re: Anybody completely cut their steak up before taking the first bite?

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for all the wrong reasons

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legendary has many meanings

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wrap it in tin foil for 10 minutes to settle, then serve.

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did you cut it up into little pieces so you could enjoy half of it cold and dry?

all the expensive steak restaurants are doing it

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That's right, but you don't reverse sear after sous vide...you just sear.

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reverse sear to me just means you sear at the end rather than the beginning

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reverse sear to me just means you sear at the end rather than the beginning

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yeah that's how i take the meaning but i'm no expert

i never sou vide for time reasons but if i get a really thick cut of steak, it's going to be put in the oven before i sear it

otherwise you get a LOT of grey to get the middle cooked (even to rare)

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Etiquette also says you hold the knife with your left hand. But plenty of people switch it with the fork to their dominant right to cut and then switch back.

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There are different styles, apparently, but this doesn't seem to be accurate for American or European style.

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American style In the American style, also called the zig-zag method or fork switching, the knife is initially held in the right hand and the fork in the left. Holding food to the plate with the fork tines-down, a single bite-sized piece is cut with the knife. The knife is then set down on the plate, the fork transferred from the left hand to the right hand, and the food is brought to the mouth for consumption. The fork is then transferred back to the left hand and the knife is picked up with the right.[1][6] In contrast to the European hidden handle grip, in the American style the fork is held much like a spoon or pen once it is transferred to the right hand to convey food to the mouth. Though called "American style", this style originated in Europe.

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LINK

Here's the thing though. You can take a quality ribeye and just marinate it with whatever shite you happen to have in the kitchen. Kikkoman soy sauce, italian dressing, and sage? Why the frick not? Then throw it on a crappy charcoal grill for 10 minutes.

It will still be fricking incredible

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yeah that's how i take the meaning but i'm no expert

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reverse sear is the method of cooking it in the oven, then searing it at the end.

sous vide is cooking it in a water bath. you would just sear it at the end.

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otherwise you get a LOT of grey to get the middle cooked (even to rare)

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whats your method of cooking that you get gray in a thick steak when some of it is rare?

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whats your method of cooking that you get gray in a thick steak when some of it is rare?

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how do you cook a 1"+ cut of steak where you get a good crust, hit the right temps, and have minimal grey?

i've read scientific testing on cooking steaks and that's why oven/sous vide has so much support. it minimizes grey and the juices lost is decreased.

Best marinade i have found is to get a bottle of a beer called Ghost Face Killah, they sell it at Hokus Pokus in Prairieville. Its supposedly the worlds hottest beer, has ghost peppers and habeneros, nastiest fricking beer you could drink but its amazing as a marinade. Pour it into a ziplock bag, put two large steaks of whatever cut you get into said bag after heavily salting them, 24 hours and theyre ready to go

Reverse sear and souse vide minimize the gray to zero if done right. Still, hot and fast sear will only produce a very small amount of gray if done right.