Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Reverse sear

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Reverse sear

    Reverse Seared Ribeye topped with paprika coated Blue Cheese, creamy mushroom pan reduction, browned Brussel Sprouts, and sous vide Garlic Mashed potatoes. Reverse sear method learned here at amazing ribs.com Sous vide mash or pomme purée learned over at chefsteps.com

    #2
    That is sweet.

    Comment


      #3
      Nice cook QQ! I'm going to move this to the recipes section. Can you tell us a bit more about the techniques you used for the cook so we can replicate the meal?

      Comment


      • Quintin "Q"
        Quintin "Q" commented
        Editing a comment
        The steak I salted 45 min before cooking. Placed it in the oven at my lowest temp which was 240 degrees for 25 minutes. Flipping after 12 minutes. Heated a pan put peanut oil in then seared the steak till a nice crust formed. Flipped and repeated. Put some paprika coated blue cheese on top then into the broiler to melt.
        Last edited by Quintin "Q"; September 28, 2014, 07:53 PM.

      #4
      Q, if you need help setting up your signature, check out Pit Boss' Welcome & Announcements channel, tip #1. If you want one of us to do it for you just PM either Pit Boss of me your equipment you use, your thermometers, and such and we'd be glad to help out. Also, big pics next time, that food looks great, and we want to see ALL that glorious detail! Check this post out about pic posting. Hope this helps. Keep up the good work!

      Comment


      • Quintin "Q"
        Quintin "Q" commented
        Editing a comment
        Yeah I need to check that out.

      • Quintin "Q"
        Quintin "Q" commented
        Editing a comment
        The pan sauce. After I remove the steak I placed in Thinly sliced onions mushrooms chicken broth heavy cream and butter to finish

      #5
      (Better than) restaurant quality!

      Comment


        #6
        Sous vide garlic mash. I put four russet potatoes three roasted garlic cloves one stick of butter and some cream into a Ziploc bag. Submerged the bag under water to remove the air and sealed it. Then placed it on the stove in a pot of water with a thermometer. Cooked at 180 for about two hours because I mistakenly cut the potatoes too thick into quarters when I should have sliced them into discs as the website suggested. They should have cooked faster.

        Comment


          #7
          Brussel sprouts. Tossed with onions salt pepper and olive oil. Roasted in the oven at 400 until browned and tender. Not quite sure how long probably 25 min

          Comment


            #8
            Thank you guys no way I could have cooked these without amazingribs.com

            Comment


              #9
              Originally posted by Quintin "Q" View Post
              Thank you guys no way I could have cooked these without amazingribs.com
              We've got a lot of great members here that have learned from AR and love to share their experiences. Thanks for being one of them.

              Comment


                #10
                Q, I noticed that you used the reverse sear method to cook what look like fabulous ribeyes. Can you tell why you reverse seared them? I'm trying to learn what makes the best cooking techniques. Thanks,

                Ray

                Comment


                  #11
                  Originally posted by Ray View Post
                  Q, I noticed that you used the reverse sear method to cook what look like fabulous ribeyes. Can you tell why you reverse seared them? I'm trying to learn what makes the best cooking techniques. Thanks,

                  Ray
                  Ray I cannot speak for Q, but reverse searing allows a thick steak to be cooked to a less-than-well-done level (rare to medium, pink in other words) without overcooking the outer edges of it. You're essentially baking the steak at a low temp until it slowly comes up to within a few degrees of your final goal, then blasting the outside over high direct heat, turning often, to get that even brown sear. Done quickly, this method prevents that strip of grey/brown meat you see on the edges when slicing into a traditionally grilled steak. If a person were to prefer their steaks well done, this method wouldn't be of much benefit.

                  Comment


                  • Quintin "Q"
                    Quintin "Q" commented
                    Editing a comment
                    Better than I could of said it. Reverse searing left an amazing crust and a beautifully pink inner. I have only RS'd hamburgers in the past, with amazing results, which inspired me to try the method with a ribeye, from Walmart. This method I will be using again and again I loved the results.

                  #12
                  Now that right there has to be one of the best if not thee best home chef prepared food I have ever seen, well done. I am trying your sous vide this weekend with the pan sauce

                  Comment


                  • Quintin "Q"
                    Quintin "Q" commented
                    Editing a comment
                    Thank you very much!

                  #13
                  Thanks for the explanation of RS, Huskee and Q. I love beef medium rare so that's a technique I'll have to perfect! I've also recently ordered a ThermoPop thermometer to get accurate temps. I've been frustrated with erroneous readings causing me to either over cook or undercook food.

                  Ray

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  Bring The Heat With Broil King Signet’s Dual Tube Burners

                  3 burner gas grill

                  The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                  Click here to read ourcompletereview


                  Finally, A Great Portable Pellet Smoker

                  Green Mountain Grills Trek smoker

                  Green Mountain Grills Trek smoker

                  Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                  Click here to read our detailed review and to order


                  Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                  Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                  With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                  Click here to read our detailedreview


                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                  Click here to read our detailed review


                  Groundbreaking Hybrid Thermometer!

                  Thermapen One Instant Read Thermometer

                  The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                  Click here to read our comprehensive Platinum Medal review


                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker


                  Grilla Pellet Smoker proves good things come in small packages

                  We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                  Click here for our review on this unique smoker