Steak Dinner

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I'm working on a steak sauce right now that
includes a red wine reduction with butter and
the drippings from the rested steak whisked
in at the end....experiments are great so far,
but I'm not finished or ready to post.

Did you try the reverse sear method?
 
Glad you made it over here Kevin!!

Yes the reverse sear is exactly what AB does on his rib roasts.

The Reverse Sear or you'll hear it sooner or later "Finney Method" :LOL: works best on thick steaks or larger cuts of meat. It will give you a very moist, even donenes (no gray outter edges) throughout the cut. Basically what you want to do is cook the meat indirect at 250-275* until you get close to your desired doneness, then finish with a quick sear. Be sure to undercook enough to take residual cooking into consideration.

This method in my opinion is well worth the little additional time and will give you a more tender, moist and uniform doneness compared to the sear first method.


Here's a couple examples.

London Broil (Top Round)


Sirloins
 
It really does work, but since I usually just have thinner cuts, I
just grill direct the whole time. I'm a huge fan of char and crust,
so it's ok....but when it's a good piece of meat and thick enough,
I've never seen a better method to get perfect meat.

In your pics, however, it appears you can do just fine the old way!
 
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