It consists of multiple rounds of high heat grilling about 30secs-1 minutes on all sides then resting above the hearth in a warm area around 100-130 degrees until it comes to around ambient temp to the touch. Typically 3 rounds of grilling which will take about 40 minutes.
Have to explain why tasting menu costs $$$$...cant just say I put it in the oven at 200 for a couple of hours and seared it for a minute each side. Thanks for your moola!🤣
This is pretty interesting. Doing the short bursts of high heat grilling allows you to develop a sear without really affecting the internal temperature. Then the ambient heat from the warm area above the hearth is essentially what brings the core of the meat up to temperature.
It's essentially the same general concept as a reverse sear, but the searing part is broken into multiple stages which presumably lets you avoid any gray banding while still building an impressive crust and impart more smokey flavor.
Super cool stuff! I love the science of steak cooking and this is a very interesting permutation. Difficult to replicate as a home cook though since it would require creating a "warm zone" to rest in while repeatedly heating up a cook top to do the searing bit. Not impossible but I don't think I'll be trying it despite lusting over how that final product looks!
Super cool indeed. Thanks for the scientific breakdown. The next steak I cook reverse sear I'm going to try a quick pan sear first, oven, then back in the pan.
Could you not just let it sear for 30 seconds at a time, remove from heat and let rest at room temp, and repeat, then doing the final sear longer until internal temp gets high enough? I guess you would have a grey band?
Could swap it to an oven?
Check out [this video](https://youtu.be/NGbFtTYQpus?si=Mn6ggMwKrx3pOrDo) around the 10:50 mark, it’s what OP is describing. The cook on that steak is incredible but for the amount of work that goes into it versus how easy a slow reverse sear is, I’m not sure if I would ever use that technique
I always use the reverse sear at home since I don’t have a hearth lol, but at work doing this over embers definitely gives a better overall flavor from the smoke.
Work while working at a restaurant is acceptable; work while being at home is not as enjoyable. I evaluate the benefit/work ratio a lot more when I’m at home on my own time, as do we all
I want to try this with a propane grill and my pellet smoker. I can just set the smoker to 150-200 and leave the lid open and get my propane grill ripping hot. Thoughts?
I usually just throw the steaks on the smoker until they reach 110-115 and sear in a cast iron. But this seems next level!
So like you grill a minute each side, rest in warm area for like 11ish minutes, grill a minute each side, rest for 11ish, grill a minute each side, and then rest until target temp? Did your rub have any charcoal?
Every time on here people be wanting to eat meat. All I hear is steak this and meat in my mouth that.
I’m a woman hopefully I can learn to cook a steak soon and someone’ll wanna eat mine! I know a lot of ladies can lol I’m just not one of em yet.
Genuine perfection. I don’t think I’ve seen such a beautiful black char, no grey band, consistent doneness and color throughout, perfectly rested ALL WHILE NOT BEING SOUS VIDE. This should be pinned to the top of the subreddit as it’s exemplar.
maybe on the minority here but for well marbled steaks like that I like to go a bit more done (close to
medium) to render more of the inner fats. for leaner cuts I definitely go medium rare and towards the rarer side.
That stopped me DEAD in my tracks.
OP, that's the most beautiful cut of steak I've ever seen. Not kidding.
Absolutely obsessed with your method.
Are you using a meat thermom? How can you tell the internal temp?
Looks delicious! Beautiful searage🔥but what is this interval cookery you speak of? Reverse sear?
Edit: reading the comments now…that’s kind of how I grill any real high quality steaks, particularly #7 NY sirloins. Though I’m definitely not as patient as you are. I’ll have to try it as you described with more time in between searing.
What’re ya searin those beauties on?
The beef is from bear creek farms in Tennessee, dry aged two weeks.
Is that a Denver cut?
Strip
Thanks a chonky strip! Looks great!
I feel like denver cut is gonna be a meme in this sub if it isnt already. Someone asks that on every post.
At first I read "bear" and my stomach dropped
Nothing like a good grizzly filet
Bear can be surprisingly delicious… especially when they’re crushing blueberries daily
Only eat ‘em when they’re berry fat!
Dem’s good eatin!
It’s bear steak?
Raw af, i like mine well done
Sir this is r/steak, please see your self out the door.
Who doesn't like a good filet, cooked grey and served with ketchup?
Do you also chew on your leather belt when you're getting hungry?
It's kinda small, but looks good.
It’s part of a tasting menu
Took the words right out of my wife’s mouth
That is literally my portion size. I'm not a big eater
Took the words right out of my wife’s mouth
Took the words right my wife's mouth
Took the words my wife’s mouth
Took the my wife’s mouth
Wife mouth taken
Muh wife
He holds it nicely in his hand, though.
