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Dam*it, I overcooked it

Plano_JJPlano_JJ Posts: 448
edited December 2012 in Beef
Tried my first reverse sear last night and overcooked the steak a little. Misjudged the initial cooking at 300 and cooked it too long. The sear finished it off. Flavor was still great because of the DP. Some parts were still a little pink so it wasnt a total wash. Live and learn. Here are pics of the whole process.
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  • I've learned that the lower the initial indirect temp, the easier it is to determine the finish, that is it is much easier to not over cook. Everything is happening slower. I target for 250-275 grid for the indirect cook. Also, use the Thermapen in a number of spots, use the highest temp as the pull temp. i've had one spot reading 120 another 110. If you wait for the 110 to come up a bit, the 120 will be overcooked. 

    Steaks still look very nice, IMHO outstanding grid marks - not too charred. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Plano_JJPlano_JJ Posts: 448
    Preciate that, Like a dummy I didnt even get my thermometer out. That being said, I ate some of the darker one for lunch today and it was still pink on the inside. Wasnt too far off the mark, the flavor was great.
  • WolfpackWolfpack Posts: 1,535
    Ummm. Won't touch that.
    Greensboro, NC
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