A-Maze-N-Reverse Sear w/Pics

jarjarchef · Jan 13, 2013

I received my AMNPS the other day. I had it at work to show the boss what he needed to order for our MES and his. Just before I walked out the door for the day on Thursday. We got a Pop Up for a Chef Table lunch on Sunday........ Great now what to cook, so went shopping in the coolers to see what was on hand to use. I found some beef filets and other items left from a tasting we had that day. I was writing the menu and was stumped for ideas till I looked at my new AMNPS and it hit me. I have wanted to try to do a reverse sear on a steak. Well now was the time to try it...........

Salad: Organic Greens with Heirloom Tomatoes, Euro Cucumbers, Champagne Vinegar and EVOO Drizzle

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jarjarchef
Jan 13, 2013

OK the salad is out of the way. Now onto the good stuff......

Firing up the AMNPS...... by the way it fits perfectly in the MES 30....almost like it was designed that way..

...

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jarjarchef
Jan 13, 2013

Set the MES 30 to 185 to preheat. Placed the filets on the right side of the middle 2 shelves....did not tent the AMNPS.....

Seasoned with only Kosher Salt and Black Pepper...

After 1 hour they were at 115 degrees IT (I will lower the cook chamber temp to 150 next time)

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jarjarchef
Jan 13, 2013

Quick sear on Big George to get the cross marks. Let rest in hot box for 10 min before slicing....

Entree: Reverse Seared Filet Mignon, Mushroom Ragout, Red Wine Glace De Viande, Super Grain Pilaf, Roasted Red and Yellow Tomatoes and Broccoli Rabe

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jarjarchef
Jan 13, 2013

We did not sear the sides of the filet. Next time I think we will, did not want to over cook them.....

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jarjarchef
Jan 13, 2013

woodcutter · Jan 13, 2013

I'm going to do this. Look at that steak!

diggingdogfarm · Jan 13, 2013

That looks awesome!

~Martin

linguica · Jan 13, 2013

Looks like fare from fancy restaurant. Gordon Ramsey would say "you're hired"

I watched the video below and still don't understand reverse sear, they both look the same?

daveomak · Jan 13, 2013

Jeramy, you need to take a cooking class.... that doesn't look like anything I cook....

Looks like a Better Homes and Gardens advertisement...

But, I would try to choke it down... just to be polite...

...

linguica · Jan 13, 2013

DaveOmak said:
Jeramy, you need to take a cooking class.... that doesn't look like anything I cook....

Looks like a Better Homes and Gardens advertisement...

But, I would try to choke it down... just to be polite...

...

X2 BIG TIME

dirtsailor2003 · Jan 13, 2013

Looks Fantastic!!! Except the shrooms, still can't understand why people want to eat fungus

!!!

jarjarchef · Jan 13, 2013

Woodcutter said:
I'm going to do this. Look at that steak!

I would say go for it. It was very pleasantly pleased with the results...

DiggingDogFarm said:
That looks awesome!

~Martin

Thank You....

Linguica said:
Looks like fare from fancy restaurant. Gordon Ramsey would say "you're hired"

I watched the video below and still don't understand reverse sear, they both look the same?

Thank you...

I know a lot of people will say the steak was like butter and using a tenderloin that is already tender is not fair. Well I will say we cook a lot of tenderloins and this was the absolute best one I have ever eaten.

DaveOmak said:
Jeramy, you need to take a cooking class.... that doesn't look like anything I cook....

Looks like a Better Homes and Gardens advertisement...

But, I would try to choke it down... just to be polite...

...

Thank You..... It looks like the on-line classes are helping...

Linguica said:
X2 BIG TIME

Thank you!

dirtsailor2003 said:
Looks Fantastic!!! Except the shrooms, still can't understand why people want to eat fungus

!!!

I am not a shroom fan either.... but the earthiness works for the dish....

kathrynn · Jan 14, 2013

Okay...now you have done it! Made me Hungry! I have some steaks that are hollering at me in the freezer! That is a beautiful presentation! (and....very healthy I might add!)

sunman76 · Jan 14, 2013

dirtsailor2003 said:
Looks Fantastic!!! Except the shrooms, still can't understand why people want to eat fungus

!!!

Having second thought after putting it that way!!! lolz

daveomak · Jan 14, 2013

Chanterelles and Escargot..... Two of my favorite sides.... UUUMMMMMMM Good.....

jarjarchef · Jan 14, 2013

KathrynN said:
Okay...now you have done it! Made me Hungry! I have some steaks that are hollering at me in the freezer! That is a beautiful presentation! (and....very healthy I might add!)

It was actually very healthy. No butter only EVOO, natural reduction on the beef stock for the Glace, the super grains were quinoa, spelt and barley.... any salt used was sea salt except for the fillet and that was kosher....

sunman76 said:
Having second thought after putting it that way!!! lolz

I am no a shroom fan.....wife loves fungus.......

DaveOmak said:
Chanterelles and Escargot..... Two of my favorite sides.... UUUMMMMMMM Good.....

hollandaise and parmesan garlic creamed spinach are some of mine.... sometimes just simple mashed potatoes hit the spot...

s2k9k · Jan 14, 2013

Great looking steak Jeramy!!! Did you get to try any?

smokinhusker · Jan 14, 2013

That's a beautiful plate and I'm not picky so I would try all of it. Really want a steak now but not with a high of 2* and windchill of -5!

jarjarchef · Jan 14, 2013

S2K9K said:
Great looking steak Jeramy!!! Did you get to try any?

I would not be a good Chef if I did not try my food, besides that was the whole reason for me to do the reverse sear. I wanted to try it first hand

...... With that said. I usually am not a fan of Fillet and will usually go for a NY Strip or Rib Eye. The coolest part of the reverse sear for me was the texture of the meat. When they built our kitchen the designers figured it would be best for us to have electric grills

(the Team calls them Big George). So anytime we mark or sear the meats it is just color and very little flavor added. So after smoking them for the hour and then doing a quick sear to get the marks they came out perfect. I cut one to try it before serving it. I was shocked at the texture. Normally when you grill a piece of steak it will get a hard texture on the outside, well the fillet was still tender and had this amazing flavor and juiciness to it. I would and will do it again. The best fillet I have ever eaten in my life!!!! We do not eat steaks very often at my house, usually it is just the wife and me and I don't want to fire up the grill and everything to cook them.. But when we do I usually pan sear it and finish in the oven if needed. I think I have found a new way to do my steaks at home....

BTW the plate pictured was my lunch......

jarjarchef · Jan 14, 2013

SmokinHusker said:
That's a beautiful plate and I'm not picky so I would try all of it. Really want a steak now but not with a high of 2* and windchill of -5!

I will keep my high 70's.......

is not for me.....I would not leave the bed if it was that cold out....

s2k9k · Jan 14, 2013

Not a fan of filet?

Yea since I started doing the reverse sear I won't cook a steak any other way!

Try smoking a whole strip or ribeye then slice and sear it....ummmmmmm!!!

linguica · Jan 14, 2013

The best steak is the Porterhouse...boned out. I eat the New York, the wife prefers the filet, and the dog gets the bone. everyone satisfied.

jarjarchef · Jan 14, 2013

Linguica said:
The best steak is the Porterhouse...boned out. I eat the New York, the wife prefers the filet, and the dog gets the bone. everyone satisfied.

Same here.

S2K9K said:
Not a fan of filet?:wtf1:

Yea since I started doing the reverse sear I won't cook a steak any other way!
Try smoking a whole strip or ribeye then slice and sear it....ummmmmmm!!!

They are on the list of to do......

driedstick · Jan 14, 2013

Very nice

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