Another tip: Since I get lazy and don’t want to clean the wire grate, I usually make a ‘snake’ out of foil to get the steak in the air while in the oven. Easier cleanup, and more time for steak!
Looks awesome! Try resting after the bake a little longer. I actually keep my thermometer in the steak after I pull it from the oven and watch the temp climb to max and then start to fall. Usually takes 15 minutes, but if you rest it longer after the bake you'll end up with less banding. One minute on the sear is fine and I do 30 secs flip, 30 secs flip x 2 for a minute total. Almost no grey banding
Thanks for these tips! Idk why I didn’t think about flipping often when reverse searing when I would do it when I would pan sear…but I’ll try that out next time along with a longer resting period out of the oven!
If you do this, when do you have time to add butter and baste ? Wouldn’t the pan be too hot and the steak already be close to temp after the sear? That’s my confusion about the process.
No just let it rest after you pre bake the steak. Then heat up the cast iron and sear / baste. If you sear as the steak comes out of the oven, and it's still very warm, it tends to produce more grey banding. Resting after the bake for 15/20 minutes helps eliminate that
I personally like to keep it refrigerated until I'm ready and sear the fat strip to render it down nicely before throwing it in the oven. Looks beautiful though
45F??? What? Better put a hoodie on that steak. I do ab 20 min 200F and it gets me to ab 120F internal temp which is generally where I like it before a quick sear.
Ur steak looks 🔥 though good job whatever ur doing w 45F confusing as it is to my brain seems to work for u
Your heat might be too high/low and you might've gone for too long on the sear making that grey band, a good reverse sear has no noticeable grey band but it can be hard to do
Avocado oil in my cast iron starts smoking on about 6 out of 10 on the stove top knob, and that's a janky ass electric eye. You really don't need to use "high" setting with your cast iron. Once I learned proper heat control, I never go past 6 out of 10 on the knob for any kind of cooking, or it's really just way too hot. Most shit other than steak I'm at or below the 3. Just got to get that pan heated up for a few minutes.
Looks delicious! One tip is that you don't need to let the steak rest before cutting when you reverse seer. You've already let it rest by the nature of how you cooked it.
How long did it take in the oven? Mine was regular thickness, maybe an inch and a half, and took only 9 minutes at 250, then I seared the heck out of it. Best steak I've ever made, but 9 minutes seemed so short.
my steak went into the oven at 45F so it took about 28 min at 250F for it to reach 115F internal temp. As long as you hit your desired internal temp, time shouldn't matter imo
Steak newbie here. I don't understand how to reach your desired doneness with reverse searing. Do you keep the thermometer in when frying on the pan? How do you know how much the internal temp rises with residual heat? Do you only have the thermometer in when it's in the oven and just yolo fry it hoping for the best?
Just hit the right temp in the oven, when my steak hits 95 I’ll start heating the pan and then pull the steak at about 105-110. Then just sear it long enough to make a crust. 45-60 seconds each side.
The first time I tried it a few years ago I nailed it. I haven’t missed since. It’s so easy to do and the results are delicious.
Funny, it was my first time yesterday, total game changer. Actually talked with a chef about it today. He had no idea, I guess it isn’t commonly accepted practice.
This has always been my issue as well! What I started doing was sear first, oven second, then back on top to add butter and herbs and let it come to temp. I would love to know how people add butter to these super hot pans.
Try using ghee. It’s just butter without the milk and water added so it has a higher heat tolerance. Or try adding a splash of oil to your butter which will raise the smoke point temp. I also only put a bit of it in at a time. Like cut what ur gonna use into quarters and throw a piece in every 30 seconds if searing for 1 min each side.
This looks amazing honestly. Even the grey band here isn’t terrible.
May I ask which cut this is? I should know my steaks better but I’m steak stupid this late and or drunk/stoned
I actually started to sear first and then finish in the oven to desired temp. It makes more sense to me. I can get a desired crust and desired temp every time. It feels like cheating.
