- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: you dont need a gimmick to cook a steak
Posted on 11/18/14 at 8:51 am to Houma Sapien
Posted on 11/18/14 at 8:51 am to Houma Sapien
quote:
And if this RS process was in fact the shyt I'm sure your top chefs/steakhouses would have adopted it by now.
You like waiting a couple hours for your dinner when you go out?
quote:
Next time Ramsay's in town
I won't be asking him to make me a steak with garlic and rosemary. You understand that the process he shows is much more involved that what others have suggested.
I think you started with good intentions. But now you just sound like an arse.
This post was edited on 11/18/14 at 8:52 am
2
Posted on 11/18/14 at 8:59 am to Artie Rome
quote:
I think you started with good intentions. But now you just sound like an arse.
sorry to sound that way. got a little upset when the "dumbass" card was played
This post was edited on 11/18/14 at 9:00 am
Posted on 11/18/14 at 9:38 am to Houma Sapien
quote:
got a little upset when the "dumbass" card was played
That's certainly fair.
Posted on 11/18/14 at 10:26 am to Artie Rome
I've used both methods. I like both, but I like being more involved in my cooking, so I guess I prefer the traditional pan cooking.
Posted on 11/18/14 at 10:27 am to TigerHam85
quote:
Sounds like a bunch of people in here tried reverse sear and failed miserably. Possibly multiple times.
Maybe, but I don't think it's all that difficult. Once you figure out what temp to pull it to rest, it's easy to replicate...
Posted on 11/18/14 at 10:33 am to BRgetthenet
quote:
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
It's the same damn thing. They both achieve medium rare and a good crust. One takes 10-15 mins, the other takes over an hr. Some people dont have time to bullshite around for over an hr to get the same results.
Posted on 11/18/14 at 10:45 am to dnm3305
quote:
They both achieve medium rare and a good crust.
One achieves a higher percentage of medium rare, the other contains much more gray.
quote:
One takes 10-15 mins, the other takes over an hr. Some people dont have time to bullshite around for over an hr to get the same results.
The actual time of active cooking is actually probably less for a reverse sear, and you get better, more consistent results with less attention paid.
I "reverse seared" a prime rib for Christmas Dinner last year, and this is what came out:
It was amazing.
I think the two errors people make with the reverse sear, is getting to thin of a steak (also a problem with the high and fast method) and they also roast the meat at too high of a temperature which creates more gray and eliminates the benefit of the reverse sear and they don't think it's worth it.
Sous vide-reverse seared steaks are probably the best cooked steak you can do IMO.
Posted on 11/18/14 at 10:52 am to KosmoCramer
All the food in that pic looks kind of gross.
Posted on 11/18/14 at 10:54 am to BRgetthenet
quote:i dont think you get what people are arguing. No on is talking about finishing in the oven.
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.
The RS is just a semi foolproof procedure to ensure the center of your steak is to your liking. It is more of a beginners procedure.
If you know how to sear and remove and let rest at the correct time then you can do what the RS peeps are trying to do.
I have done both, and do both. I just did a RS fillet for my GF (Med Well) and a plain old fashioned sear for me (Rare). Both came out perfect. I do the RS for her so i can get both steaks to come off the hot heat at the same time.
I dont hate on the RS i just know it it more of a step by step procedure to make a good steak if you dont have the skill to cook a great steak the old fashioned way.
ETA: the revers sear is also just trying to replicate a Sous Vide style steak. Im buying this new unit to try and i think it is going to be awesome for big cuts of meat.
This post was edited on 11/18/14 at 11:14 am
Posted on 11/18/14 at 10:54 am to FT
ok
Posted on 11/18/14 at 10:57 am to CarRamrod
quote:
I dont hate on the RS i just know it it more of a step by step procedure to make a good steak if you dont have the skill to cook a great steak the old fashioned way.
Posted on 11/18/14 at 10:58 am to KosmoCramer
You know I'm just fricking with you.
Posted on 11/18/14 at 11:00 am to FT
I know your ways.
Hence why I didn't get offended.
Hence why I didn't get offended.
Posted on 11/18/14 at 11:02 am to FT
He didn't rest it long enough.
Prime rib should be done long and slow. The "crank up your oven to 500 then kill it" method is bullshite. Slow as you can then blow torch the outside.
Prime rib should be done long and slow. The "crank up your oven to 500 then kill it" method is bullshite. Slow as you can then blow torch the outside.
This post was edited on 11/18/14 at 11:03 am
Posted on 11/18/14 at 11:04 am to Artie Rome
quote:
He didn't rest it long enough.
That's a fact. But people were waiting for dinner and I had to rush it.
It was roasting for an unbelievable amount of time before I "seared" it but I still didn't have enough time to let it rest properly.
I'll start even earlier this year.
Posted on 11/18/14 at 11:05 am to Artie Rome
quote:
Prime rib should be done long and slow. The "crank up your oven to 500 then kill it" method is bullshite. Slow as you can then blow torch the outside.
aka reverse sear.
Posted on 11/18/14 at 11:13 am to KosmoCramer
I actually don't know if I would have done a prime rib on a reverse sear. It looks good, I think I just would have gone the traditional route and seared then baked.
But I also have a bunch of Medium-Medium Well heathens in my family.
But I also have a bunch of Medium-Medium Well heathens in my family.
Posted on 11/18/14 at 11:13 am to Artie Rome
I would say there's a little too much white fat in there, but overall that's a pretty good job.
Posted on 11/18/14 at 11:16 am to KosmoCramer
procedurally, steak and prime rib are not the same thing at all.
it was hit on the head earlier....RS is a semi-foolproof beginner's method. and hey that's cool.....i'm not going to hate. but at the same time lets not act like RS is some culinary revolution that is proving the world's master chefs wrong.
with all the board members hyping up shortcuts like microwaved roux, and adding kitchen bouquet for color, i'm shocked some of the same people are advocating an hour long steak cooking process.
it was hit on the head earlier....RS is a semi-foolproof beginner's method. and hey that's cool.....i'm not going to hate. but at the same time lets not act like RS is some culinary revolution that is proving the world's master chefs wrong.
with all the board members hyping up shortcuts like microwaved roux, and adding kitchen bouquet for color, i'm shocked some of the same people are advocating an hour long steak cooking process.
Posted on 11/18/14 at 11:19 am to Houma Sapien
quote:
with all the board members hyping up shortcuts like microwaved roux, and adding kitchen bouquet for color, i
These are only done by a few people on here and I would say that they aren't the "trusted" posters on here. Stick around long enough and you would be hard pressed to see someone like Caplewood suggest using kitchen bouquet
Page 3 of 8
Popular
Back to top
Follow TigerDroppings for LSU Football News