In the oven for a slow cook at 250Fpic.twitter.com/uad9GybOZL
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My girlfriend is vegetarian so I don’t normally cook steak, but she’s out so giving it a try. Ten week aged ribeye, about to be seasoned and go into the fridge, wine decanted ready for laterpic.twitter.com/xcaFlAAHdw
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My kitchen thermometer has chosen a really bad time to run out of battery, ngl this is a bit of a spanner in the works
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Verdict - pretty damn good. Not up to the standard of
@HawksmoorLondon or@GuineaGrill but better than a lot of restaurant steaks I’ve had. I thought I seasoned it well but turns out it was a bit underseasoned, an extra splash of salt at the end improved it.Show this thread -
I followed the method here, turns out it’s pretty foolproof even for inexperienced idiots like mehttps://www.seriouseats.com/how-to-reverse-sear-best-way-to-cook-steak …
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Shout out to
@DugardDaughters who sold me the steak
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If you can, I’d totally recommend cooking from room temp. Looks great though, enjoy!
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The article discusses how there is less surface moisture after the meat is refrigerated, aiding the searing process. apparently.
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