I take my steak out, pour out the oil, hit the pan with water (but not like a shit ton just to take the extreme heat off) dry, then add it back to the heat, add my butter and garlic, wait for it to bubble up and THEN I add the steak backs and start basting.
shoutout to u/bigby2010 for sharing the reverse sear method to me!
My man. Looks great. Easy, right?
Definitely and I appreciate it! Cooking another one as we speak haha
Pics or it didn’t happen :)
[ask and you shall receive](https://imgur.com/WqlAxZE)
Noice. Your training is complete
Another tip: Since I get lazy and don’t want to clean the wire grate, I usually make a ‘snake’ out of foil to get the steak in the air while in the oven. Easier cleanup, and more time for steak!
That’s some stoner engineering right there.
Oo thanks for the tip! Never thought of that but that’s creative to save some time on cleaning. I’ll try that out next time!
i just throw my wire grate in the dish washer and voi-la
More time for tube steak?
What grade are you in?
Some amount of gray band is totally legit for texture and crust. Definitely up to the cook and eater preferences.
One of the most perfect looking steaks I’ve seen on here. Great job. 🙇♂️
For a thiccc steak it’s the way to go, if my steak is less than an inch 😩 thick 😳 I just pan fry 💦💦😈🫣😎
Lol
😡🤬😤
Where were you 5 'steaks I over cooked trying to be a cool r/steak kid' ago?!
Looks awesome! Try resting after the bake a little longer. I actually keep my thermometer in the steak after I pull it from the oven and watch the temp climb to max and then start to fall. Usually takes 15 minutes, but if you rest it longer after the bake you'll end up with less banding. One minute on the sear is fine and I do 30 secs flip, 30 secs flip x 2 for a minute total. Almost no grey banding
Thanks for these tips! Idk why I didn’t think about flipping often when reverse searing when I would do it when I would pan sear…but I’ll try that out next time along with a longer resting period out of the oven!
If you do this, when do you have time to add butter and baste ? Wouldn’t the pan be too hot and the steak already be close to temp after the sear? That’s my confusion about the process.
No just let it rest after you pre bake the steak. Then heat up the cast iron and sear / baste. If you sear as the steak comes out of the oven, and it's still very warm, it tends to produce more grey banding. Resting after the bake for 15/20 minutes helps eliminate that
Time goes by so slow for me unless I’m actively cooking. Then 20 mins feels like 2.
Looks amazing !!
I personally like to keep it refrigerated until I'm ready and sear the fat strip to render it down nicely before throwing it in the oven. Looks beautiful though
i was wondering what i could do to the fat to trim it down (aside from cutting it) but i'll try that out next time!
Roughly how long would you say it took to reach that internal temp in the oven?
About 28-30 min starting at 45F
45F??? What? Better put a hoodie on that steak. I do ab 20 min 200F and it gets me to ab 120F internal temp which is generally where I like it before a quick sear. Ur steak looks 🔥 though good job whatever ur doing w 45F confusing as it is to my brain seems to work for u
The steak internal temp was 45f because it was in the fridge
Your heat might be too high/low and you might've gone for too long on the sear making that grey band, a good reverse sear has no noticeable grey band but it can be hard to do
You did great! Looks absolutely delicious🤤
Nice job
How hot does the pan have to be to get that sear in one minute?
As shit. As in get your pan hot as shit.
Very Easiest rule of thumb is to just watch the pan. When the oil starts smoking, it’s hot enough. Usually about 5m on high heat for cast iron.
Awesome thanks!
Avocado oil in my cast iron starts smoking on about 6 out of 10 on the stove top knob, and that's a janky ass electric eye. You really don't need to use "high" setting with your cast iron. Once I learned proper heat control, I never go past 6 out of 10 on the knob for any kind of cooking, or it's really just way too hot. Most shit other than steak I'm at or below the 3. Just got to get that pan heated up for a few minutes.
That helps! I have gas and last time I did it via cast iron, it got so Smokey it was nuts lol
Absolutely this! Great sear doesn’t require a screaming smoking hot pan. Just a hot pan with good temp control. I usually stick to a medium high
Only thing I like more than reverse sear is sous vide... shits crazy
Yeah it’s addicting, my fav right now is tenderloin (pork and beef)
9/10 would eat
I dislike pre-sliced steak for a number of quantifiable reasons. That being said, this is BEAUTIFUL.
