- It turned out semi-okay. I didn’t let the steak get to room temperature before i started, I kinda hurried things along. I also misjudged the size of the pan to sear it in, so I didn’t get a good sear, and some juices escaped.
- Note that Sear In Pan raised meat temp faster than Oven, even with lower ambient heat. That’s because the temp sensor is not on the bottom of the pan which is probably 400 degrees or more.
- Note that the Oven said “400” when in fact it was maybe 180. “Enough hotter” that the temperature gradient is there in the food. Hence the “Preheat for a long time” when doing very sensitive recipes
- Note the “Hotter while resting” inertia thing. Meater did warn me to take it off the heat 5 minutes before it reached temperature, and I still overshot it.
Looking forward to my next cook.
