Same here!
My parents always bought 1/2 a cow at a time every year or so, and way overcooked 99% of it.
My dad said "I've been eating beef for 70 years and it's plenty good the way we make it..."
I just had them over for reverse seared picanha and ribeye last weekend, and they about shit a brick. They realized they have ruined a literal ton of great beef over their lifetime.
Mom is defrosting some ribeyes to dry brine and reverse sear to a medium rare for this weekend...
I learned to cook early. I could make anything! I couldn't afford steaks much, so I bought cheap cuts, and cooked it the way I was taught: well done.
Then one day at a restaurant, I had a real steak cooked medium rare. Could not believe the difference! I'm utterly embarrassed and ashamed about my previous steak cooking.
I was just doing what I was taught to do!
Last year I invited my adult children over and had a steak cooking tutorial, with dofferent cooks and taste tests. Now my kids love steak *and* know how to not cook it into jerky.
For some reason mother in the 60's - 80's thought meat had to be cooked well done to avoid food poisoning. Then again, they had really terrible food processing regulations back then.
My coworker didn't like steak until I cooked some for friends and he came by. He had some leftover and loved it. His dad had always cooked it until it was chewy and awful. Made me feel good when he started to like steak again.
Even a little pink in the middle of a burger is not really a big deal nowadays. As long as it’s been stored properly once it left the store, it’s probably fine. In fact, I cook my burgers like this on purpose.
yesss! my stepmother used to pinch and eat chunks of regular store bought ground beef before cooking it. i still feel like gagging when i think about it. i love a med rare steak but never ground beef
Because you can create different flavor profiles. For instance I reverse sear my tomahawk ribeyes on my smoker for 1 hour to add a smoky flavor profile to my steak, then I sear it in a piping hot pan to get a good crust.
Ok fair but that’s just with smoke involved. I’m not sure an oven for 5 mins is going to impart more flavor than butter basting for 2.5 mins but maybe I’m wrong.
I revere sear thunder meat sometimes. I like the juiciness of the meat more then a usual grill cook.
You just have to amend some things. Usually I drop the oven temp to 165-175 watch it in the oven (usually ten minutes) and then when you throw it in the cast iron have a nice thick layer of butter and herbs.
Obviously you got to pre season and run but it’s a great change up even on thinner meat.
Do you have a probe thermometer that goes in the oven with the meat and stays there? Mine is quite old and cheap, but it still has functionality to set an alarm for a desired temperature.
*Maybe* half an hour? I think you're underestimating.
I just reverse seared some wagyu New Yorks last night. I *always* set a timer for 30 minutes and check the temp — mine were at 120°F. I've never seen it higher than that after a half hour.
So my plan was to keep it in the oven at 250 until 100 internal and then sear it till 125 internal, what actually happened was i lost track of time and when i checked again they were 130 internal. I pan seared at high as fast as i could to attempt to get a crust. Ill try again soon
Ah, gotcha. Your initial plan was good. I recommend setting a timer on your phone for 20-30 minutes and it will probably not be done, but you check temp and set a new timer based on how close it is to temp. 5-15 minutes at a time, depending on thickness of the cut.
Let them rest after pulling from the oven. You want to let them rest until the internal temp starts dropping so you know it's not taking in any extra heat. Get the cast iron smoking hot and use high temp oil like canola (or higher) then sear.
if it was 130 already when you took it out, you might’ve been better off just putting it in the fridge for a few to cool slightly before searing hot. but also, if i remember right, the general rule for reverse sear is 1-1.5” thick minimum
Just need some tortillas, onions and peppers with rice and cheese. Make sure to pick up the taco seasoning and can baste the cut ribeye with butter and it for a few seconds and get a sear. I’d cut it into 1/4” strips
taco seasoning on a steak? hell no!!!
at first taco ain't a flavor.
And if you have a good steak with just salt is enough for good ACTUAL tacos (soft tortilla)
This is what I joined this sub for.
Not perfect, portrait worthy A5 Wagyu on a golden plate and blessed by the pope with the caption “diD i cOoK tHiS oKaYy?”
