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thedirtsquirrel OP t1_j8nr9a4 wrote

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

Yeah, I said in a previous comment but yeah its just the seasoning.

Edit: Ope, just gonna sneak an edit in here since no one is really looking through the thread. Picture proof that the steak is not burnt. Also yes I put the sauce on the steak.

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CBreezer t1_j8nrk1s wrote

Ah, I missed that lol

Nothing wrong with blackened steak at all. It being burnt would be something completely different. I do blackened ahi tuna a couple times a month. Might have to give this a try with some steak myself

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Sometimes_Stutters t1_j8nzsp1 wrote

Pittsburg Blue is my favorite way to cook steak

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notso5ecret4gent t1_j8oktkk wrote

I'm dying to have this but how is this done and what cut is best?

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Sometimes_Stutters t1_j8omb1e wrote

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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LordFauntloroy t1_j8omhv7 wrote

I do 1.5" New York. Chilled in the fridge and then straight into a hot skillet with mushrooms, onions, garlic, salt, and browned butter.

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Tart_Beginning t1_j8ou9bu wrote

I would love to know how you prepare the ahi, that sounds incredible!

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Torpul t1_j8ocnd3 wrote

Picture proof isn't going to be good enough. I'm going to need a copy of this mailed to me... possibly in triplicate just to be sure.

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ubapook2 t1_j8of6ay wrote

It looks fantastic! I would say always post that cross-section in the initial posts, I swear there’s miserable chefs on this sub looking for any reason to attack lol but looks great!

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thedirtsquirrel OP t1_j8ofvmx wrote

Yeah, I originally left it out because the plate looked like a mess already lol.

Ah well, internet people aint gonna bother me.

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shredbmc t1_j8om2zf wrote

Nice cook! It's a shame someone had to go and put some weird white sauce on it, hopefully it was still good!

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thedirtsquirrel OP t1_j8omphy wrote

It isn't much different than blue cheese topped blackened steak. Filet is so rich it compliments well to have a sauce, or at least I think so. If I want a plain S&P steak I'm eating ribeye or a strip.

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Dwestmor1007 t1_j8pvv35 wrote

I mean it could still be pink on the inside and charred on the outside of you cooked it at an extremely high temp.

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TheLadyEve t1_j8robhe wrote

Beautiful work, OP! I'm happy you posted the cross section, I was curious about the middle. Looks like a very even cook on that steak! Gorgonzola sauce or compound butter are two things I just love putting on steak.

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thedirtsquirrel OP t1_j8rsrot wrote

>Gorgonzola sauce or compound butter are two things I just love putting on steak.

Ugh, it's just so good. Sauces can go on steaks - idc what people say.

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TheLadyEve t1_j8rszgh wrote

I think a filet is an ideal canvas for a sauce because it has a pretty mild flavor just in itself. When I cook tenderloin I usually serve it with two sauces, a brandy peppercorn pan sauce (hot) and a mustard horseradish cream sauce (cold). I would pick Gorgonzola any time, but my husband doesn't do cheese.

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thedirtsquirrel OP t1_j8rtn2h wrote

Agreed! I think I said elsewhere, but if I'm having a plain steak I'm having a ribeye or strip. Those really stand on their own.

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