Eating Steak 3 Nights in a Row in the Name of Science. Cooked 3 different ways.
Eating Steak 3 Nights in a Row in the Name of Science. Cooked 3 different ways.
by won0136
11 Comments
won0136
Surprisingly, I think my favorite is a toss up between reverse seared and just pan seared entirely.
The biggest difference was the crust and the rendering of the fat, which was best achieved on the pan seared method, but the crust and tenderness of the reverse seared method was hard to beat, while still having some rendered fat.
Sous vide to my surprise was my least favorite. More or less kind of boring? The fat was also much less appetizing despite trying 137F.
Edit: typo
Usual-Possession-823
id pick the crust of 3, and the cook of 1, how’d i do
adhq
I could experiment 9 days per week…and still not come to a conclusion that would make me experiment any less.
mb194dc
Nice, reverse sear best on very thick steaks so you can get middle temp without cremating the outside.
loneranger5860
Why doesn’t anyone do the broil method? Great sear and perfect temp if just the thickness right. 1 inch about 3-4 minutes per side and you’re perfectly medium rare with great crust.
Sp3ar0309
Has anyone tried reverse sear on a smoker? I’m wondering what the results would be to reverse on a smoker by smoking it first for 20 minutes or so and then wrapping in foil and finishing until temp. I have an Oklahoma Joe so I can get open flame on my smoker and then finishing the sear off on there.
Thanks for confirming my opinion that sous vide is one of the lesser ways to cook a steak. So many people will argue that it’s no different but oh boy it sure is.
keepsake21
Very nice!
FocusIsFragile
My big toe hurts just thinking about eating steak thrice in one week.
11 Comments
Surprisingly, I think my favorite is a toss up between reverse seared and just pan seared entirely.
The biggest difference was the crust and the rendering of the fat, which was best achieved on the pan seared method, but the crust and tenderness of the reverse seared method was hard to beat, while still having some rendered fat.
Sous vide to my surprise was my least favorite. More or less kind of boring? The fat was also much less appetizing despite trying 137F.
Edit: typo
id pick the crust of 3, and the cook of 1, how’d i do
I could experiment 9 days per week…and still not come to a conclusion that would make me experiment any less.
Nice, reverse sear best on very thick steaks so you can get middle temp without cremating the outside.
Why doesn’t anyone do the broil method? Great sear and perfect temp if just the thickness right. 1 inch about 3-4 minutes per side and you’re perfectly medium rare with great crust.
Has anyone tried reverse sear on a smoker? I’m wondering what the results would be to reverse on a smoker by smoking it first for 20 minutes or so and then wrapping in foil and finishing until temp. I have an Oklahoma Joe so I can get open flame on my smoker and then finishing the sear off on there.
https://preview.redd.it/30jqlu17552e1.jpeg?width=1125&format=pjpg&auto=webp&s=ae1a9b161214d2a8342e32a224b2977adaa9f39a
Thanks for confirming my opinion that sous vide is one of the lesser ways to cook a steak. So many people will argue that it’s no different but oh boy it sure is.
Very nice!
My big toe hurts just thinking about eating steak thrice in one week.
https://preview.redd.it/hq4crhz2l52e1.jpeg?width=4284&format=pjpg&auto=webp&s=d175befc234f1e736a889e41bedde0ed8d9678c2
And this was my dinner. 1 prime steak, 1 snake river American wagyu, 1 A5 wagyu and 1 sliced a 5 wagyu.