Getting to rare using Tender cuts technique from

Hi All

So I've been using the tender cuts technique for preparing my steaks and I'm generally happy with the results. However I have a question about when to remove the protein from the oven. If I want say a rare steak then I should theoretically remove the steak when my thermometer hits 52 degrees, however I find that when I do the the steak is generally a medium rare not a rare, I'm guessing that this is because of the residual heat still travelling from the outside of the steak inwards after removing the steak and still continues to cook the meat.

So with this in mind wouldn't it be better to remove the steak at say 48 or 46 degrees or something?

Anyone else experience this?

Wouter

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Pepijn_31744

What temperature is your oven? The higher the temperature of your oven, the more residual heat and a larger temperature rise after pulling it from the oven. At 79 ºC the residual heat should be fairly insignificant. I'd start by pulling your meat out at 50 ºC and using an oven thermometer to check the temperature of your oven.

Brendan_Lee_56950

If you want to get precise about it, I would get a cheap cut of beef and cut it into a few steaks the same size as you would normally eat your steaks, put a probe thermometer in it and pull them at varying degrees (say 48, 49, 50) and then watch the carryover to see which gives you the best results. Time it as well so you have an idea of how long it will take.

Matthew_Snyder_68770

Following on to @Pepjin's comment, are you monitoring the oven temp with an oven thermometer?

wschreuders

Hi, yes I have a dual probe thermometer one probe monitors the oven temp and the other the meat. I keep the temperature at approx 80 celsius degrees, however I find that the temperature fluctuates quite a bit (I have a glem oven which seems to not have the worlds most sensitive thermostat) As an aside does anyone know which is the ideal oven setting for this type of heating?

Here are the various settings: http://www.glemgas.com.au/Oven_Functions.aspx

I currently use the "grill with fan" setting.

lfmichaud

Personally I would try with the "Fan Assisted" function. That would probably give better results than just heating from the top.