i understand how people could get this impression but i would point out, however, that i have been civil, helpful, and encouraging exactly 100% of the time when responding to first timers and people who are eager to learn and looking for advice- and other posters have extended me enough credit to recognize and re-iterate this in my defense. the regs in this thread were always super helpful and encouraging to me when i was learning how to steak better, so i extend the same courtesy to others.

but when people come in all pumped up, saying things that are incorrect or knocking a technique that is proven, with an air of certainty, that's when i'm not always polite with my responses. granted, i could be polite 100% of the time, and i'd probably be a better person for it, but meh.

back to my point, i feel like it's a lot less remarkable when randos in remote corners of the internet are tarding it up with steak-related content than when certified grillmasters like clint cantwell are ruining steaks on youtube.

this is a thread that is entirely devoted to steak with 27,000 responses. there should be standards, and people should be called out for spewing. that's just how i feel.

Abusing Clint Cantwell is always justified. His videos are amusingly bad.

Did some digging around for reverse sear methods, decided to give it a shot for the first time last night with some Costco Choice New York strips.

Technique : sat at room temperature for 30-45 minutes. Patted dry with paper towel. Salt/pepper both sides. Placed the steaks on wire elevated rack on baking tray.

275 degrees, 40 minutes exactly. No thermometer.

Removed, let rest for 8 minutes under aluminum foil while I let the cast iron pan get screaming hot. One teaspoon (very little) of oil in the pan, inserted steaks and used a splash guard (to cut down on the splatter). 2 minutes, flipped over to other side, put in 3 knobs of butter, a pinch of dried thyme and rosemary and spooned/basted the butter over the steaks. Removed from heat and sliced up and served immediately.

Visual Viagra :





Sear game needs work, but they came out shockingly good (on my first try!). 275 degrees for 35-40 minutes due to thickness. 25-30 minutes for thinner cuts. No grayband, tender throughout, juicy as can be. Can't wait to try with ribeye next.

that's miles ahead of my (and most others') first effort.

probably dont need to rest under aluminum foil before the sear tho. part of me wonders if your crusting efforts came up a little short due to steam/moisture collecting on the exterior of the steak under that foil tent. something to think about, at least. i never cook strips anymore because of how lean they are- you'll find that a ribeye will crust up a lot easier.

great job regardless, that interior is money

Looks great, but you likely got lucky on timing, get a thermometer for the future. The next steak you cook with that method could have a 20-30 degree window.

I pat dry after a 10 minute rest, dryness right before sear is key

I wrap mine in paper towels briefly to absorb as much as possible. The reason reverse sear makes such a better crust than sous vide is because it dries out the surface extremely well whereas sous vide keeps all the moisture. Moisture is 100% the enemy to making a good crust.

Some solid tips and constructive criticism ITT. Nice.

I've seared my last couple sv steaks first after letting them air dry a bit. I like it better for the crust, but you can also finish it to the exact temp without worrying about your post-sear raising internal too much.

.

Recommendations about defrosting steaks? I bought a bunch of Choice ribeyes on sale last weekend and froze them.

not sure what they're packaged or re-packaged in and what you're timeline is. but i put them in water to quicken the process

Place in plastic ziplock type bag, get as much air as possible out, submerge in room tempersure or cool water. It usually takes 4+ hours depending on thickness.

I've tried using microwaves for defrosting and it's always came out....well, frankly, disgusting.

Video fans,

What the ****. That's disappointing, never going to his butcher shop.

We should make our own youtube channel

Holy hell that's horrific.

Don't call it a comeback! Deansteak's been here for years!

That might be worse than deansteak

Probably more edible than deansteak tuna, less edible than deansteak pork

The Meat Maestro has made an appearance before in this thread.

Dunning-Kruger of the butcher world. 6:00 mark is just too much

27,

Yeah, I think that very video might have been posted before, but it came up on my feed and I just had to share.

Two favorite parts:

this fat, that's where the flavor is. So let's cut it out!

And the apprentice butcher guy who is just like uh, yeah, that steak was cooked terribly!

Ha I was just going to say the same thing, the apprentice was not having it. He basically said after he heard the guy say 'and I don't touch that for 5 minutes now', he knew it was going to be crap.

That interior though. Just beyond horrible. I insta-send that back at any restaurant and I never send stuff back.

Ha what about meat glue?

Great find El D. I genuinely lol'd when I scolled down and reached the deansteak pic.

That butcher butchered that steak on so many levels I lost count. He seriously did everything wrong.

Best line imo was, "That's meat crafting right there." which he proudly proclaimed after his deansteak reveal. I don't even...


EDIT: Also a serious butchery crime when he had the choice to slice those into 1 1/2 to 2" thick steaks but he instead opted to go for a lame-ass 3/4" cut. smh