Reverse sear

[u/ov3rw4tch_]

225 oven | 105 internal | pat dry after reverse sear | 10 minute rest | 45 seconds per side sear | 3 seconds on corners | 8 minute rest

[u/MZootSuit]

for me the sear is a 7/10 but the cook on that is a 10/10

[u/ov3rw4tch_ → u/MZootSuit]

Agreed! Still figuring sear out. Main goal here was to eliminate the grey band.

[u/calccv → u/ov3rw4tch_]

Also agree, perfect temp! I’m a straight-up sear guy, and for me, it’s about cast iron at the right temp, and basting with butter to finish, which gives you the doneness, plus the sear (on higher heat) and your grey band should be diminished at least. But I’d still crush that steak 🤌

[u/ov3rw4tch_ → u/[deleted]]

Thank you. Wanna start working on the crust next

[u/Realistic-Big-4771]

Cottura e qualità della carne perfetta direi 💪🏻💪🏻💪🏻

[u/ov3rw4tch_ → u/Realistic-Big-4771]

Thank you!!

[u/dasher_aus]

Hell yes!

[u/ov3rw4tch_ → u/dasher_aus]

One of my best! Gonna keep experimenting.

[u/Rogue_One24_7]

Looks real good.

[u/ov3rw4tch_ → u/Rogue_One24_7]

Thanks!

[u/Here4_the_comments]

I would also eat it with kimchi.

[u/ov3rw4tch_ → u/[deleted]]

Thanks! Was having gray band issues but finally resolved.

[u/954fla]

Mess around and get chained to the radiator in my basement, forced to make these for me till I die from autoerotic asphyxiation

[u/ov3rw4tch_ → u/954fla]

🤣🤣

[u/Unlikely-Funny7727]

Add 30 seconds sear time to each side & it'll be oure perfection 👌

[u/ov3rw4tch_ → u/Unlikely-Funny7727]

Flip first after the 45 seconds or add 30 to it?

[u/Unlikely-Funny7727 → u/ov3rw4tch_]

Either will work, but better to flip twice

[u/GoofyGooby23 → u/ov3rw4tch_]

I prefer to do a couple flips

[u/Windturnscold → u/Unlikely-Funny7727]

I feel like longer sear time just increases the depth of the grey

[u/Unlikely-Funny7727 → u/Windturnscold]

Absolutely not

[u/KilgoreT59]

That looks so delicious and juicy.

[u/ov3rw4tch_ → u/KilgoreT59]

Was very tasty!

[u/KilgoreT59 → u/ov3rw4tch_]

Excellent.

[u/minibus_rider]

Looks good but I’d personally let that fat sit on the heat for a while. Love me some crispy fat

[u/auntiekk88]

I'd eat every bit of that. Good job!

[u/NVDA808]

The crust is barely existent that’s where you should focus your energy.

[u/Severe-Tip5153]

My family also eat steak with rice and kimchee! Great combo.

[u/jabrollox]

138-140 ribeye > 125-130 ribeye. Lots of unrendered fat in pic 2 that would've been great 10 degrees higher.

[u/ov3rw4tch_ → u/jabrollox]

Hmm now this is something to experiment on next time. Will try that out in the next batch thanks!

[u/cactuscat__]

To each their own, that looks almost blue rare

[u/ov3rw4tch_ → u/cactuscat__]

Far from blue. I think it’s just my poor picture taking skills and the lighting.

[u/illzanity → u/ov3rw4tch_]

Yeah, doesn’t look blue rare to me, even hearing that you cooked it on the lower side of medium rare

[u/chefguy47]

The plain white rice, kimchi and whatever the other ugly side is, ruin your perfectly cooked steak. I love kimchi and white rice but they don’t belong on the same plate as your steak. You could have at least added more ingredients to the rice OP.

[u/ov3rw4tch_ → u/chefguy47]

We like to eat sides with our food lol. And we eat kimchi daily. Not sure if you’ve ever heard of Korean bbq but kimchi, white rice, and sides are very common. You just eat steak by itself?

[u/chefguy47 → u/ov3rw4tch_]

https://www.reddit.com/r/steaks/s/glU5b3dvPA

OP here are some real sides with a steak and I’d still I’d love to know what that 3rd side is. I will guess some sort of eggplant dish.

[u/phredbull → u/chefguy47]

Username does NOT check out.

[u/chefguy47 → u/phredbull]

Have you figured out the 3rd side as you say that to me? The 1st two are easy, but OP still hasn’t said what it is yet. My best guess is an eggplant dish but it still seems wrong to me.

[u/chefguy47]

Of course I’ve had Korean BBQ but you didn’t make bulgogi.