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re: I just reverse seared a steak. AMA
Posted on 4/25/16 at 5:29 am to GRTiger
Posted on 4/25/16 at 5:29 am to GRTiger
Awesome steak. 
This is borderline animal neglect. You can gradually get the quick to recede. You just have to have patience and persistence by trimming a little bit at a time.
Have your vet show you if you need help.
What you have going on now is extremely painful for the dog.
quote:
She has big nails, fellas. There is less than a quarter inch to the quick right now. But she is due for a trim. Thanks for the reminder.
This is borderline animal neglect. You can gradually get the quick to recede. You just have to have patience and persistence by trimming a little bit at a time.
Have your vet show you if you need help.
What you have going on now is extremely painful for the dog.
1
Posted on 4/25/16 at 6:02 am to GRTiger
This is why you don't post pics on TD
Thanks for the post though
Thanks for the post though
Posted on 4/25/16 at 7:45 am to GRTiger
Looks awesome. I have that same oven
Posted on 4/25/16 at 8:12 am to KosmoCramer
quote:
This is borderline animal neglect.
You need to watch your mouth. That dog is well cared for. She's been to the vet a few times with another appointment tomorrow for the injury on her paw. Neither the vet nor the grooming place will clip her nails until that is cleared up. I do it myself, but probably not close enough out of fear of hurting her and her not enjoying having that paw touched.
Stick to the subject of the post and leave the attempted shaming and ignorance for the OT. I am well aware of my dog's situation. You are not.
Posted on 4/25/16 at 8:53 am to GRTiger
I'm sure she's well cared for, I just wanted to stress the importance of trimmed nails which I'm sure you know. It's painful for the pup.
The quick will recede if you give stick with it. Good looking dog.
No malicious intent with my post, I hope I didn't offend.
If you keep giving her beef rib bones, she might overlook the slightly elongated nail issue.
The quick will recede if you give stick with it. Good looking dog.
No malicious intent with my post, I hope I didn't offend.
If you keep giving her beef rib bones, she might overlook the slightly elongated nail issue.
Posted on 4/25/16 at 8:56 am to GRTiger
I have to try this method. That looks perfect.
Posted on 4/25/16 at 9:08 am to Topwater Trout
The key is a thick steak, a little time, a decent meat thermometer and a really hot method to sear.
Posted on 4/25/16 at 9:11 am to KosmoCramer
It struck a nerve. I appreciate the concern for my pup. As you can see, the injured foot is the one with the problem nails. It's being handled as best as can be expected.
If that dog is neglected, I am not sure there is one out there that isn't.
There might have been a touch of Monday morning grumpiness in my last post.
TT, it really is a solid, consistent cooking method. Getting it up to temp in the oven first allows the sear to set in much quicker, which eliminates the grey areas of the meat near the surface.
My normal temps and time are 220 and closer to 30 minutes in the oven and 45-60 seconds a side for normal sized cuts, so the time to cook is not bad at all. The biggest things are:
1. Use a temp probe. My goal here was 115 when it hits the sear, so I take it out at 110 and let it plateau at 115
2. Directly on the rack so surface moisture can drip. A roasting pan would work too
3. Get the burner and pan/grill as hot as possible to minimize the time it takes to sear to avoid overcooking the inside.
If that dog is neglected, I am not sure there is one out there that isn't.
There might have been a touch of Monday morning grumpiness in my last post.
TT, it really is a solid, consistent cooking method. Getting it up to temp in the oven first allows the sear to set in much quicker, which eliminates the grey areas of the meat near the surface.
My normal temps and time are 220 and closer to 30 minutes in the oven and 45-60 seconds a side for normal sized cuts, so the time to cook is not bad at all. The biggest things are:
1. Use a temp probe. My goal here was 115 when it hits the sear, so I take it out at 110 and let it plateau at 115
2. Directly on the rack so surface moisture can drip. A roasting pan would work too
3. Get the burner and pan/grill as hot as possible to minimize the time it takes to sear to avoid overcooking the inside.
Posted on 4/25/16 at 9:16 am to GRTiger
The sear is really nice and there is basically no greying. Just all medium rare goodness.
Thick steaks and roasts are when reverse sear really shines.
A one inch thick steak doesn't really benefit much from reverse sear unless you do a really effective one like yours. You would have gotten a perfect steak even if it was only an inch thick.
