@ChefGruel Wow!! Some questions: 1. What temperature do you set the oven to? 2. What internal temperature do you remove from oven? 3. Do you rest the meat before searing and, if so, how long? 4. Does hard finish mean extreme heat?
@houmanhemmati @ChefGruel if he answers you, you'd stop going to restaurants
@houmanhemmati @ChefGruel I'm interested in the answers.
@houmanhemmati @ChefGruel 1 billion 500 10 min 2 billion
Ok, so I was just making a joke. I don't want to be a dick. So... You want to put the oven at like 140 and then test to like 140. Then you just blast it with heat to form the crust, hopefully bringing the internal to like 145. Beef doesn't need that much heat. You want the crust you want to blast it at like 500 or higher for a very short time.
@houmanhemmati @ChefGruel Med school doesn't teach this?
@houmanhemmati @ChefGruel My process is pellet smoker 165f ‘til 125f internal, no rest, then high heat blast on propane sear box, then rest. This can be mimicked with oven and seared in iron skillet.