Nailed it

[Chaneylake]

Heavy salt and pepper, seared in red hot cast iron skillet high temp with KerryGold butter.

Sat in oven with temperature setting on 200 degrees until center temperature was 120.

Let this puppy rest until my "squeeze" arrived for the evening.

I need to work on my au jus

 

[CritterGitter]

Looks great ! Been wanting to try one myself

 

[Chaneylake]

Looks great ! Been wanting to try one myself

Once I started cooking my red meat in oven at 200 degrees I immediately started getting them almost perfect "medium rare"

 

[RUGER]

Looks amazing!

 

[BamaProud]

Nice.

 

[CATCHDAWG]

Until I read the replies I thought this was a "before" pic. Lol

 

[Chaneylake]

Until I read the replies I thought this was a "before" pic. Lol

Perfect medium rare

 

[Rabbitkil]

Until I read the replies I thought this was a "before" pic. Lol

Me too, only way it could be more rare in my eyes is to still breathing

 

[WTM]

lol, almost perfect medium rare, in another 5 degrees. 125-130 is rare for beef.

 

[AT Hiker]

My kind of medium rare!


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[Chaneylake]

lol, almost perfect medium rare, in another 5 degrees. 125-130 is rare for beef.

Out of oven and while resting temperature rose to 129.

This is my reason for removing from oven at 120.

 

[DaveB]

Yep....looks super...medium rare is the best for beef.

 

[BamaProud]

Looks awesome.

I use ghee because it doesn't burn like butter. Try it! I'm not saying it is bad in the slightest but ghee is the shiz.


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Do you make your own ghee or buy it? It's really easy to make.