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Started By
Message
re: The perfection of the reverse seared rib eye
Posted on 5/10/19 at 10:02 am to SlowFlowPro
Posted on 5/10/19 at 10:02 am to SlowFlowPro
quote:
Sous Vide is for girly men and soy boys that can't work a grill properly.
or for thick steaks
Eh, true the thicker the steak the more skill required-- I'm up to the challenge. I tried sous vide so I could give an honest opinion on it. In mine, not nearly worth the hassle. Slap em thick on the grill land done in minutes if you know what you're doing.
I'm selling my deally on Ebay.
2
Posted on 5/10/19 at 10:02 am to Vastmind
Wrong board, steak is too thin, ribeye is one word, and a plastic cutting board.
Just a whole bunch of fail in this post.
Just a whole bunch of fail in this post.
Posted on 5/10/19 at 10:03 am to White Bear
quote:5-7 minutes per side is all that is needed. Of course that is for thick steaks, the only kind to eat.
LOL at you queers and your thermometers and meat massaging gadgets.
Posted on 5/10/19 at 10:03 am to DemonKA3268
quote:
No searing is needed if done correctly.
Do you even Maillard Reaction bro?
Posted on 5/10/19 at 10:03 am to AbitaFan08
quote:
and a plastic cutting board.
Way easier to clean. I’m not a frickin butcher cleaving meat in my kitchen
Posted on 5/10/19 at 10:03 am to Janky
I wouldn't say it looks terrible but yeah, it's definitely lacking when compared to a properly reverse-seared 2" thick ribeye.
Posted on 5/10/19 at 10:03 am to DemonKA3268
quote:
5-7 minutes per side is all that is needed. Of course that is for thick steaks, the only kind to eat.
congrats on all the grey
Posted on 5/10/19 at 10:04 am to DemonKA3268
quote:
5-7 minutes per side is all that is needed.
The cow is dead bro, leave it be
Posted on 5/10/19 at 10:04 am to TigerGman
quote:
Sous Vide is for girly men and soy boys that can't work a grill properly.
If preferring a two inch ribeye perfectly medium rare all the way through with a cast iron seared crust makes me a soy boy then pour me a frickin glass.
Posted on 5/10/19 at 10:04 am to Vastmind
Steak should be cooked in the microwave for at least 20 min, with an occasional brushing of ketchup
Posted on 5/10/19 at 10:05 am to JOJO Hammer
quote:
Steak should be cooked in the microwave for at least 20 min, with an occasional brushing of ketchup
Finally, someone gets it.
Posted on 5/10/19 at 10:05 am to TheDrunkenTigah
quote:
If preferring a two inch ribeye perfectly medium rare all the way through with a cast iron seared crust makes me a soy boy then pour me a frickin glass.
Easily done without boiling it
Posted on 5/10/19 at 10:05 am to TigerGman
quote:
the thicker the steak the more skill required
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
Posted on 5/10/19 at 10:05 am to Thib-a-doe Tiger
quote:
Way easier to clean.
Also way worse for your knives.
I threw out every plastic cutting board in my house after college. Have two Boos Block cutting boards that I use.
Posted on 5/10/19 at 10:05 am to JOJO Hammer
Amateur. I sous vide my steak IN ketchup.
Posted on 5/10/19 at 10:05 am to Centinel
quote:Yes Centinel, I do. Not like described by the OP though.
Do you even Maillard Reaction bro?
Posted on 5/10/19 at 10:06 am 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
Not necessarily.
Posted on 5/10/19 at 10:07 am to Salmon
quote:Lol, do you even know how to operate a grill? None of that sissy pan cooked crap...
congrats on all the grey
Posted on 5/10/19 at 10:07 am to Janky
let me rephrase, without reverse searing or sous vide, it's simply not possible. the heat transfer from a pan won't allow it
Posted on 5/10/19 at 10:08 am to Thib-a-doe Tiger
quote:
Easily done without boiling it
Who is talking about boiling steak?
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