Thanks for your tips! This is way better and I’m hopeful for the future 🥹
Ribeye @135 for 3 hours finished on cast iron 🙂
by Imwhatswrongwithyou
5 Comments
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* ALC (Algae Cooking Oil) has a very high smoke point of 535F * Amazon sells a 4×7″, 2.6-pound griddle press for $20 for even searing (sits on top of the meat to press it down into the hot pan evenly). I use this on a 12″ cast-iron skillet on a 575F portable Nuwave (ASIN B0DF87V5ZQ has a probe too!) induction cooktop (nice to use outdoors for the smoke release!) * I often pat the steak dry, rub a thin layer of mayo over the whole thing, and sear that way (contains oil & eggs)
5 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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That is the largest pile of wasabi I’ve ever seen
Please tell me that’s not ranch under your steak.
Veerrrrryyy niccceee!!!
Very nice!! If you’re a sauce person:
* [Classic Steak au Poivre](https://www.seriouseats.com/steak-au-poivre)
* [Steak marinade with Chimichurri sauce](https://www.lecremedelacrumb.com/flank-steak-with-chimichurri-sauce/)
* [Cowboy butter](https://afullliving.com/cowboy-butter-dipping-sauce/)
Notes:
* ALC (Algae Cooking Oil) has a very high smoke point of 535F
* Amazon sells a 4×7″, 2.6-pound griddle press for $20 for even searing (sits on top of the meat to press it down into the hot pan evenly). I use this on a 12″ cast-iron skillet on a 575F portable Nuwave (ASIN B0DF87V5ZQ has a probe too!) induction cooktop (nice to use outdoors for the smoke release!)
* I often pat the steak dry, rub a thin layer of mayo over the whole thing, and sear that way (contains oil & eggs)
Stuff to sear: (sous-vide)
* Steak
* [Steak with the Big Chill & smoking](https://amazingribs.com/more-technique-and-science/more-cooking-science/making-perfect-sous-vide-que-steak/)
* [Garlic butter steak bites](https://www.oliviascuisine.com/garlic-butter-steak-bites/)
* [Pork chops](https://www.reddit.com/r/sousvide/comments/qjfcm7/pork_chops_at_140_for_2_hours_seared_on_a_blazing/)
* [Pork tenderloin](https://www.seriouseats.com/sous-vide-pork-tenderloin-recipe#toc-whats-the-best-way-to-sear)
* [Burgers](https://www.reddit.com/r/CombiSteamOvenCooking/comments/nydvck/goat_burger/) (I like the mayo crust on these too!)
* [Halibut](https://www.seriouseats.com/sous-vide-seared-halibut-recipe)
* [Salmon](https://vacmasterfresh.com/fresh-bites-blog/seared-salmon-sous-vide-recipe/)
* Chicken breast ( or [skin-on](https://anovaculinary.com/blogs/blog/crispy-skin-sous-vide-chicken-breast))
* [Rack of lamb](https://www.reddit.com/r/CombiSteamOvenCooking/comments/mqh057/rack_of_lamb/)
* Turkey tenderloin ([sooo good!](https://www.reddit.com/r/CombiSteamOvenCooking/comments/js089v/turkey_tenderloin_wow/))
* [Powdered egg white secret trick](https://sousvideresources.com/2020/07/17/sous-vide-searing-coating-and-crusting/)
Dirt simple:
1. Sous-vide it
2. Sear it!