Lamb loin chops pat dry & coated with avocado oil and seasoning were directly on wire rack in an oven 20 mins at 250, then 10 minute rest on cutting board, pat dry again and into hot cast iron with avocado oil. Pan is brand new, just finished the avocado coats today too.
Thanks in advance for any tips. I own an air fryer too but it doesn't go below 300.
by DuckIntelligent737
10 Comments
Forgot to mention pan times, I think it was around 45 seconds per side but no overhead fan meant fire alarm chaos so I don’t know for sure
Perfect
The lowest my current oven can go down to is 170, depending on how thick I’ll leave steaks in there for anywhere from 20 to 40 minutes if super thick. Then into a hot cast iron pan or grill and I just test the feel with tongs maybe a meat thermometer if I’m unsure.
I never thought about resting it after the oven might give that a try next time.
I try different seasonings and marinades all the time, some of my favorites were soy sauce and garlic powder and some times lime juice, salt and pepper to taste always.
Looks good to me, better than most
I bet that was delicious. It looks great.
Looks better than most of what I do and I’ve been doing reverse sears for several years 🤣
Looks like a great job, internal looks great. At this point you would just focus on maxing your crust without changing the inside (already looks good tho).
Looks great if medium was your goal.
Being limited by the lack of ventilation does make it harder to get a great crust.
I think you can get a better crust if you sear first before putting it in the oven. Using a thermometer is also a great idea
Your camera quality is very good.
That’s good! I like mine cooked like this.