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Am I silly for thinking about leaving a digital probe in my steak and just flipping it on medium heat in a dry cast iron skillet til it hits 118? To me this sounds like dinner.
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Jun 25, 2013 00:55
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| # ¿ May 15, 2024 03:23 |
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No Wave posted:Do this on very very high heat to start, turn it down to mid-high after you give each side the initial sear. I was a little slow getting it off the stove, so I overshot a wee bit on the carryover, but it was delicious. I did the flip every 30ish seconds, to alternate halves of the pan, there was no initial sear, just one that built up. Left the probe in:  Carryover: oops.  With a mushrooms and red wine.  Color of yum, sorry for the quality drop, but the lighting sucks out of the kitchen. Closer to the bone it got rarer. 
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Jun 25, 2013 02:07
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synthetik posted:I've been asked to cook for a local fire station on Thursday night, and they've requested beef tenderloin. I'm thinking it's going to take about 9.5 - 10 lbs of beef, so basically two whole loins. I've never cooked that much at once, and I'm wondering what the best method would be? Why not the reverse sear?
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Sep 18, 2014 00:54
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Beer cooler sous vide, then sear? You could go balls out crazy:  http://www.seriouseats.com/recipes/2014/06/slow-smoked-porterhouse-steak-recipe.html
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Jan 15, 2015 02:45
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