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Author Topic: Reverse sear ribeye steak  (Read 360 times)

Offline ChrisSmolinski

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Reverse sear ribeye steak
« 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.

Chris Smolinski
Westminster, MD
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Offline Pigmeat

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Re: Reverse sear ribeye steak
« Reply #1 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.

Offline shadypyro

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Re: Reverse sear ribeye steak
« Reply #2 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.
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Offline ChrisSmolinski

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Re: Reverse sear ribeye steak
« Reply #3 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.

Chris Smolinski
Westminster, MD
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Offline Josh

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Re: Reverse sear ribeye steak
« Reply #4 on: October 11, 2019, 2247 UTC »
Amazing they can make and ship butter from Ireland and be cost competitive.
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Offline moof

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Re: Reverse sear ribeye steak
« Reply #5 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.

Offline myteaquinn

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Re: Reverse sear ribeye steak
« Reply #6 on: October 12, 2019, 0017 UTC »
Pigmeat? They look like chicken wings to me.
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Offline Pigmeat

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Re: Reverse sear ribeye steak
« Reply #7 on: October 12, 2019, 0737 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.

Offline myteaquinn

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Re: Reverse sear ribeye steak
« Reply #8 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.
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Offline Fansome

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Re: Reverse sear ribeye steak
« Reply #9 on: October 13, 2019, 2029 UTC »
Generally, when cooking a steak, you are advised to add a knob of butter.