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<blockquote data-quote="WormWiggler" data-source="post: 274070" data-attributes="member: 245"><p>I started doing a reverse sear, oven at 240-260°F, put cast iron skillet in on a separate rack. Put the steak on a cookie cooling rack over a pan. S&P works for me. Bring it up to 90°F with a probe, pull the skillet and put it on the range med high, a little beef tallow. Sear each side for 2 minutes, tent for 90 seconds, consume. the recipe maker claims it is for thicker steak and not as effective on thinner, but my 3/4" one made me tummy smile.</p><p></p><p>I don't like taking cast iron too high, mine seem to lose the flat bottom from it and then they are tougher to use, ruined if that shithead googel is correct.</p></blockquote><p></p>
[QUOTE="WormWiggler, post: 274070, member: 245"] I started doing a reverse sear, oven at 240-260°F, put cast iron skillet in on a separate rack. Put the steak on a cookie cooling rack over a pan. S&P works for me. Bring it up to 90°F with a probe, pull the skillet and put it on the range med high, a little beef tallow. Sear each side for 2 minutes, tent for 90 seconds, consume. the recipe maker claims it is for thicker steak and not as effective on thinner, but my 3/4" one made me tummy smile. I don't like taking cast iron too high, mine seem to lose the flat bottom from it and then they are tougher to use, ruined if that shithead googel is correct. [/QUOTE]
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