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Started By
Message
re: you dont need a gimmick to cook a steak
Posted on 11/18/14 at 11:19 am to Houma Sapien
Posted on 11/18/14 at 11:19 am to Houma Sapien
quote:
procedurally, steak and prime rib are not the same thing at all.
They are both a piece of meat that is being cooked to a set temperature internally. One is just on a larger scale.
They really don't have to be procedurally different at all, hence my point.
0
Posted on 11/18/14 at 11:21 am to TigerHam85
The other issue is that there is a certain steak that really lends itself to a reverse sear. A thick cut is perfect for the technique. A thin cut is still very well served by a quick, high-heat sear.
Reverse sear is most appropriate when you will end up with banding on your cut if you use your usual technique and equipment.
Reverse sear is most appropriate when you will end up with banding on your cut if you use your usual technique and equipment.
Posted on 11/18/14 at 11:23 am to Houma Sapien
quote:
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.
No one is saying it's a revolutionary way to cook food. It just gives a better result in a much more consistent manner.
quote:
i'm shocked some of the same people are advocating an hour long steak cooking process.
It may take an hour of time to complete but as I said before the active cooking process is probably less than a high and fast 2-minute each side sear.
If you're in a hurry, you certainly can achieve a great steak with the high and fast method. There are many ways to cook a steak and you will get somewhat similar results with all of them.
Posted on 11/18/14 at 11:24 am to KosmoCramer
quote:
One achieves a higher percentage of medium rare, the other contains much more gray.
Yea. That's called rare.
Posted on 11/18/14 at 11:25 am to therick711
quote:
The other issue is that there is a certain steak that really lends itself to a reverse sear. A thick cut is perfect for the technique.
Absolutely.
quote:
A thin cut is still very well served by a quick, high-heat sear.
I reverse seared a london broil and a flank steak and it was a great result. And those cuts NEED to be medium rare or they turn into leather. It just let me be assured that they wouldn't over cook. I could have done it the "traditional" way and come out with the same result but I avoid the risk of overcooking.
Posted on 11/18/14 at 11:25 am to dnm3305
quote:
Yea. That's called rare.
No. It's not.
Posted on 11/18/14 at 11:27 am to KosmoCramer
quote:
I could have done it the "traditional" way and come out with the same result but I avoid the risk of overcooking.
Certainly. As to the Prime Rib, the reverse sear on that cut is perfect in my opinion. The issues I've run into in some forums is that some people do not like a consistent temp Prime Rib, because it allows them to give different folks different temps, or they like the banding for some reason. I personally loathe the gray bands and don't find them appetizing, thus my preference for the reverse sear.
This post was edited on 11/18/14 at 11:29 am
Posted on 11/18/14 at 11:33 am to Artie Rome
What internal temp do you get your brisket Artie? Still like them @ 135? 
Posted on 11/18/14 at 11:40 am to Houma Sapien
no doubt the "reverse sear" works, but the end result is pretty much the same.
I think it's one of those things where the "newly" invented process makes it "taste better".
Me personally, id rather have mine ready to eat in 10 minutes. Whereas i think the extra preparation time has people thinking they are pulling off something amazing
I think it's one of those things where the "newly" invented process makes it "taste better".
Me personally, id rather have mine ready to eat in 10 minutes. Whereas i think the extra preparation time has people thinking they are pulling off something amazing
Posted on 11/18/14 at 11:44 am to Lester Earl
quote:
think it's one of those things where the "newly" invented process makes it "taste better".
Only if one wants to ignore why you reverse sear. The taste is only different in so far as the inside is a more uniform temperature. If you loathe well done and like med. rare, a reverse sear will get you more of what you like and less of what you don't.
For instance:
This
Versus
This
Posted on 11/18/14 at 11:47 am to Houma Sapien
quote:
sorry to sound that way. got a little upset when the "dumbass" card was played
Well, when you start a thread calling some people's preferred method of cooking a steak, a 'gimmick', then you're either trolling or are a dumbass. I'll let you pick.
I personally have never tried a reverse sear, but I would never call an alternate way of cooking a 'gimmick.' And the results look very promising.
Posted on 11/18/14 at 11:50 am to BayouBlitz
Oregon's offense is a gimmick.
Posted on 11/18/14 at 11:51 am to therick711
So you think that happens to every prime rib or steak when you dont reverse sear it? Seriously?
Posted on 11/18/14 at 11:54 am to Lester Earl
quote:
So you think that happens to every prime rib or steak when you dont reverse sear it? Seriously?
It happens when you don't go low and slow then sear(which is essentially the reverse sear).
If you do the reverse that you see many people do (500 degrees then cut the heat and let it roast, you get much more gray.
Let alone the people that just roast it at a much higher temperature the whole time.
Posted on 11/18/14 at 11:54 am to Lester Earl
this is the last one i did, and while the lighting isnt great, its pretty easy to see that there isnt that gray ring of overcooked meat around the outside
Posted on 11/18/14 at 11:56 am to KosmoCramer
quote:
It happens when you don't go low and slow then sear(which is essentially the reverse sear).
didnt you just post a pic of a prime rib that you reversed seared that had gray rings around the edge?
Posted on 11/18/14 at 11:57 am to Lester Earl
What method did you use?
It's really hard to judge doneness in a picture with different lightings and cameras, but that doesn't look medium rare to me.
It's really hard to judge doneness in a picture with different lightings and cameras, but that doesn't look medium rare to me.
Posted on 11/18/14 at 11:57 am to KosmoCramer
quote:
No. It's not.
Lol, ok. I dont care what you call what you think you ate for Christmas, but that prime was absolutely rare.
Posted on 11/18/14 at 11:58 am to Lester Earl
Damn Lester Earl...that looks freaking solid. A little horseraddish sauce please.
Posted on 11/18/14 at 11:58 am to Lester Earl
Damn, I could eat that bare handed like a frickn Neanderthal.
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