The Culinary Arts Thread

#11,738
#11,738
I thought searing was supposed to seal in juices. If you cook it first and all the juices bleed out searing at the end would seem to be a waste of time.
 
#11,739
#11,739
I think you should try it and see if it is something that makes your steak eating experience better. The guys in the grill and BBQ thread, in the other Pub, have studied and tested it extensively.
 
#11,741
#11,741
Since I don’t have a grill here in DC, reverse sear is my only acceptable way to cook a steak. I lightly coat the steak in olive oil, use a sprinkle of salt and pepper and cook in the oven for about 35 minutes (give or take depending on thickness) on 260 degrees. I put a cast iron pan in the oven as well. Let the steak rest for 15 minutes wrapped in foil while cranking the heat in the oven to get the cast iron pan even hotter. Then I sear over an eye on high heat for at most two minutes per side.
 
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#11,744
#11,744
Gonna hit the Pizza Palace on E. Magnolia this Friday or Saturday. I think I've been there once before back in the late 60s.

They were featured on Guys Diners, Drive-Ins, and Dives. HBPW gonna get the Veal Cutlet parmesan over Spaghetti with side salad and onion rings and I'm going to have their 14" Super Pizza.
 
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#11,747
#11,747
The idea behind a reverse sear is to slow roast the steaks up to just below the finish temperature and then sear them. It's supposed to more evenly cook the steaks by reducing the temperature gradient in the steaks introduced by searing first and produce a better crust in a shorter time by drying off the surface moisture prior to searing. In my experience, it works better on thicker steaks. Thinner steaks cook too fast to really see the difference but I think it really helps on a thicker cuts. It also gives you more of a window to hit your preferred temperature.

The Reverse Sear Is the Best Way to Cook a Steak, Period | The Food Lab
 
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#11,748
#11,748
malinoisvol said:
Gonna hit the Pizza Palace on E. Magnolia this Friday or Saturday. I think I've been there once before back in the late 60s.

They were featured on Guys Diners, Drive-Ins, and Dives. HBPW gonna get the Veal Cutlet parmesan over Spaghetti with side salad and onion rings and I'm going to have their 14" Super Pizza.
Click to expand...
Veal Parmesan sounds really good. Would also love a nice Viener Schnitzel.
 
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#11,749
#11,749
malinoisvol said:
Gonna hit the Pizza Palace on E. Magnolia this Friday or Saturday. I think I've been there once before back in the late 60s.

They were featured on Guys Diners, Drive-Ins, and Dives. HBPW gonna get the Veal Cutlet parmesan over Spaghetti with side salad and onion rings and I'm going to have their 14" Super Pizza.
Click to expand...
all the way from Knoxville ?
 
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