4 ms·
130 degrees inside? I don't think so. Seems like a New Yorker mistake.
by mhb 5y ago
130 degrees inside? I don't think so. Seems like a New Yorker mistake.
- chabons 5y agoFrom someone with no knowledge of reverse sear: Why does that seem like a mistake? 130F is how you get medium rare with a sous-vide setup. If you're talking long and slow using an oven, it seems reasonable to me that you'd aim for the same internal temp as sous-vide.
- karlshea 5y agoThe original reverse sear recipe is 115° for med-rare, 125° for med, assuming you’re gonna pump a lot more heat into it getting the crust (plus carryover). Edit: to maybe answer your actual question, I think sous vide has a different goal. Different final textures, maybe more refined? Reverse sear is more fixing the common “the outside looked good but the inside is raw” problem if you don’t have a lot of steak experience. I think if you were going to crust up a sous vide steak on a charcoal grill you’d probably want to cook it at 115-125 as well.
- mandeepj 5y ago> the outside looked good but the inside is raw make sure you don't start cooking it right away after taking out from the refrigerator. I normally let it rest for 30-45 mins, sometimes even an hour.
- karlshea 5y agoAgree, that really helps!
- balfirevic 5y agoIncidentally, that does almost nothing according to this article by... Kenji Lopez! https://www.seriouseats.com/old-wives-tales-about-cooking-steak https://www.seriouseats.com/old-wives-tales-about-cooking-st...
- mhb 5y agoFrom his Cook's Illustrated recipe: Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes. https://www.cooksillustrated.com/recipes/3564-pan-seared-thick-cut-strip-steaks https://www.cooksillustrated.com/recipes/3564-pan-seared-thi...
- rootusrootus 5y ago> 130F is how you get medium rare with a sous-vide setup This also depends on what cut the steak is. 138F is a better target for something with more fat, like ribeye, because 130F won't really break it down.
- tptacek 5y agoI don't think this is true. Fat does start to render at 130, but "rendering" is a collagen conversion process, and has as much to do with time as with temperature (for the same reason, you can't just turn the temperature up to cook a pot roast faster). You probably shouldn't cook your steaks to medium (unless that's how you like them) just to try to render more fat. I think the best way to handle the fat in a ribeye is to hit it hard with high heat after you've brought it up to temperature, in either a hot pan with barely-smoking oil in it, or over a lit chimney starter in your grill. (You're still not going to render all the fat into oil, but you will make it crispy and delicious).
- deleted 5y ago[deleted]
- throw0101a 5y ago> 3. Place steak(s) in the oven and cook until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often. * https://www.seriouseats.com/reverse-seared-steak-recipe https://www.seriouseats.com/reverse-seared-steak-recipe * https://www.youtube.com/watch?v=pO8TUuSv7HA&t=3m10s https://www.youtube.com/watch?v=pO8TUuSv7HA&t=3m10s ~130F / 55C is not crazy.
- 88913527 5y agoI remove from the oven between 115 to 120 degrees, then let rest for 5 minutes under foil. Let carryover cooking do the remaining work. Then pan sear for about 2-3 minutes, flipping occasionally, spooning butter and the rendered fat over the meat.
- rootusrootus 5y agoFor what cut of steak, what method? E.g. sous vide ribeye works best at 138F, every time. But other cuts are better a little cooler. And reverse sear is not sous vide. Etc.