Surly reverse sear pros.... I'm a newbie but I thought I was going in with a strong plan. Tell me where I went wrong.
- 18 oz Wagyu NY strip (HEB was open)
- Dry aged in the fridge for 5 days
- Took it out of the fridge 30 minutes before going into the oven and dusted with a layer of salt on both sides
- Preheat oven to 200
- Cook for 20 minutes, probe it at 85 degrees... put in for a total of another 20 minutes, probed at 110 degrees
- Removed and let it rest for 10 minutes
- Preheated my cast iron skillet on high heat (it was really fucking hot)
- Drizzled a little oil on both sides of the steak
- Dropped in the skillet, exactly 1 minute on each side
- Removed from the skillet, wrapped in foil, then proceeded to sauté some shrooms and onions in the skillet. Probably sat in the foil for another 10 minutes. I opened it up and poured the juices into the onion
- Cut it open and dammit if it isn't medium to medium well. I was shooting for rare to medium rare
Any advice on where I went wrong?
ps.... tenderness was unbelievable as was the flavor, but slightly overdone for my taste.
Money shot (looks better than it was, unfortunately)