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/ck/ - Food & Cooking

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15453129 No.15453129 [Reply] [Original]

Sup /ck/

I bought a 96oz prime boneless sirloin (think of pic related but huge) for a gathering tomorrow. I was going to sear it then slip it in the oven, as there’s no way to cook it completely in a pan/skillet.

>sear on all sides
>put in 400 degree oven
>check every 20 mins or so until temp gets to 135ish
>carve

Anyone else have experiences with this? Also share experiences with large butcher cuts of meat

>> No.15453133

Reverse sear

>> No.15453146

You put your hand on the stove to repent for your sins

>> No.15453161

Sous vide

>> No.15453169

>>15453129
How thick is it? I worked at a steakhouse that did a 48 ounce porterhouse and it was impossible to season throughout because of the thickness

>> No.15453180

>>15453129
Be sure to dry brine it tonight. The salt will either pull surface moisture out or push it back towards the inside and your sear will look better. I'd check the temperature after 15 minutes and then every couple after that. Around 110 it starts shooting up faster in my experience.

>> No.15453181

>>15453169
It’s pretty gnarly. Maybe 4 inches at least? I covered it in salt, pepper, and garlic then wrapped it up in the fridge. I have the same concern that it won’t be adequately seasoned so I got pretty liberal with the seasonings.

>> No.15453186

>>15453129
Microwave it

>> No.15453192

>>15453180
That’s what I did, detailed it in a reply to another anon, although I did so this morning instead. Hoping it makes a real difference when searing.

Another question I had was how long I should leave it out at room temp before cooking? For how big it is, I was thinking ~3hrs.

>> No.15453193

never cook something for the first time for guests. wtf.

>> No.15453369
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15453369

>>15453193
What if I want to kill them tho

>> No.15453390

>>15453129
i think maybe cut in in 4 parts? what's the rationale of keeping it in one huge chunk

>> No.15453576

get yourself an oven safe thermometer and thanks me later

>> No.15453595

>>15453133
>>15453161
Both are memes, put it on a smoker

>> No.15453599

>>15453576
Definitely want one of those

>> No.15453610

>>15453129
>135
overcooked, once it rests it will be 140, maybe more because I'd guess big cuts go up more when resting, if thats the case do 125, if not do 130

>> No.15453641

>>15453610
Good thought, thanks anon

>> No.15454824

>>15453129
Sous-vide and then sear. Alternatively sear, oven to temp, rest, and a hot sear to finish if yiu need more browning.