The Briefing Room
General Category => Grassroots Activism and Living => TBR Kitchen => Topic started by: Elderberry on July 07, 2018, 12:28:50 pm
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Thermoblog June 7, 2017 By Martin
If there were a President of Steaks, it’d be the rib eye. There’s something special about the cut, with tender, well-marbled meat that smells somehow better than any other steak. It’s a great way to celebrate anything: Father’s Day, Independence Day…Dinner. In today’s post, we’ll be showing you how you can get the best results when grilling this amazing cut, and we’ll also talk about one of the best way’s to top it: homemade compound butter.
This rather expensive steak is one you really don’t want to mess up by overcooking. To eliminate any chance of that cardinal food sin, you should cook your steak by the reverse sear method.
What is the reverse sear method?
A traditional sear is an old trick for cooking steaks, whereby you’d sear the steak in a hot pan or on a hot grill and finish it in the oven at a lower temperature. This helped prevent overcooking—in part—but also created a delicious crust.
The reverse sear is the opposite of that: you cook the steak in a low-temp environment first until it is about 15°F (8°C) below your target pull temperature.
Beef Temperature Chart
Beef Doneness Final Doneness Temperature
Rare 120–130°F (49–54°C)
Medium Rare 130–135°F (54–57°C)
Medium 135–140°F (57–60°C)
Medium Well 145–155°F (63–68°C)
Well Done 155°F (68°C) and up
Then you sear the steak to give it that tasty crust and to finish the cooking.
Why reverse sear?
By cooking the steak evenly throughout, you can be assured that you are getting just the doneness that you want. The gentle early cook gives you greater control over meat temp because the temperature gradients from exterior to interior remain relatively mild throughout. If you sear first, you’re setting up a steep temperature curve through the thickness of the meat that can push you into doneness range with unexpected rapidity. Getting your meat close to done and then pushing the surface to a crust just gives you more control over the finish, the perfect pink that you are looking for.
Put another way, by grill-roasting a rib eye—or other—steak in a 220°F (104°C) environment, the thermal gradients within the meat are kept broader, meaning the center temp is much closer to the surface temp. When the steak reaches 110°F (43°C) internal temperature, the outside region is still much cooler than it would have been if you had seared it first. If you then sear the steak quickly over high heat, you get a great Maillard-browned crust but little to no grey-ring in the steak.
Reverse sear is the best way to get edge-to-edge even doneness on a thick steak without a thick band of battleship gray meat just under the crust. —The Science of Great BBQ and Grilling, by Meathead Goldwyn
(Incidentally, when the pink pigment myoglobin heats beyond 140°F (60°C) degrees, it denatures and turns brown. And while this change from pink to brown is not what makes a piece of beef well done, it is indicative of the kind of heat that does cook meat to well.)
How to set up your grill for reverse searing steak
To grill a steak by the reverse-sear method, you need two zones: a direct and an indirect cooking zone. For gas grills, that means turning one side of your grill to high while leaving the other side off. For charcoal or wood grills, that means banking your coals to one side while either leaving the other side empty or even putting a pan of water in the space.
More: https://blog.thermoworks.com/2017/06/ribeye-steaks-smoked-reverse-seared/ (https://blog.thermoworks.com/2017/06/ribeye-steaks-smoked-reverse-seared/)
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I will never do this. For me, there is one way to cook a steak. It should be crusted on the outside, pink in the middle, and red in the center. I enjoy rare steak so overcooking is the worst sin of all. For me, broiling or an open flame is best. Cook it fast and cook it hard. The outside winds up scorched or even blackened, but the center is still nice and pink.
I do agree with the chef that the less spices used the better it tastes. I never use A1 or any other 'steak sauce', because that is all you will taste. The meat gets lost in the background.
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Ribeye?
As one butcher told me...... A criminal abuse of a Rib Roast.
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Ribeye?
As one butcher told me...... A criminal abuse of a Rib Roast.
So what cut do you prefer for your steaks?
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So what cut do you prefer for your steaks?
Not saying it's the best, but I prefer a thick well marbled Porterhouse
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Not saying it's the best, but I prefer a thick well marbled Porterhouse
If you're not sayin' it's the best, why did you pick it?
What, for you, is the best? A simple question. If it's Porterhouse just say it.
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If you're not sayin' it's the best, why did you pick it?
What, for you, is the best? A simple question. If it's Porterhouse just say it.
