Cooking beef AKA Reverse sear. Your doing it wrong!

[LGC]

I youz my toster oven to get my steaks up two temp before searing.... seariously. I youz the grill side burner for searing in the kast iron pan. Every time I did it inside, the smoke detektir would go off.

[HarveyBoulevard]

Loving this thread. I need more...

[Jeremy Festa]

**** **** ballz ****


Sent from my iPhone using Tapatalk

[Jeremy Festa]

Hmmm


Sent from my iPhone using Tapatalk

[Jeremy Festa]

Far canal cunce. It actually does censor the language now


Sent from my iPhone using Tapatalk

[HarveyBoulevard]

Spell phonetically. We are more smarter then thee compooters. 

[Jeremy Festa]

Spell phonetically. We are more smarter then thee compooters. 

Absolutely ya dumb betch. In this case we are more creative. As long as we don't become Wayne Kerrs about it. I say calm down e'rybody!

In other news, I actually had a cigar last. Was better than dinner, but not as good as the wine.

Dinner was at Gerard's Bistro. So the cigar was farking epic. Have no words for the wine... yet.



Sent from my iPhone using Tapatalk

[Nrengle]

Tried this last night with a couple of T-Bones and a NY Strip, all three came out great.  Sorry no pictures as we devoured the, like some wild dog that hasn't ate in a week!

[Colt45]

15 hours ago, HarveyBoulevard said:

Loving this thread. I need more...

No real wranklers, but a few head scratchers:

cannolis

paninis

driving on the left side of the road

 

I saw Alton Brown advocate this method some years back. He did it with thick cut pork chops - low and slow first, finishing up with hot sear.

[oakalley]

Agree the title is incorrect (My mom taught high school English!!) But the topic is really good. I have been and advocate of Meathead's cooking methods for a while. He has a great new cookbook  out as well, one of the things that he spends a lot of time on is debunking BBQ myths. The reverse sear is a great way to cook steaks, even does well with hamburgers. I smoked a pork shoulder (Boston butt) yesterday. Followed the amazing ribs recipe to a "T". Took it off let it rest for about 30 minutes and pulled it for pulled pork sandwiches. As good as it gets! 

If you are a BBQ lover, take a look at the amazingribs.com website, lots of interesting reading.

[jwr0201]

Cowboy cut bone-in ribeye - best of the best!  We often do a 2-3# bone in ribeye on the grill (charcoal / wood smoker or gas grill) and cook it indirect heat, then finish searing as high as the Weber can go!  Best steak I've had.  Not easy to do correctly and have to time it right and watch internal temp.  Wonderful with well seared outside and rare inside!  Man - gonna do one this upcoming weekend.  Will get a nice prime rib roast and cut it in half for the beasts! Yum!

Warning: any use of improper grammar or misspelled words are pure ignorance on the part of the poster and really have no bearing on the quality of the wonderfully cooked steaks!  

[MIKA27]

On 27/08/2016 at 11:33 AM, PaulPower said:

 

You are cooking steak wrong. You are. And I want you to cook it so well you never buy a steak at a restaurant again... Because you know it'll be better on your grill. This method will save you. http://amazingribs.com/tips_and_technique/cooking_temperatures_and_reverse_sear.html

Sent from my iPhone using Tapatalk

 

Fantastic thread (Topic related) many thanx for sharing Paul 

[forgop]

Just came across this idea...will try this "marinade" out the next time I fire up the Weber. I've only used dry seasonings in the past but I'm highly intrigued with the idea of how it'll work.

http://www.tastingtable.com/cook/national/easy-steak-marinade-recipe-mayonnaise-cooking-grilling-tip

Sent from my SM-T810 using Tapatalk