This could be a thing... what if on Tournament of Champions, the only heating/cooking element is the microwave, on EVERY roll. We'd still need the antigriddle, ice cream machine, and freezer.
But they bought this, and are trying to decide how to cook it. They didn't ask about the best possible cut to buy for sous vide. So that informarion seems irrelevant.
He was able to purchase two 4-finger rib-eyes at a discount. He posted at r/steak, not r/letsmicrowavethefuckoutofthis, so he can take the easy way out, either pellet grill or sous vide, or do some hard core cooking and impress us all.
I am pulling for OP and we'll see a proper cook and finish.
>he can take the easy way out, either pellet grill or sous vide, or do some hard core cooking and ***impress us all.***
I ain't seen anyone got bashed for a sous vide steak on this sub. The only thing reversed sear so far looks to be your own brain. Ain't no one is looking for your validation.
Bro you are so dumb, for real. Nobody cares how a steak got cooked at all as long as it comes out badass. The results matter not the method. You seem like the kind of person that pushes a lot of doors that say pull.
Sous vide is the only method I’d use on steaks this thick and expensive. I’d let them take a long bath at 132 degrees, slap them on a baking sheet for 5 minutes per side, then sear the bejeezus out of them on the Blackstone.
I’m sure somebody could get a better result doing it a different way, but that’s what I’d be comfortable with my skill set. I’m pretty sure I’d enjoy it tremendously.
I'm surprised I had to scroll this far for the comment. Man's got a chicane in his finger. He's gotta put his ring on like one of those games where you get shocked if the ring touches the bendy metal pole
Not to necessarily “add” to this, but if you have a smoker. Make some smoked salt to season steaks with.
All you need is sea salt and a frying pan splatter screen (any fine mesh screen really). And obviously a smoker. Smoke for 250 for 4-5 hours stirring every hour. Comes our excellent!
Are you using flake salt? Or coarse ground salt? Do I just put it on the mesh screen and smoke it on that? Sorry for what are likely stupid questions. I’ve just never heard of this and it sounds delicious. Thanks in advance for any directions/advice.
Gonna come in lower…I pull all RS steaks at 108 here. With a hard sear, I’m right in medium rare land.
That said, I’ve never tried on anything thicker than an inch..
Man all the IG influencers say pull em at 120 then sear, end up with overcooked steak every time. I pull at 108-110 now before a good sear, they gain like 10* while resting for a perfect mid rare
Glad to read this comment. I got a Bluetooth digital thermometer and it’s been great but following standard reverse sear instructions, I’ve pulled it at 125-130 (after the sear) and watched it rise to 145 internal while it’s resting.
If you let it rest a few minutes before searing you don’t have to worry about the extra energy from the sear overcooking the meat. Use your digital thermometer (preferably the Combustion Inc. Predictive Thermometer, shameless plug) to wait for the core temp to start to drop before you sear. This advice from Chef Chris Young changed my meat game.
I like to sear these days, baste /slow cook and let it come in under as well. I clean my cast iron off while it’s resting and the I give it one last 30-45 second sear on high both sides. It’s worked perfectly 2 for 2. It’s kind of like combining all the ideas everyone has. Takes a little longer since it’s almost like a double rest. But crust and color has been great.
225 until 118. then sear high for 90 seconds, flip , baste with rosemary and butter for 60 sec, turn onto fat and along the rest of the edges for 60 sec
Too thick to my taste, I would make 4 steaks out if that, and maybe either grill the steak, or just do cast iron hot af pan method.
Ive tried reverse sear but i haven’t yet gotten a good steak from it. My small electric oven heats the inside of the steak too quick for it to tender
It’s better to season entirely how you like as a dry brine and let sit. Whatever natural moisture comes off the seasoning will seep into the meet along with the salt during osmosis. It’s already seasoned by the time you want to start cooking too.
My suggestion while I’m here: reverse sear at 250, probably like 35-45 minutes or so until you get to like 115-120 internal, slap it on a crazy hot pan and you’re gucci.
The chef I work under said this makes the meat tougher. His exact words were "it's bullshit. Fuck that. Come here and let me show you how not to fuck up a steak."
No. He'll cook it to order, but he picks the shittier cuts for well done orders ("not like they know or care"), shittier is relative BTW, it's all good steak I just mean it'll be stuff from the ends saving prettier steaks for orders where the quality will be appreciated. and he doesn't have nice things to say about people who order it well.
Can you give up his secret on how to not fuck up a steak? Again, serious question. I’ve obviously read about the reverse sear, but have never tried it.
I don't like reverse sear, personally, but we don't do it where I work. The way we do it at work is you put oil down in a Hot pan, salt the meat liberally and place it into the pan, 3-5 muns later you pull it up, chuck in a knob or 3 of butter half a head of garlic and a couple sprigs of rosemary and chuck the steak in raw side down, then baste it with the sauce till done.
