I've been using the conventional method for cooking steaks for a few decades now, and per the eaters as well as in neighborhood competitions, I have great results.
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I understand the theory behind the reverse sear, and I can see the benefits, I really can.
It is similar to the results I get with Sous Vide where we all will achieve edge to edge perfection as far as doneness.
BUT...
Be it Sous Vide or reverse sear, I have a problem that so far has not been addressed.
(Maybe it's just that I have simply not found it explained to my satisfaction as of yet)
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So...
My rub, IS the rub.
With my old style, I sear a thick Ribeye steak over a roaring flame built with hot coals and mesquite wood.
Next, it goes onto a cool grill in the smoker where it is buttered and then rubbed with my favorite spices.
With the rub nicely spread on the surface of this beautifully browned steak, I use my spatula, and lightly slap/spank the surface, giving it some love as I like to think of it.
Then, I flip it over, butter, rub and gently spank the other side of that baby.
There she sits, slow cooking and being smoked at around 210°F with a stainless steel bowl of water in between the the fire and it, until the center of that lovely steak reaches almost medium rare.
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From there, it is lovingly placed onto a heated skillet, resting on a wooden trivet where it sizzles sweetly and is devoured by a blessed eater.
-
Okay, here's my problem...
with the reverse sear, my rub does not meld with the oils and moisture on the surface of the steak during the slow cook.
Instead, the butter and rub goes on just before the eater partakes.
I am not liking that because some spices are water soluble and others are oil soluble which means that during the slow cook they mix their goodness with those liquids and I find THIS to be a good thing.
-
According to Meathead, I am supposed to rub them, slow cook, and then sear.
I sear REALLY HOT which will burn my butter and savory spices into char and ash, will it not?
-
What are your thoughts regarding this?
Please understand that before reading about the reverse sear method, I honestly believed that my method to produce high quality steaks had reached the pinnacle of perfection.
-
-
I understand the theory behind the reverse sear, and I can see the benefits, I really can.
It is similar to the results I get with Sous Vide where we all will achieve edge to edge perfection as far as doneness.
BUT...
Be it Sous Vide or reverse sear, I have a problem that so far has not been addressed.
(Maybe it's just that I have simply not found it explained to my satisfaction as of yet)
-
So...
My rub, IS the rub.
With my old style, I sear a thick Ribeye steak over a roaring flame built with hot coals and mesquite wood.
Next, it goes onto a cool grill in the smoker where it is buttered and then rubbed with my favorite spices.
With the rub nicely spread on the surface of this beautifully browned steak, I use my spatula, and lightly slap/spank the surface, giving it some love as I like to think of it.
Then, I flip it over, butter, rub and gently spank the other side of that baby.
There she sits, slow cooking and being smoked at around 210°F with a stainless steel bowl of water in between the the fire and it, until the center of that lovely steak reaches almost medium rare.
-
From there, it is lovingly placed onto a heated skillet, resting on a wooden trivet where it sizzles sweetly and is devoured by a blessed eater.
-
Okay, here's my problem...
with the reverse sear, my rub does not meld with the oils and moisture on the surface of the steak during the slow cook.
Instead, the butter and rub goes on just before the eater partakes.
I am not liking that because some spices are water soluble and others are oil soluble which means that during the slow cook they mix their goodness with those liquids and I find THIS to be a good thing.
-
According to Meathead, I am supposed to rub them, slow cook, and then sear.
I sear REALLY HOT which will burn my butter and savory spices into char and ash, will it not?
-
What are your thoughts regarding this?
Please understand that before reading about the reverse sear method, I honestly believed that my method to produce high quality steaks had reached the pinnacle of perfection.
-
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