It was a little rainy today and I didn't feel like dealing with it. However, I had some 1.5" thick steaks to cook. KC Strip for my wife and a Ribeye for me. They were pretty big so I decided to go with a reverse sear in the oven. I went low & slow. They went into the oven at 225-250 degrees for about an hour. I didn't think it would take that long but it did. After they were about 110 degrees I pulled them and into a hot cast iron pan they went. A bit of sunflower oil and clarified butter awaited their arrival. They were topped with fresh rosemary and first flipped after a minute, then every 30 seconds there after until they hit 135 degrees. I really should have pulled them at 130, but I know for next time.
I wish I had more pictures, but I didn't even think about it until they were done and mine being was cut up. Luckily my wife thought hers looked awesome and took a picture. It's hard to see just how nice and brown the crust came out. I'd highly recommend this method if anyone else is faced with a rain out.
I wish I had more pictures, but I didn't even think about it until they were done and mine being was cut up. Luckily my wife thought hers looked awesome and took a picture. It's hard to see just how nice and brown the crust came out. I'd highly recommend this method if anyone else is faced with a rain out.
