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colmmacc's profile
Colm MacCárthaigh
Colm MacCárthaigh
Colm MacCárthaigh
@colmmacc

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Colm MacCárthaigh

@colmmacc

AWS, Apache, Crypto, Irish Music, Haiku, Photography

Seattle
notesfromthesound.com
Joined April 2008

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    Colm MacCárthaigh‏ @colmmacc May 5
    • Report Tweet
    • Report NetzDG Violation

    We got two unbelievably good-looking rib-eye steaks delivered as part of a @canlis CSA. Does meat-twitter have any fool proof suggestions for cooking them as good as they look? We have a propane grill, a gas stove, and a food thermometer.

    7:37 PM - 5 May 2020
    • 20 Likes
    • CarrickDB Abby Fuller Deepak Singh MustachioedDaddio thompson Matthew S. Wilson Dan P Nicole Dolan Steadman HydroxyCoreyQuinn
    26 replies 0 retweets 20 likes
      1. New conversation
      2. Ben Laurie‏Verified account @BenLaurie May 5
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        Replying to @colmmacc @canlis

        No sous vide? What is wrong with you?

        1 reply 0 retweets 7 likes
      3. Colm MacCárthaigh‏ @colmmacc May 5
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        Replying to @BenLaurie @canlis

        I know! but at least I knew not to mention the microwave and the toaster oven we also have.

        1 reply 0 retweets 7 likes
      4. 2 more replies
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      2. Eric Neustadter (e)‏ @thevowel May 5
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        Replying to @colmmacc @canlis

        How thick are they and how done do you want them? My go-to would be seared in a cast-iron skillet.

        1 reply 0 retweets 1 like
      3. Colm MacCárthaigh‏ @colmmacc May 5
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        Replying to @thevowel @canlis

        An inch and a half thick or so, and medium well. We have skillets!

        2 replies 0 retweets 0 likes
      4. 1 more reply
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      2. Davey‏ @daveykeogh May 5
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        Replying to @colmmacc @canlis

        Have a skillet? How well done do you like it?

        1 reply 0 retweets 1 like
      3. Colm MacCárthaigh‏ @colmmacc May 5
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        Replying to @daveykeogh @canlis

        Yep, we have a nice cast-iron skillet. Medium-rare.

        1 reply 0 retweets 0 likes
      4. 2 more replies
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      2. Thomas H. Ptacek‏ @tqbf May 5
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        Replying to @colmmacc @canlis

        Yes: you want to reverse-sear. Salt 20+ minutes beforehand. VERY low oven, like 200-220, bring them up to like 115. Finish in a ripping hot pan.

        1 reply 0 retweets 16 likes
      3. Thomas H. Ptacek‏ @tqbf May 5
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        Replying to @tqbf @colmmacc @canlis

        I am like the 19th person to tell you that but I’m happy to be another vote for it; I reverse-sear every time and, like, 1/6th of my countertop is sous vide equipment. I promise this is the best way to do it.

        0 replies 0 retweets 5 likes
      4. End of conversation
      1. Brian Hall‏ @IsForAt May 5
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        Replying to @colmmacc @canlis

        DO NOT OVER THINK THIS. Kenji has even said many times that it's easy to cook great meat. trickier meat, sous vide/reverse sear/... GREAT meat, don't worry. if really want confidence, just watch this:https://www.youtube.com/watch?v=INiAM1u925E …

        0 replies 0 retweets 7 likes
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      2. Jonathan M Henson‏ @JonathanMHenson May 5
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        Replying to @colmmacc @canlis

        Ooooh ooh I do 👩🏽‍🍳

        1 reply 0 retweets 1 like
      3. Jonathan M Henson‏ @JonathanMHenson May 5
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        Replying to @JonathanMHenson @colmmacc @canlis

        Kosher salt sprinkled with coarsely ground pepper corns on both sides. Sear on both sides direct heat for 30 seconds. Move to indirect heat. When the steak begins to oooze pinkish, move 30 seconds back to direct heat to caramelize the fat (let the flames kiss it). Serve.

        1 reply 0 retweets 7 likes
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