Sorry for not being clear. I understand conventional preference for steak lovers would be a ribeye. (inferred best by most). For me I prefer a Porterhouse. And I get to watch my bulldog gnaw on the bone.
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I will never do this. For me, there is one way to cook a steak. It should be crusted on the outside, pink in the middle, and red in the center. I enjoy rare steak so overcooking is the worst sin of all. For me, broiling or an open flame is best. Cook it fast and cook it hard. The outside winds up scorched or even blackened, but the center is still nice and pink.
I do agree with the chef that the less spices used the better it tastes. I never use A1 or any other 'steak sauce', because that is all you will taste. The meat gets lost in the background.
"Nice and pink" in the center is not rare. A rare steak should have a cool, red center. A steak that's "pink in the middle and red in the center" is a steak with different degrees of doneness.
A rare steak is cooked to were no part of the interior of the steak reaches a temperature higher than 125° F.
(http://www.certifiedangusbeef.com/kitchen/images/doneness/Rare-new.jpg)
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In my experience, the reverse sear method is impractical with steaks that are less than 1½" to 2" in thickness, and grade choice or higher.
I use a digital probe that alerts my phone when the desired internal temperature is reached.
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In my experience, the reverse sear method is impractical with steaks that are less than 1½" to 2" in thickness, and grade choice or higher.
I use a digital probe that alerts my phone when the desired internal temperature is reached.
Wow. Now that is some serious steak technology.
Unrelated though...... Has anyone noticed in the past say 5 years, the inability of a restaurant to get a steak right?
Back in the old days, you could count on it being correct 90% of the time. Nowadays? Maybe 25%.
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Wow. Now that is some serious steak technology.
Unrelated though...... Has anyone noticed in the past say 5 years, the inability of a restaurant to get a steak right?
Back in the old days, you could count on it being correct 90% of the time. Nowadays? Maybe 25%.
I don't order steak when I'm out. It's better done at home.
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"Nice and pink" in the center is not rare. A rare steak should have a cool, red center. A steak that's "pink in the middle and red in the center" is a steak with different degrees of doneness.
A rare steak is cooked to were no part of the interior of the steak reaches a temperature higher than 125° F.
(http://www.certifiedangusbeef.com/kitchen/images/doneness/Rare-new.jpg)
AKA raw. Why brown the skin when you're eating raw meat?
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AKA raw. Why brown the skin when you're eating raw meat?
Because the caramelization (browning) of the skin tastes so good, and, hygenically speaking, because cooking the surface should take care of most pathogens, while leaving the interior tender and tasty.
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Sorry for not being clear. I understand conventional preference for steak lovers would be a ribeye. (inferred best by most). For me I prefer a Porterhouse. And I get to watch my bulldog gnaw on the bone.
I perfectly understand your preference. I love Porterhouse steaks too. I don't know why it is, but Ribeyes are more prevalent in the stores, I frequent. So that's what usually ends up in my basket. Where I used to go to hunt, the stores usually had large grass fed Sirloins. I thoroughly enjoyed plopping them on the grill.
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AKA raw. Why brown the skin when you're eating raw meat?
Because it warms it up, adds to the flavor, and tenderizes the meat more than eating it cold.
That is the way I like it. My description was moderated and was not intended to be exactly correct. I like um with a bit more char on the outside, but that's just me. I enjoy that blackened fire cooked flavor on the meat.
(http://www.certifiedangusbeef.com/kitchen/images/doneness/Rare-new.jpg)
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AKA raw. Why brown the skin when you're eating raw meat?
The Maillard reaction is why.
The Maillard reaction is responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust. If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.
But the Maillard reaction doesn't just make food taste delicious. Understanding the reaction, even on a surface level (that's a Maillard pun, and you'll totally get it soon), is a gateway to understanding the chemical and physical processes of cooking. Grasping the variables involved and learning how to manipulate them is one of the best ways to become a more confident cook—it's the difference between being a slave to a recipe and being free to make a recipe work for you.
The good news is that the Maillard reaction is everywhere, which means plenty of chances to practice and learn. We use it so often that it's easy to forget it's there, but when it's missing, you'll certainly notice. Imagine a steak that tastes boiled instead of roasted, or a stir-fry that tastes more like a stir-steam. Each one represents a missed opportunity to exploit the Maillard reaction's potential.
So, What Is the Maillard Reaction?
The Maillard reaction is complex. So complex, in fact, that it's only in the last few years that scientists have begun to figure out what it actually is. While they still don't entirely understand it, they do know the basics: The Maillard reaction is many small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors.