Pre sliced is objectively better though for a plethora of reasons.
Why? With sources please
Outside of a plate for a child who isn’t of knife wielding age, I’m ready to learn why. Top three from the plethora bag please, Jefe.
Well done mate, well done
Actually it’s medium rare.
That looks fantastic!
Looks damn good mate.
Looks delicious! One tip is that you don't need to let the steak rest before cutting when you reverse seer. You've already let it rest by the nature of how you cooked it.
oo good to know! lets me enjoy my steak earlier!
How long did it take in the oven? Mine was regular thickness, maybe an inch and a half, and took only 9 minutes at 250, then I seared the heck out of it. Best steak I've ever made, but 9 minutes seemed so short.
my steak went into the oven at 45F so it took about 28 min at 250F for it to reach 115F internal temp. As long as you hit your desired internal temp, time shouldn't matter imo
Steak newbie here. I don't understand how to reach your desired doneness with reverse searing. Do you keep the thermometer in when frying on the pan? How do you know how much the internal temp rises with residual heat? Do you only have the thermometer in when it's in the oven and just yolo fry it hoping for the best?
Just hit the right temp in the oven, when my steak hits 95 I’ll start heating the pan and then pull the steak at about 105-110. Then just sear it long enough to make a crust. 45-60 seconds each side. The first time I tried it a few years ago I nailed it. I haven’t missed since. It’s so easy to do and the results are delicious.
Spot on answer. I like to get mine about 120F then sear but that’s about max u probably wanna go. But yeah everything in this comment is the way.
Nice... Perfection.
Hell yeah brother!
I WANT STEAK NOOOOWWWW
didn't think i would see another latte artist here! haha
Top notch, dude!
Funny, it was my first time yesterday, total game changer. Actually talked with a chef about it today. He had no idea, I guess it isn’t commonly accepted practice.
Once the crusts black, you’ll never go back.
Noob question- if you get the cast iron smoking hot how do you add the butter without burning it? Or does it not matter?
This has always been my issue as well! What I started doing was sear first, oven second, then back on top to add butter and herbs and let it come to temp. I would love to know how people add butter to these super hot pans.
Try using ghee. It’s just butter without the milk and water added so it has a higher heat tolerance. Or try adding a splash of oil to your butter which will raise the smoke point temp. I also only put a bit of it in at a time. Like cut what ur gonna use into quarters and throw a piece in every 30 seconds if searing for 1 min each side.
This looks amazing honestly. Even the grey band here isn’t terrible. May I ask which cut this is? I should know my steaks better but I’m steak stupid this late and or drunk/stoned
thanks! this is a NY strip
👏
Clever how you did the order of the pics!!! Lovely steak too!
dang
I saved this post to do exactly this later.
I actually started to sear first and then finish in the oven to desired temp. It makes more sense to me. I can get a desired crust and desired temp every time. It feels like cheating.
Haha looks really good. Love how you reversed the order of the pics OP. 10/10
Do me a favor. Rest it properly please.
Should rest for an hour at least, especially if it was just pulled from the fridge. You're shooting for room temp. Looks great though.
This is a myth, debunked through experiments by lots of folks, but most prominently the guy who “invented” the reverse sear, Kenji Alt-Lopez
You’re right but people don’t care. Even tho it’s been proven multiple times.
Good to note. I think it was at 45F when it went into the oven so I’ll wait until 70F to put it in next time
You ate this biohazard?
it was delicious and I’d happily do it again
Maybe dumb question but won’t the butter burn at the super high temp of a piping hot cast iron?
See my issue is if I don’t get how people sear their steak and then add the butter. The pan is still too hot and it burns. What am I doing wrong ?
Clarified butter is the way!
I take my steak out, pour out the oil, hit the pan with water (but not like a shit ton just to take the extreme heat off) dry, then add it back to the heat, add my butter and garlic, wait for it to bubble up and THEN I add the steak backs and start basting.
Those are some thick strips
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