PeachParts Mercedes-Benz Forum

PeachParts Mercedes-Benz Forum (http://www.peachparts.com/shopforum/)

- Off-Topic Discussion (http://www.peachparts.com/shopforum/off-topic-discussion/)

- - Reverse Searing (http://www.peachparts.com/shopforum/off-topic-discussion/395112-reverse-searing.html)

Quote:

Originally Posted by my83300cd (Post 3847332)

1.5 inch thick ribeyes, room temp, dry them off, brush with olive oil, sprinkle with salt and pepper.

Get grill really hot, like 500. Cook steaks 4 to 5 min one side, then flip and cook 3 to 5 min on other for medium rare, internal temp 135.

Keep lid of grill closed as it keeps the flames down.

Remove from grill, let rest for 5 minutes tented w foil.

This is pretty much my method and never have an issue getting mid-rare.

Quote:

Originally Posted by davidmash (Post 3843299)

We like to have steaks every now and then and I have always had a hard time getting the centers medium rare with out turning the outsides into charcoal.

I was cruising You tube and stumbled upon this idea. You cook the steaks low heat (300 or so) till the center is at about 110 or so. Then crank the heat up to over 500 and sear them for about 2 min on each side.

Tried it this evening and the steaks came out perfect. Tender as crap (marinated them over night in Lean and Persons, salt and garlic in a vacuum canister) and perfectly cooked.

This is a little different but the Norwegians have a method that I want to try next time I do steaks.

Season both sides with salt, pepper and rosemary.

Chop a bunch of potatoes into small chunks (with the skins after washed) and literally make a bed for some on a board or pan/plate-- about two inches thick

Place the steak on top of this pile of spuds, then cover the steak with a thick coating of soft butter, rosemary , and dill.

Pile another two inches of potato chunks on top of the steak so that it's like inside a giant potato

Cook the entire plate in the oven at 350 for 40-45 minutes.

Supposedly the potato acts like an insulator to keep the meat moist hot but not burnt.

When I saw this at a Scandinavian cooking demonstration, it came out about medium, so if you like it well done, add some time.

The idea is to then eat the potatoes with the steak and lots of Norwegian 15 proof beer.

The potatoes method sounds interesting, if I can get it to medium rare and cooked potatoes.....I bet adding garlic would be tasty!

Sous Vide a steak last night, perfectly cooked. Finished it in a cast-iron skillet heated to 500*F and searred for 1 minute on each side. Definitely the way I will make my steaks in the future.