THE STEAK THREAD, served a la Man
Discussion
|https://thumbsnap.com/HJhtURi8[/url]
The Moose said:
C70R said:
That's about as close to perfect as this thread is seen, and another endorsement of reverse sear as a technique. Excellent work!
Thank you. It was quite yummy!I was concerned that having the oven temp higher would produce a tougher piece of meat...but fortunately not!
Another disappointing reverse sear and i think i am as done with this technique as soda streams, instant pots, butter boards and and other fads.
I Chose the cooking method to avoid smoke in the apartment with a new baby (shorter sear vs usual sear then oven or all stovetop), at the house we would always charcoal grill.
2” thick NY strips were 120 when i pulled then from the oven, then 2 mins per side, and they looked nice when they came out of the pan. But by the time they hit the table sliced up, temperature risen to well done and a TON of juice escaped.
Last time for the newfangled for me, i’m sticking with the classic method.
This. It's a shame they didn't work, but unless you've got the biggest tongs known to mankind, that steak is a shade under 1" thick. I probably wouldn't have bothered reverse searing something that size, but if you do then you absolutely need to carve and eat it immediately.
If the rest of your meal requires significant time for a steak to rest (e.g. making a pan sauce), then reverse sear is the wrong technique.
If the rest of your meal requires significant time for a steak to rest (e.g. making a pan sauce), then reverse sear is the wrong technique.
I am befuddled at people that call 'reverse sear' a fad 
.
All it means is getting your steak to the internal temperature you want (rare, medium etc.), using a low temperature, before applying a higher heat to brown the outside.
A low temperature is used to get an even cook internally, rather than a gradient of dry brown meat to pink inside.
Picture your cut of meat exposed to heat... the outside cooks first as it gets the heat... the heat then moves to the centre.... at a high heat, the outside cooks quickly and this heat moved to the inside at a rate that will dry out the outer area before the heat gets to the centre... think cooking chicken at a high heat on a bbq... burnt and raw in the middle....
Cooking at lower temps enables an even cook so you can have a steak cooked how you like all the way through.... once this is achieved, colour the outside....
A thin steak doesn't benefit from a slow cook and then a sear as it doesn't take long for the heat to penetrate.
The objective is to cook your steak to the level you wish.
How this is done will vary depending on the steak.
Basic science, not magic.
Not the pic I was looking for but note the uniform colour, no dry brown ring around the edge, just perfectly cooked fillet.
. All it means is getting your steak to the internal temperature you want (rare, medium etc.), using a low temperature, before applying a higher heat to brown the outside.
A low temperature is used to get an even cook internally, rather than a gradient of dry brown meat to pink inside.
Picture your cut of meat exposed to heat... the outside cooks first as it gets the heat... the heat then moves to the centre.... at a high heat, the outside cooks quickly and this heat moved to the inside at a rate that will dry out the outer area before the heat gets to the centre... think cooking chicken at a high heat on a bbq... burnt and raw in the middle....
Cooking at lower temps enables an even cook so you can have a steak cooked how you like all the way through.... once this is achieved, colour the outside....
A thin steak doesn't benefit from a slow cook and then a sear as it doesn't take long for the heat to penetrate.
The objective is to cook your steak to the level you wish.
How this is done will vary depending on the steak.
Basic science, not magic.
Not the pic I was looking for but note the uniform colour, no dry brown ring around the edge, just perfectly cooked fillet.
Mrs had wagyu (8oz) today at a local cafe (ok, a slightly posh version of a cafe) - had a taste and it was fantastic, £26.
Terrible pic c/o me, chips were also included and the onion rings were amazing (based on the limited amount I was allowed to sample). Sauce is an oddly coloured peppercorn sauce, but was equally lovely.
Terrible pic c/o me, chips were also included and the onion rings were amazing (based on the limited amount I was allowed to sample). Sauce is an oddly coloured peppercorn sauce, but was equally lovely.
eyebeebe said:
b
ks to that Chris. Get it all cooked and half roast beef butties/salad/etc with the leftovers. You know it makes sense 
Too late! ks to that Chris. Get it all cooked and half roast beef butties/salad/etc with the leftovers. You know it makes sense A 450g slice off the end is currently roasting at 150* on my bbq… I rendered the fat cap 1st, and will sear it when it gets to 47* or so.
The remaining 850g I will roast at a later date.
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