Got some 2 inch New Yorks (pic related, but not mine). Grill out of service, thinking I'm going to need to reverse sear these. How's this for the process?
Pre-heat oven to 275F Season steaks with S&P Cook to internal temperature of 155 (medium cook) Rest for 10 Sear all sides
Sound good, or should I change anything in the methodology?
Xavier Gomez
>155 >medium That's well done as fuck mate For medium you shouldn't go past 130 after its done resting up
Kevin Sullivan
Yeah you're full of shit. I aint fucking these steaks up because you're retarded.
David Cook
Shouldn't you sear first, then finish in the oven?
Blake Turner
Just sear the fuck out of them, when the outside is seared very well the inside will be good.
Nicholas James
Steak this thick requires a reverse sear in order to cook without a grill.
Nicholas Turner
Cook to internal temperature of 155 (medium cook) Cook to internal temperature of 155 (medium cook) Cook to internal temperature of 155 (medium cook) Cook to internal temperature of 155 (medium cook) Cook to internal temperature of 155 (medium cook) Cook to internal temperature of 155 (medium cook)
Julian Jones
You can do either.
Juan Butler
I worked grill at a steakhouse user Please don't cook all the way to 155F, that's literally exactly the temp we did for well done Want the temp list we used? The temps were what we pulled the steaks out of the oven at. after resting they'd go up another 10 degrees or so, cuz the oven was kept at 550F >RARE: 100F >Mid rare: 110-120F >Medium: 130F >Mid well: 135-140F >Well: 155F
Jacob Cox
>worked >past tense
I can see why they fired you with temperature ratings like that. Get out.
Aiden Wright
I actually left on good terms to work at another place full time so I could focus on pastries I suppose that temp list isn't word of god. you'd have to adjust it according to each steak but it wouldn't vary too much. 155 is definitely not medium though. Any steak with that internal temperature will be cooked 100% well.
Liam Sullivan
>everything mid well and under considered unsafe by the USDA >OP cooking at home, better recommend temperatures used in a professional kitchen
ill take one of your undercooked well done steaks with a side of bleach
Juan Stewart
>get utterly BTFO
>y-you didnt use good gwamma!!!!
Kill yourself
Bentley Ortiz
Stay mad samefag.
Sebastian Fisher
>s-s-s-samefag
kek
KEK
I can detect how much YOU are SEETHING right now at the fact that YOU have been utterly DEMOLISHED by not only some WAGEKEK but ME as well. YOU realize that YOU have been UTTERLY embarrassed multiple times for being a retarded MONG that cant even do something as simple as cooking a fucking MEDIUM steak
KEK
Neck yourself cuck
Luis Miller
Go to a nice steakhouse in your area and ask for the temperatures they use It'll likely be more similar to the one I posted earlier. Also, if you're using high quality meat, you don't really need to worry about those "unsafe" temperatures. It's not like it's kept at that temperature when it's stored. Ever had steak tartare? Ever eaten raw egg or sushi?
Leo Perry
Cut it into thick cubes and then sear all sides in a wok. Add sake, garlic a little soy and pepper. Wa la. throw on rice.
Jeremiah Gutierrez
>Wa la
Hudson Lewis
155 is the temperature that meats that you can't cook rare (Chicken, Pork etc) become fully cooked at, because it's the temperature the bacterias die. It is definitively well done. Kill yourself, chico.
Parker Gonzalez
It's 165 for chicken ya dingus
Samuel Williams
>Reverse sear Pretty sure you just invented that technique, and it's fucking retarded.
Ethan Lee
>Pretty sure you just invented that technique, and it's fucking retarded.
Lol get a load of this guy...
Justin Reed
...
Colton Foster
>Cook to internal temperature of 155 (medium cook) Enjoy chewing a fucking burnt tire.