re: you dont need a gimmick to cook a steak

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But all kidding aside, my dad is an excellent cook. I learned most of what I know by cooking with him and experimenting on my own. But the man can't cook a steak.

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my mother. She buys expensive cuts and just fricking ruins them. But thinks they are delicious. She buys a filet, butterflies it, marinates it overnight, adds some mass produced salty and spicy steak seasoning, cooks it in the grill over low heat with the lid down, then cuts it open while it's still cooking to check it's doneness, then cooks it further to a nice dried out well done.

The worst part is that she loves it this way, and does it several times a month. Yet wonders why I never seem to want steak at home.

I just get a piece of meat rub garlic and crystal hot sauce into it, and throw some black pepper on both sides.
I let it sit until its like room temperature then throw it in a cold skillet with maybe some butter. Cut that bitch on and take the steak off pretty quickly.

Am I wrong for any of that? I dont like open range grills. I like stove tops, guess im a wuss.

*edit: watched the vid on mute. Not gonna take advice from ramsay. Did not like what I saw. Confident I can outperform him on steaks. He dont wanna see me on iron chef

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juices all drip off.

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I melt butter in a small skillet with a little seasoning and just paint it on each flip...

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only way to mess up a reverse sear is not knowing how to insert and read a thermometer

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you realize you can do the same thing doing it over high heat? except it takes 10 minutes instead of an hour

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BayouBlitz

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Sorry didn't know we had a James Beard winner on the board. Next time Ramsay's in town I'll let him know you want to teach him a few things. I've got a buffalo nickel says you couldn't blind taste a traditional steak vs a reverse seared one.

I'm not saying it's not possible to make a RS steak taste good. The only justification I can think of for using this process is either to make up for poor skills or to make one look like a master chef to people that don't know any better.

And if this RS process was in fact the shyt I'm sure your top chefs/steakhouses would have adopted it by now.

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I'm sure your top chefs/steakhouses would have adopted it by now.

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Most steakhouses can't afford to have people wait that long for a steak...

I reverse seared a 2lb bone in ribeye Sunday.

People that aren't trying it, or knocking it, need to try as then knock it.

The only thing better is a cold smoked ribeye, which is basically the same thing as the reverse sear, but tastier.

I don't know how ya screw up reverse sear.

If you put two identical steaks side by side, one reverse seared and the other seared and finished off in the oven, most people would prefer the RS.