Fool proof steak - reverse searing

[luvnit]

We have so much wind tonight we cannot grill steak, so we are using this method from an old post to get our steak on!

[DFen911]

Oh I'm going to be interested to hear your results. I did a reverse sear, but not this recipe, it was another on and came out pretty good as I recall.

[luvnit]

You know, we have already done this method several times and we have loved it each time. The cut of meat doesn't seem to matter as much as the thickness. At least 1.25 inches is key.

[pjcooks]

I'll have to eat my words here! For the last few years, I've been doing my own version of this. I set my remote probe to 98 degrees, put my steaks in a 275 oven. When it is at temp, I throw them on a hot grill to sear, very quickly. Always perfect! Perfectly med rare throughout. Reminds me to keep an open mind...

PJ

[cjs]

Well, I do have a TBone in the freezer....hmmmmmm

[Harborwitch]

We have another ribeye in the freezer - but it's just 1" thick.

I keep looking at that walkin sitting darn near empty and thinking I might have to dry age some beef, corn a big honkin' brisket (Laura's recipe), and a few other things.

[Cubangirl]

The CI method works really well. I was skeptical too, but it does come out great.

Their other steak trick that makes a huge difference is heating a TBS. of olive oil till smoking in a SS pan searing the steak on one side, turning them and then placing a heavy (think LC or Staub) over the steak while searing the other side. I use this when I make Steak Diane which is my absolutely favorite way to eat steak. Making the demi-glace sub for the sauce takes time, but oh it is so worth it.

[Mare749]

Just wanted to report back that we used this method the other day for 2 strip steaks. The method does work and gives the inside of the meat a nice pink color all the way through and the flavor was good. However Ron thought it was a lot of BS'ing around (his words) and not really worth the bother and still prefers to just put a steak right on the grill where he has it all down to a science.

[luvnit]

I would agree, but the FLAVOR is superior!

[pjcooks]

Maryann, I know what Ron is saying. For me, it's convenience-I can put them in the oven, set the thermo and know I have 20 or 30 minutes to get the rest of the meal done. They can stand a few minutes out of the oven before they hit the grill-just a few minutes on each side on a very hot grill. Picky has another colorful expression for my technique!! but he's not the one getting dinner on the table after a full day at work Which I remind him of, of course!!!

PJ

ETA If He was the one cooking dinner, I'd love for him to do it anyway he sees fit. Lucky you!