John Sp
TVWBB All-Star
Hello All,
TodayI found myself alone again for dinner. This is a fairly rare occurance and when it happens I like to experiment caveman style. I decided to pull a chuckeye out of the freezer and do it reverse sear style. I have had good success with dry brining and I didn't have a ton of time so I decided to do that as well. I paired my steak with a roasted sweet potato and some sauteed mushrooms (well at least I intended to - see below). Here are a few pics of the process:
Dry Brining the Chuckeye (15 min per 1/4" of thickness) Using KS; Sweet Potato Slathered with EVOO and Sprinkled with KS
Prepping the 'Shrooms (Butter, Bacon Fat, Baby Portobelos, Garlic, Worcestershire, Garlic Salt, & EVOO)
Sweet Potato Foiled and in the SJ Silver Indirect
Steak on Indirect to an Internal of 115F for First Leg of the Reverse Sear - Sweet Potato Still in the Basement
Moved Direct for the Second Leg - 1.5 Min per Side - This is the Flip Side
'Shrooms on Direct While the Chuck Eye Rests
Plated
Oops Forgot the 'Shrooms
Sizzle Vid
This was an awesome meal. I have done reverse sear many times and I have done a dry brine many times but I had never used both together. I will definitely be doing this again. Reverse sear is a great technique which gives you a lot of control over the finished doneness (and enhanced tenderness for the rarer end of the spectrum IMO). The dry brine is now my technique of choice for tougher (and less forgiving) cuts of beef. Chuck eyes are exteremely flavorful and they don't need a lot of enhancement but they can be tough if you are not careful - the dry brine is cheap insurance. Anyway I was so anxious to tuck into the steak that I forgot the mushrooms and wound up eating them right out of the skillet after the steak was gone. Oh well - sometimes you have to improvise... Thanks for looking.
Regards,
John
TodayI found myself alone again for dinner. This is a fairly rare occurance and when it happens I like to experiment caveman style. I decided to pull a chuckeye out of the freezer and do it reverse sear style. I have had good success with dry brining and I didn't have a ton of time so I decided to do that as well. I paired my steak with a roasted sweet potato and some sauteed mushrooms (well at least I intended to - see below). Here are a few pics of the process:
Dry Brining the Chuckeye (15 min per 1/4" of thickness) Using KS; Sweet Potato Slathered with EVOO and Sprinkled with KS
Prepping the 'Shrooms (Butter, Bacon Fat, Baby Portobelos, Garlic, Worcestershire, Garlic Salt, & EVOO)
Sweet Potato Foiled and in the SJ Silver Indirect
Steak on Indirect to an Internal of 115F for First Leg of the Reverse Sear - Sweet Potato Still in the Basement
Moved Direct for the Second Leg - 1.5 Min per Side - This is the Flip Side
'Shrooms on Direct While the Chuck Eye Rests
Plated
Oops Forgot the 'Shrooms
Sizzle Vid
This was an awesome meal. I have done reverse sear many times and I have done a dry brine many times but I had never used both together. I will definitely be doing this again. Reverse sear is a great technique which gives you a lot of control over the finished doneness (and enhanced tenderness for the rarer end of the spectrum IMO). The dry brine is now my technique of choice for tougher (and less forgiving) cuts of beef. Chuck eyes are exteremely flavorful and they don't need a lot of enhancement but they can be tough if you are not careful - the dry brine is cheap insurance. Anyway I was so anxious to tuck into the steak that I forgot the mushrooms and wound up eating them right out of the skillet after the steak was gone. Oh well - sometimes you have to improvise... Thanks for looking.
Regards,
John