More: https://www.seriouseats.com/2017/04/what-is-maillard-reaction-cooking-science.html (https://www.seriouseats.com/2017/04/what-is-maillard-reaction-cooking-science.html)
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Because the caramelization (browning) of the skin tastes so good, and, hygenically speaking, because cooking the surface should take care of most pathogens, while leaving the interior tender and tasty.
But why not cook the meat then?
Most of us have fire, or something similar.
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And I get to watch my bulldog gnaw on the bone.
Watch giving Porterhouse and Tbone steak bones to a dog.
A good friend's dog died on a Tbone steak bone. He was bigger than a bulldog though.
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Watch giving Porterhouse and Tbone steak bones to a dog.
A good friend's dog died on a Tbone steak bone. He was bigger than a bulldog though.
I agree. Steak bones can be pointed and sharp. I'd be careful giving one to a dog big enough to crack it and try to swallow it.
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But why not cook the meat then?
Most of us have fire, or something similar.
Believe it or not, a rare steak is cooked.
And some people prefer their steaks to be cooked in this manner.
Personally, I prefer medium rare, but many restaurants will overcook a steak if you ask for medium rare.
We're not talking Steak Tartare here.
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But why not cook the meat then?
Most of us have fire, or something similar.
I'm assuming you mean "why not cook the meat all the way through"? Because, it changes the texture and taste. And, rare to medium rare interior and crusty exterior is the perfect combination of taste and texture.
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Where I used to go to hunt, the stores usually had large grass fed Sirloins.
The knock on Sirloins has been the "toughness" issue. Free Range variety was a lot more tender wasn't it? Sometimes when I feel cheap, I'll get sirloin anyway. Tastes fine to me, just a few more knife strokes to get to the fork.
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I like Filet Mignon, done Sous Vide. The cooking to temperature part is easy peasy, then a quick (15-seconds) sear in a cast-iron pan heated full blast. They come out like this (Medium rare):
(https://www.seriouseats.com/images/2015/04/Anova-Steak-Guide-Sous-Vide-Photos15-beauty.jpg)
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Personally, I prefer medium rare, but many restaurants will overcook a steak if you ask for medium rare.
Absolutely right! I picked up on that many years ago and started always ordering my steak rare. Everything is one level up in most restaurants. Rare is Medium Rare. Medium Rare is Medium. And so on. The only way I could get a decent medium rare steak was to order it rare.
So many people, including some chefs, just cannot serve red juicy steak. They have some kind of internal bias against it. They won't serve it if it is not 'cooked', according to their opinion. Even if you order it rare.
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I like Filet Mignon, done Sous Vide. The cooking to temperature part is easy peasy, then a quick (15-seconds) sear in a cast-iron pan heated full blast. They come out like this (Medium rare):
(https://www.seriouseats.com/images/2015/04/Anova-Steak-Guide-Sous-Vide-Photos15-beauty.jpg)
So, that's pretty much the same thing as the article described: cook it through to a certain temperature and then sear it.
Looks great.
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Absolutely right! I picked up on that many years ago and started always ordering my steak rare. Everything is one level up in most restaurants. Rare is Medium Rare. Medium Rare is Medium. And so on. The only way I could get a decent medium rare steak was to order it rare.
So many people, including some chefs, just cannot serve red juicy steak. They have some kind of internal bias against it. They won't serve it if it is not 'cooked', according to their opinion. Even if you order it rare.
That's what I do, too. If the restaurant accidentally cooks it insufficiently, they can always take it back and do it more. Can't do that if they've already cooked it too well.
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So, that's pretty much the same thing as the article described: cook it through to a certain temperature and then sear it.
Looks great.
It is the same. And, Sous Vide makes it easy to get the right doneness in the first place because the temperature of the water bath can be controlled to the exact temperature you want the meat to be, and it can sit at that level for hours if need be because it's hot enough to pasteurize it.
It's very useful if you have dinner guests that are notorious for being late. You can simply wait until they get their inconsiderate butts in the chair to do the sear. It's also easy to cook the meat to the individual guests' preferences.
You can also cook cheaper cuts for crazy-long times to make then more tender. I cooked a Chuck for 24-36 hours once, and it came out like Sirloin.
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Perfect ribeye in my house is salt and peppering the 2" cuts of meat with some granulated garlic and letting it sit for an hour on the counter until it reaches near-room temperature while the coals on the grill ash to perfect heat.
