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  • Bone in ribeye. Sous vide @ 128, crusted with crushed peppercorns, seared, au poivre sauce, asparagus with hollandaise, salet.   

  • My first contribution. HEB Ribeye.

  • brown water
    brown water

    In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes   

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When reverse searing, how long do you usually let it rest between the time it finishes cooking at the lower temp and the final sear?
Asking for a friend...aka 1.5” ribeye and ~2” filet.

I’ve seen anywhere from “only as long as it take to get your grill/pan up to 500” to “at least 30-60 minutes and as long as 3 hours.”

(can’t say I’ve ever done it as long as the latter but hoping that’s actually a thing.. looking at doing the reverse sear Saturday, set them aside, taking the kids around the block in the Halloween costumes for ~1 hour and finishing the final sear when we get back)

Edited by UTexasFight

Typically 20-30min for me.

An hour will let them cool down some inside. If you can set your oven as low as 125-150, I'd tent them in foil to reduce airflow and evaporation, and put them in the oven at 150 or less to hold warm. If not, wrap them in foil and towel and put them in a cooler, and sear for a bit longer when you return to get some heat back into the core. 

  • Author
17 hours ago, UTexasFight said:

When reverse searing, how long do you usually let it rest between the time it finishes cooking at the lower temp and the final sear?
Asking for a friend...aka 1.5” ribeye and ~2” filet.

I’ve seen anywhere from “only as long as it take to get your grill/pan up to 500” to “at least 30-60 minutes and as long as 3 hours.”

(can’t say I’ve ever done it as long as the latter but hoping that’s actually a thing.. looking at doing the reverse sear Saturday, set them aside, taking the kids around the block in the Halloween costumes for ~1 hour and finishing the final sear when we get back)

3 hours seems WAY too long unless doing things like what @Sam Lin describes.  I’ve only ever let it go for as long as it takes to get the skillet scorching hot.  But that’s because I just did it in a 1-2 sequence of events, not because I thought that was the best technique.  It’s always great when I do it that way, but who the hell knows, maybe it could be better if done longer?  Hell maybe 7 hours?  But not 8.

Picked up a strip loin at Costco yesterday and some scallops.  Never cooked scallops before.

 

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There’s no need to rest between stages of the reverse sear

NYS, "traditional" method, over coals with smoking chunks & chips.

Lid on grilling for a good smoke rebound inside the kettle.

Forgot to take pics while prepped or in action, money shots barely remembered.

Standard baker & salad fare as accompaniments.

Trying the "food" filter on my Galaxy s8.f604f4e6727f28389d4535c3995778db.jpgb8bcad362aafc0e17872426a0dca9b02.jpga097f57b1201a082081e2eede34d871c.jpg

Sent from my SM-G950U1 using Tapatalk

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Dry aged rib steak tonight

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  • Popular Post

My first contribution. HEB Ribeye.
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meh 

Bullying son of a bitch. But I’ve seen you say worse, so I’ll take it.
34 minutes ago, Da Fino said:


Bullying son of a bitch. But I’ve seen you say worse, so I’ll take it.

you’re calling me a bully?  here’s a bully for ya

2 hours ago, Da Fino said:

My first contribution. HEB Ribeye.
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I'll allow it. But use a cast iron pan instead of the grill next time. 

I'll allow it. But use a cast iron pan instead of the grill next time. 

I normally use cast iron. Used a chimney this time to try it out. Not bad.

Damn, that is a fine looking steak. Perfectly kissed by open flames while remaining medium rare. Respect.

5 hours ago, Dutch said:

Damn, that is a fine looking steak. Perfectly kissed by open flames while remaining medium rare. Respect.

walla, sous vide. 

19 hours ago, pops said:

I'll allow it. But use a cast iron pan instead of the grill next time. 

Fuck that . Open flame and primal scream 

 

Steak came out looking great for a grill , crusty outside with medium rare inside. Just a hint too well done for me , but id eat that shit 

walla, sous vide. 

No regrets. Cheating and eating.
2 minutes ago, Da Fino said:


No regrets. Cheating and eating.

Not cheating at all. Looks great. 

2 hours ago, nineliveslost said:

Fuck that. Open flame and primal scream 

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Nice little strip. Reverse sear on the Weber Kettle. Cast iron over coals with butter to finish. f99438f3e74bf6db5fdd5d69e4dc7bc3.jpg72457d8c17ac2312f9864e4b8e2898ed.jpg

2" thick ribeye I picked up at Whole foods. Sous vide to 129, then seared in a smoking hot cast iron skillet. Came out alright.

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1.7lb “ribeye roast”
No bones but it had excellent marbling.
You know the rest.

18 hours ago, huge said:

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1.7lb “ribeye roast”
No bones but it had excellent marbling.
You know the rest.

Goddamn

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1.7lb “ribeye roast”
No bones but it had excellent marbling.
You know the rest.

You need some fat in that pan.

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Sous vide strip with some ass per gas.

Also just bought a couple of sides of strip (one choice (14lb) one prime (12lb)) that I’m going to dry age for a bit and cut into steaks.

Goddamn

New house has a range that will get up and go.

And my vent/fume hood has a remote control. I didn’t know I needed that. Anyway it’s nice.
  • Author
8 hours ago, Jimbaround said:

You need some fat in that pan.

No you don’t.  Best sears I’ve ever gotten have been dry pan, and it’s not even close.

No you don’t.  Best sears I’ve ever gotten have been dry pan, and it’s not even close.

Agree to disagree.

Both ways can be great.  If you have a good cut of meat and cook it to temp the rest is just details.

  • Author
28 minutes ago, brown water said:

Getting the holiday week started...

 

 

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