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Posted on 8/13/14 at 9:55 pm to Matisyeezy
Damn, these all look awesome
Posted on 8/13/14 at 9:58 pm to Matisyeezy
I think that would work, Yeezy. Pull it at 105 and let it rest. Then sear it. As you can see from my pic, the 60 seconds on each side didn't affect the temperature of the center, which is evenly cooked from edge to edge.
Get a 2" thick steak and cook it at 275 for about 45 minutes. That oughta get it rare enough for ya.
I wouldn't cut the sear time. That contrast between the crunch crust, the charred fat, and the buttery center is killer.
Get a 2" thick steak and cook it at 275 for about 45 minutes. That oughta get it rare enough for ya.
I wouldn't cut the sear time. That contrast between the crunch crust, the charred fat, and the buttery center is killer.
This post was edited on 8/13/14 at 10:00 pm
Posted on 8/13/14 at 10:00 pm to Jax-Tiger
quote:
I think that would work, Yeezy. Pull it at 105 and let it rest. Then sear it. As you can see from my pic, the 60 seconds on each side didn't affect the temperature of the center, which is evenly cooked from edge to edge. Get a 2" thick steak and cook it at 275 for about 45 minutes. That oughta get it rare enough for ya.
That last part made me drool a little. Felt like Ole Geauxt
Posted on 8/13/14 at 10:01 pm to Will Cover
Looks good.
Question. What time are you starting this? 3 hours is a long time for a weekday meal
Question. What time are you starting this? 3 hours is a long time for a weekday meal
This post was edited on 8/13/14 at 10:57 pm
Posted on 8/13/14 at 10:38 pm to Will Cover
Looks great
Posted on 8/13/14 at 10:50 pm to Jax-Tiger
Jax- what was the internal temp after searing (if checked)? TIA.
Looks great. I'm going to try it...
Looks great. I'm going to try it...
Posted on 8/13/14 at 10:54 pm to Winkface
Posted on 8/13/14 at 10:55 pm to puse01
quote:
Jax- what was the internal temp after searing (if checked)? TIA.
I didn't check. Internal temp was 125 when I pulled it initially. Letting it rest for 15 minutes probably allowed the temp to go up 5-10 degrees and then drop down a bit. If I hadda guess, I'd say about 135 when I pulled it from the sear.
This post was edited on 8/13/14 at 10:57 pm
Posted on 8/13/14 at 10:57 pm to Jax-Tiger
Thanks brah. Looks fabulous. I need to grab me one of those big tomahawk ribeyes from Alexander's and try this thing...
Posted on 8/13/14 at 11:00 pm to Winkface
Timewise, it's a long time, but most of the time is spent getting it to room temp. Then the initial cooking is also easy, because there is no flipping or adjusting to be done. The sear at the end is really quick. You really spend very little effort during the whole process.
Posted on 8/13/14 at 11:24 pm to Jax-Tiger
Couple quick questions as I'm very curious and pretty naive about this stuff. I'm currently living in an apartment for the rest of the month that doesn't allow grills, and it's killing me.
I obviously don't have a special grill to get my sear up to 500. All I have is my electric (I know) stovetop. This of course won't be ideal for the sear, but it will still work right? If anyone has suggestions on substitutions just let me know.
That picture has my grill-less mouth watering!
I obviously don't have a special grill to get my sear up to 500. All I have is my electric (I know) stovetop. This of course won't be ideal for the sear, but it will still work right? If anyone has suggestions on substitutions just let me know.
That picture has my grill-less mouth watering!
Posted on 8/13/14 at 11:56 pm to FootballNostradamus
Get a cast iron skillet, and stick it the oven on 500 for 15-20 minutes. This will get the pan really hot. Then sear it on top your stove for 1-2min each side and then I pop it in the oven for a handful of minutes.
That's what I do, even when I have access to a grill
That's what I do, even when I have access to a grill
Posted on 8/14/14 at 6:48 am to Sherman Klump
And this thread is about the exact opposite of that.
Posted on 8/14/14 at 7:43 am to Jax-Tiger
I thought with the reverse sear getting it to room temp before going in wasn't necessary.
Posted on 8/14/14 at 8:26 am to bigberg2000
I didn't bring mine up to room temp and it worked fine.
Posted on 8/14/14 at 8:32 am to Will Cover
Why didn't you use the microwave?
Posted on 8/14/14 at 8:40 am to Matisyeezy
quote:
Matisyeezy
ew, ew, ew, new hall, and kitchen monitor.
Posted on 8/14/14 at 9:18 am to bigberg2000
quote:
I thought with the reverse sear getting it to room temp before going in wasn't necessary.
You dont...well I dont at least.
Posted on 8/14/14 at 9:25 am to NOLAGT
DAmmit these steaks look great
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