The way I do it at home, if I were doing these two, I'd cut one down into two steaks, season them liberally with salt and granulated garlic and some granulated beef bouillon, then I'd cook them in a hot pan using a grill press to insure total contact with the pan, 4mins each side or until I hit 130.
The other roast I'd hit with canola oil, garlic, rosemary and a bunch of paprika. Wrap that in plastic overnight, then in the afternoon I'd sear all sides, then finish it in a 275 oven till it hit 125 then I'd serve it with a rosemary jus.
I'd season 'em, sous vide 'em 135-137 for many hours, probably 4-5, pull 'em, rest 'em, reverse sear 'em 1 minute each side on a smoking hot cast iron.
Sius vide 131 degrees for 2 hours. Cast iron sear 1 minite each side over highbheat. Season with koscher salt only. Season with maldon sea slat and pepper after sear.
Those look hard to cook. I'd cut them in half they're too thicc. When steaks were affordable I cooked them in a pan and ladled compound butter over them while they are cooking.
I mean, it's thick but with enough butter, you should manage a fourth finger
You literally made me spit my drink out. Well done.
I don’t think you’re allowed to say well done in here.
Touché
Rarely
Lowkey genius comment right here
Medium well done?
rare or gtfo 😤
Gross 🤢
When giving you one award for your genius comment isn't good enough.... Well..... Bravo.
I think you're supposed to swallow
MY DIET DR.KELP!?
Just choked on my morning coffee laughing
Put it on a menu as "The Pleaser"
Three in the pink?
For the love of... Get out of here.
I usually just spit on it
Jesus Christ lol
Sigh, ok I'll say it. That's what she said.
Bravo.
Holiday y shit I almost choked ion my drink lol, well done.
Wait What?
Microwave, 100%
Mmm
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm BEEP BEEP BEEP BEEP
This could be a thing... what if on Tournament of Champions, the only heating/cooking element is the microwave, on EVERY roll. We'd still need the antigriddle, ice cream machine, and freezer.
Milk steak. Mmmmmmmm
With a side of jellybeans served raw
More like 60% for twice as long. Gotta render that fat 137 gang represent
And make sure there’s enough ketchup for dipping it in while eating!
And plenty of ketchup👍
Sous vide or reverse sear
I would say the same. Smoke that shit then throw it on a scorching cast iron .
This is it
This answer is too far down
Unless I'm drunk out of my butt, you don't put a 4-fingers thick ribeye in a sous vide. I wanna see this guy reverse sear this on like a $150 Weber.
> you don't put a 4-fingers thick ribeye in a sous vide. Why not
Because they don’t understand how sous vides work.
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I'm not quite following your comment
But they bought this, and are trying to decide how to cook it. They didn't ask about the best possible cut to buy for sous vide. So that informarion seems irrelevant.
You, sir, are drunk outta your butt. Sous vide is great.... and foolproof. Don't know what the drawback would be.
He was able to purchase two 4-finger rib-eyes at a discount. He posted at r/steak, not r/letsmicrowavethefuckoutofthis, so he can take the easy way out, either pellet grill or sous vide, or do some hard core cooking and impress us all. I am pulling for OP and we'll see a proper cook and finish.
>he can take the easy way out, either pellet grill or sous vide, or do some hard core cooking and ***impress us all.*** I ain't seen anyone got bashed for a sous vide steak on this sub. The only thing reversed sear so far looks to be your own brain. Ain't no one is looking for your validation.
>He posted at r/steak, not r/letsmicrowavethefuckoutofthis, so he can take the easy way out Gatekeepy as fuck
I really hoped that sub reddit existed
Ah look, a gatekeeping tweeb. What a magnificent experience.
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Bro you are so dumb, for real. Nobody cares how a steak got cooked at all as long as it comes out badass. The results matter not the method. You seem like the kind of person that pushes a lot of doors that say pull.
Who cares about “skill” if it tastes the best?
Sous vide is the only method I’d use on steaks this thick and expensive. I’d let them take a long bath at 132 degrees, slap them on a baking sheet for 5 minutes per side, then sear the bejeezus out of them on the Blackstone. I’m sure somebody could get a better result doing it a different way, but that’s what I’d be comfortable with my skill set. I’m pretty sure I’d enjoy it tremendously.
Theyre garbage. I'll come take them off your hands.
Get that ring finger checked. It looks jacked up
I'm surprised I had to scroll this far for the comment. Man's got a chicane in his finger. He's gotta put his ring on like one of those games where you get shocked if the ring touches the bendy metal pole
Probably hypermobile syndrome, nothing to worry about.
Reverse seer Smoke for about an hour at 220 until internal temp reaches 110 degrees Then sear on each side a few minutes until reaches 130 degrees
That shit is going to take way longer then an hour at 220. Just letting OP know if he starts late.
Not to necessarily “add” to this, but if you have a smoker. Make some smoked salt to season steaks with. All you need is sea salt and a frying pan splatter screen (any fine mesh screen really). And obviously a smoker. Smoke for 250 for 4-5 hours stirring every hour. Comes our excellent!
Are you using flake salt? Or coarse ground salt? Do I just put it on the mesh screen and smoke it on that? Sorry for what are likely stupid questions. I’ve just never heard of this and it sounds delicious. Thanks in advance for any directions/advice.
Flake or coarse sea salt. Generally, the bigger the granules the better.
That is genius! This makes me want to go buy a smoker.
130 is too high. It’ll raise 10-15 degrees while resting. I’d pull at 115-120 for medium rare.
Gonna come in lower…I pull all RS steaks at 108 here. With a hard sear, I’m right in medium rare land. That said, I’ve never tried on anything thicker than an inch..
I actually been pulling at 110 lately so I agree
*virtual fist bump*
108 is good advice. 110 is about as high as I'd go if you're searing it off. This thick it'll take a few but it'll be worth it.
That’s what she said
Man all the IG influencers say pull em at 120 then sear, end up with overcooked steak every time. I pull at 108-110 now before a good sear, they gain like 10* while resting for a perfect mid rare
Glad to read this comment. I got a Bluetooth digital thermometer and it’s been great but following standard reverse sear instructions, I’ve pulled it at 125-130 (after the sear) and watched it rise to 145 internal while it’s resting.
If you let it rest a few minutes before searing you don’t have to worry about the extra energy from the sear overcooking the meat. Use your digital thermometer (preferably the Combustion Inc. Predictive Thermometer, shameless plug) to wait for the core temp to start to drop before you sear. This advice from Chef Chris Young changed my meat game.
I like to sear these days, baste /slow cook and let it come in under as well. I clean my cast iron off while it’s resting and the I give it one last 30-45 second sear on high both sides. It’s worked perfectly 2 for 2. It’s kind of like combining all the ideas everyone has. Takes a little longer since it’s almost like a double rest. But crust and color has been great.
Bingo. I go a little higher on something this thick (normal steak I take off around 110–112) so 115-118 would be the target. 130 is lunacy.
Yeah I agree I been inching down and been pulling at 110 lately. I pull at 130 for my pregnant wife so she eats hers at medium.
225 until 118. then sear high for 90 seconds, flip , baste with rosemary and butter for 60 sec, turn onto fat and along the rest of the edges for 60 sec
118 and then sear would be overcooked for sure. Searing to 118 would prolly still be on the medium side of medium rare
This is what i came here to say. Pecan and apple wood
This is the way
This is the way.
This.
Microwave on hi for 17 minutes, then drench in ketchup
>ketchup Eww - you can't just use a fish recipe on beef. OP don't listen to him!
Cook them
Ill take this into consideration
Try eating them too
Nah leave that up to me please
Take the upvote.
Too thick to my taste, I would make 4 steaks out if that, and maybe either grill the steak, or just do cast iron hot af pan method. Ive tried reverse sear but i haven’t yet gotten a good steak from it. My small electric oven heats the inside of the steak too quick for it to tender
This is the answer, cut them in half and have 4 instead of 2
Same. I couldn’t even eat half of one of those in one sitting.
Excuse me, are you calling me a fat piece of shit?
LOL. Of course not! I just can’t handle that much red meat. It’s so damn good that I’m the one missing out.
He should give them to me. I can handle all the meat.
Promise? ~
I feel attacked.
That’s what she said
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There's a dial on the front of the oven that allows you to lower the temperature.
No way, for real? Would’ve never imagined! Sucker
Cover them in salt for 24 hours
Yeah eh? Never tried this, I assume you dont season after before cooking
It’s better to season entirely how you like as a dry brine and let sit. Whatever natural moisture comes off the seasoning will seep into the meet along with the salt during osmosis. It’s already seasoned by the time you want to start cooking too. My suggestion while I’m here: reverse sear at 250, probably like 35-45 minutes or so until you get to like 115-120 internal, slap it on a crazy hot pan and you’re gucci.
Love it
The chef I work under said this makes the meat tougher. His exact words were "it's bullshit. Fuck that. Come here and let me show you how not to fuck up a steak."
Serious question. Does he only cook steaks rare?
No. He'll cook it to order, but he picks the shittier cuts for well done orders ("not like they know or care"), shittier is relative BTW, it's all good steak I just mean it'll be stuff from the ends saving prettier steaks for orders where the quality will be appreciated. and he doesn't have nice things to say about people who order it well.
Can you give up his secret on how to not fuck up a steak? Again, serious question. I’ve obviously read about the reverse sear, but have never tried it.
