I just grilled it and put it in the oven afterwards. Salt n pepper. Nothing fancy. Tasted great. Would make again.
by lolimazn
6 Comments
Aromatic-Ad3349
After you grilled it, you should’ve never put it in the oven. Just let it rest on the counter on its own 10 to 15 minutes.
NVDA808
Maybe try dry brining it for 24 hours.
zakabog
Looks great, I just do the reverse of what you did, cook it on the grill with indirect heat until it’s 10F below the temp I want, let it rest about 20 minutes, then sear it over high heat. Perfect edge to edge pink and crust every time.
EstablishmentNo9866
Looks perfect. Great job !!
Blitzzfury
Look up reverse sear but honestly man, you’re doing better than 95% of people who cook steaks if this was one of your first times. Looks incredible.
turkeymann2169
Looks great to me, but looks can be misleading. What temp. did you cook it to. Did you share a picture of it cut after resting? I might not have seen it. People want and like to see if you nailed the temperature. But it looks great. I would’ve taken my crust a wee bit darker, almost to a “pittsburgh”, a temperature/technique you don’t really don’t hear too much about anymore these days.
6 Comments
After you grilled it, you should’ve never put it in the oven. Just let it rest on the counter on its own 10 to 15 minutes.
Maybe try dry brining it for 24 hours.
Looks great, I just do the reverse of what you did, cook it on the grill with indirect heat until it’s 10F below the temp I want, let it rest about 20 minutes, then sear it over high heat. Perfect edge to edge pink and crust every time.
Looks perfect. Great job !!
Look up reverse sear but honestly man, you’re doing better than 95% of people who cook steaks if this was one of your first times. Looks incredible.
Looks great to me, but looks can be misleading. What temp. did you cook it to. Did you share a picture of it cut after resting? I might not have seen it. People want and like to see if you nailed the temperature. But it looks great. I would’ve taken my crust a wee bit darker, almost to a “pittsburgh”, a temperature/technique you don’t really don’t hear too much about anymore these days.