Reverse sear

[PurityControl]

21 hours ago, Jackofalltrades said:

Any thoughts on using other animal fats for the searing? I usually go with lard, bacon grease or beef tallow. Thought about ordering some duck fat.

Steaks are so personal you can go to 100 different restaurants and ask 100 different cooks and get 100 different answers and variations. 

Basically just make sure you fat of choice is of high smoke point and use whatever you like. 

Also make sure you use enough fat in the pan for a 12inch skillet I use about 1/4 cup of fat to ensure even browning. 

 

 

 

[Hotsauce]

On 10/4/2018 at 7:34 AM, blackcat said:

If anyone has some extra $$ laying around, get an Anova immersion circulator and try sous vide.  Kinda of in the realm of reverse searing, but with more precise results.

 

On 10/4/2018 at 9:40 AM, PanthersBigD said:

Yeah, I use the Joule and do this sometimes. I still prefer the oven baked method best, but sous vide is a great way as well. I really love cooking chicken sous vide. Never under done, never dry, always perfect. 

I came to post this. Sous Vide is the best way to cook steaks, hands down. Perfect every time. 

[Jackofalltrades]

14 hours ago, Hotsauce said:

 

I came to post this. Sous Vide is the best way to cook steaks, hands down. Perfect every time. 

I think that’ll be my next move. I want that and an air fryer. Eating only meat I want to maintain some variety, even if it’s just in technique. 

[Jackofalltrades]

On 1/23/2019 at 4:42 PM, PurityControl said:

Steaks are so personal you can go to 100 different restaurants and ask 100 different cooks and get 100 different answers and variations

If you don’t mind- my wife and I went to a Brazilian steakhouse the other day and she loved their garlic butter- do you have a simple recipe for that you’d recommend? I thought about using roasted garlic but beyond that I’m not sure what to do. 

[PurityControl]

3 hours ago, Jackofalltrades said:

If you don’t mind- my wife and I went to a Brazilian steakhouse the other day and she loved their garlic butter- do you have a simple recipe for that you’d recommend? I thought about using roasted garlic but beyond that I’m not sure what to do. 

A basic Compound Butter, blended in food processor or by hand

1 stick unsalted butter 

4 cloves garlic (You can use roasted if you wish)

1/4 cup parsley 

Squeeze of lemon juice

Zest of one lemon. 

Salt to taste.

(You can use whatever herbs/aromatics you like, I like to add 1Tbs Fresh Rosemary & chives to mine for steak/potato)

 

What the Brazilian steak place probably did.

1/2 stick of butter melted in a sauce pan with 8 cloves of garlic,  handful of parsley, low heat until golden brown then spooned it over the meat before it hit your table. 

 

 

 

 

 

 

 

 

 

 

[Jackofalltrades]

@PurityControl THANKS!

[Inimicus]

@PurityControl dude, if its not too forward of me to ask, where are you cooking?  Id love to grab a meal from your kitchen next time Im in NC.

Like I said in a different thread, Im an admirer of folks that cook with passion and you sir seem to have it in spades.

@Fryfan shoot me that duck recipe please and thank you.  If been doing duck breasts in a cold cast iron skillet with a tablespoon or two of bacon grease for years, and while Im pretty proud of the crispy skin and well rendered fat layer I produce, my curiosity is peaked by a reverse sear method.

 

[PurityControl]

16 hours ago, Inimicus said:

@PurityControl dude, if its not too forward of me to ask, where are you cooking?  Id love to grab a meal from your kitchen next time Im in NC.

Like I said in a different thread, Im an admirer of folks that cook with passion and you sir seem to have it in spades.

@Fryfan shoot me that duck recipe please and thank you.  If been doing duck breasts in a cold cast iron skillet with a tablespoon or two of bacon grease for years, and while Im pretty proud of the crispy skin and well rendered fat layer I produce, my curiosity is peaked by a reverse sear method.

 

Appreciate it, but I got out of the restaurant game about 8yrs ago the schedule was putting too much strain on my family. So I’m a personal chef now for 4 full time clients in silicon valley California, this allows me to cook make a little money and be home for the wife and kids.