Most likely was that roaring heat from your sear. If it's only on there for 45 seconds and gets that kind of sear, you avoid all the greyness.
Thick steaks and roasts are when reverse sear really shines.
A one inch thick steak doesn't really benefit much from reverse sear unless you do a really effective one like yours. You would have gotten a perfect steak even if it was only an inch thick.
Most likely was that roaring heat from your sear. If it's only on there for 45 seconds and gets that kind of sear, you avoid all the greyness.
Posted on 4/25/16 at 9:42 am to GRTiger
If only you could care for your dog as well as you can reverse sear a steak.
Posted on 4/25/16 at 9:46 am to TheChosenOne
I just took her out back and put her down, so it's all good now.
Posted on 4/25/16 at 9:48 am to GRTiger
Posted on 4/25/16 at 9:58 am to Will Cover
as many posts about the damn dog than about that awesome looking steak. 
It's not like OPs toes are in the picture
It's not like OPs toes are in the picture
Posted on 4/25/16 at 9:59 am to GRTiger
Posted on 4/25/16 at 10:20 am to GRTiger
I saw this exact method in a video a couple months ago, but the guy insisted on taking it out of the oven and letting it sit at room temp for 10 or 15 minutes before searing. Can't remember why though.
Did you go straight from the oven to the grill?
BTW, I don't have a grill that gets hot enough, but I want to try it using a black iron skillet on my big center burner. Should work okay?
Did you go straight from the oven to the grill?
BTW, I don't have a grill that gets hot enough, but I want to try it using a black iron skillet on my big center burner. Should work okay?
Posted on 4/25/16 at 10:26 am to bhtigerfan
quote:
I saw this exact method in a video a couple months ago, but the guy insisted on taking it out of the oven and letting it sit at room temp for 10 or 15 minutes before searing. Can't remember why though.
To let the meat rest and hold its juices.
quote:
BTW, I don't have a grill that gets hot enough, but I want to try it using a black iron skillet on my big center burner. Should work okay?
Inside the house? Prepare for a smoke show. But it's doable.
Posted on 4/25/16 at 10:32 am to KosmoCramer
quote:
The key is a thick steak
cooking 2 really thick filets and a ribeye over 2" thick tonight. I have never seen anyone do this with filets I guess it would work the same as long as internal temp is the same
Posted on 4/25/16 at 10:32 am to KosmoCramer
quote:Yeah I know this. Last time I blackened some speck fillets while my wife was walking the dogs. I left the doors and windows in the kitchen open and when she was walking back up the driveway she said it looked like the house was on fire.
Inside the house? Prepare for a smoke show. But it's doable.
Might have to do it on my crawfish burner outside.
Posted on 4/25/16 at 10:38 am to bhtigerfan
Yes, I let the meat rest. My goal temp for before the sear was 115, with after sear goal of 125 for rare/medium rare. I took it out of the oven at 110 because it will continue to rise for bit. I let it sit until it leveled off at 115 and stopped climbing. This ensures you don't overcook it during the sear.
You can do it inside on the stove top. I have two ovens, so when I do it that way, I'll put the second oven on 500 and put the cast iron skillet in there while the steak is cooking in the other one. When it's ready, I'll take the steak out to let rest and turn the burner on. When it's time to sear, I'll move the pan directly from the oven onto the burner and the steak goes on immediately.
If you don't have that setup, just get the pan on the burner sooner and it should be fine.
You can do it inside on the stove top. I have two ovens, so when I do it that way, I'll put the second oven on 500 and put the cast iron skillet in there while the steak is cooking in the other one. When it's ready, I'll take the steak out to let rest and turn the burner on. When it's time to sear, I'll move the pan directly from the oven onto the burner and the steak goes on immediately.
If you don't have that setup, just get the pan on the burner sooner and it should be fine.
Posted on 4/25/16 at 10:52 am to GRTiger
quote:
You can do it inside on the stove top. I have two ovens, so when I do it that way, I'll put the second oven on 500 and put the cast iron skillet in there while the steak is cooking in the other one. When it's ready, I'll take the steak out to let rest and turn the burner on. When it's time to sear, I'll move the pan directly from the oven onto the burner and the steak goes on immediately.
you get a lot of smoke that way?
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