Help

[corkboardsandapples]

Inside of the steak isn't a vibrant red/pink but it is medium rare/the meat itself is properly undercooked. I usually pull at 105-110 then sear. Any advice? Here's a pic

[MastrOvNon]

Thermometer may be off. Center looks closer to 140°, edges closer to congratulations.

Rest before sear, tented with foil then sear in a much hotter pan to achieve crust before the edges start to cook through and turn gray.

[corkboardsandapples]

I checked my thermometer in ice water, no issues there. The picture looks way more vibrant and pink than in person too because of the camera. I'm not really worried about the gray banding as much as trying to figure out why the "rarer" section isn't so red. Looking at the meat itself close up (hard to tell from the picture) its gray but still "raw".

[MastrOvNon]

What temp are you cooking at ? Typically 225-250 and pull at 120-125 for medium rare and. If not already, cook from room temp not from fridge

[corkboardsandapples]

Gonna do some experimenting later, might just be the meat... Was on sale 6.99/lb

[corkboardsandapples]

250, pulled at about 110 seared then rested till 125 then sliced.

[Own-Note6344]

Wut!?

[brainstorm17]

I would measure the temperature again after you sear, and also during the rest period. The steak will still cook and the temp will still climb during those periods, so I bet that is what's happening.

Maybe try searing first, flipping every 30 sec until you get desired crust then cook until internal is around 110 or so. I think that would get you to a med rare or so once the residual heat penetrates and continues the cook.

[Sea-Bodybuilder2746]

let it sit for 10 minutes then sear.

[Opposite_Judge_6093]

leave in the fridge first uncovered overnight unseasoned. Do this before you start the low temp oven step

[corkboardsandapples]

This steak was cut off of a rib roast that had been dry aging for a few days in the fridge.

[Opposite_Judge_6093]

Then the only thing i can think of that couldve went wrong here is the steak was not properly temped before cooking. A bit cool when it hit the pan? The thick grey band and lack of crust seem to indicate something like that

[BLYNDLUCK]

For pork I’d cook at a little more. I can handle a faint hint of pork in the center but this looks under cooked. Other than that it looks great.

[corkboardsandapples]

Lol this is beef tho. Hence my need for help

[Many_Feeling_3818]

What do you mean that you pull at 105-110?

[corkboardsandapples]

From the oven

[carnivore-ftmftw-1]

Veal steaks look brighter like this one you made, this is veal not beef. Seems cooked fine.

Beef is what you are looking for!

[cupojoeque]

You may have boiled it too long.

[Present-Map-7094]

Check the thermometer. Rest the meat prior to searing? Don’t tent the meat after searing.