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ZombieSlag
12
Oct 19, 2017
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What is the best cut of steak to reverse sear? I make a steak meal where I reverse sear steaks then deglaze with sweet red and add butter for a sauce but I'm not consistent with the steaks. Sometimes it's new york strip and sometimes whatever is on sale. Porterhouse was pretty good but I overcooked it. also what's the best cut for grilling?
Oct 19, 2017
b9d9ffdad3ac59e7f6f
135
Oct 19, 2017
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ZombieSlagRibeye, bone-in if possible. It's got the right amount of fat. I usually sous vide it then sear with a torch, which is also a reverse sear technique. But it's excellent on the grill as well.
Porterhouse and T-bone are from the loin which is not as fatty as ribeye so they're not as forgiving. There's always hangar steak but I like it blue so I just take a torch to it to give it some color on the outside. But it's great on a hot grill too, cooks real quick.
Oct 19, 2017
AngryAccountant
277
Oct 20, 2017
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ZombieSlagI'll second the bone-in ribeye. The fat content should make it a bit more forgiving than NY Strip or other cuts. A thicker cut might come out better too.
Oct 20, 2017
xoshooter
16
Oct 20, 2017
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ZombieSlagBone in ribeye. At least 1 1/2" minimum thickness. Sous vide to desired Temp. Dry it after it come out really well. Moisture is the enemy of a good char. I'll also drop it in an ice bath for a minute or two. Then I use a Weber chimney starter filled with lump charcoal which burns hotter than if it was in the open grill. I have a couple chimney starters for Multiple steaks. Chimney starters are cheap. But on get the severs since they have a wide opening. Put two skewers (metal) and lay it across or get the grate from a extra small Weber and lay it on that. I prefer skewers as I can sear the sides Easier.
Oct 20, 2017
Purkachu
4
Oct 21, 2017
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ZombieSlagThe key to get consistent steak is to find a thick and even cut (at least 1 inch thick but thicker is preferred). I prefer strip loin as it's not the most expensive and is often the most uniform cut you can find. It's not as easy to achieve consistent results with ribeye because there are two pieces of meat and they can be significantly different. The second key thing to keep in mind is starting at the lowest temp you can do. Sous vide is good here because you can choose the exact temp that you want to cook your steak to, but oven is totally fine as well. Just set the oven as low as you can (mine can go to as low as 150F) and remember to take the steak out of the oven at about 5 degree early (for medium-rare take the steak out when it's cooked to 125-130F) and let it rest, as the cooking process will continue several minutes outside of the oven. Instant thermometers are priceless in these circumstances. Finally, sear the steak at really high temp, charcoal chimney is perfect, but if you prefer in-door a really hot cast iron pan can do the job just fine. Turn occasionally to cook more evenly and to prevent over-sear, you don't have to follow the turn-it-only-once rule. Good luck with your next steak meal!!!
Oct 21, 2017
ZombieSlag
12
Oct 25, 2017
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Purkachuat 150 how long might it take a steak to hit 125? I usually try to cook to 125 then sear but I always end up overcooking.
Oct 25, 2017
AngryAccountant
277
Oct 25, 2017
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ZombieSlagOne of those leave in thermometers might be a good place to start, it depends on your oven a lot.
Oct 25, 2017
Purkachu
4
Oct 25, 2017
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ZombieSlagThere are several factors that may affect your cook time: how thick the steak is, whether it's frozen or fresh, how your oven regulates temperature, the quality of your tray/roaster, etc. I have had steaks that took less than an hour to reach my desired temperature and I have also had those that took up to almost 3 hours. Because of such reasons, I highly recommend a thermometer if you are serious about your steaks. There are those that can stay in the oven facing out so you can check the internal temperature at anytime, and those are quite inexpensive to get. If you can spend more you can get those digital thermometer with heat-resistant cable. Also, since you are cooking at low temperature, please be aware of the thickness. If the steak is very thick, it won't have enough heat to continue cooking outside of the oven, thus you may want to leave them inside until they reach closer to your desired temperature. A quick sear will not affect doneness of those, as the heat won't have enough time to reach the center. Best of luck!!!
Oct 25, 2017
ZombieSlag
12
Oct 25, 2017
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PurkachuThank you all for the help, I'm looking forward to applying these tips to my next round of steaks with the wife!
Oct 25, 2017
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