Salted for two days. The put into a cold oven (the toaster, actually) for 45 min at 250. Inside was 109.
Put aside and rested for about 30 min while doing other stuff.
Oven preheated to 500 for a long time w the griddle pan inside (finally, a use for that stupid thing!) Then fired broiler for 10 min.
Dropped steak “pretty side down” ok the hot pan for 90 sec then filliped. Gave it another 60 seconds broiler before pulling and resting on a warm plate.
Didn’t get a final temp but I’d call that solid medium, maybe med rare+
by silverfstop
13 Comments
Looks like great edge to edge med rare to me.
Nice crust dude!
The “medium rare +” “medium ++” makes anyone who actually cooks professionally cringe endlessly.
I take back everything I said about you. Nice work!
I like reverse searing for the consistency. I pull from the toaster oven at about the same as you 110, then sear on a stainless steel pan about 45 seconds per side. It is always exactly perfect.
Steak looks great, ignore the waffle cone giving you a hard time.
Your pan is enameled which means it shouldn’t be preheated to empty. Enameled pans should also never really get hotter than medium/medium-high, as the higher temps can damage it.
Otherwise, looks absolutely delicious and great job!
Everyone has something to say about reverse searing until they try it lol. Would be even better results if you flip it more often / less time per side, but it looks solid
Reverse sear hits every time.
Tad pink for my taste but that fucking CRUST 🥵
Beautiful work
Wow that looks awesome. Happy New Years!
Looks a little well for me but glad you liked it!