"OPPOsaurus WRX" (opposaurus)
10/06/2020 at 16:49 • Filed to: None
4
16|
"OPPOsaurus WRX" (opposaurus)
10/06/2020 at 16:49 • Filed to: None | 4
| 16 |
InFierority Complex
> OPPOsaurus WRX
10/06/2020 at 16:55 |
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Good idea. I’m right behind you
Taylor Martin
> OPPOsaurus WRX
10/06/2020 at 17:00 |
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You’ve just reminded me that I haven’t eaten today ... and now my stomach won’t stop gurgling.
feather-throttle-not-hair
> OPPOsaurus WRX
10/06/2020 at 17:03 |
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That looks great! I’m literally salivating looking at your picture.
I made some steak a few weeks ago and tried out the
“reverse sear” method, which yielded
some very evenly cooked meat. Low temperature in the oven for a while, then super hot cast iron grill to get a nice sear after taking it out of the oven.
Saracen
> feather-throttle-not-hair
10/06/2020 at 17:18 |
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That’s pretty much what I do, sous vide style. But only for certain cuts, like NY strip. Ribeye I still do with heat and cast iron only.
barnie
> OPPOsaurus WRX
10/06/2020 at 17:20 |
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That looks delicious! Lots of steak, little bit of salad. We’re having steak, too. But they are the lowly Chuck Eyes from WM, pan fried. Spinach wilted in bacon grease, 3-cheese tortellini with pesto and a spoonful of cranberry sauce for sides. Dried mango slices to chew on with after dinner drinks.
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feather-throttle-not-hair
> Saracen
10/06/2020 at 17:29 |
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Hmmm good tip. I’m a relative amateur in the steak
game. I’ve
just been watching
lots of youtube recently (thanks for making me stay inside all summer covid!)
I came across some reverse sear stuff and was intrigued. Do you just cook on cast iron for
ribeyes because they
are tender and juicy enough to not need anything so complex?
I’m always teasing myself with the prospect of getting a sous vide,
what a cool device! But m
y partner won’t let me buy any more cooking gadgets for the time being. I’d have to give up my air-fryer or my insta-pot, neither of which i’m willing to do
.
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OPPOsaurus WRX
> InFierority Complex
10/06/2020 at 17:54 |
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Is that for real? You can't do. That can you?
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OPPOsaurus WRX
> barnie
10/06/2020 at 17:54 |
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O my wife made her own mac&cheese. The only real we had a fancy steak is it was on a crazy sale.
ZHP Sparky, the 5th
> OPPOsaurus WRX
10/06/2020 at 18:42 |
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Of course you can, oldest best kept secret. What do you think the tray at the bottom of the toaster is for? To catch drippings for sauce, duh!
Akio Ohtori - RIP Oppo
> OPPOsaurus WRX
10/06/2020 at 18:46 |
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Did almost the same the other day, but my eyes were bigger than my stomach at the meat counter. Asked for 2" thick, not realizing that would make it over two pounds. So delicious.
Mid Engine
> OPPOsaurus WRX
10/06/2020 at 18:59 |
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Filet mignon on the barbeque, I won’t cook steak on an ything but a ‘q.
Also, marinate in Worchester sauce and steak spice for a few hours, let the steak come up to room temp then on the hot ‘q she goes!
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Saracen
> feather-throttle-not-hair
10/06/2020 at 19:00 |
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I tried cooking a ribeye in the sous vide, and I didn’t feel like the fat rendered as nicely as it does with just the high heat of a cast iron pan. I really like the sous vide with leaner cuts (leaner NY strip, tri-tip ), or the tough cuts (short rib), but a well marbled steak like a ribeye or a fatty NY strip I feel is still best with just high heat.
XJDano
> OPPOsaurus WRX
10/06/2020 at 19:09 |
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we are doing pork steaks, $10 for four, and two will feed the family with sides....
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OPPOsaurus WRX
> XJDano
10/06/2020 at 20:55 |
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we have pork chops sometimes. the best way to do it is with ah-so sauce on the grill. I saved a piece for lunch tomorrow.
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OPPOsaurus WRX
> feather-throttle-not-hair
10/06/2020 at 20:56 |
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reverse sear is the best sear.
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OPPOsaurus WRX
> Akio Ohtori - RIP Oppo
10/06/2020 at 20:57 |
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yea but then you have meat for days. whats wrong with that?