My first attempt at a reverse sear using a thick cut Sirloin. Think I cooked it for too long though.
by 98wrightpr
3 Comments
MagazineDelicious151
Yeah, unless you were aiming for medium well. I’d still eat it in a heartbeat. Is it good is the question?
jaguarshark
It’s easier to nail temp if you have a meat probe you can leave in it in the oven. Otherwise there is a learning curve on timing by checking often with an instant read.
I pull at like 110, rest on a plate in the fridge for like 8 min while the pan/blackstone gets hot. Paper towel to make sure it’s dry, then sear at 400+ for 30-40 seconds each side twice. Press it good for first sear each side, add a little butter at first flip.
I aim for rare/med rare but would def smash yours. Your cook temp would have probably came out awesome if it was a well marbled ribeye instead of a leaner cut.
Leansas
Looks juicy and the perfect sear right there. I applaud you for doing it perfect in ur first try!
3 Comments
Yeah, unless you were aiming for medium well. I’d still eat it in a heartbeat. Is it good is the question?
It’s easier to nail temp if you have a meat probe you can leave in it in the oven. Otherwise there is a learning curve on timing by checking often with an instant read.
I pull at like 110, rest on a plate in the fridge for like 8 min while the pan/blackstone gets hot. Paper towel to make sure it’s dry, then sear at 400+ for 30-40 seconds each side twice. Press it good for first sear each side, add a little butter at first flip.
I aim for rare/med rare but would def smash yours. Your cook temp would have probably came out awesome if it was a well marbled ribeye instead of a leaner cut.
Looks juicy and the perfect sear right there. I applaud you for doing it perfect in ur first try!