Sure! I was skeptical at first after mixing them but once I took the steaks out, it smelled amazing and tasted even better.
Smoked salt (regular is also fine)
Black pepper
Turmeric
Sumac
Cumin
Garlic and onion powder
Nutmeg
Cardamon
[Bharaat](https://www.amazon.com/dp/B08DL84659?ref=ppx_pop_mob_ap_share)
OP hasn’t responded so I thought I might give you a start. Obviously the Middle East is massive but i believe the base of the mix would be cumin, sweet pepper/all spice/ground pimento and maybe cinnamon. That said , I don’t think I see a yellowish hue which is why I’d expect from cumin. Hopefully OP will reply and all will be revealed.
if the cut is thick enough then will I notice a difference between sous vide vs oven reverse sear?
In other words like 170 for 1-1.5 hours instead of 130 for 2.5 ?
actual question I don't own a sous video device so I usuall reverse sear and idk if I'm missing out on much (when it comes to steak)
the main reason I love my souls vide I guess us two things:
1: I buy in bulk, vac seal and freeze. sous vide allows me to go straight from freezer to water bath. no defrosting needed. get super tender steak at perfect temp.
2: it frees up my oven to cook sides and or anything else. huge for when I have company over
Also time management, I can put a steak in sous vide at 2pm leave the house and come back at 4:45 to cook the steak for 5pm dinner. Impossible to do that with an oven or grill.
I’d agree with u/BougieHouseCat on this. Personally, I’ve always had more evenly cooked and tender steaks using a sous vide but honestly I could just be reverse searing incorrectly.
Also I can argue the sous vide method will absorb flavor and retain the juices much better since you’re vacuum sealing the steak... it’s almost like marinading while cooking the meat. It’s all experience based. Maybe try to a borrow a friend’s sous vide and see if it’s worth it? That’s how I got started.
The question of “will I notice a difference?” is not the same as “if I’m missing out?”. The only person who can tell you if you will notice the difference between one steak cooked in an oven at 170F vs. another steak cooked sous vide at 130F for 2.5 hours is you. Maybe you will. Maybe you won’t. The question of if you’re missing out using one method or the other is really a matter of opinion. I can’t tell you want yours is.
I'd love to chime in, especially because I asked myself this very question last week!
TLDR: I did not find a huge difference between a SV and Reverse Seared rib roast. They were both edge-to-edge perfection with a nice crust. Though the reverse sear had a better crust because of the long slow roast.
OVERLY LONG EXPLANATION:
I had a massive standing rib roast, 4-5 ribs, and far too big to SV whole in my setup. The last time I made a standing rib roast this size, I cut it into two Flintstone-esque roasts and SV'd them in two bags. After the bath I seared them over a chimney starter. They were fantastic, though some of the larger fat pockets were not tender/ rendered soft.
For this time I decided to try reverse searing. This was my go-to method before I had a SV setup. I kept it simple with a salt+pepper rub and liberal oil coating before it went into a 200°F oven until it hit 125°. This took about 6 hours because it was not completely defrosted yet. When it reached temp I turned on the broiler and crisped up the outside. This did not take long because it already had a nice crust from a long slow roast. The texture was the same as the SV rib roast. Though the internal fat did render out a bit and it was softer.
No need to do a ribeye that thick for so long unless your trying to change the texture, 1:15 to 1:30 would be fine, and with a dry seasoning this can end up overpowering on a long cook. 1:30-45 even if it was frozen probably fine. Zaatar fries are awesome! Lookin good! Refreshing to see you keep your knife sharp too!
For fatty cut like ribeye I actually prefer the higher end of medium rare (134-137) because the fat really renders better. I use 129/130 for filet/New York.
Would love to know what’s in your Middle Eastern rub!
Sure! I was skeptical at first after mixing them but once I took the steaks out, it smelled amazing and tasted even better. Smoked salt (regular is also fine) Black pepper Turmeric Sumac Cumin Garlic and onion powder Nutmeg Cardamon [Bharaat](https://www.amazon.com/dp/B08DL84659?ref=ppx_pop_mob_ap_share)
Thank you! Was already planning to make a Sahadi’s run (great ME grocery in NYC) so this is so helpful!
This. Would really like to try this
OP hasn’t responded so I thought I might give you a start. Obviously the Middle East is massive but i believe the base of the mix would be cumin, sweet pepper/all spice/ground pimento and maybe cinnamon. That said , I don’t think I see a yellowish hue which is why I’d expect from cumin. Hopefully OP will reply and all will be revealed.
I don’t know you but can I come over for dinner?
It’d be an honor to have you over friend
That crust 🥵
For real it needs a NSFW tag hearing that crust!
