O/T . . . reverse sear steaks

[bayrooster]

When I have time or a really good cut of meat (then I make time) I use the Sous Vide. Find the temp that works for you I like medium rare. For my taste and machine I set the temp for 128. Then reverse sear in cast using clarified butter. In a separate skillet I'll melt butter for a quick basting of the steak and then let it rest for a few minutes. While it is resting I will saute some mushrooms and onions the the butter I used to baste the steak.

Seasoning is usually very simple course salt, fresh ground pepper.

I agree this method is almost foolproof, though I skip the butter and toppings, just letting the marbled fat in the meat do the rest (NY strip is my fave cut).

 

[Harvard Gamecock]

What about ketchup?

Ketchup has the amazing ability to mask all flavors and make everything it touches taste like ketchup.

 

[PrestonyteParrot]

Ketchup has the amazing ability to mask all flavors and make everything it touches taste like ketchup.

Sugar disguised as tomato

 

[bayrooster]

Ketchup has the amazing ability to mask all flavors and make everything it touches taste like ketchup.

Only good on fried potaters.

 

[rockingamecock]

Ketchup has the amazing ability to mask all flavors and make everything it touches taste like ketchup.

When we were kids we used it on all foods that we didn't like.....it was the only way to get it down.