Grilled Teriyaki Ribeye Steaks, Reverse Seared recipe. Thick ribeye steaks with sweet-salty Teriyaki sauce, reverse seared for perfect pink throughout.
Sous Vide Grilled Ribeye with Salsa Criolla recipe, cooked to perfection sous vide, seared on the grill, and topped with Brazilian salsa criolla.
Grilled Ribeye Delmonico Steaks with Tex-Mex Rub. Sprinkling a spicy rub to my favorite cut of steak makes for a fantastic dinner.
Grilled Thick Cut New York Strip Steak recipe, using the reverse sear method to get pefect edge to edge medium-rare.
Grilled New York strip steaks using the sear and move method. A crackling crust around medium-rare meat.
Sear and move, or reverse sear? Certified Angus Beef, my neighbors down the road in Wooster, OH, sent me a care package – four gorgeous, thick cut New York strip steaks. How did I use them? To answer a question that’s been nagging me. I know Reverse Sear is better for evenly cooked steaks – but for a “regular” thick cut steak, how much of a difference does it really make? …what’s that? You want to know the answer? Stay tuned…
Sous vide porterhouse, seared in a cast iron pan and basted with butter.
FCC Notice: PolyScience Culinary gave me a Sous Vide immersion circulator to use in my blog posts; this is one of the recipes I used to test it for my review. Earlier this year, I had a geeky food talk with David Pietranczyk, PolyScience Culinary’s chef. He was manning the PolyScience booth at the IACP Food conference in Chicago, and I had a bunch of questions for him. After a demo a chamber vacuum sealer and a taste test of a chocolate pop from the anti-griddle, I picked his brain about sous vide. Chef David knows more about sous vide than anyone else I’ve talked to, and after twenty minutes. I left with my brain overflowing with information. One of the things he mentioned that stuck with me wasn’t all that scientific – it was how chef David tailgates for his hometown Chicago Bears. 24 hours before the game, he starts skirt steaks at home with his sous vide circulator. Early the next morning, he transfers them from the sous vide circulator to a beer …