Welcome to today’s daily kōrero!

Anyone can make the thread, first in first served. If you are here on a day and there’s no daily thread, feel free to create it!

Anyway, it’s just a chance to talk about your day, what you have planned, what you have done, etc.

So, how’s it going?

  • DaveOPMA
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    7 months ago

    I don’t think I’ve heard of reverse seared before. If I understand correctly, you cook over low heat then end with high heat to brown it up? Normally I cook in high heat then a short stint in the oven. Does reverse searing result in nicer steak?

    • eagleeyedtiger
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      7 months ago

      Yes literally just the reverse of what you do! Cook it to temp in the oven or bbq, then sear it on a hot pan or fire for a nice crust. Supposedly much more even doneness and no need to rest the steak after cooking. So I cooked them to an internal temp of 46c then took them out, built up the fire to get it really hot and seared them a couple mins to get a nice crust.

      However my bbq was a bit too hot so it wasn’t as slow cooked in the first part. Usually if I want really perfect doneness, I would sous vide them then sear, but with cuts with a larger bits of fat, I find sous vide doesn’t render it as nicely.

      • DaveOPMA
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        7 months ago

        Interesting, I’ll have to give this a go. Thanks for bringing it to my attention!

        • NoRamyunForYou
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          7 months ago

          Yeah, Im a relatively recent convert to the reverse sear world, and it’s been getting me really consistently great results so far. As said, quite easy to get the doneness exact. Does take a bit of time though, so you do have to plan it ahead somewhat.

        • eagleeyedtiger
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          7 months ago

          They do say it’s better for thick cut steaks, 1.5-2 inches ideally. I don’t know how well it would work for the thin ones supermarkets usually sell

          • DaveOPMA
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            7 months ago

            I have a lovely supply of quality home kill so pretty much never buy beef 🙂

            • eagleeyedtiger
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              7 months ago

              Lucky! I just try to buy big cuts when they’re on sale and slice them up myself so I get them to the size I like.