It was alright, but I prefer oven roasting it. Not too bad for an experiment though. Went well with tequila.
Tequila covers up a lot of flaws in things. I’m picturing this might be perfect for one of those 20 ribeyes for $40 truck deals in a tractor supply parking lot.
If i had to do it again, I’d lower cook time by like 3-5 minutes. They tasted fine, but came out dry.
I’d crank that thing to broil and after more than 30% was browned I’d flip it and repeat.
The trick is to lightly salt it the night before and keep it uncovered in the fridge overnight, then cook it really low temp (like 225-250f) in the toaster oven for like 30 minutes or so and then sear it in a pan at the end. It comes out excellent.
A full reverse sear, nice. I think leaving it unconvered overnight is a bit much, as it will form a pellicle, a tacky outer layer. This is good for smoking, but pretty overkill for an everyday steak. Kenji does go hard though.
Honestly just salting, adding to a 250f oven/toaster oven for 20-25 min, then finishing off in a pan for less than a minute on each side is excellent, and doesnt involve waiting a day.
Do you have a stovetop that you can sear this on first?
Don’t look half bad out of the oven! I’d have it! Looks seasoned well
