Hi there,
I came across this recipe here in Bon Appetit: https://www.bonappetit.com/recipe/lacquered-rib-eye. I am intrigued by "lacquer" that this creates but I'm not sure I completely trust their technique - especially the bit at the end on the indirect heat, where they're flipping every minute, and moving further/closer from the heat - what does flipping matter if it's indirect??? If you're flipping every minute is the cover off? It just doesn't make sense to me.
Yet I feel like there's the gem of a good idea here. I've got some nice 1.5" Rib Eyes that I'm planning on cooking this weekend. Normally I use the better-than-steakhouse method, but was thinking of adapting it somehow with this lacquering technique.
Anyone have ideas, suggestions, or experience doing something similar?
Thanks!
Ribby
I came across this recipe here in Bon Appetit: https://www.bonappetit.com/recipe/lacquered-rib-eye. I am intrigued by "lacquer" that this creates but I'm not sure I completely trust their technique - especially the bit at the end on the indirect heat, where they're flipping every minute, and moving further/closer from the heat - what does flipping matter if it's indirect??? If you're flipping every minute is the cover off? It just doesn't make sense to me.
Yet I feel like there's the gem of a good idea here. I've got some nice 1.5" Rib Eyes that I'm planning on cooking this weekend. Normally I use the better-than-steakhouse method, but was thinking of adapting it somehow with this lacquering technique.
Anyone have ideas, suggestions, or experience doing something similar?
Thanks!
Ribby
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