Hi, I dont know what have I done wrong with reverse searing of steaks, it did not turn out juicy.
This is what I have done:
1. Using an inch thick, dry aged strip steak,
1. Salt the steak and put into a low heat oven at 225, cook until the inside of the meat reach 129 (thinking that the carry over heat for such small piece of meat and low temp would be no more than 3, 4 degree)
2. without resting the meat, sear at high heat for 1 minutes per side
3. Rest the meat for 10 minutes
After resting the meat, there is a lot of juice left on the plate, the meat is rather dry and is medium instead of medium rare.
Am I missing anything? Thanks for your inputs.