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re: you dont need a gimmick to cook a steak
Posted on 11/18/14 at 12:48 pm to therick711
Posted on 11/18/14 at 12:48 pm to therick711
quote:
Your prime rib looks very appetizing, but there was more than 1/16" of gray that the picture shows on some slices
also, comments on Kosmos, which was a reverse sear? gray ring around the whole thing
do you think it was from the cook, or the sear? Kosmo, what do you think?
This post was edited on 11/18/14 at 12:49 pm
Posted on 11/18/14 at 12:52 pm to Lester Earl
quote:
also, comments on Kosmos, which was a reverse sear? gray ring around the whole thing
do you think it was from the cook, or the sear? Kosmo, what do you think?
I read his thread on it like a year ago, if I recall he ran short on time, had to bump the temp up, seared perhaps a bit too long, and didn't allow for a rest period. I'd have to go and look at his thread again, but he said it was a learning experience. My Prime Rib came out really great with that method. All about how much TLC you can give the project.
Posted on 11/18/14 at 12:56 pm to Lester Earl
quote:
also, comments on Kosmos, which was a reverse sear? gray ring around the whole thing
do you think it was from the cook, or the sear? Kosmo, what do you think?
The gray ring is from the cook, it's unavoidable.
Minimizing the depth and variety of the ring is the purpose of the reverse sear.
Also, when I said "sear" I used a 550 degree oven for the sear since I don't have a BGE or anything else to sear something that big. That increased the gray ring since it's using basically dry heat to sear it. Not very effective.
I might use a torch this year, but convincing my mother that we are going to sear her $250 piece of meat that we are serving to 15 family members, I may encounter some resistance.
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