Codename: Jackass Posted December 31, 2018 Posted December 31, 2018 I tried the reverse sear as endorsed by hundreds of no-name bloggers across the world. I had a nice New York strip, 2/3 pound, nice marbling, a good cut all around, and I fucked it all up. I overestimated its size and left it in the oven about seven or eight minutes too long, and by then it had reached an internal temperature of 145, carryover probably took it up to 150 while it rested. Still tasted fine for a medium well, but I wanted the fucking thing to be medium rare. I am stupid.
Raptorpat Posted January 2, 2019 Posted January 2, 2019 I get stressed about testing out ways to cook nicer things, ruining a steak that was loaded with potential.
cyberbully Posted January 3, 2019 Posted January 3, 2019 I fucked up some lamb chops not long ago.....I was mortified. 1
scoobdog Posted January 4, 2019 Posted January 4, 2019 On 12/31/2018 at 2:36 AM, empty said: I tried the reverse sear as endorsed by hundreds of no-name bloggers across the world. I had a nice New York strip, 2/3 pound, nice marbling, a good cut all around, and I fucked it all up. I overestimated its size and left it in the oven about seven or eight minutes too long, and by then it had reached an internal temperature of 145, carryover probably took it up to 150 while it rested. Still tasted fine for a medium well, but I wanted the fucking thing to be medium rare. I am stupid. It's hard to do without one of those thermometers with target alarms. When it's working, our oven has a built in thermometer and shuts off when it reaches temp.
stilgar Posted January 5, 2019 Posted January 5, 2019 Uh oh, phillies is upset. Did your mom slip another job application under your door today?
Jman Posted January 5, 2019 Posted January 5, 2019 I've been there. My normal method for strips doesn't work nearly as well on T-Bones, so it ends up a bit overcooked.
MasqueradeOverture Posted January 6, 2019 Posted January 6, 2019 Try using a Sous Vide machine next time.
Codename: Jackass Posted January 13, 2019 Author Posted January 13, 2019 I'm not paying for a sous vide machine.
Codename: Jackass Posted January 13, 2019 Author Posted January 13, 2019 Second attempt was much better. This time it was a delicious ribeye. Still a little overdone but a nice medium. Sorry for the potato photo quality.
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