We only have a toaster oven in our work “kitchen,” but I stuck the steak in there at 250F until it hit 115 internal (my partner at work was *real* impressed by the Thermapro lol). At about 105F I prepped my little cast iron on our propane grill, then seared for a couple minutes each side, cut the heat and added some butter for basting. I thought it came out great overall, but the steak itself had some gristle. Guess I can’t complain too much as it was $10 ribeye from Costco. Seasoned with Riley’s (which unlike Frank’s Red Hot, actually seems to go on everything).
by northstar_stacker
3 Comments
I forgot, I also did a baked potato in the air fryer!
I will commend you for the “Overcome, Adapt, Survive” aspect. But reverse sear is for rookies that can’t handle a grill.
I didn’t give the reverse sear any attention for a while. Why mess with a good thing?
I’m reverse searing every thick steak I get, now that I did it. Nice job. 👍