THE STEAK THREAD, served a la Man
Discussion
So after many years of poo-pooing the reverse sear method, it finally came good.
With two 3lb bone in rib-eyes (aka Cowboy steaks) for Christmas eve, oven cooking was inevitable and reverse sear was the only way to avoid a big wait between courses.
90 mins in a 250F oven to come up to 130F, then rest and 2 mins per side in a smoking hot pan.
Peppercorn brandy sauce with broccolini and polenta on the side. Couldnt have turned out better.
Edited by Wadeski on Monday 25th December 03:25
illmonkey said:
Your food is always great Tickle, so expectations are high!
Never doubt the reverse sear Wadeski… looks great
Thanks. I didn't get any money shot photo's of the rib once cooked, much going on in the kitchen. Pulled out the oven at 54 Deg and wrapped and rested for 30 mins.Never doubt the reverse sear Wadeski… looks great
One thing I did try was this stuff...
I mixed it with melted butter and salt, and basted the meat throughout cooking. Left a lovely outer, very indulgent but nice.
Have had ribeye in my freezer for a while now due to a couple of cancelled events. I have a 1.2kg slab and a 380g cut and went for the smaller one last night. It had been thawing and drying since Friday afternoon so was totally dry.
Took it up to an internal point of 53 then it got to 56 while resting. Unfortunately the sear was very disappointing and I'm not really sure why, it was also a bit pinker than I was expecting (no problem there although I like a fattier cut a bit more cooked).
Tasted fantastic though!
Took it up to an internal point of 53 then it got to 56 while resting. Unfortunately the sear was very disappointing and I'm not really sure why, it was also a bit pinker than I was expecting (no problem there although I like a fattier cut a bit more cooked).
Tasted fantastic though!
Forgot to post this the other week - last minute single person's Valentines
Popped into Waitrose on the way home from work just to grab whatever was available, ended with this unit..
Girth..
Home made chips..
Reverse sear..
Didn't get a cross section as I was so hungry, but suffice to say it was immense and the wine was surprisingly good too..
Popped into Waitrose on the way home from work just to grab whatever was available, ended with this unit..
Girth..
Home made chips..
Reverse sear..
Didn't get a cross section as I was so hungry, but suffice to say it was immense and the wine was surprisingly good too..
smithyithy said:
Forgot to post this the other week - last minute single person's Valentines
Popped into Waitrose on the way home from work just to grab whatever was available, ended with this unit..
Girth..
Home made chips..
Reverse sear..
Didn't get a cross section as I was so hungry, but suffice to say it was immense and the wine was surprisingly good too..
Big fan of that Waitrose steak. Popped into Waitrose on the way home from work just to grab whatever was available, ended with this unit..
Girth..
Home made chips..
Reverse sear..
Didn't get a cross section as I was so hungry, but suffice to say it was immense and the wine was surprisingly good too..
I assume you like that pan for steak? I have one of these but as most will know, having fairly deep ridges isn't actually great for getting a good sear on the steak: https://aolcookshop.co.uk/products/le-creuset-sign...
I am a Le Creuset brand we though, so I'd be keen to get one of the ones you have......
Yeah I was just using an old frying pan previously so wanted to invest in something a bit better for steaks, burgers etc.. I did consider the grillet but went for the large sized 'signature' skillet in the end, as I managed to get one for 60% off RRP from a local outlet!
So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.
So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.
smithyithy said:
Yeah I was just using an old frying pan previously so wanted to invest in something a bit better for steaks, burgers etc.. I did consider the grillet but went for the large sized 'signature' skillet in the end, as I managed to get one for 60% off RRP from a local outlet!
So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.
Good to know, I'm sold.....I'm induction as well, so this sounds ideal. So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.
Must have been a ribeye weekend.
Dry brined one on Saturday morning for the evening, but ended up going out.
Ended up cooking it Sunday evening after a larger than expected brunch. It was also pissing it down so did it in the oven to 50 degrees then seared on the hob.
Came out very well, but we were still quite full and left enough for steak and onion baguettes on Monday evening. Washed down with a very decent CNdP which led to a second bottle being opened and Monday morning being more of a challenge than it should be.
Dry brined one on Saturday morning for the evening, but ended up going out.
Ended up cooking it Sunday evening after a larger than expected brunch. It was also pissing it down so did it in the oven to 50 degrees then seared on the hob.
Came out very well, but we were still quite full and left enough for steak and onion baguettes on Monday evening. Washed down with a very decent CNdP which led to a second bottle being opened and Monday morning being more of a challenge than it should be.
UTH said:
smithyithy said:
Yeah I was just using an old frying pan previously so wanted to invest in something a bit better for steaks, burgers etc.. I did consider the grillet but went for the large sized 'signature' skillet in the end, as I managed to get one for 60% off RRP from a local outlet!
So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.
Good to know, I'm sold.....I'm induction as well, so this sounds ideal. So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.
Induction causes cast iron to heat rapidly but the enamel is only heated by the cast iron and not the induction so the enamel heats up much more slowly which leads to cracking/crazing of the enamel.
Bring them up to temp gradually and never use boost unless there is liquid in the pan to conduct the heat rapidly away from the surface of the pan.
Have a read of Le Cruset Top 6 Induction Tips here. (I'm a STAUB man myself).
https://www.lecreuset.co.uk/en_GB/induction/cap009...
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