How do I make the perfect steak?

Discussion in 'The Mainboard' started by Talking Head, Oct 23, 2011.

  1. * J Y *

    * J Y * TEXAS
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    The reverse seat was interesting. I overcooked but I noticed the fat was very different from my t rex method. It renders much less and was really nice.
     
  2. devine

    devine hi, i am user devine
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    Thank you
     
  3. pperc15

    pperc15 Well-Known Member
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    Anyone have a good reverse sear / sous vide combo worked out that doesn't overcook? I worry about overcooking with the sear or whether it's even necessary.
     
  4. Clown Baby

    Clown Baby I don’t cry. I Saab.

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  5. pperc15

    pperc15 Well-Known Member
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  6. Clown Baby

    Clown Baby I don’t cry. I Saab.

    I glossed over the sous vide bit. I guess you could dry age the steak per the reverse sear method then sous vide it.
     
  7. Biff Bridges

    Biff Bridges The words, you're good with the words man
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    Smoke/bake the steak until internal temp is 100 degrees. Sear in cast iron 30-60 seconds a side or so. Unless your steak is super thin, you'll be in good shape.
     
  8. pperc15

    pperc15 Well-Known Member
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    So dry age per the reverse sear post early on this thread, sous vide, then sear is the suggestion? Sounds like a long effort, but I could try it! Not really a reverse sear then I guess.
     
  9. teel

    teel pucks on net
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    Can't help but notice another sear master hasn't come in to compliment you despite being tagged. Rough look for the searing community.
     
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  10. devine

    devine hi, i am user devine
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    Pretty sad that he can’t put our differences aside and compliment a beautiful sear
     
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  11. teel

    teel pucks on net
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    Seariously!
     
  12. TAS

    TAS 20_ _ TMB Poster of the Year
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    Searing is absolutely necessary, especially with the sous vide method.

    The keys to a good sear without overcooking the steak are:
    1. A sufficiently thick steak, 1.5-2", so you don't start cooking through the steak as you sear

    2. An extremely hot cooking surface, so you can get the process done as quickly as possible and not continue to cook the steak. A cast iron over a gas stove works for me, but it does get smoky inside, so some people prefer to do it over a hot charcoal grill.

    It also helps to pat the steak dry prior to searing, so the time spent over the hot surface isn't wasted evaporating the liquids off the surface of the steak
     
  13. TAS

    TAS 20_ _ TMB Poster of the Year
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  14. Clown Baby

    Clown Baby I don’t cry. I Saab.

    Yeah, apparently it speeds up the Mailliard reaction, which is ideal for browning
     
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  15. pperc15

    pperc15 Well-Known Member
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    Yeah, I'm a long-term sous vide thread contributor and know how to post sous vide a steak. It's the reverse sear I worry about.
     
  16. TAS

    TAS 20_ _ TMB Poster of the Year
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    I guess I'm confused. Are you normally searing, then sous viding and you want to reverse the process? It's really the same process, just in reverse. Maybe sous vide to a slightly lower temp to account for the temperature gain while searing (which should be minimal if done properly)
     
  17. pperc15

    pperc15 Well-Known Member
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    No, normal method is sous vide first then sear so that's what I do. I guess I am incorrectly calling it reverse sear. I've heard people sear first, then sous vide, then sear again. Don't know what you'd call that.
     
  18. TAS

    TAS 20_ _ TMB Poster of the Year
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    Searing, then cooking to temp in the oven was the traditional method. Then people starting doing the opposite, cooking to temp in the oven, then searing. Hence "reverse sear".

    Not sure I've heard of the sear-cook-sear method. Seems like overkill
     
  19. Tobias

    Tobias doubtful...not with brexit
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    i think i may make me a steak tonight thanks for the inspiration everyone
     
  20. BrickTamland

    BrickTamland You're not Ron...
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    Bone in ribeye.

    Cast iron skillet with butter, rosemary, thyme, and shallots. Finally getting the hang of this and not wasting cuts.
    447E121C-D2B8-4A86-8708-1A0525DAEB08.jpeg
     
  21. BrickTamland

    BrickTamland You're not Ron...
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    Holy shit that looks
    eerily similar to : Truman :
     
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  22. Shawn Hunter

    Shawn Hunter ¯\_(ツ)_/¯
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    That meat looks nothing close to Truman
     
  23. Clown Baby

    Clown Baby I don’t cry. I Saab.

    Someone photoshop a banana in there
     
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  24. REGGNECK

    REGGNECK Hard to be soft , tough to be tinder.
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    Or a bone .. “ bone in ribeye “ donde ...
     
