Food • Page 1122

Well that's how you would finish it off :)

 

I think ribeyes (especially the rib cap) are the best cut of steak though. So good.

 

Yes! I will only cook steaks this way, followed by a sear and thyme/garlic/butter baste in an ultra hot cast iron. I prefer NY strips though.

 

Alright, you have convinced me to give it another go haha. I'm going to fire up some steaks this weekend and try the reverse sear again.

 

Someone make me steak

 

Here's how I did it:

Set oven at 275
Put room temp steaks on a cookie sheet rack so they're elevated a bit
Olive oil, salt and pepper only
Insert thermometer (I only had one of those old style turkey ones)
Cook til internal temp is 130 and remove from oven
Get a cast iron pan hot, with a little oil til barely smoking and drop the steaks in for 2 min. per side
Baste with garlic butter, rosemary OR Top with blue cheese crumbles and then let sit for a while before slicing
-or you could finish on the grill for some cross grill marks which would be great as well

 

Hard to go wrong with steak...i'm partial to ribeye's, but really want to give a hangar steak a try sometime.

 

I messaged my butcher and I'm going to pickup a rib cap or some dry aged ribeye(s) for this. I like your technique and will do something very similar! Basting is a must for me even if I'm topping with blue cheese crumbles. Have you ever topped your steaks with a blue cheese butter? It's absolutely divine. Just blue cheese + whipped butter in a food processor with some parsley and process until well combined. Put a dollop of that on your steak and let it melt into it.

 

I pull at 117 (I was aiming for 115 once and missed, but I was so happy with the result I just keep doing it that way!), but otherwise I follow this pretty much exactly. I like to give the fat on the side a good minute or two on the pan as well.

 

Have you ever tried roasting steaks at 225 or 250? I wonder how the results would compare to 275. I'll probably pull it at 120 as I like a really strong medium rare. 117 is an interesting number haha

 

It's the secret to unlocking the meat's true potential and you can't convince me otherwise :P

My previous oven had a messed up dial and I couldn't ever hit a consistent temp, so it would settle somewhere between 225 and 275. Now that I have a better one I'll have to play around with different low temps and see.

 

I feel like the lower the better, right? I'm going to try 225 this weekend.

 

My steaks came from Walmart, so I felt more comfortable with 130 haha

 

I have, I like a pesto butter as well...always works well with anything savory.

 

sounds great. Now I'm wondering how a chimichurri butter would turn out... but chimichurri is so damn good on it's own, why even bother haha

 

I wasn't sure how long it was going to take, and wish I would have timed it at 275...but that worked great. I'll have to try a lower temp on a weekend when I can take my time. Until I get a sous vide cooker at least...

 

I would think so in terms of consistency throughout the meat once the probe hits the desired temp. If I can finish moving this weekend I might run an experiment myself.

Fair enough! When I was messing around with different methods I would get small NY strips from Trader Joes just to cut down on the cost. They still come out tasting great, but man the difference is night and day with a cut from a good butcher.

 

Left over steak sandwich for lunch today with crispy onions, horseradish cream, pickled red onions rye bread....

 

If you get a thick porterhouse or so you can smoke it low and slow then finish on a piping hot grill and it is fantastic.

 

My uncle has a Traeger, and I want one sooo bad.

 

I want a dedicated smoker too but right now I just use my Weber charcoal kettle and it works pretty well as a smoker for smaller things.

 

Followed you!

 

thanks!

 

Hashbrown Quesadilla...not kidding. With extra crispy hash browns. Create one as you see fit.

Dip em in a adobo/sour cream mix...