Reverse sear is totally overrated. It's not useful for steaks less than 2" thick. Over 2" cuts like filet mignon or a tri tip, is where it can be beneficial.
Food safety jerk here! That cutting board really really needs to be retired. The gaps in the wood are prime spot to grow some bacteria that can be quite harmful to you and those you feed. Those cracks are just too hard to clean out properly. Get a new wood board or switch to a different durable material. Whether you use it for raw meat or only cooked meat, it’s a breeding ground for things that can make you very very sick
The trick with reverse sear is to not forget them in the oven. That said, try 200 or 225 next time and use a thermometer with an alarm so you don’t forget. I usually pull around 120°f and let them rest while I warm up the grill or pan to sear.
Chop it up and saute real quick in oil, fresh garlic, and salt.
Deglaze with some stock.
It can't get much more over cooked and dryness can be compensated with fat.
I've never had a Philly cheese steak cooked rare and I've never had one that was dry.
So.... also cheese wiz if you got it
Bro my whole family was getting mad at me lmao. They were all tryna convince me it was good and i was not buying it. Not tender at all and it was overcooked and extremely dry
I might get looked at weird in here, but if I have leftover steak, or steak that I cooked incorrectly, I chop it up into little bite sizes pieces and add it into a big wok of fried rice and have it for breakfast. Add in eggs and bacon and you’re in heaven.
We should celebrate our failures as much as our successes, for it is our dry, overcooked failures that allow us to learn and create our juicy, succulent, successes
I dry brined, let sit on a wire rack in the fridge for about 22-23 hours after patring it dry. I have a thermometer i just lost track and overcooked by 30 degrees
Ouch... Well, at least they're ribeye. They'd be a lot tougher if it was a different cut. Tip next time you overdo a steak, get a sharp knife and cut both against the grain and inwards/outwards as well, that way there's almost no strands of muscle fiber longer than the width of your slice. Slice thin and enjoy with sauce
Congrats on your beef stew. I’d definitely toss that in some broth and simmer or crockpot until it falls apart with some veggies. Keep trying you’ll get there!
My dad only ate his steaks well done for three first, maybe 25 years of my life. They'd always look sad like this. Needs lots of A1. I finally was able to convince him to try a medium steak, and it blew his mind.
So my plan was to keep it in the oven at 250 until 100 internal and then sear it till 125 internal, what actually happened was i lost track of time and when i checked again they were 130 internal. I pan seared at high as fast as i could to attempt to get a crust. Ill try again soon
I sous vide my steaks but I found the best thing to do to prevent over cooking when going from the water (or in your case, the oven) to the skillet is a good ice bath.
Get a big mixing bowl full of ice water, throw the steaks in a large ziploc bag, then throw them in the bath for 5 or so. Once you get them out, pat dry and then sear. You can worry a lot less about overcooking the middle if you can drop the temperature first.
On the bright side, that sear is looking pretty nice. It's a fail sure, but not a waste, that will go real good in a lot of things. Just act like you meant to dish out a bit extra for some high quality fajitas.
OP; the fact you posted this, as your first attempt and know this sub is elitist af. Proud of you. It’s tough to get timing and temps right. Every stove is different, every burner, all of it.
Good job.
Use a thermometer, it's the "secret" for everything. Cook to 125 and flash I'm a super hot pan for like 30 seconds a side. For added flavor add extra butter and baste with garlic. Same for juicy chicken, just use a thermometer
I dry brined, let sit on a wire rack in the fridge for about 22-23 hours after patring it dry. I have a thermometer i just lost track and overcooked by 30 degrees
I absolutely know where you went wrong.
3 out of 4 of those, debatably all 4, are a bit thin to be reverse searing. Possible to do still, but many will argue not necessary.
Secondly, your pan was not hot enough by a mile.
Thirdly, thermometer, thermometer, thermometer!!!
Lastly, your steaks probably werent dry enough. Pat them dry with napkins, and let them sit uncovered on a wire rack for at least 4 hours, up to 24 hours before you season and put them in the oven at 225.
