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Started By
Message
The perfection of the reverse seared rib eye
Posted on 5/10/19 at 9:45 am
Posted on 5/10/19 at 9:45 am
23
Posted on 5/10/19 at 9:46 am to Vastmind
You eat off a cutting board?
Posted on 5/10/19 at 9:47 am to Vastmind
Why is your steak still pink? It needs to be brown to be cooked.
Posted on 5/10/19 at 9:47 am to Vastmind
What does reverse seared mean?
Wouldn't it be brown in the middle?
Wouldn't it be brown in the middle?
Posted on 5/10/19 at 9:47 am to Vastmind
where is the ketchup?
Posted on 5/10/19 at 9:47 am to OysterPoBoy
Not much sear.
Posted on 5/10/19 at 9:48 am to Vastmind
Anything with grill marks instead of a nice hard sear can't be called perfect.
Posted on 5/10/19 at 9:48 am to Vastmind
Sous vide to 129 degrees.
Get iron skillet surface temp to 850+ on a grill.
Brush a mixture of bacon grease and melted unsalted butter on the steak.
Sear both sides quickly.
Serve immediately.
Get iron skillet surface temp to 850+ on a grill.
Brush a mixture of bacon grease and melted unsalted butter on the steak.
Sear both sides quickly.
Serve immediately.
Posted on 5/10/19 at 9:48 am to Vastmind
Or just get a sous vide and take out all the guesswork.
Posted on 5/10/19 at 9:48 am to Vastmind
lol at your 1/2 inch cut. get a real steak baw
Posted on 5/10/19 at 9:49 am to OysterPoBoy
quote:
What does reverse seared mean?
Im assuming he means cooked at low temp in an oven then thrown on a 500deg grill for about 1.5 min each side. Leaves the middle pink like giant prime rib cuts but you get that steak sear on the outsides.
Leads to very pink, very tender, yet still cooked meat
Posted on 5/10/19 at 9:49 am to TH03
quote:You haven't had the right one yet then. No searing is needed if done correctly.
Anything with grill marks instead of a nice hard sear can't be called perfect.
Posted on 5/10/19 at 9:49 am to Winston Cup
Yeah sous vide and reverse sear is kinda pointless on such a thin cut.
Posted on 5/10/19 at 9:50 am to Vastmind
You just helped me decide what Im eating for lunch today... 
Posted on 5/10/19 at 9:50 am to ShoeBang
quote:
Im assuming he means cooked at low temp in an oven then thrown on a 500deg grill for about 1.5 min each side
I guess I let the whole reverse part throw me off.
Posted on 5/10/19 at 9:50 am to DemonKA3268
quote:
No searing is needed if done correctly.
A steak without a sear is a waste of money.
Black and blue is how a man should eat a steak.
Posted on 5/10/19 at 9:50 am to ShoeBang
quote:
very pink, very tender
hey now !
Posted on 5/10/19 at 9:50 am to DemonKA3268
quote:
You haven't had the right one yet then. No searing is needed if done correctly.
Sous vide cooks a steak perfectly. The flash sear on super hot surface adds flavor and texture to the outside crust/layer.
Posted on 5/10/19 at 9:51 am to DemonKA3268
quote:
No searing is needed if done correctly.
wut
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