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re: I just reverse seared a steak. AMA
Posted on 4/25/16 at 11:05 am to Topwater Trout
Posted on 4/25/16 at 11:05 am to Topwater Trout
quote:
cooking 2 really thick filets and a ribeye over 2" thick tonight. I have never seen anyone do this with filets I guess it would work the same as long as internal temp is the same
I reverse seared a whole beef tenderloin. Started in the oven, let it rest, cut it into steaks and seared on a roaring grill.
Fed like 20 people and they were all medium rare edge to edge.
I was the king of the castle that night.
1
Posted on 4/25/16 at 11:07 am to LoneStarTiger
Not too much, but the vent is definitely needed. As long as the pan is hot enough the steak shouldn't be on there long enough to generate too much smoke.
This isn't a professional opinion or anything, just my experience. It seems that cold foods going onto hot pan generates more smoke, either from the difference in temp, other ingredients (oil/butter) or the length of time it sits in there.
This isn't a professional opinion or anything, just my experience. It seems that cold foods going onto hot pan generates more smoke, either from the difference in temp, other ingredients (oil/butter) or the length of time it sits in there.
Posted on 4/25/16 at 11:10 am to KosmoCramer
quote:
were all medium rare edge to edge.
this is what I can't wait to see
my steaks are usually pretty damn good but I am going to see if this works better
Posted on 4/25/16 at 11:11 am to Topwater Trout
Meat thermometer is a must.
Posted on 4/25/16 at 11:15 am to KosmoCramer
definitely. I am just worried about the time its in the oven I like pretty rare so 110 is the highest I will go before searing
I like pretty rare so 110 is the highest I will go before searing
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