Question-3 day dry aged NY Strip, Flame grilled, Took off at 100° let rest and temp went all way to 137°… First time dry aging- Steak cook faster after it dry ages or something? Was shooting for 115 internal.
Question-3 day dry aged NY Strip, Flame grilled, Took off at 100° let rest and temp went all way to 137°… First time dry aging- Steak cook faster after it dry ages or something? Was shooting for 115 internal.
by Holiday_Guess_7892
8 Comments
Razorwyre
When you direct grill, you create a high temperature gradient from the exterior to the core. This means that the core temp will rise much more than in sous video and reverse sear which bring up the core closer to final temperature. As a benefit of sous video and reverse sear, you usually get a much improved cross section with less grey band, or none at all.
MBDTFbyYE
Dry aging and dry brining pulls moisture out of the meat, making cooking times less.
jad1104
Are you positive your temp at 100 degrees was accurate? Sometimes equipment can malfunction or go out of calibration
hg_blindwizard
I don’t see how it’s possible to go up another 37°. Something wasn’t right
TheSignificantDong
So where’s the money shot?
RecentlyDeceased666
You’re going to kill your meater probe cooking on an open flame like that. The black tip means it’s gen 1 and that’s not rated for open flames or searing.
ReluctantRedditor275
You say “flame grilled,” but what exactly are you cooking on? Looks like a damn inferno. If you took the steak off with 100 internal and 170 external, it makes sense that the rest would get it into the 130s.
Afraid_Inspection_90
You cooked your steak and probe at the same time lol
8 Comments
When you direct grill, you create a high temperature gradient from the exterior to the core. This means that the core temp will rise much more than in sous video and reverse sear which bring up the core closer to final temperature. As a benefit of sous video and reverse sear, you usually get a much improved cross section with less grey band, or none at all.
Dry aging and dry brining pulls moisture out of the meat, making cooking times less.
Are you positive your temp at 100 degrees was accurate? Sometimes equipment can malfunction or go out of calibration
I don’t see how it’s possible to go up another 37°. Something wasn’t right
So where’s the money shot?
You’re going to kill your meater probe cooking on an open flame like that. The black tip means it’s gen 1 and that’s not rated for open flames or searing.
You say “flame grilled,” but what exactly are you cooking on? Looks like a damn inferno. If you took the steak off with 100 internal and 170 external, it makes sense that the rest would get it into the 130s.
You cooked your steak and probe at the same time lol