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Started By
Message
Reverse sear
Posted on 6/14/11 at 12:43 pm
Posted on 6/14/11 at 12:43 pm
Anyone ever try the reverse sear method for steak? Tried it with some filets and they came out great. Basically instead of searing and then finishing at a lower temp you reverse that process. All you try to do at first is bring the steak up to about 90 deg internal and then finish by searing each side at high temp.
Mine came out with a better sear and no grey tranision to the middle pink section. Just a nice sear and then solid pink through the steak. Reminded me of a steak i had prepared Sous-Vide.
Mine came out with a better sear and no grey tranision to the middle pink section. Just a nice sear and then solid pink through the steak. Reminded me of a steak i had prepared Sous-Vide.
7
Posted on 6/14/11 at 12:44 pm to jmtigers
been using this method for roast forever - works great
Posted on 6/14/11 at 12:45 pm to jmtigers
I shall try this w/ my tuna next time.
Posted on 6/14/11 at 12:49 pm to jmtigers
Great method. Works very well with a steak with a lot of fat, like a ribeye. The lower heat lets that fat melt, rather than seize up. Then the sear brings the crust.
Posted on 6/14/11 at 12:51 pm to BlackenedOut
I will have to try with a ribeye next. It also seems like you have a larger margin for error. Pretty much impossible to over cook the steak.
Posted on 6/14/11 at 12:51 pm to jmtigers
quote:
jmtigers
Really considering getting a sous vide machine for home. Steaks just come out perfectly.
Posted on 6/14/11 at 12:52 pm to jmtigers
I am a master of the reverse sear for thick steaks.
Posted on 6/14/11 at 12:53 pm to BlackenedOut
quote:
Really considering getting a sous vide machine for home. Steaks just come out perfectly.
Any restaurant in N.O. doing this?
Posted on 6/14/11 at 1:01 pm to BlackenedOut
Posted on 6/14/11 at 1:02 pm to jmtigers
I've seen this done when smoking certain cuts Brisket, Boston Butt). Meat is in the smoker until just shy of desired temp. Then thrown on a hot flame just long enough to sear. Supposed to make more of the 'burnt ends' that people love.
Posted on 6/14/11 at 1:16 pm to jmtigers
When do I add the ketchup glaze?
Posted on 6/14/11 at 1:21 pm to jmtigers
quote:
I will have to try with a ribeye next. It also seems like you have a larger margin for error. Pretty much impossible to over cook the steak.
As long as you use a thermometer...You good.
Posted on 6/14/11 at 1:22 pm to jamboybarry
quote:
When do I add the ketchup glaze?
After it gets to an internal temp of 180 F
Posted on 6/14/11 at 1:56 pm to jamboybarry
quote:
ketchup glaze
how do you make this?
Posted on 6/14/11 at 1:58 pm to horsesandbulls
Squeeze ketchup out of a bottle and into bowl
Posted on 6/14/11 at 2:00 pm to horsesandbulls
quote:
how do you make this?
Cook steak to medium rare. Then keep cooking it well past medium to well done to get that perfect char. Apply squeeze ketchup liberally to top of steak. Bon appetit
Posted on 6/14/11 at 2:03 pm to jamboybarry
quote:
Then keep cooking it well past medium to well done to get that perfect char. Apply squeeze ketchup liberally to top of steak. Bon appetit
jesus. why the hell do people like this shite?
Posted on 6/14/11 at 2:05 pm to horsesandbulls
Posted on 6/14/11 at 2:11 pm to horsesandbulls
quote:
jesus. why the hell do people like this shite?
What? I didn't even post my secret ranch dipping sauce recipe
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