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/ck/ - Food & Cooking

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>> No.11111364 [View]
File: 896 KB, 2240x1344, 20170307_205324.jpg [View same] [iqdb] [saucenao] [google]
11111364

>>11111318

This.

>> No.10435327 [View]
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10435327

>>10435014

Every damn time....

>> No.9174716 [View]
File: 896 KB, 2240x1344, 20170307_205324.jpg [View same] [iqdb] [saucenao] [google]
9174716

>>9174692

I agree with the reverse sear method, but in order for it to work you have to actually "sear" the meat.

>> No.8814340 [View]
File: 896 KB, 2240x1344, 20170307_205324.jpg [View same] [iqdb] [saucenao] [google]
8814340

>>8814314

This.

I've been using the reverse sear method for a couple of years now.

I put the steak in a 200 degree oven for 20 minutes prior to cooking it in a cast iron, smoking hot pan.

The result is a steak that is done completely, edge to edge. No grey, red, to pink middle. It's all one uniform doneness.

>> No.8666825 [View]
File: 896 KB, 2240x1344, 20170307_205324.jpg [View same] [iqdb] [saucenao] [google]
8666825

I cooked a rib eye.

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