THE STEAK THREAD, served a la Man
Discussion
Couple of solid posts, very jealous of the gozney dome.
I’m still finding reverse sear isn’t working for me in terms of having sufficient control. I like a good crust on my steak, so find 2mins each side, and then into an oven to get to the right internal temp enables me to get the right level of medium rare.
If I try reverse sear, I seem to have less control over the end temp from the frying pan, and have always ended up either too under or too over.
Is it just a matter of practise and experience?
I’m still finding reverse sear isn’t working for me in terms of having sufficient control. I like a good crust on my steak, so find 2mins each side, and then into an oven to get to the right internal temp enables me to get the right level of medium rare.
If I try reverse sear, I seem to have less control over the end temp from the frying pan, and have always ended up either too under or too over.
Is it just a matter of practise and experience?
Greshamst said:
Couple of solid posts, very jealous of the gozney dome.
I’m still finding reverse sear isn’t working for me in terms of having sufficient control. I like a good crust on my steak, so find 2mins each side, and then into an oven to get to the right internal temp enables me to get the right level of medium rare.
If I try reverse sear, I seem to have less control over the end temp from the frying pan, and have always ended up either too under or too over.
Is it just a matter of practise and experience?
It's exactly that, plus getting the pan absolutely screaming hot. Then serve immediately - no need to rest.I’m still finding reverse sear isn’t working for me in terms of having sufficient control. I like a good crust on my steak, so find 2mins each side, and then into an oven to get to the right internal temp enables me to get the right level of medium rare.
If I try reverse sear, I seem to have less control over the end temp from the frying pan, and have always ended up either too under or too over.
Is it just a matter of practise and experience?
t hot but what he does with the prawns was an eye opener.
Enjoy!Leptons said:
ruggedscotty said:
served
scoffed
and it was rather nice.
salt and peppered with a touch of garlic and olive oil, oven then pan rare to medium rare
1) is that a glass of milk you’re drinking with it? Nope milk was daughters
2) where’s the greenery and carbs? separate plate, peppers salad corn on cob low on carbs... no chips
illmonkey said:
ruggedscotty said:
illmonkey said:
Are you from the 90’s?
Why ?tapes ?
cd's..... lol
pine cd storage.... lol
the glass ikea... you can buy them now... https://www.ikea.com/gb/en/p/vardagen-glass-clear-...
table cloth / placemats there for a reason, easy clean.
but hey do you like to try and rip the piss ? crack on,
Edited by ruggedscotty on Friday 22 April 19:42
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