I think this comes up a lot on here. Oddly enough I don’t blast the heat when I cook steaks, I do a medium temp and flip frequently then finish with a butter baste. I use a basic thermometer to get the temp right and pull the steaks off at 120, 130, and 135 (family has different preferences). I’ve also found it hard not to burn the pepper this way so I just go with salt and garlic powder. Here are tons of pictures from a Costco 3 pack
by AM_STARR
3 Comments
Forgot to mention, I season and let the steaks sit at room temp for 30 minutes to an hour.
I was doing them this way for a long time, never really had a problem. I found reverse searing to be a little less work though, with a leave-in alarm thermometer. Now I just need to make sure my cast iron is seasoned properly so it smokes less. Next venture will be sous vide, my wife’s friend lent us her machine.
Seeing you measure the temperature on your steaks like this has been mindblowing to me. I can’t believe I did it flat in the pan all the time. It makes so much sense damn.