Peter's Blog, January 21st, 2013
I'm headed out soon for Austin, TX where my teaching tour of Texas begins (see my previous Peter's Blog for dates and cities). Not sure if there are still spaces available, so call the store near you if you want to attend. In the meantime, till I get back, I wanted to share this e-mail from Pizza Quest follower, David Maxwell, in response to my WFO 4-minute rib eye steak technique. Here's what he sent, another great idea that I can't wait to try:
"By far the best steaks I've ever cooked were boneless rib eyes we served at Christmas. Try this method, an oven-based version of sous vide:
1 - Season with salt and pepper. Place steaks on a cooling rack set into a rimmed cookie sheet.
2 - Place into a 250F degree oven. Depending on the thickness and starting temp of the steak it will take anywhere from 15 to 40 minutes to bring the internal temperature up to 100. Use a meat thermometer and don't be afraid to poke into the meat. It isn't a water balloon - you won't lose a ton of juice even with multiple pokes. Go in from the side.
3 - Remove from oven and pat dry.
4 - Put steaks on an insanely hot cast iron pan - no oil needed. Let them sit undisturbed for about a minute, flip and go another minute.
5 - Let them rest for 5 minutes
You should have a steak that's beautifully pink all the way through with a wonderful dark sear. You shouldn't have any of the tan/gray layer that's so common in home seared or grilled steak. 100 degrees pre-sear should bring you up to the rare side of medium rare. 105 should be enough to satisfy any Red-Phobic types.
It also works for tuna steak."
Thank you, David! He mentioned sous vide, and his timing is perfect, as we will be posting the next in our Basta websiode series later this week. In this segment, Kelly Whitaker will show us how he makes his famous 48-hour sous vide/oven charred short ribs, one of my all time favorite bites.
Hope to see some of you in Texas. I will try to blog from the road, but no promises -- lots to do in the Lonestar State!