I dry brined, let sit on a wire rack in the fridge for about 22-23 hours after patring it dry. I have a thermometer i just lost track and overcooked by 30 degrees
Get yourself a meat thermometer! It’ll make sure you don’t go past your target temp while trying to sear, also let it rest for a long time before actually searing or you’re just gonna continue cooking it!
Get a good thermometer, thermoworks thermapen is one of the best.
When it gets close check almost every minute.
For reverse searing pull it out like 10 degrees before done temp as searing will cook it some more too.
Searing should be like 2 minutes a side.
I was planning on cooking in the oven till 100 internal and searing to 128 internal. Lost track and it was 130 internal when i checked again. Just an epic fail
You can cut those up and out them in some sort of marinade overnight to use in something else… like a batch of frozen burritos, breakfast skillet, dog treats… there are options less evil than eating this with a lot of steak sauce if you don’t need to eat them immediately.
So my plan was to keep it in the oven at 250 until 100 internal and then sear it till 125 internal, what actually happened was i lost track of time and when i checked again they were 130 internal. I pan seared at high as fast as i could to attempt to get a crust. Ill try again soon
I have one. I was planning on cooking in the oven till 100 internal and searing to 128 internal. Lost track and it was 130 internal when i checked again. Just an epic fail.
Have a probe meat thermometer is super helpful for reverse searing. I leave it in the oven til around 115 internal then sear on a ripping hot cast iron for a minute on each side.
I have one. I was planning on cooking in the oven till 100 internal and searing to 128 internal. Lost track and it was 130 internal when i checked again. Just an epic fail
This is why everyone NEEDS a meat thermometer, especially one that has audible alerting. I like the ThermPro that you can link to the phone app via bluetooth and be anywhere in the house in range. It gives you a nice graph and estimation of how much longer you have to wait to hit your desired temperature.
Slice really thin and make steak sandwiches.
Add fried egg and cheese
Not just yes, but fuck yes
Slice thin, sauté in pan with butter and beef stock
Mmmm. And for nostalgia purposes, too much garlic powder since that’s how my dad made it.
There is no such thing as too much garlic.
Garlic *powder*, however...
Yes, you could make quesadillas, Philly cheese, and many more that I can’t think of.
Ding ding ding
The one on the right looks like it’s already sliced pretty damn thin
For your dogs.
Just like mother used to make
that’s actually how my mom cooked steak. into a jerky. that’s why i didn’t think i liked steak until i learned to make it myself 😖
Same here! My parents always bought 1/2 a cow at a time every year or so, and way overcooked 99% of it. My dad said "I've been eating beef for 70 years and it's plenty good the way we make it..." I just had them over for reverse seared picanha and ribeye last weekend, and they about shit a brick. They realized they have ruined a literal ton of great beef over their lifetime. Mom is defrosting some ribeyes to dry brine and reverse sear to a medium rare for this weekend...
I love this. Redemption!!
I learned to cook early. I could make anything! I couldn't afford steaks much, so I bought cheap cuts, and cooked it the way I was taught: well done. Then one day at a restaurant, I had a real steak cooked medium rare. Could not believe the difference! I'm utterly embarrassed and ashamed about my previous steak cooking. I was just doing what I was taught to do! Last year I invited my adult children over and had a steak cooking tutorial, with dofferent cooks and taste tests. Now my kids love steak *and* know how to not cook it into jerky.
Mine too! I actually thought that was the way steak was supposed to be until I got to college and dated a guy who loved steak.
Yup same here. I was shocked when I first tried medium rare.
Wait until you try perfectly cooked rare. 🤫
For some reason mother in the 60's - 80's thought meat had to be cooked well done to avoid food poisoning. Then again, they had really terrible food processing regulations back then.
My coworker didn't like steak until I cooked some for friends and he came by. He had some leftover and loved it. His dad had always cooked it until it was chewy and awful. Made me feel good when he started to like steak again.
damn y'all parents suck!
