Hello everyone I am new to making steaks and this is my second ever. I watched a Nick DiGiovanni video and was inspired to try to make my own. I did a reverse sear on a ribeye aiming for medium. I think I got a good crisp and temperature but advice is strongly welcomed. I am trying to make a ribeye every 2 weeks since I get paid from my 2 jobs on the same Friday.
by jaredbrorsen23
2 Comments
Well done.
Looks great! If you want a darker crust I’d advise making sure it’s very very dry before going on, and get the pan really hot. It looks like there was some moisture in the center and that’s why it didn’t get as much color as the outside.
I’m not sure what nick advises but once the steak stops sticking I like to move it around and flip it almost constantly, that gives me the most even crust