My job for Christmas Eve dinner is a beef tenderloin for 5 guests. I would love to have a great seasoning for it and a great bark. What's the best way to do this? 2 years ago we did it in the oven, slow roasted and though it was nice, there was no char and to me it was meh.
Anyone have any great tricks/tips? Sear on grill first?
Thanks!
For tip top results, slow roast first and sear at the end. But that does not make for more hands on work at the end when you’re trying to get everything done and on the table.
Listen to this man.
For tip top results, slow roast first and sear at the end. But that does not make for more hands on work at the end when you’re trying to get everything done and on the table.
Thanks, Jim. You've given me many tips over time. It just seems to me that sear 1st to lock in the juices in the meat before cooking. Why reverse sear? Thank you.
Thanks, Jim. You've given me many tips over time. It just seems to me that sear 1st to lock in the juices in the meat before cooking. Why reverse sear? Thank you.
Searing first to “lock in the juices” is a long-standing myth that’s been debunked by numerous food experts in recent years. Searing doesn’t seal at all, and in fact searing first results in more moisture loss than reverse searing. The reverse searing method also results in more uniformly cooked meat with a much smaller “gray band”. Example comparison photo:
Keep it whole. Flame 2 minutes and rotate all the way around - finish in the oven.
Smoke it for 1 hour. Finish in the oven.
Yup.
I like the Florentine way, rub salt, garlic, EVOO and minced rosemary on it the day before and then grill.
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Sous vide to the high 120s, pat dry, good dose of salt and pepper and sear in cast iron. If no sous vide, I'd slow roast, even under foil, to mid to high 120,s, then finish as before or under broiler or in heavy bottom pan, high heat, or on very hot grill
Yup.
I know I'm late to the party, but double yup.
I would definitely sous vide if possible. I use an Anova. I think it cost me about 100 bucks. I use it professionally too, even though it's not a commercial model. Keep in mind if you do go that route, you will need a vacuum sealer as well for best results.
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In comment 14209576 Bill in UT said:
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Sous vide to the high 120s, pat dry, good dose of salt and pepper and sear in cast iron. If no sous vide, I'd slow roast, even under foil, to mid to high 120,s, then finish as before or under broiler or in heavy bottom pan, high heat, or on very hot grill
Yup.
I know I'm late to the party, but double yup.
I would definitely sous vide if possible. I use an Anova. I think it cost me about 100 bucks. I use it professionally too, even though it's not a commercial model. Keep in mind if you do go that route, you will need a vacuum sealer as well for best results.
Vacuum sealer is ideal, but they always break down on me. I've just been using zip lock bags with water immersion with no problems
: )
And that’s not a link.
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Although I have to say that this Christmas I’m eschewing prime rib for a 15 lb suckling pig. Hopefully I can squish it into my oven. Suggestions on how to best treat it and cook it would be welcome. It’s an experiment for me..