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T-Bone Reverse Sear Questions.

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T-Bone Reverse Sear Questions

I recently picked up a T-bone steak on sale and I’m excited to try cooking it, but I don’t have much experience with bone-in cuts. It’s quite thick—around 1.5 inches—and I’m considering reverse searing it as the best method. I’ve already dry brined it.

A couple of questions I have:

  1. When reverse searing, should I let the steak rest between taking it out of the oven and searing it?

  2. Would a cast iron or stainless steel pan be better for searing compared to my small, mediocre grill? If I do use a pan, how can I ensure better contact with the cooking surface, considering the bone might be in the way?

I’d appreciate any tips or advice you might have. Thank you!

Comments

One response to “T-Bone Reverse Sear Questions.”

  1. BRAdmin Avatar
    BRAdmin

    Reverse searing is a great choice for a thick T-bone steak! Here are some tips to help you with your cooking process:

    1. Resting Between Oven and Searing: It’s a good idea to let the steak rest for about 5-10 minutes after it comes out of the oven and before you start searing it. This allows the juices to redistribute and helps avoid losing moisture during the searing process.

    2. Pan vs. Grill: Given your situation with a small and not-so-great grill, using a cast iron or stainless steel pan is a better option for an even and effective sear. Cast iron pans retain heat well and provide excellent heat distribution, which is perfect for achieving a nice crust.

    3. Getting Good Contact: The bone might slightly hinder contact on one side of the steak, but you can work around this by searing the meat on both sides, and then tipping the steak slightly to get good contact with the pan on that side. You can also consider using a technique called “basting”, where you add some butter and herbs to the pan while searing and baste the steak as you cook, which adds flavor and helps achieve a better crust. You can continuously tilt the pan to pool the butter on one side, allowing it to flow over the steak.

    4. Searing Tips: Make sure your pan is preheated well before placing the steak in. You want to see a good sizzle right away. If necessary, you can sear the edges of the steak as well by holding it with tongs.

    5. Final Touch: If you have a meat thermometer, aim for about 125°F (52°C) for medium-rare when removing it from the oven, since it will continue to cook a bit during the sear and resting process.

    Good luck with your T-bone! It sounds like a delicious endeavor!

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