Post by smokey on Oct 10, 2014 16:48:52 GMT 10
Seared and rested or warmed up then seared? Both are tasty.
It was recently that I carved two thick rib eye fillets from the same wet aged portion and decided over two nights to test if there is a difference.
And was I surprised.
Most BBQ's can do reverse sear However it's important to be able to run the BBQ between 100c and 110c and then be able to ramp it up to it max searing temp.
What is reverse sear?
Basically it's slowly over as little as a few hours to as many as several bringing the temperature of the steak up to and just below your target doneness. The longer it takes to get there the more the connective collagen breaks down and becomes gelatinous as well as fats render down also lubricating and flavouring the flesh it resides with.
There is a limit however, Go to long and a good steak can dry out. There is a method for a very long cook coined the Route 66 but this is not that method and reverse sear can be done in as little as a few hours.
If done correctly there is no colour on the steak other than a pasty grey once it has come to temp.
Initially there has not been enough heat to cause the mallard reaction but technically it's done or near done.
The process is to set the BBQ to 100-110c and cook the steak indirect until it reaches 5c below your preferred doneness.
About 49c for my family and 46c for myself.
The steak can be rubbed or just salted.
Take the steak off and set it aside and loose tent with foil just to keep warm. You don't want it to continue cooking just yet
Now crank your BBQ right up. 220- 250 c is good.
Now oil up the steak as you want to do this Quik and you may have to turn before it wants to release from the grill bars.
All we are doing is putting colour to the outside and in doing so, raise the internal temp up a little more so that target temperature is achieved.
As for my experiment Re same meat cooked both ways?
The first pic below was cooked seared then rested, It was Pretty good as it should be.
The second pic however was reverse seared and was a world apart, easily twice as tender.
Notice the loss of juice even after a good rest and a little grey creeping in around the edges.
This reverse seared steak shows no liquid loss and is pink from top to bottom.
It was recently that I carved two thick rib eye fillets from the same wet aged portion and decided over two nights to test if there is a difference.
And was I surprised.
Most BBQ's can do reverse sear However it's important to be able to run the BBQ between 100c and 110c and then be able to ramp it up to it max searing temp.
What is reverse sear?
Basically it's slowly over as little as a few hours to as many as several bringing the temperature of the steak up to and just below your target doneness. The longer it takes to get there the more the connective collagen breaks down and becomes gelatinous as well as fats render down also lubricating and flavouring the flesh it resides with.
There is a limit however, Go to long and a good steak can dry out. There is a method for a very long cook coined the Route 66 but this is not that method and reverse sear can be done in as little as a few hours.
If done correctly there is no colour on the steak other than a pasty grey once it has come to temp.
Initially there has not been enough heat to cause the mallard reaction but technically it's done or near done.
The process is to set the BBQ to 100-110c and cook the steak indirect until it reaches 5c below your preferred doneness.
About 49c for my family and 46c for myself.
The steak can be rubbed or just salted.
Take the steak off and set it aside and loose tent with foil just to keep warm. You don't want it to continue cooking just yet
Now crank your BBQ right up. 220- 250 c is good.
Now oil up the steak as you want to do this Quik and you may have to turn before it wants to release from the grill bars.
All we are doing is putting colour to the outside and in doing so, raise the internal temp up a little more so that target temperature is achieved.
As for my experiment Re same meat cooked both ways?
The first pic below was cooked seared then rested, It was Pretty good as it should be.
The second pic however was reverse seared and was a world apart, easily twice as tender.
Notice the loss of juice even after a good rest and a little grey creeping in around the edges.
This reverse seared steak shows no liquid loss and is pink from top to bottom.
