Thanks to you blokes here I was inspired to try to reverse sear my first ribeye. I would have liked it to be a little more done I think, but besides that and oversalting it, I think it turned out pretty good! Thoughts/tips?
by TheCollegeDrop0ut
10 Comments
_Infinite_Love
So, if this is truly your first, then hats off to you.
This is very good. Lovely color, minimal gray band.
I would research how to get that sear more intense and get yourself a magnificent crust.
Why? A lot of flavor in the crust if it’s cooked properly. And it looks nice…
But you did well, you’re doing well.
jbloom33
Looks delicious!
ButtyMcButtface1929
Great job! I hope it tasted as good as it looks!
realexm
Awesome, congrats.
Strong_Honeydew_8208
Perfectly cooked 🥩
ChemistBubbly8145
Good job, you nailed it
Intelligent_Menu293
Looks all good except, it’s lacking crust. In order to get a good crust, you have to “dry brine” pat with paper towels then salt it all over, sides too, put in fridge for at least 24-48 hours minimum, unless you’re in a rush to eat it then it can be anytime you want but the longer it dry brines the better crust you will get. When ready take it out at least 1-2 hours prior to “temper” the steak letting get to as close to room temperature as possible. Once you’re ready to cook, pat dry with paper towel once more and season lightly one more time with salt, pepper and garlic powder (optional), pat the seasoning into the meat, sides too. Make sure your pan is pre-heated and up to temp ripping hot on the high end of med-high heat for a 1-2 minutes. Add a little oil and once it starts to smoke a little, start by cooking the steak on its side (the side with the fat on it) for a min to help prevent the steak from “curling” and to render and start crusting the side fat. Once the side is a little crusted, lay it down and with a spatula or steak press, lightly press it into the pan for a few so it helps cook as evenly as possible and starts the crusting (Maillard process). Flip over every 30 seconds to 1 minute depending how hot your pan is, this flipping prevents grey band ensuring the garlic powder, if used, doesn’t burn too dark, some good dark browning is fine, nearing the end of the cooking put on med and add butter, garlic and herbs, if you like, and baste until it’s done and remove it from the pan. Let rest for 10-15 minutes depending on the thickness of the steak. A steak that has been Sous vide should only need enough cooking time to develop a nice crust. Usually around 30 seconds-1 minutes each side. Cut it with a really sharp knife to keep as much of the juices. Good luck!
10 Comments
So, if this is truly your first, then hats off to you.
This is very good. Lovely color, minimal gray band.
I would research how to get that sear more intense and get yourself a magnificent crust.
Why? A lot of flavor in the crust if it’s cooked properly. And it looks nice…
But you did well, you’re doing well.
Looks delicious!
Great job! I hope it tasted as good as it looks!
Awesome, congrats.
Perfectly cooked 🥩
Good job, you nailed it
Looks all good except, it’s lacking crust. In order to get a good crust, you have to “dry brine” pat with paper towels then salt it all over, sides too, put in fridge for at least 24-48 hours minimum, unless you’re in a rush to eat it then it can be anytime you want but the longer it dry brines the better crust you will get. When ready take it out at least 1-2 hours prior to “temper” the steak letting get to as close to room temperature as possible. Once you’re ready to cook, pat dry with paper towel once more and season lightly one more time with salt, pepper and garlic powder (optional), pat the seasoning into the meat, sides too. Make sure your pan is pre-heated and up to temp ripping hot on the high end of med-high heat for a 1-2 minutes. Add a little oil and once it starts to smoke a little, start by cooking the steak on its side (the side with the fat on it) for a min to help prevent the steak from “curling” and to render and start crusting the side fat. Once the side is a little crusted, lay it down and with a spatula or steak press, lightly press it into the pan for a few so it helps cook as evenly as possible and starts the crusting (Maillard process). Flip over every 30 seconds to 1 minute depending how hot your pan is, this flipping prevents grey band ensuring the garlic powder, if used, doesn’t burn too dark, some good dark browning is fine, nearing the end of the cooking put on med and add butter, garlic and herbs, if you like, and baste until it’s done and remove it from the pan. Let rest for 10-15 minutes depending on the thickness of the steak. A steak that has been Sous vide should only need enough cooking time to develop a nice crust. Usually around 30 seconds-1 minutes each side. Cut it with a really sharp knife to keep as much of the juices. Good luck!
Looks delicious
How old are you. 7?
Good job for a first.