Usually, I make steak as a follow-on to an afternoon of barbecuing ribs. The last batch of charcoal finishes the ribs through caremalizing sauce on part of them. Then, I put several hunks of steak on the offset side and add wood chips until the meat temp comes up to 110; then each piece gets reverse seared to Medium Rare.
Fine. Now, what if my grocery store has a Manager's Special (ie., meat that has to be sold in the next two days) and I don't have anyone to feed it to this time? (I just finished my last batch of ribs; it's too soon to do it again. Yes, I really just said that.)
One way to do it would be to fix all of the steak--1.25 lb. Porterhouse, .75 pound ribeye, each about an inch thick--in the oven to 110, then reverse sear in the broiler. The problem is, I'm only going to eat 1/4 of this at a time. So what--for three more days I nuke each of the other portions? My solution (because I'm always up for a taste test) was to cut them each into quarters (separating the meat from the Porterhouse bone) and broiling 1/4 of each to 110, then on the other side to 130 and coasting to the finish. Perfectly fine result--some of the Porterhouse tasted like liver--and I'll do that again for 3 more meals because four broils help when the temps are below freezing here in central Illinois.
I'm not looking for a solution here. I'm fine with my Dad's favorite saying--if it ain't broke, don't fix it. I'm just wondering how other folks have dealt with meat they were going to eat over several days.
Fine. Now, what if my grocery store has a Manager's Special (ie., meat that has to be sold in the next two days) and I don't have anyone to feed it to this time? (I just finished my last batch of ribs; it's too soon to do it again. Yes, I really just said that.)
One way to do it would be to fix all of the steak--1.25 lb. Porterhouse, .75 pound ribeye, each about an inch thick--in the oven to 110, then reverse sear in the broiler. The problem is, I'm only going to eat 1/4 of this at a time. So what--for three more days I nuke each of the other portions? My solution (because I'm always up for a taste test) was to cut them each into quarters (separating the meat from the Porterhouse bone) and broiling 1/4 of each to 110, then on the other side to 130 and coasting to the finish. Perfectly fine result--some of the Porterhouse tasted like liver--and I'll do that again for 3 more meals because four broils help when the temps are below freezing here in central Illinois.
I'm not looking for a solution here. I'm fine with my Dad's favorite saying--if it ain't broke, don't fix it. I'm just wondering how other folks have dealt with meat they were going to eat over several days.
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