Reverse sear steak

1

1teaminlondon

Veteran X

• Apr 5, 2014

• #1

Reverse-Seared Rib Steak - Imgur

i recently tried this method with a dry-aged ribeye from whole foods and had one of the best steak's ive ever tasted

im trying this method again tonight without the dry-aged meats (they were out)

 

T

travelyan

Contributor

Veteran XX

• Apr 7, 2014

• #2

works great with thick cut pork chops too

 

E

Ender

ValtreX

Veteran XX

• May 3, 2014

• #3

1teaminlondon said:

Reverse-Seared Rib Steak - Imgur

i recently tried this method with a dry-aged ribeye from whole foods and had one of the best steak's ive ever tasted

im trying this method again tonight without the dry-aged meats (they were out)

Click to expand...

Interesting, I can only imagine this being useful on thick cuts though. Where the cast fry method would burn the outsides before the middle is cooked.

 

H

HelenKeller

Blind BitchXV

• May 22, 2014

• #4

Cooking Temps: When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both (Reverse Sear)

goofy site, nice info

 

B

Benzer

Veteran XV

• Jun 7, 2014

• #5

The reason you sear the steak first is to seal in the juices.

 

J

juzfugen

Veteran X

• Jun 7, 2014

• #6

Benzer said:

The reason you sear the steak first is to seal in the juices.

Click to expand...

That's right so if you reverse sear it, you're letting out all the juices

 

B

Benzer

Veteran XV

• Jun 7, 2014

• #7

juzfugen said:

That's right so if you reverse sear it, you're letting out all the juices

Click to expand...

Exactly. That article even says that the steak chars really well because it's so dry. Alton Brown proved this already.

 

B

bam

Veteran XX

• Jun 7, 2014

• #8

Dude is cutting steak on a piece of rock. Anything he says is invalid.

 

1

1teaminlondon

Veteran X

• Jul 6, 2014

• #9

putting in the oven at 190* doesn't cook the outside, only the inside. juices aren't released until the meat goes from raw to cooked. with this process, all you're doing is heating the inner core of the steak from completely raw to rare - technically the meat hasn't been cooked when you take it out of the oven. it's inedible and still completely rare with a bit of a brown tint. its the same as sous vide without the fancy set up. if u want i'll take a pic of my cutting board, the steak juice + rice is one of my favorite parts

 

D

dilandilan

Member

• Oct 21, 2014

• #10

that is really interesting........