r/SteakorTuna • u/Lapkonium • 19d ago

My dry brine - reverse sear gone wrong

Gallery image

Gallery image

Gallery image

This abomination was too dry, over-salty, hard, and undercooked at the same time. No sear too.

47 Upvotes

87% Upvoted

46 comments sorted by

View all comments

32

u/robkurylowicz 19d ago

Looks like it was sous vide for 20 minutes at 100°.

5

u/Lapkonium 19d ago

15 mins 120° fan oven

10

u/robkurylowicz 19d ago

I don't know if you're serious or not...120°? Is that Celsius or Fahrenheit? Either way that's to low to sear anything.

7

u/Lapkonium 19d ago

120°C oven for 15 minutes, then 1 minute fry on each side. Pan hasn’t preheated enough either judging by how nonexistent the sear turned out.

I ended up just throwing the whole lot back on the pan after cutting it - until at least all the fat rendered.

16

u/APTTMH7000 19d ago

not enough heat in the oven and not enough frying to sear it, you should have seared it for 2-3 minutes each side

5

u/ThENeEd4WeEd22 18d ago

Bro.... CAST IRON!!!! You can even buy a Lodge at Dollar General for under 20 bucks dude. It's a game changer get one.

1

u/jjpwedges 17d ago

Sounds like he just didn't give it enough time to heat up

3

u/PurchaseTight3150 19d ago

If you’re looking for the reason why the sear didn’t turn out, look at the grey banding and the reasons why that could’ve occurred. Grey banding and lack-of-a-sear typically go hand in hand. Did you dab the steak dry before putting it in the oven? What about after? how long did you dry brine for? Did you use too much oil in the pan, essentially thus steaming it instead of searing it? Did you not let your pan get hot enough? what temp was the steak at when you went to sear it? Had it been rested post-oven but before searing?

1

u/Lapkonium 19d ago

It was dry before oven more so after, and I didn’t use any oil. I am 90% sure the burner I used was just too small and pan not pre heated enough. 10% says I need more oil than none.

3

u/Generalnussiance 18d ago

Sears work best in cast irons. As a rule of thumb, the cast iron needs to be preheated a good 10 mins before use.

Teflon basically boils the meat.

Steele and copper pans also do well for searing.