Bakin Posted June 6, 2017 Share Posted June 6, 2017 (edited) I've been using this method the past year or so. It makes an absolute perfect steak. Better than any steak I've ever made. I've only used it on rib eyes but I imagine it would still cook perfectly with other, more mediocre cuts. 1.5 inch thick ribeye. Season liberally with salt and pepper. Put in oven at 250F for 35 min. Heat BBQ or cast iron as high as it will go (600-700). Sear steak for 60-90 seconds on each side. Top with herb butter. Rest for 5 minutes minimum. Just perfection. Medium rare the whole way through. Sounds weird. Must be a restaurant trick. Edited June 6, 2017 by Bakin Link to comment Share on other sites More sharing options...
plenzmd1 Posted June 6, 2017 Share Posted June 6, 2017 I've been using this method the past year or so. It makes an absolute perfect steak. Better than any steak I've ever made. I've only used it on rib eyes but I imagine it would still cook perfectly with other, more mediocre cuts. 1.5 inch thick ribeye. Season liberally with salt and pepper. Put in oven at 250F for 35 min. Heat BBQ or cast iron as high as it will go (600-700). Sear steak for 60-90 seconds on each side. Top with herb butter. Rest for 5 minutes minimum. Just perfection. Medium rare the whole way through. Sounds weird. Must be a restaurant trick. Ya know...there is a search button on this site...wonder what it does? Link to comment Share on other sites More sharing options...
row_33 Posted June 6, 2017 Share Posted June 6, 2017 Good recipe, has to be rib eye or its different cousin sirloin. Link to comment Share on other sites More sharing options...
Augie Posted June 6, 2017 Share Posted June 6, 2017 I am thankful to the long Sear thread: it's where I learned about sous vide cooking. THAT is the best steak you will ever make. Link to comment Share on other sites More sharing options...
SlimShady'sSpaceForce Posted June 6, 2017 Share Posted June 6, 2017 I've been using this method the past year or so. It makes an absolute perfect steak. Better than any steak I've ever made. I've only used it on rib eyes but I imagine it would still cook perfectly with other, more mediocre cuts. 1.5 inch thick ribeye. Season liberally with salt and pepper. Put in oven at 250F for 35 min. Heat BBQ or cast iron as high as it will go (600-700). Sear steak for 60-90 seconds on each side. Top with herb butter. Rest for 5 minutes minimum. Just perfection. Medium rare the whole way through. Sounds weird. Must be a restaurant trick. My solution works fine in half the time Heat BBQ Grill to 450 then plop on steaks, cook 7 minutes, flip, cook 7 more minutes and you have a perfect rare steal with sear marks I'll be eating my juicy steak while you are half way through the oven Link to comment Share on other sites More sharing options...
row_33 Posted June 6, 2017 Share Posted June 6, 2017 The meat is the key, you can't hide a bad steak, a great can be eaten raw. Link to comment Share on other sites More sharing options...
Jauronimo Posted June 6, 2017 Share Posted June 6, 2017 My solution works fine in half the time Heat BBQ Grill to 450 then plop on steaks, cook 7 minutes, flip, cook 7 more minutes and you have a perfect rare steal with sear marks I'll be eating my juicy steak while you are half way through the oven What about zones of "doneness"??? Link to comment Share on other sites More sharing options...
boyst Posted June 6, 2017 Share Posted June 6, 2017 Try using an eye of round steak for this. It would likely work Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted June 6, 2017 Share Posted June 6, 2017 Red hot cast iron pan. Cover the steak with olive oil and season liberally with salt and pepper. Sear steak nicely on both sides. Turn heat down to about medium and add whole butter (about half a cup) and fresh rosemary. Baste steak with butter in pan for about 10 minutes. No grill...best steak ever. Link to comment Share on other sites More sharing options...
