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Great success!! Rested the steaks with salt and pepper in the fridge, wrapped in paper towels, then set at room temp for about 2 1/2 hours.

Put a probe thermometer in the thinner of the two (only just barely) and put in a 275 oven next to the empty cast iron skillet. At 100 degrees, I pulled the skillet and put it on high on my stove. At 108 degrees, I threw some butter in the skillet.

Pulled the steaks at 110 degrees and seared over that wicked hot skillet for about 90 seconds per side and then 45 seconds on the fat. Rested for 10 minutes (longest 10 minutes ever) and ended up VERY happy with the end result! The pics posted out of order, but I snapped some before pictures, some pictures after the oven (how sad they look), and then completed pictures. Thanks for everyone’s help, I appreciate the knowledge!











test my mouse


******************************

May our caskets be made of hundred-year oak, and may we plant those trees tomorrow.
 
Posts: 817 | Location: Eastern Iowa | Registered: January 03, 2014Reply With QuoteReport This Post
Ammoholic
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That sir is a perfectly cooked steak!

Are you a convert now?



Jesse

Sic Semper Tyrannis
 
Posts: 21251 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
quarter MOA visionary
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Looks fantastic. Cool
FWIW, if anyone who wants more Beef-Food-Porn you should look up Guga Foods on YouTube.
WARNING: do not watch if you are already hungry - it will be pure torture.
 
Posts: 23307 | Location: Houston, TX | Registered: June 11, 2006Reply With QuoteReport This Post
Ammoholic
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quote:
Originally posted by smschulz:
Looks fantastic. Cool
FWIW, if anyone who wants more Beef-Food-Porn you should look up Guga Foods on YouTube.
WARNING: do not watch if you are already hungry - it will be pure torture.


I love that channel and his main one.



Jesse

Sic Semper Tyrannis
 
Posts: 21251 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
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Excellent!

I see you too also like the skins-on in your mashed potatoes.
 
Posts: 15137 | Location: Wine Country | Registered: September 20, 2000Reply With QuoteReport This Post
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quote:
Originally posted by corsair:
Excellent!

I see you too also like the skins-on in your mashed potatoes.


Yep! I always use this recipe. Has not failed me yet.

https://www.food.com/recipe/ma...c-and-parmesan-34382


******************************

May our caskets be made of hundred-year oak, and may we plant those trees tomorrow.
 
Posts: 817 | Location: Eastern Iowa | Registered: January 03, 2014Reply With QuoteReport This Post
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Short on time this evening and didn't dry brine my steaks for the first time in a while. Just seasoned them and let them sit out for about an hour.

You could really taste the difference. I won't be making that mistake again. The salt doesn't have enough time to penetrate so your left with a well seasoned crust and an underseasoned interior.

Dry brine your steaks folks. At least several hours, preferably overnight, up to a day or two.
 
Posts: 3468 | Registered: January 27, 2008Reply With QuoteReport This Post
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Amazing looking steak. You knocked it outta the park.
 
Posts: 3567 | Location: God Awful New York | Registered: July 01, 2006Reply With QuoteReport This Post
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quote:
Originally posted by K0ZZZ:
As many things as I could always do right all the time, for some reasons cooking steaks I never could. Either raw in the middle or overcooked. Just could never consistently nail what I wanted.

I recently got a sous vide and tried it with a steak. Damned if it wasn't the best I've ever done. Cooked perfectly throughout and then a minute on a side in butter in cast iron for that sear.

One thing I did learn! Let's say you're doing marinade, add that in the vacuseal bag first, then put it in the freezer till pretty well frozen. Take the bag out, add the steak and other stuff, then vacuseal. The marinade will melt quickly enough, but you don't get liquids all up in the vacuum sealer.


Freeze the juice first! Brilliant! Why didn't I thin of that?



I should be tall and rich too; That ain't gonna happen either
 
Posts: 358 | Location: NW NJ | Registered: December 07, 2015Reply With QuoteReport This Post
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Originally posted by BigSwede:
Has anybody used a pellet smoker for the first slow cook? It is what I plan on doing for my first ever reverse sear


Not a pellet smoker, but a pellet grill.




 
Posts: 10062 | Registered: October 15, 2008Reply With QuoteReport This Post
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