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Started By
Message
re: School me on reverse sear method
Posted on 4/17/16 at 10:24 am to BRgetthenet
Posted on 4/17/16 at 10:24 am to BRgetthenet
The smoked voice of your local announcer, Tom Fitzmorris
1
Posted on 4/17/16 at 10:26 am to oldcharlie8
quote:
bake on 350 for 30 minutes.
get your skillet as hot as possible.
as soon as your steaks come out of the oven, drop a little butter in the skillet and then drop steaks in the skillet. 5-7 min on each side.
That sounds terrible.
Normally I'm pulling mine from the oven between 105 and 115. Then maybe a minute on each side with cast iron that's been in the oven @ 500 degrees.
Posted on 4/17/16 at 10:27 am to Paul Allen
We've only been doing it 30 years, not sure if it's gonna work
Posted on 4/17/16 at 10:28 am to BRgetthenet
Posted on 4/17/16 at 10:38 am to BigPerm30
quote:
Do you like steak or beef jerky?
he said it was 2" thick
Posted on 4/17/16 at 10:38 am to Lester Earl
quote:
unnecessary with the reverse sear.
"unnecessary" to you, maybe
Taking a cold steak & putting in a warm oven will not yeild identical results as taking a room temp steak & putting in a warm oven - unless you are cooking the protein completely.
"necessary" to those whom desire optimal results.
If you are taking all the time/effort to do the reverse sear, maximize your potential outcome. Let the beef warm naturally before you cook it.
Posted on 4/17/16 at 10:46 am to bossflossjr
It's been proven to be a myth.
Taking it out for an hour does nothing to the final product
Taking it out for an hour does nothing to the final product
Posted on 4/17/16 at 10:58 am to Deactived
quote:
It's been proven to be a myth.
Taking it out for an hour does nothing to the final product
4 of us proved otherwise in my kitchen. To each his own.
Posted on 4/17/16 at 11:02 am to oldcharlie8
quote:
Do you like steak or beef jerky?
he said it was 2" thick
5-7 minutes on each side? I'm picturing leather.
Posted on 4/17/16 at 11:31 am to bossflossjr
quote:
"unnecessary" to you, maybe
Taking a cold steak & putting in a warm oven will not yeild identical results as taking a room temp steak & putting in a warm oven - unless you are cooking the protein completely.
"necessary" to those whom desire optimal results.
If you are taking all the time/effort to do the reverse sear, maximize your potential outcome. Let the beef warm naturally before you cook it.
I prefer what the people who actually study it tell me. If the food lab people say it doesn't matter, that's good enough for me.
quote:
You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature. The warmer meat will brown better, the thinking goes, because you don't need to waste energy from the pan to take the chill off of its surface. This seems to make sense. Unfortunately, it doesn't hold up in testing.
I found that with a thick steak, even after two hours of sitting out at room temperature, the center of the steak had risen by a measly 19 degrees or so, not even 15% of the way to its final target temperature. Not only that, but when cooked side by side with a steak straight from the fridge, the end results were completely indistinguishable.
LINK
This post was edited on 4/17/16 at 11:32 am
Posted on 4/17/16 at 11:33 am to BRgetthenet
1. Soak in Italian dressing for 6 hours or 13 hours.
2. Cook on indirect heat for 1 hour.
3. Put in ice chest and cover with full can of tonys. Let's sit for 34ins.
4. Heat up grill to 700 and sear on both sides for 1 minute each.
2. Cook on indirect heat for 1 hour.
3. Put in ice chest and cover with full can of tonys. Let's sit for 34ins.
4. Heat up grill to 700 and sear on both sides for 1 minute each.
Posted on 4/17/16 at 11:34 am to djangochained
There is some bad advice by a couple people in this thread.
The first thing to know about the reverse sear is that a thermometer is a must. Some people claim it's not necessary, but if you want a perfect steak, it's a must-have, imo.
You want a low oven setting. 250 is usually pretty good. Take it out of the fridge, S&P, then place it on a rack in your oven. Do not have it resting directly on a pan. You want it to dry out on all sides.
Bring it up to about 15-25 degrees below your target serving temperature. This depends on the thickness of your steak. The thicker it is, the closer you can get to your final serving temperature.
