24 hr dry brine, 4 hours in the oven @175 . Pulled it at 130 and let it rest for 30 min then put back into the oven @475 for 8 min. It was absolutely phenomenal.

I'm really not sure why I struggle with this but taking filet mignon out of the oven after reverse searing the steak is just too damn wet to establish a good crust, even if I put it on a scolding hot cast iron. This is even more true after I flip it, when more moisture has accumulated on the unseared side.

As a result I end up having to cook it in the pan for quite a while, which typically overshoots the temperature. I can obviously take it out of the oven sooner to compensate but I wonder if there's any obvious steps I may be missing? Too much oil? Seasoning the steak too soon?

Thanks in advance!

this was the first steak i ever tried to cook

This is a calphalon triply stainless pan and I have noticed fat and liquid will pool around the edges when frying or sautéing. Searing a steak for reference. My oven and cook top are level. I’m hunting for a deal on a 12in stainless frying pan and often see the same issue with my Lodge 12in cast iron. Is this normal for CI and SS cookware or possible warped? Any insight is greatly appreciated!

This is a calphalon triply stainless pan and I have noticed fat and liquid will pool around the edges when frying or sautéing. Searing a steak for reference. My oven and cook top are level. I’m hunting for a deal on a 12in stainless frying pan and often see the same issue with my Lodge 12in cast iron. Is this normal for CI and SS cookware or possible warped? Any insight is greatly appreciated!

I’ve been trying to buy better quality meat & I bought this grass-fed sirloin today. I can’t tell if this is fat or part of the packaging. It’s not peeling off easily…

Ive just started dry brining steak and want to reverse sear it but I cant get it to be medium rare . Does anyone have any tips for reverse searing a dry brined steak like does it cook faster? Im using a recipe that says to cook it at 250 for 25 minutes for rare ( its a recipe for a 1.5-2.0 inch but I prefer denver cut and only can find 1 inch) also any tips for the searing part would be helpful as im new to steaks .

Picked this up from Aldi for only £5.69. Probably one of the best places to get consistently good steak in the UK.