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The Water Cooler
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Pan seared ribeye
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<blockquote data-quote="donner" data-source="post: 2948783" data-attributes="member: 277"><p>I'm a big fan of the 'reverse sear'. Basically, it's a similar method to this, but instead of finishing in the oven, you start there. There is a good video on youtube about it. It's wonderful to thick steaks and doesn't give you the 'bullseye' effect (gray, less gray, pink, less gray, gray).</p><p></p><p>I start with an oven rack over a cookie sheet and head the oven to 225°-250°. Put the steaks in and let them gradually come up with ~90°.</p><p></p><p>Once there, i pull them out and let them rest for 10 or so minutes (this means you don't need to rest at the end of the cook).</p><p></p><p>Meanwhile, put your cast iron skillet over a high high heat and let it get as hot as you can.</p><p></p><p>Throw some butter in the skillet and then the steaks and let the searing begin. This yields a steak that is evenly cooked from seared edge to seared edge (no bullseye)</p><p></p><p>I also have been playing around with doing this on my grill for a more 'outdoor' flavor. Throw the steaks over the indirect heat and let them warm up to temp and then rest while get my coals as hot as i can. Then sear. Doing it outside means far less smoke in my house, which the wife likes.</p><p></p><p>it is great for making sure you don't overcook your steak (if you're attentive). my chef friend said he only does the reverse sear at home, but has to do the method you mentioned at his restaurant since they can't afford to start cooking a steak until it's ordered.</p></blockquote><p></p>
[QUOTE="donner, post: 2948783, member: 277"] I'm a big fan of the 'reverse sear'. Basically, it's a similar method to this, but instead of finishing in the oven, you start there. There is a good video on youtube about it. It's wonderful to thick steaks and doesn't give you the 'bullseye' effect (gray, less gray, pink, less gray, gray). I start with an oven rack over a cookie sheet and head the oven to 225°-250°. Put the steaks in and let them gradually come up with ~90°. Once there, i pull them out and let them rest for 10 or so minutes (this means you don't need to rest at the end of the cook). Meanwhile, put your cast iron skillet over a high high heat and let it get as hot as you can. Throw some butter in the skillet and then the steaks and let the searing begin. This yields a steak that is evenly cooked from seared edge to seared edge (no bullseye) I also have been playing around with doing this on my grill for a more 'outdoor' flavor. Throw the steaks over the indirect heat and let them warm up to temp and then rest while get my coals as hot as i can. Then sear. Doing it outside means far less smoke in my house, which the wife likes. it is great for making sure you don't overcook your steak (if you're attentive). my chef friend said he only does the reverse sear at home, but has to do the method you mentioned at his restaurant since they can't afford to start cooking a steak until it's ordered. [/QUOTE]
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