2nd Reverse Sear Attempt

"404 - User No Longer Available" (toni-cipriani) 02/17/2018 at 20:04 • Filed to: foodlopnik, Steaklopnik

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Switched up the oil this time, in its own beef fat tallow instead of butter.

Got the pan hotter so the sear come out much better, but I overdid the oven a bit and it became medium @ 130F.

Still worked out great as part of a full course... with cream of mushroom soup, kale salad.

AestheticsInMotion > 404 - User No Longer Available 02/17/2018 at 20:21

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Do you take reservations or should I just show up?

404 - User No Longer Available > AestheticsInMotion 02/17/2018 at 20:23

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At least day before, need at least 4 hours to season it, then 1h+ in the oven.

Chariotoflove > 404 - User No Longer Available 02/17/2018 at 20:25

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Medium is perfect. Well done, friend.

TheTurbochargedSquirrel > 404 - User No Longer Available 02/17/2018 at 20:26

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pip bip - choose Corrour > 404 - User No Longer Available 02/17/2018 at 20:27

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too pink inside for my liking

scoob > 404 - User No Longer Available 02/17/2018 at 20:28

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Those bok choy  tho

404 - User No Longer Available > scoob 02/17/2018 at 20:29

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Asian Fusion.

Shour, Aloof and Obnoxious > 404 - User No Longer Available 02/17/2018 at 20:43

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Maybe it’s the colour correction on your device (or on my monitor), but that looks closer to medium rare than medium to me. I’m a medium-rare guy myself, so that looks utterly delightful. Well done.

AestheticsInMotion > 404 - User No Longer Available 02/17/2018 at 21:33

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Okay, now I’m curious. Care to share your recipe/cooking process? It’s been too long since I’ve cooked a steak

TheTurbochargedSquirrel > Shour, Aloof and Obnoxious 02/17/2018 at 21:40

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Medium-rare is the best way to cook meat.

404 - User No Longer Available > AestheticsInMotion 02/17/2018 at 21:45

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I stole a lot of tips from Serious Eats, work out their explanations and experiment: http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html

http://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

Usually I defrost the day before, season up to overnight but at least 4 hours. Seasoning I either go for The Keg steak spice or just simple coarse salt and pepper.

The reverse sear is really through multiple experiments to get the right time, since everyone’s oven is different and every cut is a bit different. But the real tip is a good instant read thermometer. Get your cast iron as hot as possible for the final sear, that’s about it. Everything else is personal, like final basting and aromatics.

StndIbnz, Drives a MSRT8 > 404 - User No Longer Available 02/19/2018 at 10:37

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Now you just need to sous vide and you’ll be all set! Never have to worry about over done steaks again.

404 - User No Longer Available > StndIbnz, Drives a MSRT8 02/19/2018 at 10:49

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Yeah, my friend had been trying to sell me on that, but last thing my tiny apartment needs is more equipment, lol.

StndIbnz, Drives a MSRT8 > 404 - User No Longer Available 02/19/2018 at 10:50

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I have an Anova, they are small, stick it in a pot you already have with water and you’re good to go. Salmon came out amazing with it as well, can really cook anything.