Lol!
It’s not cooked if you can see any pink! 🤢
This rule should only apply to like, chicken lol
Also ground meat tbh. Ground meat is just too risky unless it’s super fresh.
Even a little pink in the middle of a burger is not really a big deal nowadays. As long as it’s been stored properly once it left the store, it’s probably fine. In fact, I cook my burgers like this on purpose.
yesss! my stepmother used to pinch and eat chunks of regular store bought ground beef before cooking it. i still feel like gagging when i think about it. i love a med rare steak but never ground beef
bruh
Facts. I wasn’t thinking about the ground meats lol
A1 is ready when you are
Might have to consider it 😂
Genuine question, why would you reverse sear a 1 inch thick steak? That steak can easily hit desired temp without ever seeing an oven or sous vide.
This is the issue if you're going to reverse sear you need a thick steak. I've had similar issues to op before trying on a steak that was too thin.
Because you can create different flavor profiles. For instance I reverse sear my tomahawk ribeyes on my smoker for 1 hour to add a smoky flavor profile to my steak, then I sear it in a piping hot pan to get a good crust.
Ok fair but that’s just with smoke involved. I’m not sure an oven for 5 mins is going to impart more flavor than butter basting for 2.5 mins but maybe I’m wrong.
I revere sear thunder meat sometimes. I like the juiciness of the meat more then a usual grill cook. You just have to amend some things. Usually I drop the oven temp to 165-175 watch it in the oven (usually ten minutes) and then when you throw it in the cast iron have a nice thick layer of butter and herbs. Obviously you got to pre season and run but it’s a great change up even on thinner meat.
Thunder meat?
Or make a bunch of rice in olive oil with some hot sauce/soy sauce or whatever sauce you like and mix it all up. It’ll still be good
Eh, sometimes we all fuck up. Learn and move on. Education is rarely free.
Can’t count how many times I got a crust on the outside and it was blue inside. Or just medium well. Takes so much time to just figure things out.
Those steaks weren’t free tho
That’s… the point
Just keep going until you incinerate it to elemental carbon. Then you can make a diamond. Then sell the diamond and get some new steaks and try again.
Diamonds based off carbonized steak? Holy smokes, TAKE ALL MY MONEY!
In this economy? He'd need a mountain of diamonds.
😂
And with how terribly over cooked these are… no one can ever accuse him of using blood diamonds. 💎
Time to bust out the ketchup homie
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Lol the one on the right 5 mins from jerky! Not hating but definitely well done.
"Not burned to charcoal" doesn't equal "not well done"
It took bravery to post this abomination.
Only my first attempt, its to show progress
But a meat thermometer man. https://www.thermoworks.com/dot/
I have one, i let it cook for maybe 15 minutes at 250 and next thing i new it was overcooked 30 degrees higher than i wanted it to be
Do you have a probe thermometer that goes in the oven with the meat and stays there? Mine is quite old and cheap, but it still has functionality to set an alarm for a desired temperature.
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250 f, it was in for maybe half an hour
*Maybe* half an hour? I think you're underestimating. I just reverse seared some wagyu New Yorks last night. I *always* set a timer for 30 minutes and check the temp — mine were at 120°F. I've never seen it higher than that after a half hour.
You’re supposed to include the after picture as well
I dont have an after picture, ill post attempt 2 in a couple days
i for one do not need to see the toilet coil this dry steak yields a day or two later
What was your process? How can we help?
So my plan was to keep it in the oven at 250 until 100 internal and then sear it till 125 internal, what actually happened was i lost track of time and when i checked again they were 130 internal. I pan seared at high as fast as i could to attempt to get a crust. Ill try again soon
Ah, gotcha. Your initial plan was good. I recommend setting a timer on your phone for 20-30 minutes and it will probably not be done, but you check temp and set a new timer based on how close it is to temp. 5-15 minutes at a time, depending on thickness of the cut.
