/ck/ - Food & Cooking

>>16392709
Why sear when you could reverse sear?

Pretty sure you can eat it raw so long as it didn't come from the third world hellhole that is the united states of america

>>16392718
why reverse sear when you could reverse forward sear?

>>16392718
going to try this, thanks

>>16392709
Like all cooking, answer is always cast iron pan.

I dont get these, because filet and sirloin have different cooking times. Unless you sous-vide or something idk how you can cook it properly with overcooking one side.

>>16392709
I don’t know if it helps, but I stab the ever living fuck out of all my ribeye or t bone steaks with a fork, a good 20 min atleast, all over, then I throw it on the cast iron at a medium heat and as it cooks I also beat the ever living fuck out of it with the spatula. My steaks usually come out pretty tender. I also like mine well done btw.

>>16392709
marinade

>>16393687
What are you on about? There's not one fixed cooking time for each cut. If you really don't want the filet and the sirloin to have the same doneness, then this really isn't for you. Both filet and sirloin are great bleu. Just a sear, no cooking inside, but reached about 37-39C.

>>16394089
>bleu
*blue
Retard.

>>16392709
>step 1: sous vide
>step 2: toss it in your smoker for a while, if you don't have a traditional smoker, that's alright, you can use an electric smoker
>step 3: reverse sear in air fryer.

>>16394102
cooking is french so if you want to show your education or be pretentious, you use french terms.

>>16394089
I like it blue, but 40C is pretty hardcore.