My first steak in a long time, and first reverse sear !
My first steak in a long time, and first reverse sear !
by MoistRefrigerator956
6 Comments
MoistRefrigerator956
Don’t know how to post with both pictures and text, so here it is:
Long time lurker, I’ve been a student for the last few years with barely enough money to afford shit food, and finally today, I got my first paycheck and treated myself to a nice 1.5kilo beef rib 😀
Thanks to years of reading this sub, i knew i wanted to respect it and to get the most out of it. So I seasonned it generously with salt and pepper, and put it in the fridge uncovered overnight. Today i took it of my fridge to let the meat get to room temperature, and then cooked it in my oven at 140 degrees for like 45/50mins. I let it rest for 10 mins while heating my biggest pan as hot as i could with vegetable oil, and reverse seared it for a minute or two on each side. The hardest part was here: i had to let it rest for ten minutes, salivating profusely in that time…
I was absolutely PUMPED when I cut it, i was aiming for a nice juicy medium / medium rare and it was (for me) perfect ! Coming from a family who had these from time to time, but it was put on a grill until dry as cardboard which always saddened me, I’m glad I was finally able to get a piece of meat like that. What a nice way to celebrate !
I just enjoyed it as is with nothing else but some onions that I had put in the oven with the meat, and caramelized them while waiting for the meat to rest before searing. And also with a good glass of red wine :]
I’m not really the kind of guy who likes sharing stuff online, but for this one I had to. While i know this isn’t absolutely perfect, I’m glad of the result specially given my shitty oven and student kitchen.
I want to say thanks to everyone on this sub for the years of learning i’ve had by scrolling at 2/3am with my stomach growling 🙂
CaptainExtermination
Looks great!
qazxcvbnmlpoiuytreww
looks great good job bruvva
itemluminouswadison
love an overnight dry brine (and uncovered in fridge to dry out a bit). whenever i remember, i do it
so you did 140C? so that’s 285F, interesting. i usually do “225 for 25” but sometimes its a bit rarer than i want. maybe ill try “250 for 50” (i need an easy way to remember lol)
petewondrstone
Great post man. A lot of heart.
Human_League6449
Great looking steak and you made sure to bust out the fine China.
6 Comments
Don’t know how to post with both pictures and text, so here it is:
Long time lurker, I’ve been a student for the last few years with barely enough money to afford shit food, and finally today, I got my first paycheck and treated myself to a nice 1.5kilo beef rib 😀
Thanks to years of reading this sub, i knew i wanted to respect it and to get the most out of it. So I seasonned it generously with salt and pepper, and put it in the fridge uncovered overnight. Today i took it of my fridge to let the meat get to room temperature, and then cooked it in my oven at 140 degrees for like 45/50mins. I let it rest for 10 mins while heating my biggest pan as hot as i could with vegetable oil, and reverse seared it for a minute or two on each side. The hardest part was here: i had to let it rest for ten minutes, salivating profusely in that time…
I was absolutely PUMPED when I cut it, i was aiming for a nice juicy medium / medium rare and it was (for me) perfect ! Coming from a family who had these from time to time, but it was put on a grill until dry as cardboard which always saddened me, I’m glad I was finally able to get a piece of meat like that. What a nice way to celebrate !
I just enjoyed it as is with nothing else but some onions that I had put in the oven with the meat, and caramelized them while waiting for the meat to rest before searing. And also with a good glass of red wine :]
I’m not really the kind of guy who likes sharing stuff online, but for this one I had to. While i know this isn’t absolutely perfect, I’m glad of the result specially given my shitty oven and student kitchen.
I want to say thanks to everyone on this sub for the years of learning i’ve had by scrolling at 2/3am with my stomach growling 🙂
Looks great!
looks great good job bruvva
love an overnight dry brine (and uncovered in fridge to dry out a bit). whenever i remember, i do it
so you did 140C? so that’s 285F, interesting. i usually do “225 for 25” but sometimes its a bit rarer than i want. maybe ill try “250 for 50” (i need an easy way to remember lol)
Great post man. A lot of heart.
Great looking steak and you made sure to bust out the fine China.