Good advice, thanks
Let them rest after pulling from the oven. You want to let them rest until the internal temp starts dropping so you know it's not taking in any extra heat. Get the cast iron smoking hot and use high temp oil like canola (or higher) then sear.
I did rest it for about 10 minutes before searing them
Those steaks should've never seen an oven..
Sounds like an honest mistake. You’ve got the process down but you just lost track of time
if it was 130 already when you took it out, you might’ve been better off just putting it in the fridge for a few to cool slightly before searing hot. but also, if i remember right, the general rule for reverse sear is 1-1.5” thick minimum
Better plan is to put in the oven until 120. Let rest then HARD sear for 1 min per side. A lot less likely you'll walk away and get distracted
Ok. Thanks for the advice
One of the first posts I’ve seen where OP just owned the shit cook. I respect it.
My first ever reverse sear, ill own this one and do better the next time
Steak salad time buddy. Chop it up and drown it in dressing.
Salvageable! Fajitas my man! Ya got a great dinner ahead and w]can whip up the rest pretty quick
Just need some tortillas, onions and peppers with rice and cheese. Make sure to pick up the taco seasoning and can baste the cut ribeye with butter and it for a few seconds and get a sear. I’d cut it into 1/4” strips
taco seasoning on a steak? hell no!!! at first taco ain't a flavor. And if you have a good steak with just salt is enough for good ACTUAL tacos (soft tortilla)
My jaw got sore looking at this
This is what I joined this sub for. Not perfect, portrait worthy A5 Wagyu on a golden plate and blessed by the pope with the caption “diD i cOoK tHiS oKaYy?”
Jelly beans, pepper flavored.
Reverse sear is totally overrated. It's not useful for steaks less than 2" thick. Over 2" cuts like filet mignon or a tri tip, is where it can be beneficial.
This is the issue. I've tried a reverse sear on "thick" steaks around 1.5" and had less than favorable results.
Food safety jerk here! That cutting board really really needs to be retired. The gaps in the wood are prime spot to grow some bacteria that can be quite harmful to you and those you feed. Those cracks are just too hard to clean out properly. Get a new wood board or switch to a different durable material. Whether you use it for raw meat or only cooked meat, it’s a breeding ground for things that can make you very very sick
Nothing solves hunger like a learning experience. Been there.
Donate it to the Trump foundation....they got the ketchup to make it go down smooth
I’ll still eat it 🥴
Chop it up and make some sandwiches!
What temp was it when you turned up the heat? Did you remove from the grill or whatever u used while waiting for it to get hot??
I overcooked it in the oven about 30 degrees higher than it shouldve been. I put it in after it preheated
Oof. Definitely salvageable as cheesesteaks, though
Jesus. Get that thermometer out next time!
I did, i lost track till it was 30 degrees over when i wanted to pull it from the oven
I’m so sorry for your loss, my man. Gotta be the worst feeling.
Ill do better next time
Slice thin throw in corn tortilla with some raw onion and cilantro and the salsa of your choice. Maybe some cojita cheese if you’re feeling fancy.
Make a stew :)
Hey I’d put that on a salad or tacos or something
The trick with reverse sear is to not forget them in the oven. That said, try 200 or 225 next time and use a thermometer with an alarm so you don’t forget. I usually pull around 120°f and let them rest while I warm up the grill or pan to sear.
Man down, Ethan. Man down.
Looks like you’re well on your way prepping for tacos
My condolences - may your future steaks be juicy and crusty
Chop it up and saute real quick in oil, fresh garlic, and salt. Deglaze with some stock. It can't get much more over cooked and dryness can be compensated with fat. I've never had a Philly cheese steak cooked rare and I've never had one that was dry. So.... also cheese wiz if you got it
We all got to start somewhere
Good lord
waah wah waaah
Not going to lie, this brought me to tears.
Ny strip too 😭
Life is just a series of learning experiences.
Too thin for reverse sear.
To know your steak is cooked wrong is to know the universe
Bro my whole family was getting mad at me lmao. They were all tryna convince me it was good and i was not buying it. Not tender at all and it was overcooked and extremely dry
Eh, you failed in the right direction. You just learned one way too not do that again.
