It works better, of course, a bit thicker.
But this was ok.
I take outta the oven a bit earlier that I would a normal thicker steak.
I took this out about 118-119F
And I let it cool/rest longer.
It’s still a bit more done than I’d like , but still rare for the most part.
For the sear part, I do it on a carbon steel pan I get screaming hot on the gas
stove.
I try to get it hot enough that sear is very fast.
I I can keep the sear down to 1 min or so per side, that doesn’t heat the
inside up that much.
I rarely cook and eat steaks this thin…but they came on this ButcherBox program
I was subscribed to for awhile..,and their steak portion are a bit small, so,
I’ve timrued to adapt them.
I quit that one, but good news!!
I resubscribed to my local farmers veggie box program!!
Just got a delivery today, but haven’t unpacked it yet.
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Aug 19, 2021, at 4:27 PM, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Hi Kelly,
Looks great! But I would have thought the steak would be too thin to work
well with reverse searing? I would have thought by the time the steak took on
a good char, it would be pretty much cooked, and any oven time would be
overkill?
How was it?
Vicki. :-)
On 20 Aug 2021, at 5:23 am, Chilecayenne <chilecayenne@xxxxxxxxx> wrote:
Small reverse seared grass fed ribeye.
Asparagus, I did 1 min in multi-cooker, and then into a pan with olive oil,
lots of garlic, a touch of lemon juice and couple drops or Worcestershire
sauce…
<image0.jpeg>
K
———————————————-
I need a shot of salvation baby,
once in awhile...
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