I'd say no more than 2 - 3 hours. I'd start checking at around the 90 minute mark. Home ovens are notoriously bad at reaching and maintaining accurate temp readings.
2-3 hours is probably too long. I'd say start checking at 30...You're gonna hit the 115F mark pretty fast....you don't want to go over that really for a MR steak. I assume you are doing a reverse sear? Just read this my man, it's a pretty good guide.
You're shoving the probe in from the top, you're dry aged, I don't think there would be any juice loss. Salt an hour or more ahead if you have something unusually juicy. I sometimes salt and pepper as much as 24hr ahead, different flavor profile.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!