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re: Tried the reverse seer for the first time tonight (pics)
Posted on 3/15/15 at 8:21 pm to Rohan2Reed
Posted on 3/15/15 at 8:21 pm to Rohan2Reed
It looks like a ribeye, bone in, with all the meat trimmed off, and a bottle of Mrs. Dash dumped over the top for garnish.
Would eat.
Would eat.
0
Posted on 3/15/15 at 9:40 pm to Rohan2Reed
It is a prime cut bone in rib eye, well marbled and not fatty. It is seasoned with Zataran's Zesty Blackened seasoning. It was outstanding.
This post was edited on 3/16/15 at 7:36 am
Posted on 3/16/15 at 7:23 am to Ambassador
quote:I did marvel.
well marveled
Posted on 3/16/15 at 7:37 am to coolpapaboze
Auto Correct can be aggravating.
Posted on 3/16/15 at 7:59 am to Geaux-2-L-O-Miss
I prefer my steaks medium rare, but that looks really good still. Great grill marks.
Posted on 3/16/15 at 9:34 am to Geaux-2-L-O-Miss
I've never tried the RS method but doesn't cooking such a thin cut of meat dry it out if you're cooking it for 40 minutes?
I always grill our steaks over charcoal. After about 10-15, they are rare to med rare just the way we like em.
I always grill our steaks over charcoal. After about 10-15, they are rare to med rare just the way we like em.
Posted on 3/16/15 at 10:25 am to NatalbanyTigerFan
quote:
I've never tried the RS method but doesn't cooking such a thin cut of meat dry it out if you're cooking it for 40 minutes?
I always grill our steaks over charcoal. After about 10-15, they are rare to med rare just the way we like em.
You use a really low heat so that there is even cooking and it doesn't over cook (it all goes by internal temperature), but those steaks are really too thin to gain the benefits of a reverse sear.
They need to be about 1 1/2" to make it worth while. Preferably about 2".
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