And here it is. Success

Medium rare as God intended. I should have let it sit longer before cutting, but overall... Turned out excellent! I’m definitely a fan of the reverse sear method. The only thing I need to figure out is the proper way to cut the meat. I know if you do it wrong you’re chewing through muscle fibers, and if you do it right the knife does the work for you. Not really sure how to tell which direction the muscle fibers are running though...

Original post:

Went to the butcher

A5 Kobe new York strip steak. Slightly over a pound. I’m trying the reverse searing method. I’ll let you know how it goes!