24years of being a professional chef and cooking 10’s of thousands of steaks. There’s a technique to getting beef this clean through that I haven’t seen people talk about. And easy as pie.(which ironically is much harder)
by danifromyara52
13 Comments
itsgucci060
Jesus dude, mark it nsfw at least
forinor
Can you explain the technique?
MTK4355
Making a post like this without explaining the method is kind of a jerk move.
Nicely cooked, regardless.
tpw2000
~~>“There’s a technique not really talked about”~~
~~>Doesn’t talk about it~~
~~Pardon me for calling a spade a spade, but that’s a serious dick move bud. Share it with the class or gtfo lol~~
Explanation added after- thank you
416Mike
Beautiful consistency
aliummilk
I never understood the purpose behind sous vide steak or reverse searing. At the last fine dining place I worked, we sous vide everything but would never do a filet or ribeye. We did flanks and stuff like that but it always seems so strange to do a filet.
czPsweIxbYk4U9N36TSE
>There’s a technique to getting beef this clean through that I haven’t seen people talk about.
You gonna fucking say it, or are you just gonna be a fucking drama queen about it?
I guess it would be tempering, though (letting the steak out to rest @ room temp for 4-5 hours, before cooking).
But more than likely, it’s sous vide and then posting shit.
You said it was a large number of ons and offs.
In actuality, from a heat transfer POV, taking on and off doesn’t do anything beyond give you a lower average heat transfer rate, which you could have just used a lower temp to begin with (like sous vide or low-temp baking a la reverse sear)
There’s only so many ways of achieving a max internal temp of 63+C in the 1mm edge region, 53-55C from that edge across to 1mm away from the opposite edge, which also has a 63+C temp.
DBryguy
It’s about time a little skill is shown.
Hello downvotes 👋😎.
SwiftfulEnding
you could do this… or you could sous vide which would be so much easier
SwiftfulEnding
this whole post is a garbage fire what’s even the point
MTGBruhs
Good lord that consistancy
AnonymousRedditor-
This should be the sub’s logo! It’s gorge!
Emetics
Basically the flip often technique on the grill but remove it from the heat source so it uses carry over cooking instead of direct heat to cook to the center.
13 Comments
Jesus dude, mark it nsfw at least
Can you explain the technique?
Making a post like this without explaining the method is kind of a jerk move.
Nicely cooked, regardless.
~~>“There’s a technique not really talked about”~~
~~>Doesn’t talk about it~~
~~Pardon me for calling a spade a spade, but that’s a serious dick move bud. Share it with the class or gtfo lol~~
Explanation added after- thank you
Beautiful consistency
I never understood the purpose behind sous vide steak or reverse searing. At the last fine dining place I worked, we sous vide everything but would never do a filet or ribeye. We did flanks and stuff like that but it always seems so strange to do a filet.
>There’s a technique to getting beef this clean through that I haven’t seen people talk about.
You gonna fucking say it, or are you just gonna be a fucking drama queen about it?
I guess it would be tempering, though (letting the steak out to rest @ room temp for 4-5 hours, before cooking).
But more than likely, it’s sous vide and then posting shit.
You said it was a large number of ons and offs.
In actuality, from a heat transfer POV, taking on and off doesn’t do anything beyond give you a lower average heat transfer rate, which you could have just used a lower temp to begin with (like sous vide or low-temp baking a la reverse sear)
There’s only so many ways of achieving a max internal temp of 63+C in the 1mm edge region, 53-55C from that edge across to 1mm away from the opposite edge, which also has a 63+C temp.
It’s about time a little skill is shown.
Hello downvotes 👋😎.
you could do this… or you could sous vide which would be so much easier
this whole post is a garbage fire what’s even the point
Good lord that consistancy
This should be the sub’s logo! It’s gorge!
Basically the flip often technique on the grill but remove it from the heat source so it uses carry over cooking instead of direct heat to cook to the center.