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  25. Clown Baby

    Clown Baby I don’t cry. I Saab.

    He obviously ate the bones already
     
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  26. BrickTamland

    BrickTamland You're not Ron...
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    [​IMG]
     
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  27. leroi

    leroi Rival Shark Boat Captain
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    lately i've learned to love the flat-iron steak

    idk why nobody ever mentioned this cut to me before, it's amazing
     
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  28. devine

    devine hi, i am user devine
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    I cannot get over how good this recipe is. I have finally written it down and added it to my cookbook.

    [​IMG]
     
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  29. IvanTheTerrible

    IvanTheTerrible Well-Known Member
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    6:04 mark
     
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  30. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    Bone in pork chops, salt peppercorn rosemary and sage brine. Over cooked a bit :( still fucking delicious. 0AD3C0E2-EBD7-46E1-A672-46DB7E7A3BCE.jpeg
     
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  31. Wu

    Wu LKY did nothing wrong
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    How were the aspergerus
     
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  32. devine

    devine hi, i am user devine
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    Good as always
     
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  33. PCH

    PCH 2017 & 2019 National Champions - Clemson Tigers
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    Bc it's supposed to be a secret o those in the know.
     
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  34. IHHH

    IHHH Well-Known Member
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    Try an hanger, onglet in French. Ask the butcher, it’s very very good.

    [​IMG]
     
  35. PCH

    PCH 2017 & 2019 National Champions - Clemson Tigers
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    Marinating those in mojo, seasoning with some chef merito, and grilling is the stuff of legend.
     
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  36. IHHH

    IHHH Well-Known Member
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    Not sure about your seasoning, never heard of any of that.

    The place I buy it from have this awesome whisky marinade.

    This cut is obviously not a prime rib but it’s a very nice change up.
     
  37. PCH

    PCH 2017 & 2019 National Champions - Clemson Tigers
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    You have to go to a Mexican store to buy it.
     
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  38. bstaple12

    bstaple12 Nole World Order
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    In a pinch....air fryer 14 minutes at 400 with a flip halfway. Pretty damn solid
     
  39. PCH

    PCH 2017 & 2019 National Champions - Clemson Tigers
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    :iseeu:
     
  40. theriner69er

    theriner69er Well-Known Member
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    are we talking about doing this to a steak??? You need to show yourself out of this thread, sir
     
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  41. bstaple12

    bstaple12 Nole World Order
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    Have you had it? If you need a quick steak, it is surprisingly good
     
  42. theriner69er

    theriner69er Well-Known Member
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    seems like it would cook so quickly that it would be tough to get it the right temp.
     
  43. devine

    devine hi, i am user devine
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    This is like my 10th time using the recipe and I just started a grease fire. This was a new grape seed oil I was using so not sure if that played a role but not that was a scary few minutes
     
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  44. westcoastbias

    westcoastbias Well-Known Member
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    Team sear. I usually keep the oven at 200 but I'm going to try out the 275 for 30 tomorrow.

    A chef friend turned me on to a rub I really like for a nice crust. 1 part fresh ground coffee, 1 part dried mushrooms, 1 part Montreal seasoning. I put the Montreal on first then I put the dried mushrooms in a food processor and mix with fresh ground coffee before I apply to the steak. I use about a gram of coffee and a gram of mushrooms for 2 steaks. I reverse sear and finish in a cast iron with avocado oil (high smoke point, nutty flavor) and a little butter. The dried mushrooms add a great earthy richness to the steak. Worth trying if you're looking for something new. I'll post pics tomorrow if I cook.
     
  45. lfriend

    lfriend Well-Known Member
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    When I'm in a pinch I slide that shit right into the toaster. No need for flipping!
     
  46. GuyOnA_Buffalo

    GuyOnA_Buffalo Orphans, Cougars & What Not
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    Sounds like you’re using too much oil. Glad you’re okay.
     
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  47. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    i always put the oil in the pan while the pan is still cold and they heat up together. it's always helped me with smoke issues, that and rotating the steak in the pan is key
     
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  48. devine

    devine hi, i am user devine
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    True I think I added some while the pan was heating. Not sure why I did that
     
  49. Tobias

    Tobias doubtful...not with brexit
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    you may be pretty but no one would ever accuse you of being a rocket surgeon lol
     
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  50. GuyOnA_Buffalo

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    I add the oil once pan is scorching, but only enough to coat the pan. I also don’t catch said oil on fire.
     
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