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Started By
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re: Gonna try a reverse sear tonight. Make sure I dont F it up.
Posted on 5/10/16 at 4:08 pm to lsupride87
Posted on 5/10/16 at 4:08 pm to lsupride87
No, like a roasting pan, that has a rack on it.
Air has to circulate under the meat. Otherwise, that surface contact with the pan will cook the meat on the exterior and turn it gray.
Air has to circulate under the meat. Otherwise, that surface contact with the pan will cook the meat on the exterior and turn it gray.
1
Posted on 5/10/16 at 4:09 pm to BRgetthenet
quote:10-4 over and out.
No, like a roasting pan, that has a rack on it.
Air has to circulate under the meat. Otherwise, that surface contact with the pan will cook the meat on the exterior and turn it gray.
Posted on 5/10/16 at 4:11 pm to lsupride87
Come on dude.
I like to cuddle a little after.
I'm human.
I like to cuddle a little after.
I'm human.
Posted on 5/11/16 at 8:51 am to BRgetthenet
Cosmo, did you snap any pics?
Posted on 5/11/16 at 9:35 am to BRgetthenet
I always use a rack in a pan. And I always sear in a dry black iron skillet on my crawfish burner. Perfect every damn time.
Posted on 5/11/16 at 9:39 am to KosmoCramer
I snapped no pics. I was a pussy and scared yall would make fun of me. 
It did come out a nice medium rare, pink middle, nicely charred outside.
Flavor just wasnt that much better than other quicker methods.
It did come out a nice medium rare, pink middle, nicely charred outside.
Flavor just wasnt that much better than other quicker methods.
Posted on 5/11/16 at 9:39 am to dreww221
quote:
When I put it in the skillet, my salt and pepper stuck to the cast iron and didn't put a sear on the steak
My guess is you didn't have the cast iron hot enough. Did you have the skillet on your stove? And if so, is the stove electric or gas? Reason I ask is I have an electric cooktop in the house (I freakin' hate it) and it doesn't get crazy hot like you need to do a proper, fast sear whereas a gas stove would.
Posted on 5/11/16 at 9:43 am to Cosmo
quote:
Flavor just wasnt that much better than other quicker methods.
I kinda see your point and somewhat agree but at least in my case, I love the fact that when you cut the steak it's a perfect medium rare from top to bottom - versus just a small part of the middle. The entire steak is mid rare minus the charred crust.
Posted on 5/11/16 at 9:43 am to Cosmo
quote:
Flavor just wasnt that much better than other quicker methods.
Flavor shouldn't change much.
quote:
It did come out a nice medium rare, pink middle, nicely charred outside.
This does, and is why you do the reverse seer. You accomplish your ideal doneness throughout the thickness of the meat rather than having a gradual reduction from well done to rare. Consistent texture and moistness is your goal
quote:
my salt and pepper stuck to the cast iron and didn't put a sear on the steak
You need a little oil. Not much though
This post was edited on 5/11/16 at 9:45 am
Posted on 5/11/16 at 10:44 am to Midget Death Squad
My first reverse sear from last night, thanks for the inspiration in here. The best steak I've ever cooked.
Posted on 5/11/16 at 3:33 pm to Mark Makers
Thats some sexy cow...baw. Well done.
Posted on 5/11/16 at 3:38 pm to Midget Death Squad
quote:
Consistent texture and moistness is your goal
The fat has a different texture when using the reverse sear. The low temps at the start partially render the fat and then you char it with the high temps at the end. It does make the steak seem richer and more tender, IMO.
Posted on 5/13/16 at 6:49 pm to Jax-Tiger
Tried my first reverse sear today. Had a dry-aged bone-in ribeye from Leblanc's that was on sale. Wish i would've used my cast iron to sear, but it was deep in the pantry and I was feeling lazy. Definitely should practice this on cheaper cuts instead of balls to the wall 
Pre-bake
I didnt have an oven rack so I had to improvise some elevation
Post bake rest:
Searing:
Money shot:
Pre-bake
I didnt have an oven rack so I had to improvise some elevation
Post bake rest:
Searing:
Money shot:
Posted on 5/13/16 at 7:03 pm to dreww221
quote:
I did a reverse sear this weekend as well. When I put it in the skillet, my salt and pepper stuck to the cast iron and didn't put a sear on the steak. I didn't put any oil in the CI, should I have?
make sure you're patting the steak dry when you unwrap it.
you dont need oil. in fact your pan should be too hot for oil
Posted on 5/13/16 at 8:07 pm to Hulkklogan
That looks great, Hulk. Temp is good. Maybe could've gotten a little more char in the skillet.
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