Made some NY strip last night and was surprised at how well it came out.
Reverse seared at 250 until about 118 internal then seared on cast iron until about 125 and finished off with a butter garlic thyme baste until about 128.
Tried to render the fat on the side but was not very successful. Any tips on that would be greatly appreciated!
Please ignore the pitiful green beans.
by ruleofperpetualpain
Dining and Cooking