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Reverse sear steak question
Posted on 9/3/22 at 5:02 pm
Posted on 9/3/22 at 5:02 pm
I have a really dumb idea. I am currently reverse searing four ribeye steaks, but I am probably only going to eat two of them tonight. Assuming that I bake all 4 to rare, could I simply not sear the last two steaks, freeze them, and then in the future, defrost, let warm to room temperature, and then sear?
If I don’t sear my steaks now, could I put them in the fridge and sear them Monday?
Am I f$&king stupid for even thinking about this?
If I don’t sear my steaks now, could I put them in the fridge and sear them Monday?
Am I f$&king stupid for even thinking about this?
This post was edited on 9/3/22 at 5:05 pm
5
Posted on 9/3/22 at 5:11 pm to kingbob
People do this with souse vide but not sure if that compares.
Posted on 9/3/22 at 5:15 pm to kingbob
You can.
Not sure the quality, will probably be shite, but you can do it.
Well, they own a sous vide so their taste is already in question.
Not sure the quality, will probably be shite, but you can do it.
quote:
People do this with souse vide but not sure if that compares.
Well, they own a sous vide so their taste is already in question.
This post was edited on 9/3/22 at 5:16 pm
Posted on 9/3/22 at 5:18 pm to fightin tigers
quote:
Well, they own a sous vide so their taste is already in question.
You are nuts
And
I think some restaurants do this. I recall reading it somewhere.
Posted on 9/3/22 at 5:19 pm to fightin tigers
quote:
Well, they own a sous vide so their taste is already in question
It’s always nice to eliminate those whose opinions we can ignore in the future.
This post was edited on 9/3/22 at 5:20 pm
Posted on 9/3/22 at 5:24 pm to t00f
quote:
think some restaurants do this. I recall reading it somewhere.
I'm sure they do in situations that benefit. Cooking a protein isn't one.
Posted on 9/3/22 at 6:38 pm to kingbob
I do my reverse sear all on the grill and it is so easy to do I couldn't imagine doing extra steaks half way as a prep.
I just turn the far left burner on lowish, put the steaks on the right. Pull the steaks, turn on the sear station, when it is up to temp I sear them. Sometimes I use a cast iron skillet but it doesn't make a huge difference.
I just turn the far left burner on lowish, put the steaks on the right. Pull the steaks, turn on the sear station, when it is up to temp I sear them. Sometimes I use a cast iron skillet but it doesn't make a huge difference.
Posted on 9/3/22 at 7:38 pm to kingbob
You are going to want to warm them up past room temp or they will likely come across as cold in the middle.
So, basically you are going to have to reverse sear them twice. I wouldn't do that.
So, basically you are going to have to reverse sear them twice. I wouldn't do that.
Posted on 9/3/22 at 7:57 pm to LSUBoo
quote:
basically you are going to have to reverse sear them twice
But you can't un-sear, so you have to bake, then thaw, then bake, then sear.
Or for Sous Vide fans in the thread...boil, thaw, boil, then sear.
Posted on 9/3/22 at 8:07 pm to fightin tigers
You need to go back to school, boil temp is 212 degrees, shame on you.
Posted on 9/3/22 at 8:41 pm to fightin tigers
quote:
Or for Sous Vide fans in the thread...boil, thaw, boil, then sear.
Sous vide is fantastic. Might have to boil some steaks later this week. Posted on 9/3/22 at 8:41 pm to fightin tigers
Posted on 9/4/22 at 3:04 am to t00f
Never heard of that in a restaurant.
Posted on 9/4/22 at 8:56 am to kingbob
I wouldn’t recommend as a first option. You could experiment with one steak to see how it performs, but I’d guess it would not turn out the same. When you freeze & thaw meat, you lose some water from the meat. I think it would also cook to a higher internal temp & likely be less blood red
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