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A comment on Myths about cooking steak that need to go away (2013). Parent comment

Re:Myths about cooking steak that need to go away (2013) by gruez on Saturday January 22, 2022 @06:37PM (#30041984)
>It doesn't much matter either way, though: the point is, it goes in the oven and comes out when it reads ~115 when I stick it. :)

But shouldn't the oven temperature matter? The hotter the oven is, the hotter the outside of the meat will get, even if you pull out the steak at 115 exactly. If you want the steak to be as even as possible, you want the oven temperature to be as low as possible.

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Re:Myths about cooking steak that need to go away (2013) by tptacek on Saturday January 22, 2022 @06:39PM (#30042001)
If you read Kenji's reverse-sear guide, I think you'll see that I'm right in the middle of his suggested temperature range. I've also triangle-tested steaks against circulator cooks; I'm confident I'm getting even cooks. :)

I just double checked, and not only is my temp right, but my timings are just about his timings too. I'm getting his mid-rare result 5 minutes faster than he does, but again, I'm cooking in a convection toaster oven, and I'm guessing he tested in a "real" oven.

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