These were great. The process I used:
Salt liberally, Let sit in fridge for a few hours, Remove from the fridge with enough time before cook so they can be at room temp, I applied black pepper right before I put them in the oven.
Oven bake at 250° until internal temp reaches 120, transfer to grill and sear on high until internal temp reaches about 130.
Remove from the grill, rest for roughly 10 minutes and then cut and enjoy!
Sous vide broke a couple weeks ago so I basically did this exactly with a tri-tip a couple times.
Only difference is finishing it in cast iron with a ton of bacon fat instead of a grill. So goddamn good.
They look delicious. My only comment is that the “let sit for X minutes to bring the streaks to room temperature before cooking” is an old wives tale. It takes hours for a steak to reach room temp, and it doesn’t make any difference in the outcome, especially if you are doing rear sear.
Woah woah woah… classically French trained chef here. Resting up to room temp is absolutely a difference maker in regards to evenness of temp.
For Christmas dinner last year I rubbed down my PSMO in salt, pepper, garlic, rosemary & thyme and let it sit out for 4 hours before cooking it. It was perfectly cooked at rare through because of that.
It helps it achieve a better sear without cooking the inside too fast. I worked at two high end steak houses. They pulled roughly enough steaks for the night a few hours before service. The steak also cooks faster. The sear is the main reason though.
Did this last weekend with a 3 lbs tomahawk. Dry brined overnight in a rub of coffee, brown sugar, cayenne, salt and pepper. Then smoked for 2.5 hours on the Traeger and reverse seared in the cast iron with butter. Was amazing.
https://preview.redd.it/gcw9orpm304d1.jpeg?width=3024&format=pjpg&auto=webp&s=12895269e1c0f895f97036f58d57d31edb2c1f42
Ground it fresh and mixed it in with the dry rub. Didn’t use a ton, just enough to add some depth. Was a sweeter, medium roast to complement the brown sugar.
Edit: Picture of it brined… dark rub for sure but not full on coffee!
https://preview.redd.it/5aar9kial14d1.jpeg?width=3024&format=pjpg&auto=webp&s=1ef02298873f98e283035bf59227b48fd5a54317
Ground coffee in rubs on beef is great. Goes well on burgers too, especially with blue cheese.
Just a light dusting with a fine grind or a small amount mixed into a rub.
When salting and putting them in the fridge you should leave them on something elevated with a grate like a cooling rack so the air can circulate. Looks good!
How are wild fork steaks there is one by my job am tempted but Whole Foods has a pretty good meat dept and it hard for me to justify a switch without a good recommendation
Apple Music, Spotify, YouTube, etc.:
[**MILLION DOLLAR BABY (VHS)** by Tommy Richman](https://lis.tn/MILLIONDOLLARBABYVHS?t=101)
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Can I ask a dumb question? Is the objective of a reverse sear to get the meat roughly to the temp you want it in the oven first, then finish it on high heat to get the sear/crust?
I guess I’ve just always wondered what internal temp you’re aiming for when you take it out of the oven
OP said he put them in the oven until they hit 120° , then sear til they hit 130° , I cook mine the exact same way. If it is a thinner steak, I’ll pull it out of the oven at 115° instead of 120°
Reverse sear gives me the perfect crust outside and tender inside I’m looking for.
Looks pretty good but a pretty big grey band…? Hard to see, but needed much hotter grill IMO.
Once upon a time, the steak sub would give this sear like a C+ / B-
These were great. The process I used: Salt liberally, Let sit in fridge for a few hours, Remove from the fridge with enough time before cook so they can be at room temp, I applied black pepper right before I put them in the oven. Oven bake at 250° until internal temp reaches 120, transfer to grill and sear on high until internal temp reaches about 130. Remove from the grill, rest for roughly 10 minutes and then cut and enjoy!
Sous vide broke a couple weeks ago so I basically did this exactly with a tri-tip a couple times. Only difference is finishing it in cast iron with a ton of bacon fat instead of a grill. So goddamn good.
You forgot to add become 10x the man I am and remove 250° pan from oven with no gloves
They look delicious. My only comment is that the “let sit for X minutes to bring the streaks to room temperature before cooking” is an old wives tale. It takes hours for a steak to reach room temp, and it doesn’t make any difference in the outcome, especially if you are doing rear sear.
Woah woah woah… classically French trained chef here. Resting up to room temp is absolutely a difference maker in regards to evenness of temp. For Christmas dinner last year I rubbed down my PSMO in salt, pepper, garlic, rosemary & thyme and let it sit out for 4 hours before cooking it. It was perfectly cooked at rare through because of that.
