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Reading a bit more and you’re right. Following this - https://www.seriouseats.com/reverse-seared-steak-recipe - I’ll put in the oven at 120 for around half an hour and use the thermometer to check it’s 46c, then sear. Can’t wait for this. Hope I don’t goof it up.
J0nathan-
This is a much better way to do it!
Low oven until the meet is about 10degrees core temp under your desired final temp. The lower the oven the better as it gives the meat time to gently rise in temperature. Suddenly the meat begins to relax and gets a nice wobble as the fat starts to soften.
Rest for 10-15 minutes and then sear off in a hot pan. For about a minute on each side, ideally with some butter and hard herbs.
dancing james
You might be right but I'd be nervous with that high a temp and would deffo be doing reverse sear at a lower temp to reduce the risk of getting it wrong! Even with a thermometer there's a risk given temps will keep rising internally for a bit as it rests