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I’ll need to try wearing them next to see.
I would only wear them around the house, not out in public.
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I’ll need to try wearing them next to see.
especially if your neighbors have dogsI would only wear them around the house, not out in public.
I would only wear them around the house, not out in public.
Lady Gaga disagrees.
Picked up another two pounds of wagyu NY strip to cook up tomorrow night. Thinking to try a reverse sear this time.
Any pointers? It’s 2.75 inches thick. Was planning to roast in oven at 200F until 115F in the center, perhaps in the same cast iron pan that I will use to sear it after. I’ve seen the guidance to use a rack and baking sheet, but does this really matter?
Also, normally, when I sear first, I just melt butter over the steaks when they are finishing in the oven so that it combines with the drippings to ultimately be used as a sauce.
I’d rather avoid the hassle of making a sauce separately.
How can I replicate something like this when doing reverse sear? Melt butter over the steaks when they are first in the oven?
Butter has a low smoke point, but even if you kept the pan's temp under 300F, it would create too much fat and drown the flavor of your steak. If you must, you could put butter on the steak while it rests. But I'd strongly recommend not doing this as a regular thing for health reasons.
Also Foo, you are seriously overpaying for these steaks. (If it's a convenience thing, that's fine, but I'd personally come to your apartment with superior $50 worth of 2.5 pound of steaks and pocket a cool c-note).
What are you doing for your sauces exactly? I think you really might like doing a pepper steak in the French style. A steak I had once at a bistrot calls to mind what you're going for. I cannot vouch for the recipes below, but it's a start if you've just been improvising your sauces. I might actually try to replicate what I had, but I'm guessing it will take a lot of work, because the French.
Bistrot Paul Bert Pepper Steak - Sis. Boom. Blog!
As you might imagine, I have an orientation toward flaming foods. Nothing reads ‘fabulous‘ at the dinner table more than the sight of actual flames dancing across an entree or desert (or in this case, sauce.) I first caught the flambe bug while first learning to cook. I couldn’t resist the showy...sisboomblog.com
Le Bistrot Paul Bert Steak Frites Recipe, "Best In Paris" - 30AEATS
30AEATS is a food & travel webzine, dedicated to sharing the culinary experiences of the Gulf Coast and southern coastal recipes with our readers.30aeats.com
Where are the much cheaper alternatives?
Best advice I can give is to get yourself a meat thermometer - it removes all the guesswork. After you take the steak out of the oven, by the time you put it on the pan/grill to sear, the internal temp will have risen (4-5C, depending on your oven and size of steak) so something to bear in mind. I find that the internal temp does not rise too much while the steak is on the pan - rather, the heat from the crust warms up the middle after you take it off the fire (which means another 4-5C degree increase in temp at least).Picked up another two pounds of wagyu NY strip to cook up tomorrow night. Thinking to try a reverse sear this time.
Any pointers?
TWSS!!!Any pointers? It’s 2.75 inches thick.
Best advice I can give is to get yourself a meat thermometer - it removes all the guesswork. After you take the steak out of the oven, by the time you put it on the pan/grill to sear, the internal temp will have risen (4-5C, depending on your oven and size of steak) so something to bear in mind. I find that the internal temp does not rise too much while the steak is on the pan - rather, the heat from the crust warms up the middle after you take it off the fire (which means another 4-5C degree increase in temp at least).
That sounds about right - will depend on how long you keep it on the pan.I’ve been reading that with reverse sear, I should take it out of the oven 15 degrees lower than desired final temperature (i.e. 115F for 130F at finish).
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?Picked up another two pounds of wagyu NY strip to cook up tomorrow night. Thinking to try a reverse sear this time.
Any pointers? It’s 2.75 inches thick. Was planning to roast in oven at 200F until 115F in the center, perhaps in the same cast iron pan that I will use to sear it after. I’ve seen the guidance to use a rack and baking sheet, but does this really matter?
Also, normally, when I sear first, I just melt butter over the steaks when they are finishing in the oven so that it combines with the drippings to ultimately be used as a sauce.
I’d rather avoid the hassle of making a sauce separately.
How can I replicate something like this when doing reverse sear? Melt butter over the steaks when they are first in the oven?