Then it's onto the grill grate over the hottest coals and cover. In exactly 2 minutes, I slightly turn the steak 90 degrees to create the square grill marks and cover again for exactly two minutes. Then I turn them over and do the same for the other side. It's essentially 4 minutes a side for medium rare - which is how I like it.
Off the grill they come and then they sit and rest for about 4 - 5 minutes, and then when you cut into one..... oh boy! Juicy!
Never fail perfection.
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Perfect ribeye in my house is salt and peppering the 2" cuts of meat with some granulated garlic and letting it sit for an hour on the counter until it reaches near-room temperature while the coals on the grill ash to perfect heat.
Then it's onto the grill grate over the hottest coals and cover. In exactly 2 minutes, I slightly turn the steak 90 degrees to create the square grill marks and cover again for exactly two minutes. Then I turn them over and do the same for the other side. It's essentially 4 minutes a side for medium rare - which is how I like it.
Off the grill they come and then they sit and rest for about 4 - 5 minutes, and then when you cut into one..... oh boy! Juicy!
Never fail perfection.
Exactly the way I always did it before I discovered Sous Vide.... :beer:
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I like Filet Mignon, done Sous Vide. The cooking to temperature part is easy peasy, then a quick (15-seconds) sear in a cast-iron pan heated full blast. They come out like this (Medium rare):
(https://www.seriouseats.com/images/2015/04/Anova-Steak-Guide-Sous-Vide-Photos15-beauty.jpg)
I haven't tried sous vide. There's a little bit of an ick factor for me with cooking in plastic.
I like mine exactly how @INVAR describes cooking his.
For prime rib roasts I sear the seasoned meat on high heat on all sides and then put a meat thermometer in the center and cook it in the oven at 200* in the same pan until it gets up to temp ~135* internal.
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I haven't tried sous vide. There's a little bit of an ick factor for me with cooking in plastic.
I like mine exactly how @INVAR describes cooking his.
For prime rib roasts I sear the seasoned meat on high heat on all sides and then put a meat thermometer in the center and cook it in the oven at 200* in the same pan until it gets up to temp ~135* internal.
I have a really nice rotisserie for that. Mrs. Liberty has had it since 1973.
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I haven't tried sous vide. There's a little bit of an ick factor for me with cooking in plastic.
I like mine exactly how @INVAR describes cooking his.
For prime rib roasts I sear the seasoned meat on high heat on all sides and then put a meat thermometer in the center and cook it in the oven at 200* in the same pan until it gets up to temp ~135* internal.
Try this some day.
Preheat oven to 500 F.
Take a 4# roast and let it sit on the counter top for about 4 hours until it reaches room temp.
Generously rub it with the rub of your choice(mine is Cabot butter and Montreal Steak Seasoning) and rub it generously all over the roast.
Put the roast in the oven on a roast pan and cook it for 20 minutes (the formula is five minutes per lb.) then turn the oven off and leave the roast in there for 2 hours. DO NOT OPEN THE OVEN DOOR DURING THAT TIME.
Remove from oven, slice and serve.
Found that method on the net and decided to give it a try. Best Prime Rib I've ever made.
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Wow. Now that is some serious steak technology.
Unrelated though...... Has anyone noticed in the past say 5 years, the inability of a restaurant to get a steak right?
Back in the old days, you could count on it being correct 90% of the time. Nowadays? Maybe 25%.
Have to go to a serious steak house.
My personal favorite is The Palm on Second Avenue in Manhattan.
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Try this some day.
Preheat oven to 500 F.
Take a 4# roast and let it sit on the counter top for about 4 hours until it reaches room temp.
Generously rub it with the rub of your choice(mine is Cabot butter and Montreal Steak Seasoning) and rub it generously all over the roast.
Put the roast in the oven on a roast pan and cook it for 20 minutes (the formula is five minutes per lb.) then turn the oven off and leave the roast in there for 2 hours. DO NOT OPEN THE OVEN DOOR DURING THAT TIME.
Remove from oven, slice and serve.
Found that method on the net and decided to give it a try. Best Prime Rib I've ever made.
I've tried it that way before. I like the way I described better. I get no grey in the meat at all from that prolonged high oven temp.
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I've tried it that way before. I like the way I described better. I get no grey in the meat at all from that prolonged high oven temp.
Twenty minutes is not prolonged.
I got an amazing crust and perfect interior.
To each their own.
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I've tried it that way before. I like the way I described better. I get no grey in the meat at all from that prolonged high oven temp.
A good chef operates with the tools he/she knows best!
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Moo!
I’m hungry.