Question about reverse sear method for steak (oven)
- Thread starter Scam
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Lol did you forget your first post after the 8mins?
As said above it’s a similar principle to sous vide. Much easier to get an exact temperature (if you do it correctly) and it’s called a reverse sear because you sear it afterwards and get all the good crust/browning which is the benefit to frying/grilling in the first place.A little bit of science goes a long way in cooking. Try salting your steak 1hr before cooking (no less than 45mins) and I guarantee you’ll be converted. That’s just one example. The science of reverse sear or sous vide isn’t actually that complicated. You want your steak a particular done-ness which means a certain temperature. Why not cook it tk exactly that temperature
There’s a Serious Eats article out there to explain salting , but I’m on my phone and blah. Google it.
This is what James Martin does and having tried it, I can confirm the oxo cube is a game changer
I always done it towards the end after basting with some butter but I have been doing it wrong it would seem don’t need much really…
www.jamesmartinchef.co.uk
don’t need much really…
Rib-Eye Steak With Bearnaise Sauce and Chips - James Martin Chef
This Rib-Eye Steak With Bearnaise Sauce and Chips recipe is a classic. James seasons the steak with salt and pepper and a stock cube for extra flavour.
www.jamesmartinchef.co.uk
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Not sure if @Ormy1 is joking or not. Leaving meat at 30c for 4-6hrs sounds like a nice way to grow some bacteria on it to me
You're right, I wasn't joking but I did leave out important info, apologies. I should have added that the steak is coming from the freezer, and so most of that time is simply defrosting (I have edited my previous post). Yes if I took a steak out the fridge and left it for that long there might be a bacteria issue, if the steak has come from the fridge it goes on the computer for an hour or two at the most.
Before anyone asks, the reason I freeze steaks is thus: the best steak I have found (outside of expensive restaurants and specialist butchers) is steak from Makro which is usually sourced from Ireland or Uruguay. I buy a whole ribeye cut (3-4Kg) and cut it into individual steaks (400-500g each, by eye) and then freeze them. IMHO these taste better than a fresh steak from tesco/waitrose/iceland/etc even after being in the freezer a few months. And as I bonus I can cut them to my desired thickness.
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Soldato
I only reverse mine. Couldn't have it any other way now. Cooked a couple when camping on a gas grill a few weeks back and they were poor in comparison but needs must.
Take out of fridge and allow to get up towards room temp, few hours.
Season with pepper
In the Traeger at 102c. Target cooking temp 46 - 48c for smaller steaks and a full eye fillet. 50 - 52c for a super thick Tomahawk (or its too rare at the bone). Slice of eye fillet takes about 25 minutes, full one an hour and a bit. 800g Tomahawk around 45 mins.
Heat a fry pan on the gas hob with a splash of grapeseed oil until it smokes.
Chuck the steaks on, 30 sec or so each side, turn twice.
Put on a warm, not hot, plate and add a lump of butter to each one.
Cover with foil, let sit for 5 to 10 minutes.
Perfection.
Take out of fridge and allow to get up towards room temp, few hours.
Season with pepper
In the Traeger at 102c. Target cooking temp 46 - 48c for smaller steaks and a full eye fillet. 50 - 52c for a super thick Tomahawk (or its too rare at the bone). Slice of eye fillet takes about 25 minutes, full one an hour and a bit. 800g Tomahawk around 45 mins.
Heat a fry pan on the gas hob with a splash of grapeseed oil until it smokes.
Chuck the steaks on, 30 sec or so each side, turn twice.
Put on a warm, not hot, plate and add a lump of butter to each one.
Cover with foil, let sit for 5 to 10 minutes.
Perfection.
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Why only pepper? As I mentioned above salting steaks (at least 45mins before, preferably longer) has given the biggest improvement to them of anything I’ve tried.
Also, err grapeseed oil?
I only reverse mine. Couldn't have it any other way now. Cooked a couple when camping on a gas grill a few weeks back and they were poor in comparison but needs must.
Take out of fridge and allow to get up towards room temp, few hours.
Season with pepper
In the Traeger at 102c. Target cooking temp 46 - 48c for smaller steaks and a full eye fillet. 50 - 52c for a super thick Tomahawk (or its too rare at the bone). Slice of eye fillet takes about 25 minutes, full one an hour and a bit. 800g Tomahawk around 45 mins.
Heat a fry pan on the gas hob with a splash of grapeseed oil until it smokes.
Chuck the steaks on, 30 sec or so each side, turn twice.
Put on a warm, not hot, plate and add a lump of butter to each one.
Cover with foil, let sit for 5 to 10 minutes.
Perfection.
I'm rewarding myself with a Traeger (or similar, might go for a gravity charcoal system) once I've finished some big garden landscaping work, I can't wait!
Soldato
I used to do both salt and pepper however I don't serve them with a sauce instead have some black slat flakes in a grinder. I find its too salty if I do both. Each to their own though.Why only pepper? As I mentioned above salting steaks (at least 45mins before, preferably longer) has given the biggest improvement to them of anything I’ve tried.
Also, err grapeseed oil?
Yeah, grapeseed oil. I used to use that spray on olive oil stuff but when I bought some new pans the bloke in the shop said we should change to grapeseed as its better for non stick, cleaning and the life of the pans. I haven't fact checked him but have no reason to disbelieve him!
Soldato
Had mine 3 + years now and love it. Use it 2 or three times a week. Super easy and very low maintenance. I scrape the grill before each use and change the foil on the drip tray and give it a vacuum with an ash vac every couple of months and its hassle free.
Cooking on it once you get the knack of cooking to temps is a breeze. Highly recommended. I have thought of moving to a charcoal gravity one but the Traeger is just so easy, there is nothing else I have found in life that has such good results for such little effort.
Totally do what works for you but honestly pre-salting steaks makes such a huge difference. There’s a Serious Eats article all about it. They come out 10x more juicy, and because you’re essentially brining the steak the seasoning really penetrates all of it rather than just having a well seasoned crust. It’s really worth it
I just Googled it. Ok, I thought it was a typo on rapeseed oil
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