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Message
re: The perfection of the reverse seared rib eye
Posted on 5/10/19 at 1:21 pm to GynoSandberg
Posted on 5/10/19 at 1:21 pm to GynoSandberg
quote:
nothing beats chewing through the cold fat of a ribeye
Pffft. I post on the OT and only eat A5 Wagyu. What cold fat?
0
Posted on 5/10/19 at 4:25 pm to TH03
quote:The exception being a good cut of roasted prime rib, jus, and horseradish sauce.
A steak without a sear is a waste of money.
Posted on 5/10/19 at 4:31 pm to GynoSandberg
quote:
nothing beats chewing through the cold fat of a ribeye
if you arent treating and cooking each cut differently, youre failing to optimize the steak
To each their own. After spending 9 years working in a steakhouse, I pretty much know how I like each cut cooked.
Posted on 5/10/19 at 4:45 pm to rowbear1922
Surely you don’t believe that’s the only way to cook a steak then yes?
Posted on 5/10/19 at 4:51 pm to GynoSandberg
I 100% go for Pittsburgh rare every chance I get for traditional cuts like ribeye, ny strip, and filet. NY Strip being my favorite. Since I don’t eat grizzle, I don’t bite into a cold grizzle.
Posted on 5/10/19 at 5:33 pm to DemonKA3268
quote:
Why don't you get back in kitchen, Betty Crocker.
Baking is way easier to frick up than grilling a steak. I’m not sure you keep calling people this, like it’s some sort of insult. Grilling a steak isn’t some wild talent dude. I use reverse sears or throwing them on the grill regularly.
It takes a special kind of person to brag about being more manly than others on an anonymous message board thread about steak
Why is nobody here talking about milk steak?
This post was edited on 5/10/19 at 5:35 pm
Posted on 5/10/19 at 6:02 pm to Ed Osteen
I had an old manager refer to a filet as “tube steak”.
Posted on 5/10/19 at 6:12 pm to Vastmind
Looks great. I did it a bunch and people loved it. But I’ve gone back to cast iron and oven. Might not be as pretty a picture but the crust and chew is a little more so I’ll take the trade off
Posted on 5/10/19 at 7:30 pm to DemonKA3268
I reverse sear on my grill sometimes. Bam!
Janky cook your fkn hamburger man. Damn!
Janky cook your fkn hamburger man. Damn!
Posted on 5/10/19 at 8:08 pm to rowbear1922
quote:The word is gristle, Mr. 10 year Steak Maestro.
Since I don’t eat grizzle, I don’t bite into a cold grizzle.
Gristle isn't fat either.
This post was edited on 5/10/19 at 8:10 pm
Posted on 5/10/19 at 8:53 pm to rowbear1922
quote:
After spending 9 years working in a steakhouse
which one?
Posted on 5/10/19 at 9:30 pm to Lester Earl
quote:
which one?
Waffle House
Posted on 5/10/19 at 9:42 pm to KosmoCramer
I remember my first reverse sear:
After about 45 minutes, I pulled it at 125 degrees and rested it for 15 minutes.
While the steak was resting, I turned the grill up to 800 degrees.
The steak came out perfect after 1 minute on each side. Cut it immediately on pulling. Do not rest again. Serve hot.
After about 45 minutes, I pulled it at 125 degrees and rested it for 15 minutes.
While the steak was resting, I turned the grill up to 800 degrees.
The steak came out perfect after 1 minute on each side. Cut it immediately on pulling. Do not rest again. Serve hot.
Posted on 5/10/19 at 10:05 pm to SlowFlowPro
quote:
it's impossible to get sous vide rsults on a big steak by grilling. you're either going to have a severely under-cooked center or lots of grey
I can set my big green egg to 140 and let the steak cook until is almost done and then high heat sear it and pull it off. Perfect Steak. Blows a sous vide away.
Posted on 5/11/19 at 10:50 am to TH03
You hang out with the wrong cooking crowd in that case. Lol
Posted on 5/11/19 at 2:00 pm to Nguyener
quote:
I can set my big green egg to 140 and let the steak cook until is almost done and then high heat sear it and pull it off. Perfect Steak. Blows a sous vide away.
I can set my sous vide to 131 for whatever time I want and sear like you did
Yours wont blow mine away at all
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