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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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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Octopuses and cows, ancient enemies.
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Gorgeous
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The bong capital seal of approval is all I’m ever really aiming for
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So how many hours at 250?
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About 25 minutes
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I think my favorite thing about the reverse sear is that on a low oven you get enough time to complete all the sides you want and so are never scrambling in the last minutes before planting.
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