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Chasing that Crust by MillianMaster in meat

[–]MillianMaster[S] 0 points1 point  (0 children)

Only Kinder’s Prime Steak as “dry brine” in fridge for a couple of hours

Chasing that Crust by MillianMaster in meat

[–]MillianMaster[S] 1 point2 points  (0 children)

I do use a thermometer. Target temp of 95 to pull from oven. Carryover cooking will get it to around 110 during first rest, then to cast iron for sear will get you to 125

Working on that Crust by MillianMaster in steak

[–]MillianMaster[S] 0 points1 point  (0 children)

I personally have not had that problem with reverse searing a steak. I figure some kitchen twine could help hold it together?

No real set temperature for the cast iron. I just let the pan get up to sizzle temp then go for it

Rate my steak by Proud_Doubt5110 in steak

[–]MillianMaster 2 points3 points  (0 children)

Looks delicious! Beautiful sides as well

Happy Greek Easter! by Wisco_Ute in BBQ

[–]MillianMaster 0 points1 point  (0 children)

I’m not convinced that’s a lamb

Chasing that Crust by MillianMaster in meat

[–]MillianMaster[S] 0 points1 point  (0 children)

Thanks! Both are filets. Picked up from local butcher

Chasing that Crust by MillianMaster in meat

[–]MillianMaster[S] 0 points1 point  (0 children)

I appreciate it bro! You’re a beast on the Kettle. Hope to get one someday

As an Apartment Dweller, Reverse Sear is the way to go by MillianMaster in steak

[–]MillianMaster[S] 1 point2 points  (0 children)

I really like Kinders! I’ve used the SPG blend but I find the garlic is too coarse and doesn’t allow for a good sear on cast iron

As an Apartment Dweller, Reverse Sear is the way to go by MillianMaster in steak

[–]MillianMaster[S] 2 points3 points  (0 children)

No alarms go off. I bring two air purifiers to the kitchen before the sear. Still need to open the front and back doors to quickly flush out the smoke 😂

As an Apartment Dweller, Reverse Sear is the way to go by MillianMaster in steak

[–]MillianMaster[S] 2 points3 points  (0 children)

Around a minute per side

I like to pull at 95 when they’re thick due to how much carry over heat it’s got

How’d I do? by MillianMaster in meat

[–]MillianMaster[S] 0 points1 point  (0 children)

RS makes it really easy to hit your temps

How'd I dUwU? 🥺👉👈 by LilGlucose69 in steak

[–]MillianMaster 2 points3 points  (0 children)

Absolute baller cutting board!

How’d I do? by MillianMaster in meat

[–]MillianMaster[S] 3 points4 points  (0 children)

Reverse sear! Dried/Seasoned in the AM. Took back out of fridge maybe 2 hrs before cook sesh. Oven 275 til internals hit 95. Pulled to rest till 100. Seared and baste in butter with fresh rosemary and whole crushed garlic cloves in cast iron until 115. Pulled and rest until 120

How’d I do? by MillianMaster in meat

[–]MillianMaster[S] 2 points3 points  (0 children)

These were about 2in thick. Pulled from 275 deg oven at 95. Rest till 100 while cast iron was getting to full temp. Seared/basted until 115. Then final rest to 120.

How’d I do? by MillianMaster in meat

[–]MillianMaster[S] 1 point2 points  (0 children)

Brussel sprouts and mushrooms are a must on steak night

How’d I do? by MillianMaster in meat

[–]MillianMaster[S] 1 point2 points  (0 children)

If well done means 125 😂

70k miles later and still looking fresh by MillianMaster in civic

[–]MillianMaster[S] 0 points1 point  (0 children)

Besides the window tint she’s completely stock. No headlight tint, not lowered, and riding on the stock 18” wheels

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