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Started By
Message
Reverse Sear with dry brine and board sauce (images fixed)
Posted on 10/23/16 at 8:53 pm
Posted on 10/23/16 at 8:53 pm
ETA: Some have complained that they can't see the pics, although others can see them fine. I think I have fixed them.
My friend Urinetrouble planted the seed that I haven't reverse seared a steak in a while, so I thought I would put a twist on it. Actually, the fact that Fred Meyer had some beautiful NY strips on sale sold me on the idea.
I got some steaks and dry brined them for 3 hours. You can dry brine these for 3 days, but I didn't want to wait that long.
I salted them generously and stuck them in the fridge - uncovered.
They came out nice and ready to go on the grill, once I put some fresh cracked pepper on them.
I threw those bad boys on the grill and let them come up to 115 degrees.
I then rough cut some herbs from the garden and through them in a dish, along with some rough chopped garlic and EVOO.
I chopped some more herbs, and mixed them with some salt, pepper, garlic, and EVOO. This is my board sauce.
After I seared the crap out of the steak, I let it sit in the dish with the rough chopped herbs for about 8-10 minutes. A reverse marinade, if you will.
I put some of the board sauce on the chopping board...
Then I sliced the steak family style and ladled more board sauce on top of it.
Hungry, yet?
My friend Urinetrouble planted the seed that I haven't reverse seared a steak in a while, so I thought I would put a twist on it. Actually, the fact that Fred Meyer had some beautiful NY strips on sale sold me on the idea.
I got some steaks and dry brined them for 3 hours. You can dry brine these for 3 days, but I didn't want to wait that long.
I salted them generously and stuck them in the fridge - uncovered.
They came out nice and ready to go on the grill, once I put some fresh cracked pepper on them.
I threw those bad boys on the grill and let them come up to 115 degrees.
I then rough cut some herbs from the garden and through them in a dish, along with some rough chopped garlic and EVOO.
I chopped some more herbs, and mixed them with some salt, pepper, garlic, and EVOO. This is my board sauce.
After I seared the crap out of the steak, I let it sit in the dish with the rough chopped herbs for about 8-10 minutes. A reverse marinade, if you will.
I put some of the board sauce on the chopping board...
Then I sliced the steak family style and ladled more board sauce on top of it.
Hungry, yet?
This post was edited on 10/24/16 at 2:58 pm
Posted on 10/23/16 at 8:56 pm to Jax-Tiger
Did ya hit them in cast iron?
Posted on 10/23/16 at 8:57 pm to BRgetthenet
quote:
Did ya hit them in cast iron?
Nope.
Posted on 10/23/16 at 9:18 pm to Jax-Tiger
So it's a steak with a chimichurri type sauce on it?
Posted on 10/23/16 at 9:20 pm to KosmoCramer
quote:
So it's a steak with a chimichurri type sauce on it?
No, no. It's completely different. It's a board sauce...
Posted on 10/23/16 at 9:21 pm to Jax-Tiger
Well, it looks terrible.
Posted on 10/23/16 at 10:09 pm to Jax-Tiger
every pic except the last 2 are red x's
Posted on 10/23/16 at 10:18 pm to Deactived
I tried attaching them again. They look fine to me, though.
Posted on 10/23/16 at 10:23 pm to Jax-Tiger
They show up fine for me
Posted on 10/23/16 at 10:50 pm to Coater
I was counting on leftovers...
This post was edited on 10/23/16 at 10:51 pm
Posted on 10/24/16 at 1:20 pm to Jax-Tiger
I can only see pic just above. Looks like a greasy mess.
Posted on 10/24/16 at 2:49 pm to Motorboat
Anything but a greasy mess. I think the pics are fixed now.
Posted on 10/24/16 at 3:30 pm to Jax-Tiger
this thread did not go how the OP hoped.
Posted on 10/24/16 at 3:52 pm to Jax-Tiger
Finished product looks really good. I have been serving steak in slices like that more often too.
Posted on 10/24/16 at 4:02 pm to NoSaint
quote:
this thread did not go how the OP hoped.
Which I don't know why. Everything looked good, but sometimes people here want to pretend they are on the OT and act like dicks.
Posted on 10/24/16 at 4:09 pm to Jax-Tiger
I would pick that cutting board up and drink the juices off of it
Posted on 10/24/16 at 4:19 pm to REB BEER
quote:
I would pick that cutting board up and drink the juices off of it
I was thinking the very same thing. I believe I would have poured all of that in a dish and gotten some warm French bread and....
I think the steak looks delicious. The sear is great.
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