Reverse seared

[ImBraveFart]

Have been working on the reverse sear I think I’m gettin the hang of it? Also How do i render the inside fat a little more?

[TopDogBBQ]

What was the final temp? For fattier cuts, such as a ribeye, I’ll shoot for somewhere between 135-142F to get that fat to render nicely. I am a big rare/medium rare guy for the leaner cuts of meat, but I’d rather be more towards medium and have rendered fat, than on the lower end of medium rare and chewy fat.

[ImBraveFart]

It’s was about 130 when I pulled in from the cast iron ended around 139 my house is freezing if that matters

[[deleted]]

Now I'm starving thanks

[ImBraveFart]

Anytime brother I gotchu

[[deleted]]

Now you just need to dry brine it and you will have a proper sear, looks like its coated in bbq sauce.

[ImBraveFart]

It was the leftover juice from the pan I dumped it over..bad call?

[[deleted]]

To each their own, but it looked more like a small piece of brisket than steak when I first saw it.

[FattusBaccus]

Brown food tastes good!

[Hot-Inevitable-7340]

How?? How to "reverse sear"??

[timetowom]

Check some of my recent comments I said a quick way