THE STEAK THREAD, served a la Man

[ambuletz]

Anyone here do reverse sear? i'm contemplating doing it for a standard supermarket ribeye that I have.

I don't have a thermometer so can only go by eye/feel. and the temp of my oven. I suppose whack it in the oven for half an hour at 55-60'c. then take it out to sear?

[21TonyK]

Prob too late but I only use reverse sear on really thick steaks, CDB etc

By the time its torched and whacked on a grill pan for 30 seconds a side with a couple of minutes resting in a warm oven its cooked enough for me.

[tedmus]

As 21TonyK says reverse sear only really works on thicker cuts.

For standard steaks if not cooking over charcoal on the barbecue I tend to use the sous vide stick, an hour at 49c then flashed through a hot pan with a bit of oil and butter.

Griddle pan would probably be best otherwise.

[BrabusMog]

30 secs each side x2 (pan hot as it can be), hold the fat against the pan for 1 min, 10 mins oven at 130ish, 5 mins on the side and then serve. Never had any complaints

[russy01]

Tesco have recently been selling their bone in rib half price at £11.50kg.
Thus I’ve been buying a single rib cuts (typically 1kg), for an extravagant but not OTT steak dinner with the Mrs.

- 2mins either side in rosemary butter.
- 5-10mins in oven until approx 55deg.
- cut bone out and slice.



After sear



After Oven



For scale that’s an 8in blade!



Merry Christmas

Edited by russy01 on Wednesday 25th December 21:21

[h0b0]

Lazy day recovering from Boxing Day today. Dinner was a 5 minute steak which looked like this





Couldn’t be bothered cooking anything else so opened a decent red and that was it.

[weeboot]

NYE Fillet and Gastro chips
Sous vide then Seared with home made garlic butter.
Was incredible.

[illmonkey]

Fillet last night

[russy01]

illmonkey said:

Fillet last night

I think this should be on the peas thread, not steak

[illmonkey]

russy01 said:

illmonkey said:

Fillet last night

I think this should be on the peas thread, not steak

The other half doesn’t like peas so I load up when she’s not about!

[anonymous-user]

Sales rep took me and a few of the work lads out, 21oz Ribeye and 2 racks of ribs, very tasty.

[ReaperCushions]

Coin Slot. said:

Sales rep took me and a few of the work lads out, 21oz Ribeye and 2 racks of ribs, very tasty.

Bet that came out looking like King Kongs finger in the morning.

[anonymous-user]

ReaperCushions said:

Bet that came out looking like King Kongs finger in the morning.

Several of his fingers actually

[ollie05]

What's the PH consensus on best cooking method for a 400g ribeye, about an inch thick?

Would like medium rare and I do have a temperature probe if it helps...but haven't used it on steak before as they are usually thin steaks I have at home...

[illmonkey]

ollie05 said:

What's the PH consensus on best cooking method for a 400g ribeye, about an inch thick?

Would like medium rare and I do have a temperature probe if it helps...but haven't used it on steak before as they are usually thin steaks I have at home...

I generally do 1 min a side to 4 mins, then rest for 5 under some foil. Hot pan with butter not oil. The one I posted on this page with all the peas was 4 mins, about an inch.

You could google the hand technique, where you pinch fingers to thumb, then touch the ball of your hand. Can’t remember the order of fingers though! Itlll make sense when you find it.

Post pics!

Edited by illmonkey on Tuesday 11th February 18:41

[Gandahar]

Coin Slot. said:

Sales rep took me and a few of the work lads out, 21oz Ribeye and 2 racks of ribs, very tasty.

Fantastic !

I love they way this is right next to the Vegan part of the forum for extra marks as well !

[ollie05]

illmonkey said:

I generally do 1 min a side to 4 mins, then rest for 5 under some foil. Hot pan with butter not oil. The one I posted on this page with all the peas was 4 mins, about an inch.

You could google the hand technique, where you pinch fingers to thumb, then touch the ball of your hand. Can’t remember the order of fingers though! Itlll make sense when you find it.

Post pics!

Edited by illmonkey on Tuesday 11th February 18:41

Thanks will have a look!

[grumbledoak]

ollie05 said:

What's the PH consensus on best cooking method for a 400g ribeye, about an inch thick?

Would like medium rare and I do have a temperature probe if it helps...but haven't used it on steak before as they are usually thin steaks I have at home...

Let the steak come to room temperature.
Get a good pan to a medium hot temp.
Add butter. The butter should foam but not go brown.
Add the steak for two to two and a half minutes per side to get a 'crust' that is caramelised - brown but not burnt. Turn it once. Try not to move it about.
Rest on a wooden block under foil for five minutes.

[ollie05]

Thanks

[illmonkey]

grumbledoak said:

Let the steak come to room temperature.
Get a good pan to a medium hot temp.
Add butter. The butter should foam but not go brown.
Add the steak for two to two and a half minutes per side to get a 'crust' that is caramelised - brown but not burnt. Turn it once. Try not to move it about.
Rest on a wooden block under foil for five minutes.

I’m glad to know I’m giving out good advice