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re: Anybody completely cut their steak up before taking the first bite?
Posted on 2/1/16 at 10:23 am to SlowFlowPro
Posted on 2/1/16 at 10:23 am to SlowFlowPro
quote:
yeah that's how i take the meaning but i'm no expert
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.
quote:
otherwise you get a LOT of grey to get the middle cooked (even to rare)
whats your method of cooking that you get gray in a thick steak when some of it is rare?
1
Posted on 2/1/16 at 10:26 am to Lester Earl
quote:
whats your method of cooking that you get gray in a thick steak when some of it is rare?
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.
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