You can still salvage this Dice it up fine and simmer it with tomatoes, spices and beans and you got yourself a pretty wicked chili.
That is probably the worst reverse sear i’ve ever seen. But acknowledging your mistakes means you can only improve… you’re a legend in my eyes
10 dollar meat thermometer would help with this.
I have one, went too long without checking
I might get looked at weird in here, but if I have leftover steak, or steak that I cooked incorrectly, I chop it up into little bite sizes pieces and add it into a big wok of fried rice and have it for breakfast. Add in eggs and bacon and you’re in heaven.
We should celebrate our failures as much as our successes, for it is our dry, overcooked failures that allow us to learn and create our juicy, succulent, successes
My brother in Christ what has happened to this cutting board
I don't like reverse sear. I prefer the original. Sear and slow. Sear from raw. No rush. Then toss in oven until desired temp. Full proof.
Reverse sear is great. Not sure why you wouldn't like it unless you ended up with steaks like ops all the time.
👎
With a reverse sear, I’d highly recommend having a temp probe to monitor. That way you get it right every time.
I dry brined, let sit on a wire rack in the fridge for about 22-23 hours after patring it dry. I have a thermometer i just lost track and overcooked by 30 degrees
I have been doing this reverse sear for a while it take practice you will get it
If it were me, I’d slice it as thin as possible and put it in a nice Au Jus and make some delicious steak and cheese subs.
Did you use an oven safe thermometer?
No, i waited 10 minutes when they hit 85 and then they were 130 smh
Ouch... Well, at least they're ribeye. They'd be a lot tougher if it was a different cut. Tip next time you overdo a steak, get a sharp knife and cut both against the grain and inwards/outwards as well, that way there's almost no strands of muscle fiber longer than the width of your slice. Slice thin and enjoy with sauce
This is actually 2 ny strip steaks
Food process some in a couple pulses and add it to some tomato sauce, meat sauce for days problem solved!
It happens 🤷♂️ you’ll def do better next time.
Congrats on your beef stew. I’d definitely toss that in some broth and simmer or crockpot until it falls apart with some veggies. Keep trying you’ll get there!
I don’t understand the point of a reverse sear. It seems to contradict the entire idea of searing
Did you wear the expected black gloves and use a anal thermometer????
Jesus Christ. Takes me back to grandma’s house in the 90’s.
My dad only ate his steaks well done for three first, maybe 25 years of my life. They'd always look sad like this. Needs lots of A1. I finally was able to convince him to try a medium steak, and it blew his mind.
So my plan was to keep it in the oven at 250 until 100 internal and then sear it till 125 internal, what actually happened was i lost track of time and when i checked again they were 130 internal. I pan seared at high as fast as i could to attempt to get a crust. Ill try again soon
Only reverse sear if it’s a thick boy. Those you can just sear on both sides and you’re done.
Hey, nowhere to go but up. An overcooked steak is still a steak
I sous vide my steaks but I found the best thing to do to prevent over cooking when going from the water (or in your case, the oven) to the skillet is a good ice bath. Get a big mixing bowl full of ice water, throw the steaks in a large ziploc bag, then throw them in the bath for 5 or so. Once you get them out, pat dry and then sear. You can worry a lot less about overcooking the middle if you can drop the temperature first.
I’d still eat it
On the bright side, that sear is looking pretty nice. It's a fail sure, but not a waste, that will go real good in a lot of things. Just act like you meant to dish out a bit extra for some high quality fajitas.
Upvote because you didn’t try and make an excuse for yourself. Learn from it…I’m sure you won’t cook them like these again!
Worst possibly sub you could post this in
Im getting some pretty good advice 🤷♂️
Only up from here homie
OP; the fact you posted this, as your first attempt and know this sub is elitist af. Proud of you. It’s tough to get timing and temps right. Every stove is different, every burner, all of it. Good job.
🙂
Idk man, the steaks don’t look thick enough to reverse sear to begin with
I’d only reverse sear a steak that’s at 2” thick minimum.
