Myths about cooking steak that need to go away (2013)

Re:Myths about cooking steak that need to go away (2013) by tzs on Saturday January 22, 2022 @07:24PM (#30042337)

That's what I do (but I got it from the first episode of "Good Eats Reloaded"), except that I go until the temperature near the center is the temperature I want for the final temperature rather than the 15℉ below that which is what that article recommends. I'm using a 200℉ oven (well, that is what it is set to...I don't know how accurate that is), and found it heats the steak gently enough that the center temperature doesn't really rise much after it is taken out.

The searing is on the hottest my stovetop can make my pan, which is about 500℉. I do 45 seconds on each side. That doesn't seem to be long enough to have much effect other than near the surface.

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Re:Myths about cooking steak that need to go away (2013) by tptacek on Saturday January 22, 2022 @07:33PM (#30042410)

Here's some graphs of temperature changes during sears (also bearing in mind that the steak keeps increasing in temperature for a couple minutes after you pull it from the oven).

https://genuineideas.com/Assets/imageassets/Reverse-Sear.jpg

Taking it up to 115 also gives you some wiggle room if you want a really intense sear, or if you want to baste (I usually throw a handful of thyme in the butter while I sear).

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