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1teaminlondon
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1 - 04-05-2014, 08:25 PM
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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)
 
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travelyan
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2 - 04-07-2014, 12:02 PM
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works great with thick cut pork chops too
 
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Ender
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3 - 05-03-2014, 05:15 PM
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Quote:
Originally Posted by 1teaminlondon View Post
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)
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.
 
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HelenKeller
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4 - 05-22-2014, 04:19 PM
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Cooking Temps: When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both (Reverse Sear)

goofy site, nice info
 
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Benzer
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5 - 06-07-2014, 11:17 AM
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The reason you sear the steak first is to seal in the juices.
 
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juzfugen
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6 - 06-07-2014, 12:56 PM
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Originally Posted by Benzer View Post
The reason you sear the steak first is to seal in the juices.
That's right so if you reverse sear it, you're letting out all the juices
 
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Benzer
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7 - 06-07-2014, 02:53 PM
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Quote:
Originally Posted by juzfugen View Post
That's right so if you reverse sear it, you're letting out all the juices
Exactly. That article even says that the steak chars really well because it's so dry. Alton Brown proved this already.
 
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bam
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8 - 06-07-2014, 10:41 PM
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Dude is cutting steak on a piece of rock. Anything he says is invalid.
 
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1teaminlondon
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9 - 07-06-2014, 03:24 PM
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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
 
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dilandilan
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10 - 10-22-2014, 01:53 AM
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that is really interesting........
 
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