/ck/ - Food & Cooking

>>5179268
How did you cook it before searing? Oven?

>>5179268

>reading a lot about searing a steak

Do you realize there are 3,000 page books that describe and discuss every single cell of the eye in every detail?

>>5179283
Yes, instead of searing it beforehand, I seasoned it with salt and pepper and placed it in a 275 degree oven for 25 minutes...

I prepped the brussels sprouts by cutting off the ends and peeling off the outer layers. I added some sweet Maui onion and some brocciflower I had left over. Slathered with olive oil, s & p, and some cayenne pepper for a little kick. This went in to a 400 degree oven for 20 minutes.

How cooked was the inside?

Meanwhile, I sautéed some bacon until crispy to add to the sprouts...

>>5179366
It was perfectly medium rare. I forgot to take a picture of it though. The idea is that the meat is cooked perfectly and THEN you add the char to the outside. So, you don't get varying degrees of doneness, you get the meat done the same consistency all the way through.

If you've ever been to Lawry's Steakhouse in L.A., they have a horseradish sauce that perfectly compliments prime rib. I made my own version with sour cream, horseradish, a splash of white wine, and a little lime juice.

Brussels Sprouts are halfway done. A little shake to make sure they brown evenly, and back in to the oven for another ten minutes...

I was originally planning on a white wine mushroom sauce, but I forgot to buy mushrooms. So, looks like I'm drinking white wine with prime rib, laugh all you want...

Here's the steak after 20 minutes in a 275 degree oven.

I actually tried this the other day with a 2" chuck eye steak. Perfect for a shittier cut like this. I think I baked mine at 400 for about 20-35 minutes, for a nice medium rare.

And here it is being seared after it was cooked in the oven.

>inb4 picture of OP's steak half-eaten and covered in ketchup

>>5179413
No ketchup, just my homemade sour cream horseradish sauce...

how can you get everything so wrong...... then think i twould be a good idea to publish it on the tubes?

Seared for 1.5 minutes each side...

>>5179423

Would eat.

>>5179420

Get fucked, what are you contributing?

>>5179420
I'm glad that you found something to bitch about on your Saturday night. Please post your most recent prime rib EXPERIMENT. Or, you can just trash talk mine.

>>5179288
Apparently you missed the part where I explained that the sear was done at the end of the cooking, a new technique to me.

>>5179423
Cut that bitch open.

...is this the Irish Stew guy?

>>5179423
I completely forgot! I got distracted by the glorious flavor. I will definitely cook steaks this way from now on. At least until it warms up enough to grill outside.

>>5179445
No.

In case anyone's interested, here's the boneless prime rib that I started with.

>>5179455
shoulda got a ribeye OP

>>5179389
I hate to be an idiot, but what's the name of that green stuff?

>>5179467
That is a Rib Eye.

>>5179476
scallions aka green onions

>>5179476
Green onion