Smoked and reverse seared wagyu sirloin
- Thread starter Kloeshuman
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By smoked, you smoked them dry in a smoker first? Then seared on a grill or pan? Looks delicious!
pictonguy
Sous Chef
One of my favorite meals, steak and eggs and I generally have that for breakfast. Haven't smoked a steak per se but smoked beef in general it's pretty tasty, I'll have to smoke some steaks.
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Kloeshuman
Cook
So I used my SnS travel kettle, I set up to smoke around 225/250 with pecan wood in with the charcoal. Then when I hit about 120/125 degrees I put it directly over the coals to sear..then I pulled it and let it rest while I cooked the eggs. Then I sliced it length wise. Only used salt and pepper to cover it before it went in the smoker
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Kloeshuman
Cook
Ribeyes are awesome this way
pictonguy
Sous Chef
Yeah with steak my go to is normally hanger steak then ribeye's and striploins. I normally pull my steaks for reverse sear around 110.
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Kloeshuman
Cook
I was just below 120, I like medium rare to even leaning more rare. I was happy with it
pictonguy
Sous Chef
Not judging, I like to get a good sear with high flames when I can which means I leave it on the heat longer and internal temps normally end up around the 125-130 range.
These chefs that pull out the propane gun to color sous vide beef, what the hell is that lol.
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It's just a different way to get that Maillard reaction.
no, taxy. Passing a propane gun over a piece of meat to colour it is not the same and does not create a Maillard reaction.
jennyema
Chef Extraordinaire
Sorry, but a propane gun definitely achieves the Maillard reaction.
Professional chefs use it all the time.
How and Why to Cook a Perfect Steak with a Blowtorch
It's all about nailing that Maillard reaction, where cooking and chemistry meet.
About the only time I would agree with that, is for super super thin steaks that are done sous-vid. For the life of me though, I cannot see why someone would sous-vid a super thin steak? Heat water, bag, cook, remove, light up the blow torch, sear, serve. When heat grill, sear, serve is so fast.Sorry, but a propane gun definitely achieves the Maillard reaction.
Professional chefs use it all the time.
How and Why to Cook a Perfect Steak with a Blowtorch
It's all about nailing that Maillard reaction, where cooking and chemistry meet.www.popularmechanics.com
Steaks seared on/in a pan/grill also have the advantage of the taste of the rendered fat from the pan/grill. JMHO.
Not saying a torch doesn't come in handy, there are still many uses for them.
pictonguy
Sous Chef
The blowtorches give a better result like the one jennyema linked, but the ones where there used for creme brulee are the one's I'm specifically talking about and I see them used all the time on many sous vide sites and many cooking shows.
Pictonguy, are you referring to a "garage" tool blowtorch vs those inky dinky kitchen ones?
So, dragnlaw, basically you are saying that a pan is a better way to get the Maillard reaction than a torch. That is not the same thing as a propane torch doesn't create Maillard reaction.
If you want the taste, I truly believe so.
But... after what Pictonguy said, I will retract if they are really using a regular garage tool torch. Because, believe me, I've had one of those useless tiny torches they sell for kitchen use.
But... after what Pictonguy said, I will retract if they are really using a regular garage tool torch. Because, believe me, I've had one of those useless tiny torches they sell for kitchen use.
Oh, you mean me? I use a torch with a searsall, sometimes, or a ripping hot cast iron pan other times, to sear a sous vide steak. That's what the hell that is.
CD
Those are usually kitchen torches which use butane, not propane. They will work on steaks, too.
CD
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Like I said, I've done it both ways, as well is the charcoal chimney method and right on the Weber kettle.
CD
Here is a steak cooked sous vide, then seared with a torch. Notice how the pink in the medium-rare center goes all the way to the edge. No grey area. That's what a torch does well. There is definitely a Maillard reaction showing.
CD
CD
