This was most possibly my best steak until this point, although it took the longest to make. It was pretty slim when I bought it, around 1 inch and a quarter, but still managed to reverse sear using a slightly lower temp than usual and keeping it in the oven for around 40 minutes. Then I threw it in a hot pan, the only cast iron one that I had was very small and the steak became bit more round because of that.
I know I still have a long way to go, but I honestly want your opinions.
by IMA9961
23 Comments
cut it in half and then sear it so that it fits better. That’s a very large steak.
Get the cast iron really hot and sear the steak on high heat. Let the steak cool down longer too. Get a better knife too. Your presentation of it sliced will look better. Enjoi.
You got the reverse down pat but forgot the sear part.
Also, if it matters, although I don’t really think so, this ribeye was 12.80$
Is the sear here in the room with us?
Reverse sure, sear absolutely not
How much do you have to sear a steak to be able to say you didn’t just bake a steak
Dry brine it by salting it and leaving it in fridge overnight, you will never a do a steak without brining it again.
Listen OP, I’m telling you right now, as someone who was a journeyman meat cutter a long time ago and first started to reverse sear his inch and a half to two inch chuck eye steak in the oven and then into a frying pan, buy yourself a sous vide machine.
I will swear upon it till my dieing breath. Can I cook a perfect wall to wall med-rare steak in the oven followed up by a good sear, in the pan? Yes. Is the sous vide a brain dead method? One could argue that, but man the results speak for themselves. It is a 100% perfect eat EVERY SINGLE TIME. The only way to screw this up is to leave the steak in the pan too long and scorch the outside.
When I have another couple over for dinner and buy 4 steaks for myself, my wife and them, it’s nice to be able to have the oven free to bake sides and just sear the steaks at the end. Letting the steaks cook low and slow @130° for 2 hours produces this fantastic flavor.
10/10
What cut of beef is that? Looks like a chuck roast?
8/10
Looks great.
Hey I hate to hijack but can someone take a look at my 2 posts and let me know why they’re getting fuck all in the way of engagement? I’m a n00b at posting so could easily be missing something.
404: Sear not found
Sear you say? Donde?
You ever pan fry a ribeye, put it on a double, Styrofoam plate, and then eat it with your hands?
You will, and the company that will bring it to you, is AT&T .
Reverse Microwaved.
Remember to pat the steak dry before searing. You seem to have steamed some of it.
You did good
I swear people in this sub only care about the sear on a steak and I find it wildly irritating. Steak was cooked great man. Good job. Sear was pretty terrible. Try patting it dry and having a RIPPING hot pan prior to the sear. I’m sure it tasted great.
Did Manti Te’o’s girlfriend sear it for you?
Looks better than my first steak did…
No one seems to understand what reverse sear is. Time to do some research, everyone.
You need a bigger pan. Did you put oil in it? Just a tablespoon of neutral oil in a bigger pan should get you from 20th percentile (here) to 80th.
Reverse steam?