Reverse sear

[jasonluckydog]

My steaks are so tender I don't even need a fork and knife. I eat that poo like corn on the cobb

 

Now I'm hungry,  I have a tbone in the fridge was saving it for Sunday might need to get it ready for Saturday and buy another steak for Sunday 

[thefuzz]

On 10/4/2018 at 6:02 PM, jasonluckydog said:

My steaks are so tender I don't even need a fork and knife. I eat that poo like corn on the cobb

 

Now I'm hungry,  I have a tbone in the fridge was saving it for Sunday might need to get it ready for Saturday and buy another steak for Sunday 

Never really been much into marinating good cuts of beef...but I ain't the one eating it!

Enjoy.

[PurityControl]

39 minutes ago, thefuzz said:

Never really been much into marinating good cuts of beef...but I ain't the one eating it!

Enjoy.

Yeah save the marinades for the tough cuts. 

Except skirt steak/bavette it takes to marinades really well but make sure you soak it for at least a min of 3hr. 

I've been cooking professionally for over 20yrs and It still irks me when I see a customer/client drown a expensive steak in A1 or some other BS sauce, I have a client now that eats a $200 cut of American Wagyu Beef at least 1x a week and puts Heinz 57 on it  (Basically corn syrup, & tomato paste) because its what his mom use to put on his meat when he was a kid. 

 

[thefuzz]

3 minutes ago, PurityControl said:

Yeah save the marinades for the tough cuts. 

Except skirt steak/bavette it takes to marinades really well but make sure you soak it for at least a min of 3hr. 

I've been cooking professionally for over 20yrs and It still irks me when I see a customer/client drown a expensive steak in A1 or some other BS sauce, I have a client now that eats a $200 cut of American Wagyu Beef at least 1x a week and puts Heinz 57 on it  (Basically corn syrup, & tomato paste) because its what his mom use to put on his meat when he was a kid. 

 

Oh my god....

Yea, I don't want marinade on my red meat...unless, like you said it's skirt, flank, or something like it.

 

As for sauces, it's bearnaise, hollandaise, etc...or nothing....I usually prefer nothing.

 

[Jackofalltrades]

4 hours ago, thefuzz said:

Never really been much into marinating good cuts of beef...but I ain't the one eating it!

Enjoy.

Same here, I don’t use sauces and rarely use rubs. 

[Fryfan]

Tenderloin, Capers, Anchovies, Egg, Dijon and a sharp knife.

 

Who needs cooking.

 

 

Duck Breast is a must reverse sear meat.

 

 

 

 

[Jackofalltrades]

Getting the hang of the reverse sear- I love it. These are some of the best steaks I’ve ever eaten. I’m a bit of a purist so I only season them with Redmond’s Real Salt, cook in bacon grease and finish with butter. 

I do 12 minutes at 300° and then sear in a cast iron skillet for 90 seconds on medium-high on both sides and let it rest for about 5 minutes. I’ve done ribeye, porterhouse and NY Strip and all have turned out perfectly.

I’ve got a 1.25 lb ribeye that’s been sitting salted since about 1800 yesterday- I’m salivating just thinking about it. 

[thefuzz]

2 hours ago, Jackofalltrades said:

Getting the hang of the reverse sear- I love it. These are some of the best steaks I’ve ever eaten. I’m a bit of a purist so I only season them with Redmond’s Real Salt, cook in bacon grease and finish with butter. 

I do 12 minutes at 300° and then sear in a cast iron skillet for 90 seconds on medium-high on both sides and let it rest for about 5 minutes. I’ve done ribeye, porterhouse and NY Strip and all have turned out perfectly.

I’ve got a 1.25 lb ribeye that’s been sitting salted since about 1800 yesterday- I’m salivating just thinking about it. 

Nice job.

If you want a little more browning on the outside try adding a couple teaspoons of cornstarch to the salt before putting on the steak.  It will give it a better chance at browning a little more.

Also, dry it really well before adding starch/salt.

 

That pic makes me hungry.

[PurityControl]

You can play around with the cornstarch method, personally not a fan of it, the brown/burnt flour taste is not something I like on a good piece of meat.

Salt and let the steak set on a wire rack in the fridge uncovered overnight, this will give you a dryer surface to work with which is key.

And a razor hot pan & that should be all you need for more of a crust, if that's what you are looking for. 

 

 

 

 

 

[Jackofalltrades]

Here’s the ribeye I just finished cooking. 

I do want a little more crust, may try the corn starch. I usually just pat the excess moisture with a paper towel and get as much as I can. I added mushrooms tonight for shits and giggles. 

[SmokinwithWilly]

On 10/1/2018 at 10:10 AM, mjligon said:

Just stumbled on this thread, but I have been opting for reverse sear on thick cut ribeyes lately.

The trick I've found is to make sure the steak is at room temperature before starting the process. By doing this you don't really have to let it sit after cooking.

The other night I did the following method-

1. Cook over indirect heat on the grill about 30 minutes (or until the meat is about 15 degrees under your preferrred cook temp)

2. Right before removing from grill, canola oil in le creuset cast iron skillet blazing hot

3. Lay the steak in and drop a couple tbsp of finishing butter - such as this:

4. 1 minute on both sides then pull out

5. enjoy

 

You have to be careful of anything advertising that it contains truffles. The price is usually a dead give away. I went to a high end steak house that put truffle oil on my steak, after I told them not to, and it smelled like a high school locker room. 

[Jackofalltrades]

2 hours ago, PurityControl said:

You can play around with the cornstarch method, personally not a fan of it, the brown/burnt flour taste is not something I like on a good piece of meat.

Any thoughts on using other animal fats for the searing? I usually go with lard, bacon grease or beef tallow. Thought about ordering some duck fat.

[SmokinwithWilly]

I don't use any other animal fats for seering. If anything, I may throw some beef tallow in a pan with a little stock and make my own pan sauce from that. 

[thefuzz]

19 hours ago, PurityControl said:

You can play around with the cornstarch method, personally not a fan of it, the brown/burnt flour taste is not something I like on a good piece of meat.

Salt and let the steak set on a wire rack in the fridge uncovered overnight, this will give you a dryer surface to work with which is key.

And a razor hot pan & that should be all you need for more of a crust, if that's what you are looking for. 

 

 

 

 

 

I don't use the cornstarch method, but I can certainly see how getting a little more sear on those steaks would be better.

I almost always let my steaks air dry on the rack overnight....or more for that matter longer.

Kamado Joe cranked up to 800 is how I do mine most of the time.