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?

  • eagleeyedtiger
    link
    fedilink
    English
    arrow-up
    3
    ·
    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
      link
      fedilink
      arrow-up
      3
      ·
      7 months ago

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

      • NoRamyunForYou
        link
        fedilink
        arrow-up
        3
        ·
        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
        link
        fedilink
        English
        arrow-up
        2
        ·
        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
          link
          fedilink
          arrow-up
          2
          ·
          7 months ago

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

          • eagleeyedtiger
            link
            fedilink
            English
            arrow-up
            2
            ·
            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.