THE STEAK THREAD, served a la Man
Discussion
illmonkey said:
48k said:
illmonkey said:
48k said:
At what point does a steak stop being a steak and become a joint of roast beef?
The answer is in the name. Roast over fry/bbq.Ever heard of the reverse sear method? Heat in the oven and finish in the pan
https://jesspryles.com/recipe/how-to-cook-a-steak-...
https://jesspryles.com/recipe/how-to-cook-a-steak-...
Burwood said:
I’ve cooked thick steaks in the oven. Brown off in pan then oven for * minutes. Exactly how thick fillet is cooked, otherwise it’s raw in the centre
That's how I'd do a Chateaubriand, Bone-in Rib Eye, Rib Steak or thick cut Porterhouse. I might have a go at a reverse sear some day.Chris Type R said:
Burwood said:
I’ve cooked thick steaks in the oven. Brown off in pan then oven for * minutes. Exactly how thick fillet is cooked, otherwise it’s raw in the centre
That's how I'd do a Chateaubriand, Bone-in Rib Eye, Rib Steak or thick cut Porterhouse. I might have a go at a reverse sear some day.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff