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re: The perfection of the reverse seared rib eye
Posted on 5/10/19 at 10:09 am to TigerGman
Posted on 5/10/19 at 10:09 am to TigerGman
quote:
Eh, true the thicker the steak the more skill required-- I'm up to the challenge.
horseshite, there is no way you're cooking a 2" steak how it deserves to be cooked using only a grill. Your mythical grilling skills aren't overcoming the laws of thermo. If you enjoy half the steak being gray and still purple in the middle, more power to you, but that's not how a ribeye should be served.
3
Posted on 5/10/19 at 10:09 am to DemonKA3268
quote:
Lol, do you even know how to operate a grill? None of that sissy pan cooked crap...
:|
Posted on 5/10/19 at 10:09 am to SlowFlowPro
quote:
let me rephrase, without reverse searing or sous vide, it's simply not possible. the heat transfer from a pan won't allow it
Yeah if you’re slapping a cold arse steak in the pan
Posted on 5/10/19 at 10:10 am to Salmon
quote:
:|
Posted on 5/10/19 at 10:10 am to Thib-a-doe Tiger
quote:
Easily done without boiling it
I think I found your issue boss.
Posted on 5/10/19 at 10:10 am to DemonKA3268
quote:
Lol, do you even know how to operate a grill? None of that sissy pan cooked crap...
You're coming off as stupid right now
Posted on 5/10/19 at 10:10 am to Thib-a-doe Tiger
quote:
Yeah if you’re slapping a cold arse steak in the pan
bringing steaks to "room temperature" does nothingThis post was edited on 5/10/19 at 10:12 am
Posted on 5/10/19 at 10:11 am to SlowFlowPro
quote:
let me rephrase, without reverse searing or sous vide, it's simply not possible. the heat transfer from a pan won't allow it
It is possible. Don't use a pan, use a grill.
Posted on 5/10/19 at 10:12 am to Salmon
quote:
bringing steaks to room temperature does nothing
Are you telling me that letting the middle get warmer so there isn’t such a drastic difference when you put it on the heat source does nothing?
Tell me what a sous vide does again?
Posted on 5/10/19 at 10:13 am to TheDrunkenTigah
Eh. Soyboys gettin their panties up in a wad. I'm up to the challenge. Meet at Sonic with your "Sous Vides" and I'll bring my grill.
Loser pays for the 2 inch steaks.
...
Loser pays for the 2 inch steaks.
...
Posted on 5/10/19 at 10:13 am to JohnnyKilroy
quote:Lol, okay hero
You're coming off as stupid right now
I've been grilling steaks longer than you have been alive. Spare me the whiny BS. This post was edited on 5/10/19 at 10:14 am
Posted on 5/10/19 at 10:14 am to Thib-a-doe Tiger
quote:
Are you telling me that letting the middle get warmer so there isn’t such a drastic difference when you put it on the heat source does nothing?
I'm telling you after letting your steak sit on a counter for 2 hours, the internal temp will have raised like maybe 10 degrees
You sitting your steak out for 30 minutes does absolutely nothing
quote:
Tell me what a sous vide does again
cooks the entire steak evenly from edge to edge
This post was edited on 5/10/19 at 10:14 am
Posted on 5/10/19 at 10:14 am to TigerGman
quote:
Sous Vide is for girly men and soy boys that can't work a grill properly.
This... or a frying pan... tell the wife to go outside if the smoke bothers her.. I'm cooking a steak in here
Posted on 5/10/19 at 10:15 am to TigerGman
quote:
Meet at Sonic with your "Sous Vides" and I'll bring my grill.
you realize we are bringing our grills too, right?
Posted on 5/10/19 at 10:16 am to TheDrunkenTigah
quote:
there is no way you're cooking a 2" steak how it deserves to be cooked using only a grill. Your mythical grilling skills aren't overcoming the laws of thermo. If you enjoy half the steak being gray and still purple in the middle, more power to you, but that's not how a ribeye should be served.
Steakhouses have been doing this for 100+ years and served millions of steaks.
I'm not disagreeing with you that the results are slightly better to sous vide, but its completely not worth the effort imo. Pull the steak out of the fridge an hour before cooking and season it, grill for however long you need per side, and move on with your life.
This post was edited on 5/10/19 at 10:18 am
Posted on 5/10/19 at 10:16 am to SlowFlowPro
quote:
let me rephrase, without reverse searing or sous vide, it's simply not possible. the heat transfer from a pan won't allow it
I let my steaks come to room temp, rub them with oil, and lightly season with salt and pepper.
I have a black iron skillet. I get that thing extremely hot, then sear them on each side for about 4-5 minutes. They get a solid crust on them.
I then put chunks of real butter on top of each, and put the entire pan into my oven at a temp of around 450 degrees. Depending upon how done I want them, I leave them in their for 5-7 minutes.
I take them out, plate them, and let them rest. Before I serve, I pour the buttery deliciousness on top of them.
Tastes exactly like Ruth's Chris. I get the heat transfer in the oven. The key is you have to use very good cuts of steak. Otherwise, they remain tough.
ETA: The one negative is the smoke it produces. However, that is lessened by rubbing the oil onto the steak, not the pan, before searing them. But still, it smokes the place up so better if you have a kick arse exhaust fan.
This post was edited on 5/10/19 at 10:21 am
Posted on 5/10/19 at 10:16 am to Salmon
quote:
steak sit on a counter for 2 hours,
Is this even safe???
Posted on 5/10/19 at 10:17 am to lepdagod
Shirley you can't be serious.
Posted on 5/10/19 at 10:18 am to DemonKA3268
quote:
Lol, okay hero I've been grilling steaks longer than you have been alive. Spare me the whiny BS.
You are aware how most of the top steakhouses in the world cook their steaks right?
Posted on 5/10/19 at 10:19 am to baldona
quote:
Pull the steak out of the fridge an hour before cooking and season it, grill for however long you need per side, and move on with your life.
Yeah but my Instagram shot won’t be “perfect”
That’s what this is all about anyway, isn’t it?
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