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edmorel

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Lord Flashheart

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I was hosting a dinner party last week, feeding four people, so went with a nice big ribeye (the Northern Spanish kind) and a supplementary fillet mignon. Some glamour shots:
If it's not too much hassle - could you explain what you did here.
 

te0o

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If it's not too much hassle - could you explain what you did here.
The ribeye was about 1.1kg (2.4lbs) and the fillet 0.45kg (1lbs). Reverse-seared both, taking the ribeye out of the oven at about 41C and the fillet at 36C. Lower than what is usually recommended when reverse-searing but I like it as it allows me to keep them on the pan longer, between 2 and 3 minutes. So I seared them on a cast iron pan for that amount of time, adding butter and thyme+rosemary after the first minute, and then I let them rest - 15 minutes for the ribeye, 10 minutes for the fillet. Final temp about 54/55C for both.
 
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beargonefishing

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Forgot to take more than one picture, but the dry aged steak was fantastic.
20240227_174645.jpg
 

Omega Male

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I see gradient. And you need a pawicure. 6.5/10.
 

Gibonius

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Good video on different searing/cooking techniques:



Spoiler: includes deep frying a tomahawk steak.
 
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The Dirty Pigeon

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Does anyone have any tips for cooking 6-8 filets at one time? I have some friends coming over this weekend for a steak night but I’ve never tried cooking more than 2 at a time. I’m thinking I’ll just sear them in the cast iron pan, in batches, and then put them all in the oven together. I’m not sure if there’s anything to watch out for when cooking that many at once.
 

jcman311

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Does anyone have any tips for cooking 6-8 filets at one time? I have some friends coming over this weekend for a steak night but I’ve never tried cooking more than 2 at a time. I’m thinking I’ll just sear them in the cast iron pan, in batches, and then put them all in the oven together. I’m not sure if there’s anything to watch out for when cooking that many at once.
Sous vide them. Then batch sear.
 

Gibonius

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Or reverse sear, same difference.

Either approach is way more reliable for a group of steaks than trying to get them all right with a direct sear.
 

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