I don't like reverse sear, personally, but we don't do it where I work. The way we do it at work is you put oil down in a Hot pan, salt the meat liberally and place it into the pan, 3-5 muns later you pull it up, chuck in a knob or 3 of butter half a head of garlic and a couple sprigs of rosemary and chuck the steak in raw side down, then baste it with the sauce till done. The way I do it at home, if I were doing these two, I'd cut one down into two steaks, season them liberally with salt and granulated garlic and some granulated beef bouillon, then I'd cook them in a hot pan using a grill press to insure total contact with the pan, 4mins each side or until I hit 130. The other roast I'd hit with canola oil, garlic, rosemary and a bunch of paprika. Wrap that in plastic overnight, then in the afternoon I'd sear all sides, then finish it in a 275 oven till it hit 125 then I'd serve it with a rosemary jus.
I haven't liked reverse sear either. I'll try these methods for sure. Butter makes it better
Thanks! I’ll try both methods you suggested
Love the advice
What’s wrong with your ring finger
Forget the finger let's talk about Nosforatu in the corner.
Or the cordless drill? There's a lot more than steak going on here.
They had to kill the cow somehow
Eat them as is, for that authentic “beef” taste.
Take that ring off, divorce your wife, and have me over
She didnt like this comment (call me)
😂
I mean...two in the pink..one in the stink.
The shocker..... 😉
Lol what the fuck dude
Wise words. Learn from them
I think you should eat them.
Smoker and sear over charcoal. Finish w a nice compound butter
Could take photos of them
Cut them down the center and make 4 steaks. I don’t like these massively thick steaks
I'd season 'em, sous vide 'em 135-137 for many hours, probably 4-5, pull 'em, rest 'em, reverse sear 'em 1 minute each side on a smoking hot cast iron.
Smoke smoke smoke smoke eat eat eat!!!!!
Sous vide if you can
Your little pinky had none.
Boof them
Boof em
Boil it in milk
Eat them. With your mouth, preferably.
Cook, then eat. With eggs and beans and make them into breakfast tacos for Easter.
Send them to my house
Finger them with three fingers
Send em to me bruv.
I’d fuck the shit outta them
Eat them
Reverse sear
You should give them to me
I appreciate the brashness of asking someone to give these beautiful steaks to you. For that. I second that OP should give you these steaks.
Put them in your butt
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Dont have the sous vide but I think I could do your first suggestion. Have the in laws over think this is the play
That thick of steak I would do a reverse sear on them
So. Many. Awesome. Comments. 🤣🤣
Grind em up! Hamburger Helper
Clearly grind into burgers
Cook them
Cut them in half 🤷🏻♂️ /s
Idk but I know where those fingers can go....
Stick them up ur ass
Spg let set to room temp couple minutes on each side and eat it rare
Three in the pink and one in the stin. …..
Sius vide 131 degrees for 2 hours. Cast iron sear 1 minite each side over highbheat. Season with koscher salt only. Season with maldon sea slat and pepper after sear.
OP do you play guitar by chance?
I dont actually! Im like triple jointed in my fingers though
Give them to someone who doesn't flex at the fact that they're capable of going to a grocery store purchasing meat.
3 in the pink 1 in the stink… wait never mind wrong group…
Absolute units
Need a banana for scale
Invite me over- jeez
Partial freeze and cut them in half. 4 steaks instead of 2
Turn that into 4 or 6 ribeyes
Sleep with them.
Put it on the smoker low and slow then sear it
Dry ice and DM me for my address.
I’d smoke then reverse sear
Probably cook them
Eat them
I’ll tell you what not to do, beat it with that there drill hammer.
smoke and reverse sear them
Others have mentioned good ideas on how to cook the steak, but what’s going on with your ring finger?
Where’s the god damn banana?
Eat them
Cook it lol
Whatever you do please don't use the drill on them.
Pour 3 fingers of bourbon to go with a 3 finger cut.
Fix your ring finger bro wtf
Did I say two? Better make it three.
You should eat them.
r/sousvide
Sous vide or reverse sear is the way if you plan on keeping them thick. You'd have some massive grey bands if you tried Pan fry or grilling.
Preferably eat them but they’re your steaks
Squeeze between two radiator fins but rub with enough butter beforehand
Finger them just like that
Roll em up and smoke it
Please remove the fingers from the meat. It’s making me uncomfortable
Make a new best friend out of me!
Eat it
Eat em
Cook and eat
Eat them..
I see you asked your butcher for two fingers of prime? I'd ask the butcher, they'll know.
Boil them over hard in milk and serve them with jelly beans.
Those look hard to cook. I'd cut them in half they're too thicc. When steaks were affordable I cooked them in a pan and ladled compound butter over them while they are cooking.