally speaking, around 2″ I’ll go for 115⁰. Toss it on the skillet for 60-90s and change on each side (rest about 30s between sides).
≤1.5″ I usually go for closer to 110⁰. Sear for 30-60s each side.
For any bone-in cuts, I’ll usually shoot for <5⁰ warmer in the oven.
To be fair, I’m more of a medium guy myself, unless it’s a pretty lean cut.
Do you let it rest before you sear? Depending on the searing method the additional heat will add on to whatever residual heat is in the meat after you pull it. I sometimes torch instead of pan sear to avoid adding a ton of heat to unrested meat while searing up the outside. When I have time to let it rest before sear I let it sit at least 5 or 10 minutes.
I pull at 120* F, and set to the side while I heat my cast iron for almost 10 min. I don’t sear past 130* F.
I prefer to cook at 225 and pull at around 125. Rest for 20 and then sear at medium high heat flipping over 30 seconds.
Takes longer but is pretty much foolproof and because I’m not staring at super high heat I don’t have to ventilate the kitchen.
If you are unhappy with the result, my shipping address is 1234 Anystreet USA
😳🥳 🍴 🍽🥩🥩🥩
Looks good
110-115, then sear
Nope, sorry…blue rare – sear it on both sides and then take it off…lol, I like my onions medium rare, still crunchy.
i don’t remember anymore, i cooked so may steak that i just know =]
110-115
Nice looking steak man
If I’m pan searing my steaks, I sear it until 85-90 degrees
Butter baste until 100.
The carry over for me (for reasons I do not understand) is 30 degrees. So I get a perfect med rare
Skip the oven. Take the plunge, and get a sous vide. There are some excellent Labor Day sales right now. You don’t need a dedicated container, lid, or anything fancy. Just some zip lock freezer bags and a pot ~six inches tall is all that you need to make perfect steaks.
Sous vide @ 130° for a few hours, dry completely, refrigerate on an elevated baking/cooling rack for thirty minutes, dry again, then sear using a cast iron skillet with copious amounts of avocado oil or ghee on my gas grill. I use a spatula to apply gentle pressure, lift every ~twenty seconds to release steam, and I can usually develop a crispy sear in a couple of minutes. This typically results in a perfect Medium-Rare-Plus or Medium, which is perfect for fatty cuts like ribeye. For these fatty cuts, you do need that extra temperature to help render the fat into that delicious meat juice.
When looking to move the needle a little further into the rare zone for lean cuts like strips and tenderloins, you *can* knock off ~five degrees on the sous vide temp, but I’d caution you not to exceed 2-2.5 hours at such a low temp. Temperatures in that 120s-range can cause a bacteria orgy if left for too long.