Finishing a steak in oven? - Page 2
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BDL...I too appreciated your comments, thanks!
A few notes on the AB, ATK method...I usually cook my 1.5in Ribeye in the oven at 250* for about 30 min to an IT of 115-120, then sear at about 900-1000* (less than 30 sec per side). I've had trouble with smoke in the kitchen with those temps (I don't have a good vent system)...so I use a cast iron skillet over a Louisiana jet turkey frying rig...gets me the temp I want, and I can do it outside.
If anybody else has some tips with this method, I've love to hear 'em!
Sous-vide is airtight so no bacteria should grow with that process.
If you put a steak in an oven with the AB method at 275 its well above the minimum hold temperature for meat so bacteria should not be a concern and the time frame is well under that for bacteria to grow. Even if you did grow some bacteria, which is very unlikely, it would only be on the exterior of the flesh and you would kill it during the sear.
The end result with reverse searing or sear and blast is the same if the cook does his part with either method.
FROM THIS POINT ON BE VERY AWARE THAT THE POT'S HANDLE IS HOT. REMEMBER TO POINT IT TO THE SIDE SO YOU DON'T BUMP INTO IT. AND, obviously, USE A POT HOLDER.
I think I just felt something slippery in my hand and heard a "sssssst" real quick, and the pan handle slid out.
Heheh, also keep a potholder or DRY towel on the handle of the pan as this helps avoid somebody accidentally grabbing the hot handle.
we finish meats in the oven as it leads to a juicer end product...imagine cooking a chicken supreme in a saute pan start to finish,,,the end result would be a very tough piece of chicken,and yes when you sear meat it will seperate from the pan when it is ready to be flipped. hope this helps
Thanks for the tips. I am wanting to cook a rib eye, large enough to serve 6 hearty eaters, and slice over the accompaniments. First, question is can you "score" or sear the meat the day before and finish in the oven just before serving or does it need to be hot when going in oven. I'm thinking of how a caterer would do it, when they score it first?? And is rib eye the best cut to do this with? Thanks
I must say that the oven-then-sear thing makes me a bit nervous. Seems to me that the long, slow warming creates a lovely environment for bacteria to breed, and the sear isn't going to kill them because (intentionally) it doesn't penetrate deeply. Maybe I'm worrying unnecessarily?
On the other hand, my primary objection to this method was the way it was presented on the America's Test Kitchen show, where it was touted as the "right" way --- and then they did a comparison... against putting a very thick steak in a skillet until it was like leather. Sure, it's a better method than being an idiot.
This is what every BBQ cook does to a pork butt or brisket for upwards of 20 hours. Cold smoking or cooking much lower than this is (ie. less than 200F) when bacteria has the abbility to come into play, this is why people use nitrates etc at these temp levels.