darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Roseville, CA
OK...I know I'm going to get flamed for this, but here goes...
The wife and I don't like our meat rare or close to it. We usually order or make our steaks medium, so that it's pink, but not bloody.
I'm cooking this roast at 225 and would like to reverse sear. If I plan on taking it out and letting it sit for 20 minutes before the sear, what temp do I pull it out at and what temp do I sear at? By the way, it's on as we speak.
The wife and I don't like our meat rare or close to it. We usually order or make our steaks medium, so that it's pink, but not bloody.
I'm cooking this roast at 225 and would like to reverse sear. If I plan on taking it out and letting it sit for 20 minutes before the sear, what temp do I pull it out at and what temp do I sear at? By the way, it's on as we speak.