On the menu tonight were two filets. They were about 1.5" thick and I front sear while flipping about every 30 sec and when I get the crust I want, I cook low until they reach 140°. It normally takes about 40 min total until done. Things proceeded normally until they reached 131°. It then took about 20 min for them to reach 135°, and total cook time was an hour. Sides were ready on time, so we ate them while hot.
They wound up with a grey band a bit wider than I expected and mine was a bit dry. My wife said hers was really good.
Well, the grey band is not showin' in the photo. It must have been better than I thought...
Anyone else ever have a steak stall?
They wound up with a grey band a bit wider than I expected and mine was a bit dry. My wife said hers was really good.
Well, the grey band is not showin' in the photo. It must have been better than I thought...
Anyone else ever have a steak stall?
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