Reverse-Seared Strip

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jw

j
Snow & Ice outside (prolly just rain right now), so I decided to cook inside tonight. Worked later (til a little after 7), then was a bit hungry. Fried some taters, and made my first attempt at a reverse-seared NY strip. In the oven at 250 for a little less than an hour (til internal temp of steak reached 115 F), then seared it it for a few minutes each side. Was pretty tasty.

taters.jpg
resting.jpg
sliced.jpg
plate.jpg
 
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