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Started By
Message
re: The perfection of the reverse seared rib eye
Posted on 5/10/19 at 10:34 am to JohnnyKilroy
Posted on 5/10/19 at 10:34 am to JohnnyKilroy
Cast iron skillet on a crawfish burner. You’re welcome
2
Posted on 5/10/19 at 10:38 am to Thib-a-doe Tiger
Don't stop now. I still have four hours and twenty minutes before I leave work.
Posted on 5/10/19 at 10:39 am to Thib-a-doe Tiger
quote:
That’s what this is all about anyway, isn’t it?
No, it's using technique to maximize the maillard reaction and amount of meat at the perfect medium rare temp.
Posted on 5/10/19 at 10:44 am to Centinel
Posted on 5/10/19 at 10:45 am to Thib-a-doe Tiger
quote:
Cast iron skillet on a crawfish burner. You’re welcome
Bam. Winner, winner, steak dinner.
Posted on 5/10/19 at 10:47 am to TheDrunkenTigah
I did a ribeye in the smoker for about 40-45 minutes the other day, then seared the piss out of it. Was perfectly pink with a great crust.
The steaks I have had from the sous vide dont have the flavor to me, but the people that did them also suck at cooking other things so I can't write them off yet.
I put the cast iron over a crawfish burner too. Talk about hot
The steaks I have had from the sous vide dont have the flavor to me, but the people that did them also suck at cooking other things so I can't write them off yet.
I put the cast iron over a crawfish burner too. Talk about hot
This post was edited on 5/10/19 at 10:49 am
Posted on 5/10/19 at 10:48 am to Thib-a-doe Tiger
Not really. Those aren't steaks. That's thinly sliced beef.
Posted on 5/10/19 at 10:51 am to Centinel
quote:
really. Those aren't steaks. That's thinly sliced beef.
All the same principles are in play
Posted on 5/10/19 at 10:54 am to DemonKA3268
quote:
Lol, do you even know how to operate a grill? None of that sissy pan cooked crap...
This is retarded and you've shown your lack of cooking knowledge/skill quite well in here.
This post was edited on 5/10/19 at 11:03 am
Posted on 5/10/19 at 10:58 am to JohnDoe00
quote:
I did a ribeye in the smoker for about 40-45 minutes the other day, then seared the piss out of it. Was perfectly pink with a great crust.
Nothing "wrong" with that or reverse sear method. All three are ways of gently cooking the steak all the way through so that it's a consistent temperature and the gradient effect is minimized before finishing with high heat. Sous vide is just the most controlled and trouble free version of this. Seasoning before immersion gives the meat plenty of flavor, but a lot will come from the finish method used. I alternate between the grill and smoking hot cast iron with butter depending on what I feel like fooling with, both will change the final flavor a lot.
Posted on 5/10/19 at 11:03 am to TheDrunkenTigah
quote:
steak needs to be dry
I do this with a paper towel
Posted on 5/10/19 at 11:09 am to TH03
quote:Nope, I know how to cook a steak. You'll never know though. Sorry if I'm not Betty Crocker like you. What are you going to say next, do you wear cargo shorts? Gimme a damn break
This is retarded and you've shown your lack of cooking knowledge/skill quite well in here.
Posted on 5/10/19 at 11:12 am to Vastmind
WTF happened here for this to be 6 pages?!
Sous vide pissing contest I suppose?
Sous vide pissing contest I suppose?
Posted on 5/10/19 at 11:14 am to bigberg2000
Sous vide vs. reverse sear vs. pan fry vs. microwave vs. shoot it to the sun vs. eat the shite raw.
I think that just about covers this thread.
I think that just about covers this thread.
Posted on 5/10/19 at 11:16 am to Janky
quote:Don't forget about the ketchup. And just to spice things up, how about mayonnaise?
Sous vide vs. reverse sear vs. pan fry vs. microwave vs. shoot it to the sun vs. eat the shite raw. I think that just about covers this thread.
Posted on 5/10/19 at 11:21 am to DemonKA3268
quote:
Nope, I know how to cook a steak. You'll never know though. Sorry if I'm not Betty Crocker like you. What are you going to say next, do you wear cargo shorts? Gimme a damn break
You know how to grill a steak. You'd have to be in a coma to frick that up.
Posted on 5/10/19 at 11:22 am to Thib-a-doe Tiger
quote:
All the same principles are in play
not hardly
how do you imagine heat transfers through a piece of meat?
now, imagining that, do you see the difference that depth of the steak (we call it thickness) makes to that transfer?
Posted on 5/10/19 at 11:23 am to DemonKA3268
quote:
And just to spice things up, how about mayonnaise?
The mayonnaise sear thread was great. This board acts like it's a sin to put anything other than salt and pepper on a steak, but then you get some of the same people talking about how great of a sear you get by slathering your steak in mayo
Posted on 5/10/19 at 11:26 am to SlowFlowPro
quote:
not hardly
how do you imagine heat transfers through a piece of meat?
now, imagining that, do you see the difference that depth of the steak (we call it thickness) makes to that transfer?
Now imagine what y’all claim a sous vide to do and think of it in regards to this test
Why was the sous vide overcooked and less juicy compared to the frozen? If anything, a sous vide should shine even more on a thinner cut
This post was edited on 5/10/19 at 11:31 am
Posted on 5/10/19 at 11:32 am to TH03
quote:Well, I guess there are a bunch of comatose people out there then. Some are better at it than others, that's a fact.
You know how to grill a steak. You'd have to be in a coma to frick that up.
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