Some friends have convinced me this is the best way to cook a steak. Tonight will be my third attempt, cooking some 1.5 inch ribeyes that have been dry brining with salt overnight.
1. On a 5 burner propane grill how do you make your hot/cold zone. Have been lighting the two left burners and leaving the right three off and doing my indirect initial cook on the far right. May try moving them over to the left a little.
2. How long do you sear for ? The website I read said 1.5 minutes but I feel like I didn’t get the sear I hoped for
Thanks for any and all advice
Best tip I've ever gotten was to salt your steak a day or two early, leave it on a wire rack uncovered in the fridge. Works wonders.
Basically what you want to do is get it to almost rare and finish it with a crust and herb/garlic/butter to your liking.
Sous vide allows you to hold it at an exact temperature for hours. If you’re going to just do it by baking it to that temperature and then finishing the steak with a Siri yeah you really only need a few minutes per side. Anything more than that you risk overcooking it.
If you know it like it medium rare or even rare I would bring it to 125° Say and and then finish it in a cast iron pan with butter etc.
Best tip I've ever gotten was to salt your steak a day or two early, leave it on a wire rack uncovered in the fridge. Works wonders.
Also, take your steak out of the fridge about an hour before cooking to let it approach room temp. I also like to add some salt and pepper to the surface before searing, maybe brush on a little oil. I think it helps. A thick steak can handle a lot of salt.
Dittos. Since I started using sous vide, that's the only way to cook a steak. I used to use the reverse sear method but once I got my sous vide pot, it's the only way to go. I did get a tomahawk steak a while back and it was too big to vacuum and too big for my pot so I went back to reverse sear. My advice: get a sous vide pot. You can cook it in the pot for any amount of time from an hour (per inch thick) or so to 6 or 7 hours, it doesn't matter as it all comes out exactly the same each time which is perfect. When close to ready to eat, cut open the pouch and sear it for a minute or so on each side and it will be perfect in every way.
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Best tip I've ever gotten was to salt your steak a day or two early, leave it on a wire rack uncovered in the fridge. Works wonders.
Also, take your steak out of the fridge about an hour before cooking to let it approach room temp. I also like to add some salt and pepper to the surface before searing, maybe brush on a little oil. I think it helps. A thick steak can handle a lot of salt.
If you used a lot of salt to brine, you may want to be careful about adding more.
I do a lot of sous vide also. The steaks are submerged in water, but they're sealed in a bag and the meat doesn't touch the water. They come out wet from their own juices, but if you dry them off with a paper towel there is no trouble getting a great sear.
The main downside I see with sous vide is that everything cooks to the same temp. If you have someone who likes med-rare and someone else who like med-well, it's problematic. I've got 2 sous vide units, so that at least helps in those cases. Otherwise, you'd have have to cook the med-well more in the oven or a pan.
I sear each side for 3 minutes, 1.5 minutes before a 180 degree turn to get the diamond sear. I also cook with the grill top open.
Depending on the thickness of the steaks, I’ll finish them off with an indirect cook for 30-60 seconds on each side. I shut the sear burner off and close the grill for the indirect cook.
I think Gidie reads all the threads and programs the ads
I prefer sous vide over reverse sear mainly for accuracy in temp and always do it a temp below what I am looking to achieve. To me a great steak has layers a nice crust and an evenly cooked center. The crust is key I could care less if I have nice triangles on my steak just a consistent layer of sear on the entire steak. And I only sous vide larger cuts never skirt or filet straight on the grill or cast iron for them. And with the larger cuts like Ribeye and such I use my sear burner on high or cast iron.
I have done reverse sear and we use it often at work for large events for space and timing but for home use I avoid it. Most home ovens are not consistent with temperature distribution unless you have a high-end convection oven or combi oven that is more accurate.
Nothing beats a quality steak cooked entirely on the grill med to med high heat. Just let it rest for 5-7 minutes uncovered and don’t poke or prod it and an amazing meal is ready.
I tell people all the time invest in good tools for best results