Hello everone,Ive tried RS my steaks with mostly great results.Weather being bad i use the oven/frying pan method.Before i would pull it around 85 - 90 IN.Then do the rear till shes around 125-130.Then i came across this site on RS steaks. http://jesspryles.com/how-to-cook-a-...ethod/---Sorry hope that link works.My main question is in her article she got the internal to the prefered IN.Then she foiled it and let it rest for 10 minutes.The hot pan for 1 minute each side.
Heres my concern If she got the steaks to the perfect IN then seared it wouldnt that overcook the steaks way past the desired temp.Or does resting them for 10 mintues get it to the sweet spot to finish searing at 130 for me in the case.
My method is get it to 85 -90 then sear it on all sides -most time i get it spot on.Oven to pan no rest .So i hope i explained it right.Thoughts-your way-version-method on RS.Thanks everyone.Im getting better but not quite on the money.
Heres my concern If she got the steaks to the perfect IN then seared it wouldnt that overcook the steaks way past the desired temp.Or does resting them for 10 mintues get it to the sweet spot to finish searing at 130 for me in the case.
My method is get it to 85 -90 then sear it on all sides -most time i get it spot on.Oven to pan no rest .So i hope i explained it right.Thoughts-your way-version-method on RS.Thanks everyone.Im getting better but not quite on the money.
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