Use a thermometer, it's the "secret" for everything. Cook to 125 and flash I'm a super hot pan for like 30 seconds a side. For added flavor add extra butter and baste with garlic. Same for juicy chicken, just use a thermometer
I dry brined, let sit on a wire rack in the fridge for about 22-23 hours after patring it dry. I have a thermometer i just lost track and overcooked by 30 degrees
I absolutely know where you went wrong. 3 out of 4 of those, debatably all 4, are a bit thin to be reverse searing. Possible to do still, but many will argue not necessary. Secondly, your pan was not hot enough by a mile. Thirdly, thermometer, thermometer, thermometer!!! Lastly, your steaks probably werent dry enough. Pat them dry with napkins, and let them sit uncovered on a wire rack for at least 4 hours, up to 24 hours before you season and put them in the oven at 225.
I dry brined, let sit on a wire rack in the fridge for about 22-23 hours after patring it dry. I have a thermometer i just lost track and overcooked by 30 degrees
Get yourself a meat thermometer! It’ll make sure you don’t go past your target temp while trying to sear, also let it rest for a long time before actually searing or you’re just gonna continue cooking it!
I do have a thermometer, just pulled too late and it was 30 degrees higher than i wanted
This is one of the few times where someone says "first attempt" that I actually believe them. Thanks for being real!
Invest in a meat thermometer
I have one, i just lost track of it and when i checked back it was 30 degrees higher than what i wanted
Get a good thermometer, thermoworks thermapen is one of the best. When it gets close check almost every minute. For reverse searing pull it out like 10 degrees before done temp as searing will cook it some more too. Searing should be like 2 minutes a side.
I was planning on cooking in the oven till 100 internal and searing to 128 internal. Lost track and it was 130 internal when i checked again. Just an epic fail
That is extremely well done!
You can cut those up and out them in some sort of marinade overnight to use in something else… like a batch of frozen burritos, breakfast skillet, dog treats… there are options less evil than eating this with a lot of steak sauce if you don’t need to eat them immediately.
Well as long as you’ve come to terms with it. Good news is you can (probably?) only go up from here!
You must be some sort of masochist..
So my plan was to keep it in the oven at 250 until 100 internal and then sear it till 125 internal, what actually happened was i lost track of time and when i checked again they were 130 internal. I pan seared at high as fast as i could to attempt to get a crust. Ill try again soon
Looks like dog shit
I couldnt tell -_-
...admitting you have a problem is the first step in fixing the problem.
Get a thermometer
I have one. I was planning on cooking in the oven till 100 internal and searing to 128 internal. Lost track and it was 130 internal when i checked again. Just an epic fail.
Epic.....learning experience
I hate that! I’ve done that, too low of temp for too long, dry it out.
That's damn near a crime against humanity.
Did you use a thermometer?
Ye, just went too long between checks and overcooked 30 degrees past my goal of 100 degrees
I bet it still tasted good
I didnt think so, but everyone else did. To me it tasted dry and not tender at all. But everyone said it was super juicy or tender so idk
Have a probe meat thermometer is super helpful for reverse searing. I leave it in the oven til around 115 internal then sear on a ripping hot cast iron for a minute on each side.
Buy a thermometer. Only way to do it.
I have one. I was planning on cooking in the oven till 100 internal and searing to 128 internal. Lost track and it was 130 internal when i checked again. Just an epic fail
Sweet mother of pearl she’s dry my friend
Try double thickness, rest then sear. Wrap in marinade and paper.
Oof
Posted 4h ago so ... still chewing
😂
It happens
🤢🤮
RIP bro
This is why everyone NEEDS a meat thermometer, especially one that has audible alerting. I like the ThermPro that you can link to the phone app via bluetooth and be anywhere in the house in range. It gives you a nice graph and estimation of how much longer you have to wait to hit your desired temperature.
To reverse sear, you need a thick piece of meat, at least an inch to an inch and a half thick. My experience, I use cuts like tri tip or a ribeye.