I'm still figuring out how to navigate older posts, so I apologize if this has been covered elsewhere. I have a pretty honed technique for cooking my steak in the kitchen. My wife and I are really happy with the results. I usually stick with Ribeyes or Strips. I season really well all over with salt and pepper and let them come to room temp. I sear them in a blazing hot cast iron pan for a couple of minutes. Then I flip them, throw a cube of butter, some sprigs of thyme and a couple of whole cloves of garlic on top of each one. Finally, I throw them in a hot oven (about 450-475) until they get to the right temp. It's simple and the hint of thyme in the flavor is amazing, in my opinion.
Last summer and the beginning of this warm season, I've been trying to cook my steaks on my Weber Kettle using the reverse sear I learned about here. Last night, I cooked a couple of strips and (now that I finally have been following the meat temps closer) did a pretty good job of cooking some nice medium-rare steaks. They tasted good, but I felt like something was still missing. I realized I had not incorporated any butter, thyme or garlic in the cooking process.
Since I'm essentially cooking my steaks the opposite of how I cook them inside, I am not sure where I should incorporate these fats & flavors in the process. It seems like the best time would be in the beginning, while they are slow cooking. But I thought I'd see if anyone here has a good system or recipe for adding herbs & whatnot while following the reverse sear procedure.
On a side note, I've not bought the SnS but it is on my wishlist. I'm just waiting to pay off some bills first.
Last summer and the beginning of this warm season, I've been trying to cook my steaks on my Weber Kettle using the reverse sear I learned about here. Last night, I cooked a couple of strips and (now that I finally have been following the meat temps closer) did a pretty good job of cooking some nice medium-rare steaks. They tasted good, but I felt like something was still missing. I realized I had not incorporated any butter, thyme or garlic in the cooking process.
Since I'm essentially cooking my steaks the opposite of how I cook them inside, I am not sure where I should incorporate these fats & flavors in the process. It seems like the best time would be in the beginning, while they are slow cooking. But I thought I'd see if anyone here has a good system or recipe for adding herbs & whatnot while following the reverse sear procedure.
On a side note, I've not bought the SnS but it is on my wishlist. I'm just waiting to pay off some bills first.
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