Let it rest after pulling from the oven. There is no set time here. I shoot for when the temperature plateaus, and then throw it on the skillet just as the temperature starts dropping again.
You want your cooking surface as hot as possible. A stove top and skillet needs to be on high. Turn on your vent. If you have a grill that can get hotter, use that. The hotter the better. I use my propane burner and a skillet and can get the cooking surface up to 750.
Oil is not necessary. You can add it if you want, but the fat on the steak is enough to get a good sear.
The first thing to know about the reverse sear is that a thermometer is a must. Some people claim it's not necessary, but if you want a perfect steak, it's a must-have, imo.
You want a low oven setting. 250 is usually pretty good. Take it out of the fridge, S&P, then place it on a rack in your oven. Do not have it resting directly on a pan. You want it to dry out on all sides.
Bring it up to about 15-25 degrees below your target serving temperature. This depends on the thickness of your steak. The thicker it is, the closer you can get to your final serving temperature.
Let it rest after pulling from the oven. There is no set time here. I shoot for when the temperature plateaus, and then throw it on the skillet just as the temperature starts dropping again.
You want your cooking surface as hot as possible. A stove top and skillet needs to be on high. Turn on your vent. If you have a grill that can get hotter, use that. The hotter the better. I use my propane burner and a skillet and can get the cooking surface up to 750.
Oil is not necessary. You can add it if you want, but the fat on the steak is enough to get a good sear.
This post was edited on 4/17/16 at 11:36 am
Posted on 4/17/16 at 12:06 pm to BottomlandBrew
Finally someone posted the correct way to reverse sear. FDB Had to make it difficult as usual.
Posted on 4/17/16 at 12:13 pm to Tiger Ryno
quote:
Put in ice chest and cover with full can of tonys. Let's sit for 34ins.
I've got some dry aged porterhouses and your method sounds wonderful. I just want to make sure I've got it down properly. What is 34ins?
Posted on 4/17/16 at 12:33 pm to BottomlandBrew
quote:
BottomlandBrew
Exactly what I do, minus the burner and I only set the oven to 200 degrees. Best post yet. Thermometer is an absolute must.
quote:
Do not have it resting directly on a pan. You want it to dry out on all sides
Essential part of getting an excellent sear later.
Posted on 4/17/16 at 1:19 pm to BRgetthenet
quote:
I love that flavor.
Same here. First time I had it smoked was a prime rib at Maguire's in Destin. Very nice. Need to try one at the house. Grill at 250. Coals on one side, steaks on the other. Angel's Envy neat.
Posted on 4/17/16 at 1:21 pm to BottomlandBrew
Sounds complicated...
Here's my cheat: Anova sous-vide in a ziplock to 124F for 2 hours, pat dry, salt and pepper, sear 45 sec each side on scorching-hot cast iron pan using propane burner. Butter in the pan if doing fillet. No butter if ribeye.
Here's my cheat: Anova sous-vide in a ziplock to 124F for 2 hours, pat dry, salt and pepper, sear 45 sec each side on scorching-hot cast iron pan using propane burner. Butter in the pan if doing fillet. No butter if ribeye.
Posted on 4/17/16 at 1:23 pm to leveedogs
quote:
Here's my cheat: Anova sous-vide
Posted on 4/17/16 at 1:31 pm to BottomlandBrew
quote:
250 is usually pretty good
quote:
Do not have it resting directly on a pan
quote:
I use my propane burner and a skillet
My method to the tee. Usually takes 35-40 mins on an 1 1/2" thick steak but I don't pull it until the Thermapen says 115.
Posted on 4/17/16 at 1:48 pm to therick711
quote:
You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature. The warmer meat will brown better, the thinking goes, because you don't need to waste energy from the pan to take the chill off of its surface. This seems to make sense. Unfortunately, it doesn't hold up in testing. I found that with a thick steak, even after two hours of sitting out at room temperature, the center of the steak had risen by a measly 19 degrees or so, not even 15% of the way to its final target temperature. Not only that, but when cooked side by side with a steak straight from the fridge, the end results were completely indistinguishable.
Temperature is not what I was referring to.... We did 2 one way and 2 the other, sliced from the same cow and cooked 2 side by side... The naturally warmed beef was more tender than the other.
But again, to each his own.
I am a steak snob, and I admit it.
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