Hi All,
Figured I'd let my wife out of the kitchen for a night and put all the lurking I've been doing in this thread the past few days to use.
Went to B.B&B and picked up an iron skillet.
Went to the grocery store and had the meat guy slice me off a 1 1/2" thick bone in ribeye ($7.99 per pound.)
Came home and let it sit for 90 minutes or so. It was still pretty cold but it was getting late.
Followed the reverse sear method that Diablo described a page or two back. I'm going to list what i've done just to make sure I didn't mess anything up.
- put some kosher salt and black pepper when I put it out to warm
- rendered the fat on the edges for about 2 minutes per edge on medium heat (electric stove)
- cooked 3 minutes per side on medium heat
- covered with foil and let rest for six minutes
- turned stove to high... started smoking like crazy.
- seared for about 50 seconds each side
- covered with foil again and let sit for five minutes
- pulled sweet potato fries out of the oven
The meat was not the same thickness throughout and I didn't cook it even. The edge parts I thought were great but perhaps a little greasy.
The closer it got to the bone though some was nearly purple and raw. I threw those pieces back on the same skillet, but they came out super greasy.
I wasn't thrilled with my performance but figured I'd post some pics so maybe I can improve for next time.
Also, the house is very smokey and greasy feeling. Wife is not in love with that. Normal? Perhaps the Ducasse (sp?) method is better suited for us.
EMC's
Any advice is appreciated!
Josh