dry brining, reverse searing, etc. - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: dry brining, reverse searing, etc. (/showthread.php?tid=75573) |
Re: dry brining, reverse searing, etc. - Gourmet_Mom - 02-15-2009 Glad it worked out for you, Laura. What kind of steak did you use? I don't think this method was meant for a well done steak. I never have understood why people prefer their steaks well done. We used to eat over at a neighbor's house when they were here on weekends. He would go to the butcher and have a dozen or so rib eyes cut...good beef. The first time we ate over there, I couldn't figure out what was taking so long cooking the steaks. Then I went out by the grill where the guys were and found out. He had them cut thin and cooked them in a foil pan in a marinade until they were well done. Blew me away! Re: dry brining, reverse searing, etc. - chef_Tab - 02-15-2009 "Place the steak on a cooling rack and into the oven" Buzz, I am a bit confused on this. I thought you put the steak on an aluminum lined pan. What is the point of the cooling rack? Re: dry brining, reverse searing, etc. - luvnit - 02-15-2009 We did ribeyes. Quote: That's terrible! I guess that's why you 'used' to eat at the neighbors. Re: dry brining, reverse searing, etc. - buzzard767 - 02-15-2009 Quote: Theresa, the cooling rack info on the bottom of my original post was a cut and paste from a chef on a knife site I haunt. The way I cooked the meal was as posted. The aluminum foil was nothing more than an aid to cleaning up. Sorry for the confusion. Buzz Re: dry brining, reverse searing, etc. - chef_Tab - 02-15-2009 Oh, good, I like your way better! Anything to assist in the clean up is welcome. Thanks Buzz! Re: dry brining, reverse searing, etc. - Gourmet_Mom - 02-15-2009 Quote: YUP! Well, that and the fact that there's usually them and all their kids and grandkids...about 15 in all. I can't reciprocate that! (Although, at least two of the SILs would pay me to feed them all over here, just to have a real steak...LOL!) Re: dry brining, reverse searing, etc. - luvnit - 12-15-2013 An anon was looking at this. I loved this cooking method. If anyone has not tried it, you should. We have done this several times. I wonder whatever happened to Buzzard... RE: dry brining, reverse searing, etc. - losblanos1 - 06-25-2018 (12-15-2013, 11:45 AM)luvnit Wrote: An anon was looking at this. I loved this cooking method. If anyone has not tried it, you should. We have done this several times. I tried this cooking method last night, the steak turned out PERFECT! It was a 48oz, 2 inch thick Tomahawk Rib-eye, I pulled it out of the oven at 120 degrees, then seared it on my grill. So tender and juicy. RE: dry brining, reverse searing, etc. - Mare749 - 06-27-2018 Good to know. Will have to try it. Bet that ribeye was delicious! RE: dry brining, reverse searing, etc. - Harborwitch - 06-27-2018 I might try that one of these days. We are so in love with steaks cooked sous vide and then given a hard sear, it almost sounds like a similar theory. |