▲ 12 r/steak
Question while reverse searing
please help me understand why there is a gray center.
I salted the steak overnight.
I made sure to pat dry my steak before putting in the oven
I reverse seared my steak in a 225° our place toaster oven until it reached an internal temperature of 115. Then i pat dry the steak again. Then I made sure my cast iron was ripping hot, where I could see smoke out of the pan. I added avocado oil. then I seared 45 to 60 seconds each time making sure there was pressure on it.
is it because my cast-iron is too small?
u/FurryB3ast — 6 hours ago