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Sometimes_Stutters t1_j8omb1e wrote

Reply to comment by notso5ecret4gent in [Homemade] Reverse seared filet, roasted broccoli, & Pappardelle With gorgonzola cream sauce by thedirtsquirrel

Cut doesn’t really matter as long as it’s at least 1” thick.

I dry off my steak and leave it in my fridge uncovered for a day or two. Then I salt and pepper it generously and let it sit out for a couple hours to get to room them.

I have a propane deep-fry setup that I put a cast iron on pan over. I get the setup screaming hot and seat for about a minute or so on each side. Then I let it rest in the oven set to 180* for about 15-20 mins before I eat.

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i-amtony t1_j8opvpn wrote

You should try add the salt before you leave it for a day or two. What happens when you add salt is it draws out moisture and then the salt brine gets drawn back in. If you salt only a few hours before it usually draws out the juices and doesn't have time to reabsorb. If your leaving it till this time you'd be better off salting just a few minutes before you sear it.

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cynicaloptimissus t1_j8sl6ky wrote

I'm going to follow your advice and try this out. I've got a ribeye I just pat dry, salted and peppered and stuck back in the fridge. I'll cook it tonight or tomorrow.

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i-amtony t1_j91v5up wrote

How did it work out? Not sure if you shouldnif added the pepper at this stage but might not make a difference.

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cynicaloptimissus t1_j921zd0 wrote

I don't think it made a difference. It was great! I was afraid to go too heavy on the salt, so I think I actually could've used more, and would it make a difference if I had rubbed it in?

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i-amtony t1_j92sz4a wrote

Maybe. You should be able to observe the process of the salt melting in the liquid and then going back in. Don't be afraid of that salt;)

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notso5ecret4gent t1_j8oo96e wrote

Beautiful I'll try this, thanks!!

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Sometimes_Stutters t1_j8oohbx wrote

I should also clarify the oven part. I just turn the oven on to the lowest setting, let it get pretty warm, and turn it off.

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