Make sure the pan is screaming hot and that you’re not searing for too long.
stupidsimpson
😋
EzraMeeker53
This sear should be as hot as possible around 500°F if you have a laser thermometer for your pan. Sear should be no longer than 1-2 minutes per side. Preferably 1 minute.A steak that is that thick is going to need five minutes or more in the oven at 300 to 350°F to reach an internal temperature of 130°F. Don’t just leave it on the pan to sear and think that you’re going to get it all the way to 130°F internal temperature. You can remove it from the oven just before 130°F and allow it to rest. While at rest it will carry over cook all the way to just above 130°F and you’ll have a perfect medium rare.
3 Comments
Make sure the pan is screaming hot and that you’re not searing for too long.
😋
This sear should be as hot as possible around 500°F if you have a laser thermometer for your pan. Sear should be no longer than 1-2 minutes per side. Preferably 1 minute.A steak that is that thick is going to need five minutes or more in the oven at 300 to 350°F to reach an internal temperature of 130°F. Don’t just leave it on the pan to sear and think that you’re going to get it all the way to 130°F internal temperature. You can remove it from the oven just before 130°F and allow it to rest. While at rest it will carry over cook all the way to just above 130°F and you’ll have a perfect medium rare.