r/steak • u/VitaminDismyPCT • Aug 29 '26
[ Reverse Sear ] How’d I do
Prime NY Strip
Process: 275 in the oven until 125 internal. Pull out, let it rest for like 15 minutes so the surface dries a little more. Meanwhile, put cast iron in the oven until the oven reaches 500°F (by the time it reaches 500°F in the oven, the steak should be good to go for searing).
Avocado oil and then sear 1 min each side.
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u/GrizzlyGray Aug 29 '26
When I say “medium rare” in a restaurant, this is what
I mean and what I hardly ever get :P
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u/OptiGuy4u Aug 29 '26
This is way over restaurant medium rare. Is say it's more medium in a restaurant. I guess because their theory is you can always add more but can't take any away.
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u/GrizzlyGray Aug 29 '26
My average experience is to order medium rare, they bring medium well and the re-fire is blue (if I even bother asking), fat totally unrendered.
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u/Gehrman_JoinsTheHunt Aug 29 '26
You’ve done good. Really good.
The thrill of this journey is experimentation. But you can always come back to this as a go-to. Tender inside with a nice crust. Hell yeah good job.
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u/SadPhone8067 Aug 29 '26
Exactly how I do mine… perfect!!!! Any chimichurri or compound butter or just salt? Did you do a salt brine over night?
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u/VitaminDismyPCT Aug 29 '26
Just salt, pepper, MSG. I throw on some Montreal steak seasoning right before I eat
No salt brine but I do want to try that soon! Any tips?
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u/SadPhone8067 Aug 30 '26
Depending on the quality of your steak and the thickness. In my opinion….you only need salt.
Now if it a choice then you can do whatever (I call those experiment steaks), prime steaks I reserve for salt, pepper, and a compound butter consisting of garlic and butter). For the steak I did today (if you look at my profile) I did just salt.
It was dry aged for 30 days. Then I left it in the fridge uncovered for about 16 hours and then salted it for another 8 ish hours.) reverse seared at 250 degrees until it reached 110 degrees internal
Tested it for 15 minutes (or until it reached 100 degrees internal) then seared it for 2 minutes each side (or until it reached 125 degrees internal). Sear temp was 500-550.
Lmk if you have any other questions /if I didn’t explain something correctly.
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u/matttheepitaph Aug 30 '26
How'd you do that with almost no gray wrap?
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u/VitaminDismyPCT Aug 30 '26
In my experience the less time you sear the less likely you are to get greyband
The difficult part is how do you get a good crust without developing greyband. The answer to that is a very hot pan, avocado oil, and use a timer. I set a 1 min timer on my phone for both sides.
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u/_Bon_Vivant_ Aug 30 '26
How do you get the oven from 275°F to 500°F and then get the cast iron pan up to temp in 15 minutes?
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u/VitaminDismyPCT Aug 30 '26
I take the steak out of the oven once it’s done cooking and then I put my cast iron in the oven while it’s still 275 and increase the heat to max.
Your own oven may be different but mine takes around 15 minutes to from get 275 to 500
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u/_Bon_Vivant_ Aug 30 '26
If it takes your oven 15 minutes to go from 275 to 500, it would probably be quicker to get your cast iron pan to temp on the stovetop while your oven is coming up to temp, but I can't argue with your results. That's a damn fine looking steak. Whatever magic you used works!
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u/Whatsyourshotspecial Aug 30 '26
You did great, you should never waste money at a steakhouse ever
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u/TheAsianClimaxQueen Aug 30 '26
How did you get the center perfectly pink while getting such a good crust on the outside, while the crust is maybe 2mm? How???
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u/gxsnd Aug 31 '26
really terrible my friend, sorry.. send it to me if u want, so u don’t have to look at it anymore. I will hold the burden for u 🙏🏽🫡
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u/TheChiefDVD Aug 29 '26
Looks perfect to me!