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  #11  
Old 05-18-2015, 06:57 PM
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Erik Tracy Erik Tracy is offline
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Quote:
Originally Posted by Taylode View Post
I'd try it first with a regular grocery store steak, choice or top choice first to make sure you have the technique down before experimenting on aged prime cuts.
Wise words.

In CA, Stater Bros have good cred for good meats at fair prices.

I had one of their choice bone-in NY strips at 6.99/lb, so I may give these a try.
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  #12  
Old 05-18-2015, 10:36 PM
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Thanks!!
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  #13  
Old 09-25-2016, 09:07 AM
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This method works well particularly if you are constrained to oven-based methods for whatever reason (weather, physical property, etc...) and/or have a grill that is not capable of high heat (wood is the only way unless you are in a pro-restaurant setup with an 'over and under' dual layer gas broiler such as the 1200-1800 degree (F) ones that places like Ruth Chris and some of the other big houses utilize). With high-heat sear and control, you don't get as much or any of the 'gradiated doneness layer' effect he talks about in the video and the steaks are uniformed crusted and can be done 'to touch' throughout the rest of their thickness. With temps at hardwood temps or above, you also have to be very attentive to not killing the beef/other meat as well.

Essential things with any grade of steak that is meant to be seared he did not focus on are making sure the meat is at or near room temp before cooking and that you don't let salt touch the meat until immediately before it hits the grill (or oven) or after the sear has been done. Salt pulls moisture out of the meat and dulls the crusting effect.

If you have a grill with two sections that allows for this low-temp warm-through cooking followed by a high-heat sear, you can mimic what he shows in the video on a good ole' grill of any type as well.

Favorite method though is the Sear-Sear-Finish method if you've got the heat and the time to not leave the grill and get it right. My 2cents...
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  #14  
Old 09-25-2016, 09:22 AM
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BTW...love the fact that we can talk about great music, great gear, great food, cigars, etc....! Could be a very dangerous place for me and all my vices :-)
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  #15  
Old 09-25-2016, 01:26 PM
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I enjoy using the reverse sear, though as -E- pointed out above, regular searing done properly is very close to it in finished product. There is a small difference near the edges but that's about it.

However, if you are cooking over wood, reverse sear allows you to get more of the chosen wood flavor into the meat before searing to finish. BTW, this also works really well with fish like Swordfish (best by far is from Maine and north), Halibut, King and Sockeye salmons, etc.
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  #16  
Old 09-25-2016, 05:34 PM
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Great point on the seafood steaks mentioned above...never want to high-heat sear any of those or other seafood for that matter.
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  #17  
Old 09-25-2016, 05:55 PM
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Quote:
Originally Posted by zephyr24069 View Post
BTW...love the fact that we can talk about great music, great gear, great food, cigars, etc....! Could be a very dangerous place for me and all my vices :-)
Don't forget fast cars, and exotic women

I might have that backwards.
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  #18  
Old 09-26-2016, 04:51 AM
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Quote:
Originally Posted by Masterlu View Post
Don't forget fast cars, and exotic women

I might have that backwards.


BUT ABSOLUTELY CORRECT; That's a true bidirectional statement form!!!
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  #19  
Old 09-29-2016, 04:49 PM
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I've used this method many times and the steaks do come out great. I think the theory is that this method results in more moisture being removed from the meat so it sears better.

I think it's best suited to thicker cuts of meat IMO. If you're 1inch or less I wouldn't bother. You should be doing this with 1.5inch plus cuts. Between 1 and 1.5 inches...your call

With thinner steaks I find the usual method is faster and the results are excellent if done properly.

Unless you have the remarkable ability to work out the internal temperature of meat by looking and touching alone I'd get a meat thermometer.

This method takes time so I don't always use it and lately I've been buying thinner steaks. I figure if I cut back on the steak I can balance it out with more wine!
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  #20  
Old 09-30-2016, 08:12 PM
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That might be the guy that does the VPI setup videos - sure sound like him. Will try this technique
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