How to perfectly cook a 2" thick T-Bone in medium rare easily? Reverse Sear technique explained!

Sear first? Sear After? Let's do it with an oven at home! introducing a little bit of cooking science: Reverse Sear.
Please follow the links and codes below for member's offer!
1. 21Days Dry Aged T Bone
oriolefood.com...
Discount Code：Ckingroom
2. RCC Ossetra Caviar 100g
royalcaviarclu...
Discount Code：RCCCOOKKING

[@xyx7956]

落镬sear時，evenly放啲盬落鑊面，冇咁黐镬，又易有crust。

[@888roywlchan]

超喜歡你的焗爐，特別係全個廚房嘅設備，喪齊全，勁前衛👍👍👍

[@CookKingRoom]

🤭🙏🙏

[@annieiao5650]

教得好清楚 thanks

[@CookKingRoom]

多謝！

[@raymondfong6265]

多謝詳細分享🙏🙏🙏

[@jychanx1]

其實我覺得8成位都近medium well，2成位medium rare啦，可能插針個位太近骨

[@jonathanng5079]

Total 100°c 焗左幾耐？

[@cyrustang914]

如果我想五成熟，請問100度要焗幾耐？

[@killering1]

can't find the t-book on oriolefood - can only find the 4/3inch version

[@peterchan217]

淨係睇標題已夠LIKE了

[@alvinlee140]

Thank you for showing this reverse sear T-bone

[@CookKingRoom]

thanks for watching too!

[@888roywlchan]

And, 可以介紹一下這塊高質素的T骨扒嗎？

[@CookKingRoom]

奧利高買的

[@waiholao614]

請問用50度去焗，會唔會有細菌既問題？

[@trn7873]

如果怕左細菌問題，建議用100度到well done，咁就可以安心食用

[@antonyha0413]

未睇先留個言先

[@CookKingRoom]

多謝！

[@Edgartong025]

正

[@edwinwong123]

Clarified Butter就唔怕高溫

[@bluesywalker501]

beautiful !

[@CookKingRoom]

thanks man!

[@workshopbl7ck526]

我都想知100度焗幾耐50度焗幾耐

[@juanpaVlz]

I guess rare means "Raw"

[@wwch1021]

個 Y 字跳下跳下，有無咩特別野架？

[@leungkinping1294]

你好！我想問你隻平底煎pan可以响邊度買到？可唔可以用鋼絲刷清潔？Thx ！

[@CookKingRoom]

景德行

[@fatcowyu]

屋企有冇機會, 做到AGE 熟成???🤤

[@CookKingRoom]

我用UMAI BAG

[@kachuntam6817]

唔識煮，睇到最後流口水@@

[@CookKingRoom]

其實唔難

[@alandog0901]

想請問一吋既和牛西冷適唔適合Reverse Sear?

[@jeffreylui5525]

請問，可不可以加上英文字幕

[@CookKingRoom]

上了中文😂

[@williamwong03]

用返牛滴出來果啲油起鑊得唔得㗎？

[@CookKingRoom]

你試下😂

[@williamwong03]

@@CookKingRoom 假期可以諗諗😂

[@Jam789]

支探熱針是連住焗爐？

[@CookKingRoom]

yes

[@POPANNY9]

6.6

[@herbertng4253]

Arthur 兄，叉燒可以慢焗嗎？

[@CookKingRoom]

可以

[@poiai9812]

呢個植入式廣告 jeng

[@CookKingRoom]

😂😂

[@laimanuel9490]

請問如想整medium rare,2寸tbone是否要焗至45度?

[@CookKingRoom]

54度

[@laimanuel9490]

@@CookKingRoom Thanks

[@mingtai3897]

想問Arthur 100度慢焗咗幾耐？

[@kobeng3345]

其實唔洗理幾耐，溫度到就可以出爐
每次舊牛 入爐前溫度都唔同

[@MARCO1024]

中心幾多拎出嚟

[@kewell120]

甘者係先煎後焗定先焗後煎好。。。

[@CookKingRoom]

睇厚薄😂

[@vickylee68]

人工貴過件扒

[@lianng5133]

烤再＋煎＝起码7分熟咯

[@CookKingRoom]

未必😂

[@tszyin2009]

唉！睇左你個頻，肥左成10kg😆

[@rexrexrex4400]

My smoke detector doesn't approve it :P

[@CookKingRoom]

😂😂😂