I gotta see it hard
Read my mind.
Username checks out
wow. can you say more on how you did this?
It consists of multiple rounds of high heat grilling about 30secs-1 minutes on all sides then resting above the hearth in a warm area around 100-130 degrees until it comes to around ambient temp to the touch. Typically 3 rounds of grilling which will take about 40 minutes.
Crazy. Im a chef and immediately thought that is sous-vide
I can't cook for shit and also immediately thought that is sous-vide. Looks unmistakable. Really amazing.
Unmi-STEAK-able
Have to explain why tasting menu costs $$$$...cant just say I put it in the oven at 200 for a couple of hours and seared it for a minute each side. Thanks for your moola!🤣
This is pretty interesting. Doing the short bursts of high heat grilling allows you to develop a sear without really affecting the internal temperature. Then the ambient heat from the warm area above the hearth is essentially what brings the core of the meat up to temperature. It's essentially the same general concept as a reverse sear, but the searing part is broken into multiple stages which presumably lets you avoid any gray banding while still building an impressive crust and impart more smokey flavor. Super cool stuff! I love the science of steak cooking and this is a very interesting permutation. Difficult to replicate as a home cook though since it would require creating a "warm zone" to rest in while repeatedly heating up a cook top to do the searing bit. Not impossible but I don't think I'll be trying it despite lusting over how that final product looks!
Super cool indeed. Thanks for the scientific breakdown. The next steak I cook reverse sear I'm going to try a quick pan sear first, oven, then back in the pan.
Could you not just let it sear for 30 seconds at a time, remove from heat and let rest at room temp, and repeat, then doing the final sear longer until internal temp gets high enough? I guess you would have a grey band? Could swap it to an oven?
Should make a video
Check out [this video](https://youtu.be/NGbFtTYQpus?si=Mn6ggMwKrx3pOrDo) around the 10:50 mark, it’s what OP is describing. The cook on that steak is incredible but for the amount of work that goes into it versus how easy a slow reverse sear is, I’m not sure if I would ever use that technique
I always use the reverse sear at home since I don’t have a hearth lol, but at work doing this over embers definitely gives a better overall flavor from the smoke.
If you think that’s work you should hear my technique for duck cookery
Work while working at a restaurant is acceptable; work while being at home is not as enjoyable. I evaluate the benefit/work ratio a lot more when I’m at home on my own time, as do we all
Username checks out
Thank you for that video i really enjoyed that watch
I want to try this with a propane grill and my pellet smoker. I can just set the smoker to 150-200 and leave the lid open and get my propane grill ripping hot. Thoughts? I usually just throw the steaks on the smoker until they reach 110-115 and sear in a cast iron. But this seems next level!
Wouldn’t see why that wouldn’t work let me know how it goes
Will do!
So like you grill a minute each side, rest in warm area for like 11ish minutes, grill a minute each side, rest for 11ish, grill a minute each side, and then rest until target temp? Did your rub have any charcoal?
I just go based off touch and no just salt and tallow grilled over hickory embers
I would love that meat inside of me
Lemme eat your meat
Every time on here people be wanting to eat meat. All I hear is steak this and meat in my mouth that. I’m a woman hopefully I can learn to cook a steak soon and someone’ll wanna eat mine! I know a lot of ladies can lol I’m just not one of em yet.
I’ll eat your meat too
Lemme eat your meat too then
Happy Cake Day. Too bad we couldn’t have little ribeyes instead of cakes in here lol. Steak day>cake day
Happy Cake Day!
Flawless. Looks beautiful. Nice salt amount. Probably tasted great
Genuine perfection. I don’t think I’ve seen such a beautiful black char, no grey band, consistent doneness and color throughout, perfectly rested ALL WHILE NOT BEING SOUS VIDE. This should be pinned to the top of the subreddit as it’s exemplar.
Why thank you
This is one of the better ones I’ve seen here. Never tried interval cooking, but want to now for sure. Great job!
I don’t mean to “stroke your chain” here but that’s actually the best looking steak I’ve ever seen in my life. Perfect temp too.
Dude, that looks so good!
Thata a nice peace of meat looks very healthy
It’s the best meat I’ve ever seen
That's really nice work. I can see a great job resting too with that fat-glazed flesh. Superb
Would never send unbrushed meat to the pass
I like the rectangular cut on this, very aesthetically pleasing. r/ratemysteak
maybe on the minority here but for well marbled steaks like that I like to go a bit more done (close to medium) to render more of the inner fats. for leaner cuts I definitely go medium rare and towards the rarer side.
