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| Hey, steak cookers! | |
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| Tweet Topic Started: Sep 16 2016, 06:45 PM (84 Views) | |
| George K | Sep 16 2016, 06:45 PM Post #1 |
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Finally
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I've been playing with the "bake first - sear later" concept of cooking steaks. What I like is that there is no real rush to get things done. None of that "two minutes, two minutes, two minutes, two minutes" stuff, while trying to get the sides done. The other night, I made steaks. (stop reading here if you're easily offended) OK, you've been warned. Mrs. George likes filets, and she likes them.... ...well done. Like a hockey puck. I know, I know. I've fought this battle for 38 years, and I've given up. I, being the All-American guy I am, like mine medium rare - or at most medium. I prefer strip steaks. So, with the "reverse sear" method, what's the best way to time this? I really don't mind if mine is a bit on the rare side. Yesterday, I "baked" them for about an hour, and she complained that hers wasn't cooked enough ("I don't want to see *any* pink"). I'm thinking this might be the best way to cook these steaks: 1) Put her steak into the oven, and wait about 45 minutes. 2) THEN, put my steak in, and go for ANOTHER 45 minutes - until mine reaches a temp of about 160 degrees 3) THEN sear (in canola oil with some added butter) to appropriate doneness. What do you think? |
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| Mikhailoh | Sep 17 2016, 07:49 AM Post #2 |
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If you want trouble, find yourself a redhead
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Get her a pork loin slice and tell her it's filet. I have no idea. Never tried the reverse sear, although I will slow cook or smoke 2: bone in ribeyes. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Horace | Sep 17 2016, 09:11 AM Post #3 |
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HOLY CARP!!!
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I think 160 is way, way past med rare. ![]() Reverse sear is essentially what sous vide is, though you don't have to worry about time with sous vide. I think you should use a meat thermometer for yours, and a hydraulic press for hers. Appropriate doneness for hers is where the press fails to crush it. Add salt and pepper and serve immediately. |
| As a good person, I implore you to do as I, a good person, do. Be good. Do NOT be bad. If you see bad, end bad. End it in yourself, and end it in others. By any means necessary, the good must conquer the bad. Good people know this. Do you know this? Are you good? | |
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| Mikhailoh | Sep 17 2016, 10:59 AM Post #4 |
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If you want trouble, find yourself a redhead
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And a sharp, sharp knife. Might also need a pre-chewing service if you can find one. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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