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Old 09-08-2008, 08:48 AM   #11
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Originally Posted by Uncle Bob View Post
I may try this soon...two steaks...cut from the same rib-eye..right next to each other. It will be a fun comparison... Based on your quote above,

I assume you noticed no discernible difference in the steaks cooked by the reverse sear method compared to the many steaks you have cooked by the traditional/conventional method in the past.
Two steaks cut next to each other would be the key. I've purchased Porterhouses that had the texture of shoe leather and strip steaks you could cut with a fork.

These steaks were very tender and juicey, however I have had conventionally cooked steaks of equal quality.

The "two steak comparison" would be the real answer.

I believe you can use this method on pork as well.

Thanks for the compliments.
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Old 09-08-2008, 08:59 AM   #12
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Nice. Like you said, it's basically similar to cooking something sous vide then searing it. I usually sous vide my beef or lamb at 123 degrees F then sear it for a perfect medium rare. My only criticism is that your steak is more medium, going towards medium well. You want to shoot more for 130-135 for medium rare.

I am curious as to how you learned the basting trick. That's a restaurant technique that most home cooks are unaware of. Next time you do it, besides the fresh thyme, try adding a couple of bruised garlic cloves into the oil/butter basting liquid.
My steak was medium on the edges but med/rare in the middle and the deckle meat was med/rare too. I'm going to try for the 130-135 next time to see if I can get an even temp throughout the meat. I'm also going to lower the temp in the oven to 200-225, and remove at 100 to try to keep even temps throughout.

I saw that pan roasting method on an episode of Colameco's food show. He does little cooking demos with "actual chefs" not TV stars. This specific episode was with Shane McBride of Craftsteak NYC. It's the only way I cook a steak in a pan now.

Here's the spoon if anyone is interested.
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Old 09-08-2008, 09:52 AM   #13
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Originally Posted by Jeekinz
I believe you can use this method on pork as well.
I believe you are correct, and I intend to try some center cut, bone-in chops from the same loin in the near future....
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Old 09-08-2008, 01:31 PM   #14
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Originally Posted by Jeekinz View Post
My steak was medium on the edges but med/rare in the middle and the deckle meat was med/rare too. I'm going to try for the 130-135 next time to see if I can get an even temp throughout the meat. I'm also going to lower the temp in the oven to 200-225, and remove at 100 to try to keep even temps throughout.

I saw that pan roasting method on an episode of Colameco's food show. He does little cooking demos with "actual chefs" not TV stars. This specific episode was with Shane McBride of Craftsteak NYC. It's the only way I cook a steak in a pan now.

Here's the spoon if anyone is interested.
Good idea to lower the temp. The big difference between the method that you're using and sous vide cooking is that when cooking sous vide, the protein will never get above the temperature of the water no matter how long it is in there for. With the oven method, you definitely have to factor in carryover cooking.

Nice spoons BTW....


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Old 09-08-2008, 01:42 PM   #15
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^^^ LOL, yeah, nice spoons! ^^^^
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Old 09-09-2008, 05:13 PM   #16
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I agree. That works with either sequence of steps. It seems you have less flexibility to deal with errors in timing with the reverse method.
I have no problem. First salt fairly heavily and add rub, cover and let sit in the fridge for at least an hour. It takes me 20-25 minutes to get a thick ribeye to about 95 degrees in a 275 degree oven, then sear on medium high heat for about 1 1/2 minutes per side, then rest covered for 10 minutes. Perfect juicy medium rare steaks every time.
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Old 09-09-2008, 05:32 PM   #17
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I have no problem. First salt fairly heavily and add rub, cover and let sit in the fridge for at least an hour. It takes me 20-25 minutes to get a thick ribeye to about 95 degrees in a 275 degree oven, then sear on medium high heat for about 1 1/2 minutes per side, then rest covered for 10 minutes. Perfect juicy medium rare steaks every time.

What's the final temperture after searing for a total of 3 minutes??
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Old 09-09-2008, 08:54 PM   #18
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What's the final temperture after searing for a total of 3 minutes??
I've never checked it.
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Old 09-09-2008, 09:16 PM   #19
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Ok...So in three minutes about, you went from 95* to what...135-140*??? Or what temperature do you consider a perfect medium rare steak??
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Old 09-09-2008, 10:26 PM   #20
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Ok...So in three minutes about, you went from 95* to what...135-140*??? Or what temperature do you consider a perfect medium rare steak??
I don't know. Like I said, never took the temperature once the ribeye was pulled from the oven. All I know is the result - perfect every time, juicy and very tasty. The salting draws liquid from the meat, but after an hour or so the meat is drier than the salt so the liquid and flavoring is pulled back in. I never was very good at getting it right before I started reverse searing. Now it's a no brainer.

I might add that it is best to use steak that is both good quality and thick.

Edit: In addition to the salt, I also add either pepper or a commercial rub.
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