Looks perfect mate
WHOA.
Pause
FUCK
Girthy
Gr8 meet m8!
This marble, and cook look excellent! What is this “Interval Cook” magic you speak of Sorcerer?!?
That's fucking insane
Nice
thats quite a nice peace of meat you got there
Good meat
A NSFW tag would’ve been nice bro. My wife was right over my shoulder.
100% Hawk Tuah worthy meat 🤌
On a scale of 1-10 I give it a MOOOO
Looks like a Denver to me! I refuse to believe otherwise
Cook it bitch.
Raw. Meh.
Fucking raw/10
Ayoooo no diddy 😂
Will do. Lets us know when you’ve cooked it and post a picture.
Michael, Dwight like your man meat.
I’d put it in my mouth
Pull it out
That’s what she said
Bare meat in your hand is diabolical, also 10/10 would eat your meat
How else should he hold it?
Ugh so pretty.
I can’t beat your meat.
After reading the subject, I thought maybe this post was in the wrong sub!
Wtf
That's what she said
But I just see a steak?
I need your meat in my mouth this instant kitchen daddy
Very rectangular.
1 10 7 6
Looks like meat
Will you marry me?
9.4
We saw the steak, now where’s your meat?
Rated: Damn son!
RATE MY MEAT 🤣💀 STAWP
Your meat looks fantastic
11//10 no notes
Dude.. this doesn’t even look real. Amazing work
OP, I see the steak, but no picture of your meat. Lmk
perfect 👌
That’s hot
Damn!
Looks incredible. Nice work.
Instructions unclear, I ate your meat
This may be the best steak I’ve seen posted here.
That marbling!!!
10/10 and I RAREly give out that score when it comes to steak. Great job!!!!
That’ll cost extra
Now beat it
Looks pretty good but definitely have to cut a portion of the middle out for best bite
it looks great but i like more fat
7/10, girthy, could be longer though
lol insane
Girthy enough
What are you waiting for I wanna rate your meat.
10/10 🌟
That is some picture-perfect beef! Flawless execution.
Pause.
I want to massage it using butter and my hands before searing it. Then I would spank it with a spatula and curse vigorsly at it.
Would
Mouth watering. Mind blown. Mouth watering blown.
I’d put your meat in my mouth
That stopped me DEAD in my tracks. OP, that's the most beautiful cut of steak I've ever seen. Not kidding. Absolutely obsessed with your method. Are you using a meat thermom? How can you tell the internal temp?
No thermometer just a cake tester and cooked a lot of proteins
What sheet pans are those?
OMG this is beyond
Still mooing?
I want your meat
Why does everyone here believe a steak needs nasa engineering to qualify for a good dinner, none of you like the thrills of winging it???
Thanks god we are on /r/steak and not somewhere else on reddit
Thought it was raw salmon rolled up in seaweed at first glance that sear is so perfect
You gonna cook it?
Love me some denver. Its as underrated as it is beefy goodness
I'll give it a rating of 'M' x a gazillion. Mmmmmmmm....!!!!
Someone knows what they are doing 😏
Looks delicious! Beautiful searage🔥but what is this interval cookery you speak of? Reverse sear? Edit: reading the comments now…that’s kind of how I grill any real high quality steaks, particularly #7 NY sirloins. Though I’m definitely not as patient as you are. I’ll have to try it as you described with more time in between searing. What’re ya searin those beauties on?
Hickory embers on a konro
Perfection in a slice. Hot dam, get in ma belly
Fire isn’t in the equation for people trying to replicate TikTok chefs.
Medium raw, looks good!
Overcooked in every picture
Not a great title xD
Definitely cook a few more minutes, render the fat.
10/10
No marbling at all I think it will be hard to cook without becoming dry. But only first pic
Pause😭🙏
Is there a pic where it's cooked?
Is that wagyu or just really well marbled meat?
10/10 beautiful medium rare.
Perfection
Looks salty
If you go to a vet you could still save it.
Was kinda disappointed when the photo finally loaded
Curious to see what you think a nicely cooked piece of meat look like
I hate to say R/Whoosh
I’d fuck that steak
Dry brining nice. Make sure to post the cooked steak for us
r/SteakorTuna
Just shoot the cow and eat it.
Wrong subreddit, lol.
Perfect length, 8.5 out of 10. Good job kiddo
Is the the ole "hawk tuah" recipe for meat? I've heard great things..
Dammit, beat me to it.
let me know when you cook it..