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General Category => Bacon, BBQ, Beef, And More => Topic started by: ChrisSmolinski on October 11, 2019, 1754 UTC

Title: Reverse sear ribeye steak
Post by: ChrisSmolinski on October 11, 2019, 1754 UTC: Ribeye steak, reverse sear: Cooked in a slow (200F) oven until it reached 100F. Then quickly pan seared on both sides in Irish butter.

(https://i.imgur.com/s1aeuKo.png)
Title: Re: Reverse sear ribeye steak
Post by: Pigmeat on October 11, 2019, 2039 UTC: Don't you have any other plates, Chris?

Looks damned good, I cook most things I fry on low heat with butter. I'm less likely to set off the smoke alarms that way. It's the only thing I learned when I found out woks weren't for me.
Title: Re: Reverse sear ribeye steak
Post by: shadypyro on October 11, 2019, 2105 UTC: Looks good! I don't often eat steak as i have a hard time swallowing it as it is too chewy for me.
Title: Re: Reverse sear ribeye steak
Post by: ChrisSmolinski on October 11, 2019, 2147 UTC: Here's my other plate, Pigmeat. Dinner tonight. Deep fried in peanut oil, traditional sauce made with half butter, half Franks Red Hot Sauce, and then some extra Tabasco for additional heat.

(https://i.imgur.com/BmnHSiw.png)
Title: Re: Reverse sear ribeye steak
Post by: Josh on October 11, 2019, 2247 UTC: Amazing they can make and ship butter from Ireland and be cost competitive.
Title: Re: Reverse sear ribeye steak
Post by: moof on October 12, 2019, 0002 UTC: EEEwwwww, Frank's and Tabasco? Vinegar ick low potency. If you need to go mainstream, at least try El Yucateco red. Hotter and not vinegary. Two bucks at the Walworld. I have since become self actualized and make my own habanero sauce about every other weekend. Trinidad scorpion peppers getting grown out back next spring to see how they are.
Title: Re: Reverse sear ribeye steak
Post by: myteaquinn on October 12, 2019, 0017 UTC: Pigmeat? They look like chicken wings to me.
Title: Re: Reverse sear ribeye steak
Post by: Pigmeat on October 12, 2019, 0737 UTC: Quote from: myteaquinn on October 12, 2019, 0017 UTC
Pigmeat? They look like chicken wings to me.

The Great Penguini will get you for that, Myteaquinn.

Moof, I can't go with the green Yucateco, it's like instant Exlax for me. The red doesn't bother me a bit. I understand the only difference between the two is food coloring. You'll want to start those scorpion peppers inside, it takes a long time for them to ripen.

I had the same problem with McDonalds food. I can eat almost anything on the menu but Egg McMuffins. Same grill, same grease, but until I learned to avoid the McMuffins decades ago, it was the same as the green Yucateco.
Title: Re: Reverse sear ribeye steak
Post by: myteaquinn on October 12, 2019, 2246 UTC: Pigmeat have you gone to McDonalds lately? I hear that the Egg McPuffins are tasty but if the beaks are not cooked just right can be a little tough.
Title: Re: Reverse sear ribeye steak
Post by: Fansome on October 13, 2019, 2029 UTC: Generally, when cooking a steak, you are advised to add a knob of butter.