- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
How long after the oven can you wait to sear a steak?
Posted on 6/11/17 at 8:12 pm
Posted on 6/11/17 at 8:12 pm
Let's say you plan to reverse sear a bunch of steaks, but you want to do the slow cook ahead of time and then sear them when it's time to eat.
How long could you wait without messing up the final temp, safety, general strategy of time per side, etc? Is it possible to extend the time via refrigeration or other food saving methods, again with no impact to quality?
How long could you wait without messing up the final temp, safety, general strategy of time per side, etc? Is it possible to extend the time via refrigeration or other food saving methods, again with no impact to quality?
1
Posted on 6/11/17 at 8:22 pm to GRTiger
I sous vided a bunch of steaks the day before a big party. Pull em out, let come up to temp, quick sear the next day. Was no different than doing normally
Posted on 6/11/17 at 8:31 pm to GynoSandberg
Interesting. So they were in the fridge for a night and still came out with the coloring and taste of whatever final temp you were shooting for?
I can't think of a reason why this wouldn't be the same for an oven reverse sear, but I haven't used the sous vide method.
I can't think of a reason why this wouldn't be the same for an oven reverse sear, but I haven't used the sous vide method.
Posted on 6/11/17 at 9:01 pm to GRTiger
quote:
Interesting. So they were in the fridge for a night and still came out with the coloring and taste of whatever final temp you were shooting for?
Yep. Wish I had a picture as it was very aesthetically pleasing. Did a bunch of prime ribeye, strips, and flanks. People raved about them
quote:
I can't think of a reason why this wouldn't be the same for an oven reverse sear, but I haven't used the sous vide method
Just get them in a baggy than an ice bath immediately to stop the cooking process. Take it out the next day, pat it dry, and sear at a high temp
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News