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re: The perfection of the reverse seared rib eye
Posted on 5/10/19 at 10:19 am to JohnnyKilroy
Posted on 5/10/19 at 10:19 am to JohnnyKilroy
quote:
You are aware how most of the top steakhouses in the world cook their steaks right?
Medium well with a side of Heinz? I don't know, I've never been to a steakhouse.
This post was edited on 5/10/19 at 10:20 am
0
Posted on 5/10/19 at 10:19 am to Festus
quote:
I get that thing extremely hot, then sear them on each side for about 4-5 minutes
quote:
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 forquote:s.
5-7 minute
Well done????
Posted on 5/10/19 at 10:19 am to JohnnyKilroy
quote:
You are aware how most of the top steakhouses in the world cook their steaks right?
Under 1100 degree broilers
Posted on 5/10/19 at 10:20 am to baldona
quote:
Pull the steak out of the fridge an hour before cooking
again
this does nothing
SeriousEats
quote:
To test this, I pulled a single 15-ounce New York strip steak out of the refrigerator, cut it in half, placed half back in the fridge, and the other half on a ceramic plate on the counter. The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes.
After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130°F than the steak in the fridge.
This post was edited on 5/10/19 at 10:21 am
Posted on 5/10/19 at 10:20 am to JohnnyKilroy
quote:Honestly, I haven't been to many. I am talking about how I cook mine.
You are aware how most of the top steakhouses in the world cook their steaks right?
Posted on 5/10/19 at 10:21 am to TigerGman
quote:
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.
...
I give zero fricks how you choose to cook your steak as long as you aren't cooking mine. I used to be just like you, insecure and threatened by sous vide because it undermined my skill. Then I saw the light and embraced progress, and now every single one of my steaks are perfect every single time, while the best you can hope to do is not frick it up too much.
Posted on 5/10/19 at 10:21 am to DemonKA3268
There are so many different arguments going on in this thread right now that I am confused.
Posted on 5/10/19 at 10:24 am to Janky
quote:Yeah, we are all over the place. I will never turn down a well cooked steak (Medium rare, not well done). I'm sure the one described here is good.
There are so many different arguments going on in this thread right now that I am confused.
Posted on 5/10/19 at 10:25 am to AbitaFan08
Dead serious... who leaves uncooked meat on a counter for two hours
Posted on 5/10/19 at 10:25 am to Tigerpaw123
quote:
Well done????
Nope. The steaks are usually filets and at least 3 inches thick. The searing does almost nothing to the inner temp. And the oven does the rest to get them medium rare.
But reading the OP, they're talking about Ribeyes, so depending upon the thickness, those times would definitely be cut. My bad.
Posted on 5/10/19 at 10:25 am to lepdagod
quote:
who leaves uncooked meat on a counter for two hours
nobody probably
which was the point
Posted on 5/10/19 at 10:26 am to baldona
quote:
I'm not disagreeing with you that the results are slightly better to sous vide, but its completely not worth the effort imo.
It takes like 30 seconds to push a button, salt and pepper, and get the steaks in the bath.
Then I go drink a few beers, prep some sides, and it takes about 5 mins to sear.
If anything I think it takes more effort to get the grill to just the right temp, establish hot and cool zones, worry about adding more charcoal etc. Sous vide is completely hassle free once you've done it a couple times.
Posted on 5/10/19 at 10:27 am to lepdagod
quote:
Dead serious... who leaves uncooked meat on a counter for two hours
I don't typically do it intentionally, but I can assure you that I'd have zero problems eating a cut of meat that has sat out for two hours.
Posted on 5/10/19 at 10:27 am to Salmon
That same dude also says to leave them uncovered in the fridge for 2 days to let them dry out to get a good sear.
No thanks
No thanks
Posted on 5/10/19 at 10:28 am to Thib-a-doe Tiger
quote:
That same dude also says to leave them uncovered in the fridge for 2 days to let them dry out to get a good sear.
uh...yeah
Posted on 5/10/19 at 10:29 am to lepdagod
quote:
Dead serious... who leaves uncooked meat on a counter for two hours
I do, almost every time I cook them. Usually on a small rack, to get a bit of air flow going. It gets it to room temperature. And I promise you, in a house with AC, nothing dangerous happens. I'm not leaving it outside in the backyard under the sun.
Posted on 5/10/19 at 10:30 am to Salmon
Putting aside the fact that a sear doesn’t do any of what people think it does
I’ve never needed to do that in my life
I’ve never needed to do that in my life
Posted on 5/10/19 at 10:30 am to Thib-a-doe Tiger
Man it's hard to take you seriously if you don't even get the basic idea that the outside of the steak needs to be dry to get a good sear on it, and that dry aging produces some of the best steaks in the world.
Posted on 5/10/19 at 10:31 am to TheDrunkenTigah
quote:
Man it's hard to take you seriously if you don't even get the basic idea that the outside of the steak needs to be dry to get a good sear on it,
Dry, not dried out
quote:
and that dry aging produces some of the best steaks in the world
That is not dry aging
Posted on 5/10/19 at 10:34 am to Thib-a-doe Tiger
Tbh 90% of the time I cook a steak its in the sous vide at 128 and then I hit it with a MAPP blowtorch for about 30 seconds per side.
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