First Reverse Sear - NY Strip

sofakingbald

Good. Gracious.

This is the only way to do steaks for me, forever. One side with kosher and pepper. That's it. Fresh cut from the local butcher. 250deg for about 15 minutes or so, pulled at 110, cranked the egg to 500, one minute on the first side, eye balled the rest of the sear. 

Do cardiologists take down payments for future work so you can skip the lines?!

johnkitchens

Great looking cook!

Nanook

Looks excellent!

NibbleMeThis

Man, I love a reverse seared Strip steak. So tender, tasty, and perfectly cooked, right? 

Salt, pepper, and beef - great recipe, that's all ya need.  (Although I'll throw in a bit of compound butter sometimes just for a variation.)

Nice cook.

tulocay

You have all the food groups right there.

DMW

Nice, need more food pics around here.

sofakingbald

Thanks, y'all! Agreed, @DMW - pics tell the tale...