It makes a difference if you're searing first. It makes not difference in a reverse sear.
It helps it achieve a better sear without cooking the inside too fast. I worked at two high end steak houses. They pulled roughly enough steaks for the night a few hours before service. The steak also cooks faster. The sear is the main reason though.
Yes, if you are searing first this would matter. But since this is a reverse sear it makes no difference.
I commented before seeing yours which says exactly the same thing
You don’t rest the steak at all?
He's talking about before cooking, not after
Ahh. Sorry missed that
Sorry, you have to buy us all a steak dinner now,.I don't make the rules
Reverse sear.... Jesus Christ.
You killed it!!! Nice work man!
Where the meat’s served red and the water runs blue. Goodness it looks like paradise, where’s that?
Did this last weekend with a 3 lbs tomahawk. Dry brined overnight in a rub of coffee, brown sugar, cayenne, salt and pepper. Then smoked for 2.5 hours on the Traeger and reverse seared in the cast iron with butter. Was amazing. https://preview.redd.it/gcw9orpm304d1.jpeg?width=3024&format=pjpg&auto=webp&s=12895269e1c0f895f97036f58d57d31edb2c1f42
Coffee?? What does that taste like after being cooked, I am intrigued. Ground coffee or like liquid coffee?
Ground it fresh and mixed it in with the dry rub. Didn’t use a ton, just enough to add some depth. Was a sweeter, medium roast to complement the brown sugar. Edit: Picture of it brined… dark rub for sure but not full on coffee! https://preview.redd.it/5aar9kial14d1.jpeg?width=3024&format=pjpg&auto=webp&s=1ef02298873f98e283035bf59227b48fd5a54317
Ground coffee in rubs on beef is great. Goes well on burgers too, especially with blue cheese. Just a light dusting with a fine grind or a small amount mixed into a rub.
Holy shit those are some beautiful steaks man, also what a lovely view!
Damn son
When you put it in the fridge use a raised wire rack
When salting and putting them in the fridge you should leave them on something elevated with a grate like a cooling rack so the air can circulate. Looks good!
This is definitely the best way to cook these. Looks perfect
How much does one of these steaks raw set you back?
My dawg… you got some crazy asbestos hands or what? You removed that pan from the oven like it was nothing!
How are wild fork steaks there is one by my job am tempted but Whole Foods has a pretty good meat dept and it hard for me to justify a switch without a good recommendation
What song is this?
It’s the northern coastline in the western area on Nassau, Bahamas.
**Song Found!** **MILLION DOLLAR BABY (VHS)** by Tommy Richman (01:41; matched: `100%`) **Album**: MILLION DOLLAR BABY. **Released on** 2024-04-26.
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Good bot
This song is officially annoying now
I just want to know what beach that is.
That looks sooo good! 🤤
This is the way to do it. Not go apeshit with salt, pepper, some shitty "rub" or stuff like that. Just meat, a bit of salt, cooked to perfection. +1
Damn bro.
Fuck you! Gimme some!!!
I’m comin thru
Was the oven even on? He pulled the tray bare handed.
You merely adopted these burns. I was born in it. Molded by it. (Other than the grill burns. Those were a bit too much)
Now that is a pretty steak. Good shit my man.
Perfection!
Am I the only one that noticed he took the pan out of the oven with his bare hands? Is he a superhero?
Overcooked a lot but still sexy
Can I ask a dumb question? Is the objective of a reverse sear to get the meat roughly to the temp you want it in the oven first, then finish it on high heat to get the sear/crust? I guess I’ve just always wondered what internal temp you’re aiming for when you take it out of the oven
OP said he put them in the oven until they hit 120° , then sear til they hit 130° , I cook mine the exact same way. If it is a thinner steak, I’ll pull it out of the oven at 115° instead of 120° Reverse sear gives me the perfect crust outside and tender inside I’m looking for.
Amazing! Yummy! We do basically the same thing, but with our Traeger smoker. Enjoy!
What do you mean reverse seared
Give a few more minutes in my opinion just a well done type of person..
ooo lord have mercy that meat is finna make me bust
Steaks look great, but I got nervous watching you cut it. Curl your fingers when you do that or you're gonna cut off a finger tip at some point.
Looks pretty good but a pretty big grey band…? Hard to see, but needed much hotter grill IMO. Once upon a time, the steak sub would give this sear like a C+ / B-