Spent a little too long between flips while in the cast iron but the sandos of steak+provolone on sourdough turned out great.
Nice cook but give us a moneyshot cross section of the sandwich next time!!!
NY strip has become my favorite cut lately. It will change im sure but for now its the cut i crave when I decide to cook up a steak. Looks tasty!
what make this a reverse sear? looks like you just sliced some steak
Basically, you cook it low and slow until it comes to temp, then let it rest (account for overcooking,) then sear it off after its come back down enough to not go back above the target doneness.
It’s like a poor man’s souls vide, and works great.
The advantage over traditional sear and pan fry/grilling is that it’s more controlled and less likely to go over, letting get the perfect crust and perfect sear. The disadvantage is that it takes more time. It can also be fully cooked ahead of time and the steaks seared off quickly if you’re doing a party.
Compared to sous vide it’s generally faster, doesn’t need to be bagged and generally can be done with what you already have in the kitchen, an it helps dry out the crust to set up a perfect sear. Sous vide has the most control, mind.
Comment below explains it pretty well but essentially it’s reversing the order of high-temp/low temp.
First thing is dry-brining the steaks uncovered in the refrigerator for a day. With these, that was a little long. With steaks this thick, I’d do only 12hrs next time.
Next, those steaks go into a 225F oven for about 30-40 min or until they get to ~105F-110F internally.
Finally, they’re thrown into a ripping hot cast iron pan to sear the outsides.
In that second step I should have had the pan even hotter and flipped them twice instead of just once, and that grey banding wouldn’t have been so thick.
Texture was still really good through.
“Reverse sear” would imply the inside of the steak is thoroughly cooked, and the outside is raw.
Reverse sear just reverses the order of cooking.
A “normal” sear is you putting the raw steak on the pan, and that frying is what actually cooks the steak, from the outside in.
A reverse sear cooks the steak first, getting the whole thing to (or close to) temp, and then very quickly searing the outside at very high heat - the speed means the inside doesn’t cook much more, but you still get the delicious crispy bits on the outside. It tends to give you a more even cook inside and a better sear outside - the only drawback is that there are more steps and it takes longer 🤷♂️
That would be inside out sear since we’re being pedantic.
I snorted
Maybe call that inverse sear?
Reverse sear is already the established vernacular in food society. If we started renaming things we would have to start with correcting “open face sandwich”.
I meant where the inside is cooked and the outside is raw.
Some sort of heated blade, like a soldering iron, but wide and flat, just slide it in the middle. Yummy.
thus my question
Trying to eat less meat and this is making it hard.
Petite roast beef.
Glass dish was making me think your tiles were all distorted. I feel like in the age of AI, close ups need more context photos.
We need photos to prove our photos nowadays apparently.
