R
rg02
Guest
After reading about the reverse sear hype I had to try it. Picked up a top loin and NY strip. Seasoned my top loin with Montreal steak seasoning and hit the wifeys NY strip with S&P and a dash of lawrys seasoning salt.
Steaks coming to room temp:
Got the redhead ready:
Charcoal chimney going:
My view from my back porch tonight:
Decided to try come up with a new veggie side dish---broccoli, mushrooms, celery, jalapeños, zucchini, green onions, and orange bell pepper.
All chopped up:
Put em In the lodge cast iron with S&P, canola oil, Worcestershire, magic dust, and a little water.
Coals ready:
Shrooms with s&p, canola oil, worcestershire, a touch of water were put in the Le Creuset cast iron #23:
Reverse sear method started:
Final step of reverse sear:
Veggies and shrooms done:
Steak&shrooms, veggie dish, and a quick teriyaki pasta side plated:
I must say, reverse sear resulted in steaks being a bit more juicy. I will definitely use this method again!
Thanks fer lookin!
Steaks coming to room temp:
Got the redhead ready:
Charcoal chimney going:
My view from my back porch tonight:
Decided to try come up with a new veggie side dish---broccoli, mushrooms, celery, jalapeños, zucchini, green onions, and orange bell pepper.
All chopped up:
Put em In the lodge cast iron with S&P, canola oil, Worcestershire, magic dust, and a little water.
Coals ready:
Shrooms with s&p, canola oil, worcestershire, a touch of water were put in the Le Creuset cast iron #23:
Reverse sear method started:
Final step of reverse sear:
Veggies and shrooms done:
Steak&shrooms, veggie dish, and a quick teriyaki pasta side plated:
I must say, reverse sear resulted in steaks being a bit more juicy. I will definitely use this method again!
Thanks fer lookin!
