First time reverse searing a steak on the grill. I will not be cooking steaks any other way moving forward
First time reverse searing a steak on the grill. I will not be cooking steaks any other way moving forward
by ogkagawa
21 Comments
Figgybaum
Monster Steaks and Cutting Board or Tiny Grill? I’m going to hope the cutting board and steaks are enormous.
vaporintrusion
Nicely done
FrontLawn10Piece
It’s life changing
DogsSaveTheWorld
I prefer sous vide -> seared in butter
BigBega69
Wich kind of cut is that steak?
ToulouseDM
I’d never tried before and did it a few weeks back with some bone-in ribeye. I can’t wait to do it again.
babygirlevaeva
okay now i want meat😋
GrandmaCheese1
Those ribeye cap steaks look fucking amazing
Hammerhil
Gotta say at first glance I thought you put a plastic cutting board on a hot grill. They look amazing!
GettingTherapy
High temp plastic FTW! /s
Steaks look amazing. Nice job!
Dramatic-Double-9271
Never heard of this .. now I gotta try it !
peacenchemicals
this is going to sound sacrilegious, but ribeye caps are actually pretty good well done imo
the eye gotta be medium to medium rare at most though
Notathrowaway347
Fuck. Nicely done. This makes me want to have a steak right now
RAV4Stimmy
Ribeye Caps… my birthday steak of choice!
nlord93
Looks like perfection. Perfect crust perfectly cooked. Now u made me hungry
TikaPants
Dude those look great before and after
BullCityPicker
I need somebody to ELI5 reverse searing. I usually get a wood fire as hot as I can, put the raw, room-temp steaks on, practically in the flames, and I get great results with a rare/medium rare interior, and a crisp, brown-verging-on-black surface. How do I mostly cook the steak first, and then put it on long enough to get a seared exterior without it ending up as medium or worse? What are you cooking it on, a magnesium flare?
Wire_Jag
It’s absolutely gorgeous
dogcmp6
I cant tell if those are ginormous ribcaps
Or normal sized ribcaps, and a small grill/cutting board
xaqattax
Looks great. What’s your seasoning?
HannaCalifornia
I think you have to remove the cutting board though jk
21 Comments
Monster Steaks and Cutting Board or Tiny Grill? I’m going to hope the cutting board and steaks are enormous.
Nicely done
It’s life changing
I prefer sous vide -> seared in butter
Wich kind of cut is that steak?
I’d never tried before and did it a few weeks back with some bone-in ribeye. I can’t wait to do it again.
okay now i want meat😋
Those ribeye cap steaks look fucking amazing
Gotta say at first glance I thought you put a plastic cutting board on a hot grill. They look amazing!
High temp plastic FTW! /s
Steaks look amazing. Nice job!
Never heard of this .. now I gotta try it !
this is going to sound sacrilegious, but ribeye caps are actually pretty good well done imo
the eye gotta be medium to medium rare at most though
Fuck. Nicely done. This makes me want to have a steak right now
Ribeye Caps… my birthday steak of choice!
Looks like perfection. Perfect crust perfectly cooked. Now u made me hungry
Dude those look great before and after
I need somebody to ELI5 reverse searing. I usually get a wood fire as hot as I can, put the raw, room-temp steaks on, practically in the flames, and I get great results with a rare/medium rare interior, and a crisp, brown-verging-on-black surface. How do I mostly cook the steak first, and then put it on long enough to get a seared exterior without it ending up as medium or worse? What are you cooking it on, a magnesium flare?
It’s absolutely gorgeous
I cant tell if those are ginormous ribcaps
Or normal sized ribcaps, and a small grill/cutting board
Looks great. What’s your seasoning?
I think you have to remove the cutting board though jk