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Posted on 5/6/16 at 2:31 pm to Midget Death Squad
I put some butter for the last 30 or so seconds. I don't like when butter starts turning brown. It tastes burnt to me.
Posted on 5/6/16 at 2:36 pm to Jax-Tiger
quote:
You don't add 15 steps - the only difference is that it takes a little bit longer. Whether the difference in the finished product is worth your time is up to you. One thing I've found is that by bringing the steak to temp slowly, I have plenty of time to cook my sides and have a beer. Everything is ready to go when you pull the star of the meal off the grill/out of the oven.
If it works for you
My only point was, and my dad does this is why it gets to me, is that its easy to add 15 steps to cooking a basic steak but I have yet to find any outside of the 4 I listed that make enough of a difference to matter. Every my dad cooks a steak he tries something new and 50% of the time it makes it worse.
When I want a good steak at home I usually try to have my sides basically done before I sear whether that be reverse or regular. But I hear you. Most of the time when I reverse sear its when I make something like a Bone In Ribeye or Prime Rib thats 2lbs or bigger.
Posted on 5/6/16 at 3:04 pm to baldona
Is it a good idea to salt and pepper the steak at the very beginning? I would let it come to room temp then I would salt and pepper right before putting in the oven. My worry is that the salt will draw out moisture as it just sits on the meat and could dry out the steak just a little.
Posted on 5/6/16 at 3:11 pm to Artie Rome
225 on indirect beat for 40 mins. Then remove and heat grill or skillet as hot AF. Put back on grill and sear each side for 1 minute.
Pull from grill...bury it in tonys sacheries. Let steam in ice chest then serve with bud light lime.
Pull from grill...bury it in tonys sacheries. Let steam in ice chest then serve with bud light lime.
This post was edited on 5/6/16 at 3:12 pm
Posted on 5/6/16 at 3:14 pm to Tiger Ryno
Y'all gotta remeber to place the slabs on some kind of rack.
Don't know if that's been mentioned.
Don't know if that's been mentioned.
Posted on 5/6/16 at 3:20 pm to Artie Rome
quote:
He's a fat a-hole
Artie, you fat son of a bitch.
Posted on 5/6/16 at 3:23 pm to BRgetthenet
Alrighty then... a fat boys fight on a slow Friday afternoon 
Posted on 5/6/16 at 3:24 pm to Cosmo
quote:
got a nice one
Posted on 5/6/16 at 3:28 pm to baldona
quote:
I can cook a dang good steak at about 550 degrees on my Egg with cast iron grate in less than 15 minutes.
No you can't.
Posted on 5/6/16 at 3:28 pm to little billy
quote:
I put some butter for the last 30 or so seconds. I don't like when butter starts turning brown. It tastes burnt to me.
It's certainly a taste preference. I love that nuttiness it gets (giggity giggity). It doesn't taste burnt to me, but I only seer it for 1m per side. You could do half butter and half peanut oil to raise the butter's smoke point as well.
Posted on 5/6/16 at 3:38 pm to BigB0882
quote:
Is it a good idea to salt and pepper the steak at the very beginning? I would let it come to room temp then I would salt and pepper right before putting in the oven. My worry is that the salt will draw out moisture as it just sits on the meat and could dry out the steak just a little
Yes. You won't dry it out. You want to salt it early because the salt removes moisture from the outside of the steak so that you can get a nice clean sear to it.
Posted on 5/6/16 at 3:44 pm to baldona
quote:
You want to salt it early because the salt removes moisture from the outside of the steak so that you can get a nice clean sear to it.
We are talking about reverse sear. Pay attention.
Posted on 5/6/16 at 4:49 pm to Cosmo
Gotta get that cast iron hot hot
Posted on 5/6/16 at 8:48 pm to Artie Rome
Are you the reverse sear Nazi?
Posted on 5/6/16 at 8:51 pm to Flamingo Stakes
No. But throwingg a steak in an oven at 300 isn't a reverse sear.
Posted on 5/6/16 at 9:03 pm to Artie Rome
I don't see your detailed instructions in the thread. Where are they?
Posted on 5/6/16 at 10:58 pm to Flamingo Stakes
Don't forget to sear the sides of the steak as well.
Posted on 5/6/16 at 11:47 pm to Jax-Tiger
We've been doing this in restaurants forever when you order a rare steak. It's so easy. Season it. Put it on a rack in an oven at 200° is ideal. 20 minutes for an inch thick steak.
Sear on both sides about 1 minute each. No need to rest.
If you want it med rare add about 10 minutes in the oven.
Please don't wrap the meat in foil.
It steams it. Don't do that to baked potatoes either BTW.
Sear on both sides about 1 minute each. No need to rest.
If you want it med rare add about 10 minutes in the oven.
Please don't wrap the meat in foil.
It steams it. Don't do that to baked potatoes either BTW.
Posted on 5/7/16 at 9:27 am to BocaJared
quote:
Put it on a rack in an oven at 200° is ideal
Boom
From the man himself.
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