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How to reverse sear a steak?

0

Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes:

1. Steak lets out quite a lot of juice when slicing it, even after it's been rested for 7-10 minutes. How do steakhouses serve a steak on a plate that almost doesn't let out a drop when cutting it?


2. Cast iron, smoking hot - is there such a thing as too hot? I use avocado oil with a high smoking point but the oil always seems to burn rather quickly, even in just a few minutes of searing. It turns into this ugly brown color and doesn't let off a great smell either.


3. Steak is unevenly cooked (i.e. top vs. bottom). Should I be flipping it while in the oven?

steak searing

share

asked 36 secs ago

DandanDandan

83

add a comment | 

0

Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes:

1. Steak lets out quite a lot of juice when slicing it, even after it's been rested for 7-10 minutes. How do steakhouses serve a steak on a plate that almost doesn't let out a drop when cutting it?


2. Cast iron, smoking hot - is there such a thing as too hot? I use avocado oil with a high smoking point but the oil always seems to burn rather quickly, even in just a few minutes of searing. It turns into this ugly brown color and doesn't let off a great smell either.


3. Steak is unevenly cooked (i.e. top vs. bottom). Should I be flipping it while in the oven?

steak searing

share

asked 36 secs ago

DandanDandan

83

add a comment | 

Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes:

1. Steak lets out quite a lot of juice when slicing it, even after it's been rested for 7-10 minutes. How do steakhouses serve a steak on a plate that almost doesn't let out a drop when cutting it?


2. Cast iron, smoking hot - is there such a thing as too hot? I use avocado oil with a high smoking point but the oil always seems to burn rather quickly, even in just a few minutes of searing. It turns into this ugly brown color and doesn't let off a great smell either.


3. Steak is unevenly cooked (i.e. top vs. bottom). Should I be flipping it while in the oven?

steak searing

share

asked 36 secs ago

DandanDandan

83

share

asked 36 secs ago

DandanDandan

83

share

asked 36 secs ago

DandanDandan

83

asked 36 secs ago

DandanDandan

83

asked 36 secs ago

DandanDandan

83