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"The Crazy Kanuck; RIP Oppositelock" (jukesjukesjukes) 03/18/2020 at 21:06 • Filed to: None

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Still safe, had tenderloin steak for dinner.

Reverse seared it, the side of a fork could easily cut it.

Chariotoflove > The Crazy Kanuck; RIP Oppositelock 03/18/2020 at 21:11

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That looks perfectly done. Did you season on the outside before searing?

The Crazy Kanuck; RIP Oppositelock > Chariotoflove 03/18/2020 at 21:18

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A bit of salt & pepper on meat, then fresh garlic in with butter in the pan when searing it.

PyroHoltz f@h Oppo 261120 > The Crazy Kanuck; RIP Oppositelock 03/18/2020 at 21:41

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That looks damn good.

Tell me more about this reverse sear.

phenotyp > The Crazy Kanuck; RIP Oppositelock 03/18/2020 at 21:59

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This is the way. 

The Crazy Kanuck; RIP Oppositelock > phenotyp 03/18/2020 at 22:02

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Let the meat do the talking, the minimal seasoning helps brings out the meats flavors.

phenotyp > The Crazy Kanuck; RIP Oppositelock 03/18/2020 at 22:13

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Man, everyone gives me shit about preferring my steak black and blue. But every time I cook it, they say that it’s the best they’ve ever had.

Buy meat from good farmers, let the fire do its job, and don’t ruin it. Treat it with care, because you know what a gift it is, and it’ll give back to you. Put some capers, mint leaves or basil, and maybe a little bleu cheese on the side.

I have an aged steak in the freezer from a great farm here that’s been waiting for me to thaw and cook when I get good news. It’s been waiting a while.

phenotyp > The Crazy Kanuck; RIP Oppositelock 03/18/2020 at 22:17

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Same with vegetables, too, BTW! Every time I cook for friends/gatherings, people ask what I put on it to make the asparagus/sp routs/cabbage/whatever taste so good. The answer’s always the same: olive oil, salt, pepper, and heat.

The Crazy Kanuck; RIP Oppositelock > phenotyp 03/18/2020 at 22:29

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This was done is a cast iron. As red meat I can’t go less then rare, but shoot for medium rare. I also just got some dry aging bags, put them in then vacuum seal it. 30-35 days & it’s ready.

thatsmr > The Crazy Kanuck; RIP Oppositelock 03/18/2020 at 22:30

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Ha! Although salt and pepper go on all savory foods, my take on steak, coffee, and bourbon is they have already been created perfect as -is!

phenotyp > The Crazy Kanuck; RIP Oppositelock 03/18/2020 at 22:33

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Best way to cook it! If I’m cooking indoors, it’s in cast iron on range and/or oven. If grilling, on cast iron griddle. Granted, I’m the guy who, when asked how the meat should be done, says “as rare as you’re allowed,” but when I’m cooking for others I’ll do a while in the oven at medium temp, then sear/caramelize on cast iron on the range.

Dammit, this is all making me really hungry.

The Crazy Kanuck; RIP Oppositelock > phenotyp 03/18/2020 at 22:40

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I do have a T rae ger smoker/grill, but it still a little cold for it yet. The cool ambient air could not let it get up to temp. Put it there for 2 hours low & slow with a mild smoke. Fruit wood is to strong & over powers a good steak.

RPM esq. > The Crazy Kanuck; RIP Oppositelock 03/18/2020 at 22:45

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This is right and true.

phenotyp > The Crazy Kanuck; RIP Oppositelock 03/18/2020 at 22:47

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My brother in law loves his Traeger, and puts it to great use. But when it comes to a cut like a tenderloin, I’d not trust him not to ruin it. They do like their beef well-done.