Reverse Seared Steaks

[Anonymous No.15333293]

My first attempt at this and all I can say it's not some stupid meme. The taste and juiciness was amazing. I could actually taste the seasoning.
Tried for med/rare and got med+
It's supermarket eye fillet and I think it's the best piece of meat I've ever eaten

[Anonymous No.15333297]

>>15333293
>you know it's done when it sticks to the wall

[Anonymous No.15333362]

>>15333293
What am I looking at here? It looks like instead of searing it afterwards just just spread a little bit of jam on it...

[Anonymous No.15333385]

>>15333362
How should it look? It's eye fillet with salt and pepper seared on hardwood coals.
yeah they are thin cheap supermarket cuts so I couldn't leave it long

[Anonymous No.15333399]

and by seared on hardwood coals I mean I placed them directly into the coals

[Anonymous No.15333671]

>>15333399
that's straight cancer in 20 years

[Anonymous No.15333801]

>>15333671
people cooked like that for millions of years

[Anonymous No.15333808]

>>15333801
sure that's why their lifespan was so short

[Anonymous No.15334014]

>>15333385
Its the steak from the top or is this a cross section? Why and how is the outside pink? What is that red jelly?

[Anonymous No.15334130]

>>15334014
It's not jelly, it's juices coming out of the meat over the top of discolored patches from where it was touching the coals

[Anonymous No.15334133]

>>15333293
Practically no char or crust, given the cut I do not think reverse searing was even necessary.
Heat and time management are good skills to have anon.

[Anonymous No.15334137]

>>15334133
well it's not a thick cut. Next time I might skip the stage here