Augie Posted June 6, 2017 Share Posted June 6, 2017 Red hot cast iron pan. Cover the steak with olive oil and season liberally with salt and pepper. Sear steak nicely on both sides. Turn heat down to about medium and add whole butter (about half a cup) and fresh rosemary. Baste steak with butter in pan for about 10 minutes. No grill...best steak ever. Yep, "grill marks" are just a few lines where it got a good sear. Why not sear it ALL using cast iron so you get 100% surface contact? (And I still go sous vide when I can.) Link to comment Share on other sites More sharing options...
Chef Jim Posted June 6, 2017 Share Posted June 6, 2017 My solution works fine in half the time Heat BBQ Grill to 450 then plop on steaks, cook 7 minutes, flip, cook 7 more minutes and you have a perfect rare steal with sear marks I'll be eating my juicy steak while you are half way through the oven Using the timing method only works if the steak is the same thickness all the time. Link to comment Share on other sites More sharing options...
Jauronimo Posted June 6, 2017 Share Posted June 6, 2017 Using the timing method only works if the steak is the same thickness all the time. And the surface is producing the same heat every time. Link to comment Share on other sites More sharing options...
Chef Jim Posted June 6, 2017 Share Posted June 6, 2017 And the surface is producing the same heat every time. I was going to mention that but he did mention 450 so I gave him the benefit of the doubt. Link to comment Share on other sites More sharing options...
Jauronimo Posted June 6, 2017 Share Posted June 6, 2017 I was going to mention that but he did mention 450 so I gave him the benefit of the doubt. Those grill thermometers are usually accurate to the nearest hundred. Who cares how hot the air near the lid is? I want to know temp at the grate level. Link to comment Share on other sites More sharing options...
Chef Jim Posted June 6, 2017 Share Posted June 6, 2017 Those grill thermometers are usually accurate to the nearest hundred. Who cares how hot the air near the lid is? I want to know temp at the grate level. Personally I don't give a **** about grill temps. It's all done by touch and practice, practice, practice. That's why I'm so knowledgeable of wines. I've done tons or research. Link to comment Share on other sites More sharing options...
Jauronimo Posted June 6, 2017 Share Posted June 6, 2017 Personally I don't give a **** about grill temps. It's all done by touch and practice, practice, practice. That's why I'm so knowledgeable of wines. I've done tons or research. Agreed. I hold my hand out about 6 inches over the grill. If I can hold it there for any amount of time without burning myself then the grill is not hot enough. Link to comment Share on other sites More sharing options...
sherpa Posted June 6, 2017 Share Posted June 6, 2017 I've been using the reverse sear for years. My "numbers" are a little different, and I always use a meat thermoneter for good cuts greater than 3/4" thick. On my Primo grill, using a digiQ to maintain the temp at exactly 225, indirect until internal meat temp is 120. Wrap the meat in aluminum until and open up all the vents and get a flame going on the lump only, (no briquettes for me-ever). Takes only 5 minutes. Then put the meat back on, right over the really hot coals for about a minute and a half per side. Then use the same foil and wrap for about 10 mins. I use the same technique on top sirloin roast, but I let it go to 125 initially. Creates the perfect beef on weck substitute. Link to comment Share on other sites More sharing options...
Chef Jim Posted June 6, 2017 Share Posted June 6, 2017 Agreed. I hold my hand out about 6 inches over the grill. If I can hold it there for any amount of time without burning myself then the grill is not hot enough. Jauronimo's hands after Memorial Day Weekend. Link to comment Share on other sites More sharing options...
Augie Posted June 6, 2017 Share Posted June 6, 2017 Jauronimo's hands after Memorial Day Weekend. I still count ten, no biggie! That's what holiday weekends are for. Link to comment Share on other sites More sharing options...
Chef Jim Posted June 6, 2017 Share Posted June 6, 2017 I still count ten, no biggie! That's what holiday weekends are for. He loses the fingers on The Fourth. Link to comment Share on other sites More sharing options...
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