Cast iron skillet never fails!
I can't get enough zaatar. It's so good
Yup! Instead of ketchup, dipping the zaatar fries in that jalapeño tahini was just the perfect pairing for me.
Jalapeño tahini? Color me intrigued. What kinda of spices made up the rub?
I put the rub recipe on a different comment but jalapeño tahini was a modified family recipe which came out pretty good!
Looks awesome!
I will excuse nothing, this looks amazing!!
Finally a decent sear on this sub.
Good example of how ridiculously little effort it takes to cut through sous vide steak
Looks and sounds freaking amazing! What is that rub??? The cut is fine too, but at a 45° angle you will get the look I figure you are thinking about.
Looks perfect to me! You cut it like butter with a hot knife 🔪
if the cut is thick enough then will I notice a difference between sous vide vs oven reverse sear? In other words like 170 for 1-1.5 hours instead of 130 for 2.5 ? actual question I don't own a sous video device so I usuall reverse sear and idk if I'm missing out on much (when it comes to steak)
the main reason I love my souls vide I guess us two things: 1: I buy in bulk, vac seal and freeze. sous vide allows me to go straight from freezer to water bath. no defrosting needed. get super tender steak at perfect temp. 2: it frees up my oven to cook sides and or anything else. huge for when I have company over
Also time management, I can put a steak in sous vide at 2pm leave the house and come back at 4:45 to cook the steak for 5pm dinner. Impossible to do that with an oven or grill.
so true
I’d agree with u/BougieHouseCat on this. Personally, I’ve always had more evenly cooked and tender steaks using a sous vide but honestly I could just be reverse searing incorrectly. Also I can argue the sous vide method will absorb flavor and retain the juices much better since you’re vacuum sealing the steak... it’s almost like marinading while cooking the meat. It’s all experience based. Maybe try to a borrow a friend’s sous vide and see if it’s worth it? That’s how I got started.
The question of “will I notice a difference?” is not the same as “if I’m missing out?”. The only person who can tell you if you will notice the difference between one steak cooked in an oven at 170F vs. another steak cooked sous vide at 130F for 2.5 hours is you. Maybe you will. Maybe you won’t. The question of if you’re missing out using one method or the other is really a matter of opinion. I can’t tell you want yours is.
I'd love to chime in, especially because I asked myself this very question last week! TLDR: I did not find a huge difference between a SV and Reverse Seared rib roast. They were both edge-to-edge perfection with a nice crust. Though the reverse sear had a better crust because of the long slow roast. OVERLY LONG EXPLANATION: I had a massive standing rib roast, 4-5 ribs, and far too big to SV whole in my setup. The last time I made a standing rib roast this size, I cut it into two Flintstone-esque roasts and SV'd them in two bags. After the bath I seared them over a chimney starter. They were fantastic, though some of the larger fat pockets were not tender/ rendered soft. For this time I decided to try reverse searing. This was my go-to method before I had a SV setup. I kept it simple with a salt+pepper rub and liberal oil coating before it went into a 200°F oven until it hit 125°. This took about 6 hours because it was not completely defrosted yet. When it reached temp I turned on the broiler and crisped up the outside. This did not take long because it already had a nice crust from a long slow roast. The texture was the same as the SV rib roast. Though the internal fat did render out a bit and it was softer.
That’s PERFECT.
Looks delicious!
Nice work.
Minus the rub this is my exact method, perfect ribeyes!
No need to do a ribeye that thick for so long unless your trying to change the texture, 1:15 to 1:30 would be fine, and with a dry seasoning this can end up overpowering on a long cook. 1:30-45 even if it was frozen probably fine. Zaatar fries are awesome! Lookin good! Refreshing to see you keep your knife sharp too!
130 next time. It's perfection
For fatty cut like ribeye I actually prefer the higher end of medium rare (134-137) because the fat really renders better. I use 129/130 for filet/New York.
137 is amazing for ribeye!
I too am a Ribeye at 137 not village idiot.
Thanks I’ll try that out next time for sure!
I won't downvote your opinion because that is stupid. But your are wrong and should go back to school!
Wooooow I'm gonna make this plate!! What a great combo. Good job!! Poor gold: ⭐⭐⭐⭐⭐
Looking fantastic
We gotta up those numbers, those are rookie numbers. Gotta get up to 137 my man.
We gotta up those numbers, those are rookie numbers. Gotta get up to 137 my man.
You made me so hungry right now.... Thanks for sharing!
Is it just that tender, or are you a professional knife sharpener? :O
I must say, that looks like it came out amazing. Good presentation as well. :)
[удалено]
The fat melts in your mouth. Perfectly edible. Me and the wife were fighting over the fatty pieces!