Slices of ribeye of about 300g each, hesitating between reverse searing or straight searing.
What would you do?
by Tibag
13 Comments
bobisinthehouse
Don’t care but I’m saving the one front center for me!!!!
BRO-D-Q
My vote is to smoke and then reverse sear.
Securiarius
Obviously you need to boil them in milk
JohnLeePettimore
At that size I’d straight sear. For a reverse sear, I’d be looking for 1.5 to 2 inches thick (4-5 cm since you used grams).
They look thin enough to just sear but both ways would still make great steaks.
LeslieH8
I feel like the right decision would be heat.
ace184184
They look thin enough to just straight up sear. Highest heat you have 3-4 min or so each side should land you close to medium rare. For a reverse sear on a steak of that thickness you would need to either pull at a lower temp or have a very short sear (<1 min) to avoid overcooking.
TheRemedyKitchen
Fire. Either wood or charcoal
happymale6900
I’m thinking over charcoal
Justin_Sideme
In ketchup, definitely ketchup, or catsup
_d_c_
I know this is wrong sub, but I’d sous vide around 138 for 3 hrs (up to 5), then sear on the grill.
13 Comments
Don’t care but I’m saving the one front center for me!!!!
My vote is to smoke and then reverse sear.
Obviously you need to boil them in milk
At that size I’d straight sear. For a reverse sear, I’d be looking for 1.5 to 2 inches thick (4-5 cm since you used grams).
They look thin enough to just sear but both ways would still make great steaks.
I feel like the right decision would be heat.
They look thin enough to just straight up sear. Highest heat you have 3-4 min or so each side should land you close to medium rare. For a reverse sear on a steak of that thickness you would need to either pull at a lower temp or have a very short sear (<1 min) to avoid overcooking.
Fire. Either wood or charcoal
I’m thinking over charcoal
In ketchup, definitely ketchup, or catsup
I know this is wrong sub, but I’d sous vide around 138 for 3 hrs (up to 5), then sear on the grill.
Those are not babies, they are steaks.
Sous vide at 126 for 2 hours and then a hard sear
A Solar grill would really grey them up! 😆