Great success!! Rested the steaks with salt and pepper in the fridge, wrapped in paper towels, then set at room temp for about 2 1/2 hours.

Put a probe thermometer in the thinner of the two (only just barely) and put in a 275 oven next to the empty cast iron skillet. At 100 degrees, I pulled the skillet and put it on high on my stove. At 108 degrees, I threw some butter in the skillet.

Pulled the steaks at 110 degrees and seared over that wicked hot skillet for about 90 seconds per side and then 45 seconds on the fat. Rested for 10 minutes (longest 10 minutes ever) and ended up VERY happy with the end result! The pics posted out of order, but I snapped some before pictures, some pictures after the oven (how sad they look), and then completed pictures. Thanks for everyone’s help, I appreciate the knowledge!











test my mouse

That sir is a perfectly cooked steak!

Are you a convert now?

Looks fantastic.
FWIW, if anyone who wants more Beef-Food-Porn you should look up Guga Foods on YouTube.
WARNING: do not watch if you are already hungry - it will be pure torture.

quote:

Originally posted by smschulz:
Looks fantastic.
FWIW, if anyone who wants more Beef-Food-Porn you should look up Guga Foods on YouTube.
WARNING: do not watch if you are already hungry - it will be pure torture.

I love that channel and his main one.

Excellent!

I see you too also like the skins-on in your mashed potatoes.

quote:

Originally posted by corsair:
Excellent!

I see you too also like the skins-on in your mashed potatoes.

Yep! I always use this recipe. Has not failed me yet.

https://www.food.com/recipe/ma...c-and-parmesan-34382

Short on time this evening and didn't dry brine my steaks for the first time in a while. Just seasoned them and let them sit out for about an hour.

You could really taste the difference. I won't be making that mistake again. The salt doesn't have enough time to penetrate so your left with a well seasoned crust and an underseasoned interior.

Dry brine your steaks folks. At least several hours, preferably overnight, up to a day or two.

Amazing looking steak. You knocked it outta the park.

quote:

Originally posted by K0ZZZ:
As many things as I could always do right all the time, for some reasons cooking steaks I never could. Either raw in the middle or overcooked. Just could never consistently nail what I wanted.

I recently got a sous vide and tried it with a steak. Damned if it wasn't the best I've ever done. Cooked perfectly throughout and then a minute on a side in butter in cast iron for that sear.

One thing I did learn! Let's say you're doing marinade, add that in the vacuseal bag first, then put it in the freezer till pretty well frozen. Take the bag out, add the steak and other stuff, then vacuseal. The marinade will melt quickly enough, but you don't get liquids all up in the vacuum sealer.

Freeze the juice first! Brilliant! Why didn't I thin of that?

quote:

Originally posted by BigSwede:
Has anybody used a pellet smoker for the first slow cook? It is what I plan on doing for my first ever reverse sear

Not a pellet smoker, but a pellet grill.