So I was aiming for medium rare, instead I got a live, mooing animal. Cooked it at 250 until my thermapen said 120. Rested 10 min. Then seared all 4 sides a minute each. So where did I go wrong? Still tasted good, but just a little underdone for my taste.
by Middle_aged_wino
36 Comments
What were you aiming for? In my experience carry over cooking only ups the temp by 5 degrees or so.
Steak looks pretty thick. I would’ve seared it longer. Maybe another 1-2 rounds of searing on each side like you stated.
Low temperature cooking doesn’t cause significant carryover.
If you cooked the steak in a pan or on the grill, then you would have seen the rise you anticipated.
Beautifully done, in any case. I prefer medium rare but would be thrilled with a rare steak that looked like that.
250 isn’t that hot so you won’t have as much carry over. It could also depend on what part of the steak you measured the temp.
Not what you were shooting for but that is a nice looking steak for me.
The carry over effects won’t be nearly as present after cooking at a low temp. Pulling it out from a 250 oven, there will be very little carry over cooking. It typically applies to when you’ve cooked at hot temps, and in your case, only 4 minutes of searing is not really much to cause a lot of carry over.
I think that looks fucking beautiful. Just sayin’, if you aren’t happy with it I can help dispose of it for you 🙂
No, thermodynamics are not a myth.
I’d be ecstatic if my steak looked like this
This isn’t far from medium rare. When you say a live mooing animal, that can’t be true if only 4 more degrees would’ve been your target.
to be honest that looks like a perfect medium rare to me
I honestly don’t see anything wrong with my steak, nor does my watering mouth.
dude this is the most perfect steak i think i’ve ever seen
You cooked it perfectly idk bro
No
No. But it doesn’t give you infinite degrees. I usually get around 3 degrees C carryover max
Brother, if you like your steaks med rare, you should know this isnt even raw. That is a cooked and delicious looking steak
I think cooking at 250 and expecting it to keep cooking when pulled off the heat is where you went wrong.
In my experience, it depends on heat and time.
Putting a steak on a cast iron for 5 minutes, I’ve experienced very little carry over cooking. However, I tested it by wrapping in aluminum foil to rest, and there was definitely noticeable carry over cooking in the foil.
Roasting a prime rib for 3 hours however, there is definitely carry over cooking while resting…. Like 20 degrees worth.
That looks perfect…
Carry over cooking is definitely NOT a myth. The amount of carry over cooking depends on how high of a temperature you’re cooking something at and how large or small the item is. Lower temperatures, less carry over. Higher temperature, more carry over cooking. The larger the item, the more thermal energy is absorbed, the more carry over. A turkey is a classic example. Large piece of protein, usually cooked for around 4 – 6 hours, around 300 to 350 degrees. This means the carry over will be at least 30 minutes and anywhere between 20 to 30 degrees of temperature rise. A steak if cooked at 400 – 450 degrees, approx 10 ounces looking for med. rare right out of the refrigerator will require about 7 – 9 minutes per side depending on thickness.
Looks good tho !! It’s a little rare but I would eat it ,, I always use my cast iron with a mix of butter and avocado oil , temp on skillet 350-375 sear 4-5 min on each side put in oven 450 for another 5-10 min and always pull 130-135 then let it sit 5 min before cutting into it
this looks perfect. my steak is too juicy, my lobster too buttery
That looks like an amazing steak! If you want it more medium than rare I would leave it in until 130 and pull. See how you like that and adjust from there. Not too hard to map out. 😎
That looks amazing!!!🤤
We would pull tenderloin steaks out of the rationale oven at 120 f and they would be 130 ish for plating. (100+ steaks at a time)
Depends how hot the pan was, how big the meat is, etc. there’s so many variables, tbh.
I’d commit heinous acts for this steak.
This looks perfect. Holy shit.
Keep in mind that oxidized myoglobin might make the steak look more rare than it is. I would be very happy with this result.
If you are cooking low and slow, just get your meat to your desired temp.
Let it rest uncovered, don’t worry about what temperature it falls to, bring it back up with the sear.
Now you don’t have to worry about anything but not going over temperature. Get the crust you want and don’t keep it on too long, because you already know your internal temp is exactly where you wanted it.
Carry over cooking has to do with the heat transfer equation, how is it a myth?
How deep did you penetrate the meat to measure the temperature? There’s no way that center measured 120°f. You might want to check your calibration using the boiling /freezing water method.
You may not have seared hot enough. I usually go for 450 degrees. When I’m smoking and it reaches about 100 internal, I start preheating the gas grill for the final sear. It gives it plenty of time to get super hot
120 thermapen? I don’t believe you. That looks more loke 110. You sure you stuck it far enough in?
Actually, now that I look closer, maybe. It’s a very dark red but it does look cooked.
Some cuts are redder due to myoglobin. Also age of meat matters.
What cut is this?
I just reverse seared a tri tip tn. I had to hit it with a longer sear than i expected to get the internal where i wanted before resting. Then i tented some foil over it on a wire rack and let it rest in the warm oven, that got it where it needed to be.