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STEAKS!!!!!!!

TheFoo

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How does this work? Will you take the steaks out of the pan and allow them to rest somewhere while you heat the pan up on the stove top to smoking point?
That’s what I was thinking. One less thing to clean.
 

Lizard23

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That’s what I was thinking. One less thing to clean.
use the rack/sheet pan. It will allow for air circulation and more even cooking. Line the sheet pan with foil. Clean up should be minimal.

edit: you should be using a sheet pan/rack for pre-salting and putting in the fridge for at least a few hours (preferably overnight) anyway so you are already having to clean the rack/sheet pan. This step is critical for both seasoning as well as to dry out the exterior of the protein, creating a pellicle, which will allow for a better/faster sear.

butter baste the steak after the flip on the reverse sear. You can add herbs/garlic at this point as well if you like but dont baste for longer than it takes to get a good crust (45 seconds to a minute) or else you will get gradient/overcooked steak. When i do this (which isnt often, i prefer no butter on my steak, esp dry aged) I sometimes add a splash of wine to the butter after i remove the steak to deglaze the fond from the sear.

the rest of your technique with regard to temp is spot on.
 
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edinatlanta

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Last night I had a superb reverse-seared Finnish Simmental ribeye. Full of flavour, incredibly tender for an ex-dairy grass-fed animal. Some eye candy below.
View attachment 1609602
View attachment 1609603View attachment 1609604
Im guessing you live in an EU member state and your butcher identifies which country the beef comes from? I'm really just curious about the logistics here. Do you prefer vaca vieja? Especially dairy cows? Thanks in advance.
 

edmorel

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I’m probably the only guy here that does not like dry aged steaks. Or rather the 30-90 days dry aged. I don’t like the “funky” smell or aftertaste.

These are 14 day dry aged. At room temp, they are firm, but no funk. To me that is the ideal.

BFFEFFF2-2996-42D7-ABFC-1F432EBAC6DA.jpeg
 

edinatlanta

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I’m probably the only guy here that does not like dry aged steaks. Or rather the 30-90 days dry aged. I don’t like the “funky” smell or aftertaste.

These are 14 day dry aged. At room temp, they are firm, but no funk. To me that is the ideal.

View attachment 1609685
I feel you on the funk. I had one over the summer that was like super dry aged and while I liked it I could easily see how it would be too much.
 

Piobaire

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Why does it look like those steaks were victims of acupuncture?
 

vdubiv

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its my 12 year old. He like to puncture with a fork and put worchestire sauce on them. He watches a lot of TikTok.
post back pictures of the grey/gradient color you get from the steaks being "wet" when you cook them, people love that look on here! 🤣
 

Lizard23

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I’m probably the only guy here that does not like dry aged steaks. Or rather the 30-90 days dry aged. I don’t like the “funky” smell or aftertaste.

These are 14 day dry aged. At room temp, they are firm, but no funk. To me that is the ideal.

View attachment 1609685
IME, the funk starts at around 30 days. I love dry aged, but can see why some dont.
 

brokencycle

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I’m probably the only guy here that does not like dry aged steaks. Or rather the 30-90 days dry aged. I don’t like the “funky” smell or aftertaste.

These are 14 day dry aged. At room temp, they are firm, but no funk. To me that is the ideal.

View attachment 1609685
Not the only one. I wouldn't do anything dry aged longer than 14 days.
 

Piobaire

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Best steak I ever had was one I carved from the desiccated carcass I came across while 4x4'ing across some open graze pasture.
 

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