Staycation Dinner

[LuFins Dad]

Since there was no snow at any of the close by ski resorts, we’re having a staycation. Luke’s home for the long weekend, too.

Tonight, some 2 inch thick ribeyes reverse seared, Dungeness Crab Clusters with garlic butter, mushrooms/onions, crispy Brussels, and salad. Topped off with a Golden Ox (golden ale from a local brewery) for the (adult) boy and I, and cider for Karla. Finley gets a carbonated fruits juice (Izze)…

[LuFins Dad]

The reverse sear is the best prep for the steak, but it does create some challenges in cooking other stuff around it.

[George K]

I've given up on the reverse sear because Mrs. George's hockey puck and my medium rare are conflicted.

OTOH, I do have an air fryer that I could use for her steak...hmmmm.

OTOOH, I really like the no-spatter non-stick slow-cook steak.

[Mik]

Yeah I do too. I think the sear is overrated.

[LuFins Dad]

@George-K said in Staycation Dinner:

I've given up on the reverse sear because Mrs. George's hockey puck and my medium rare are conflicted.

OTOH, I do have an air fryer that I could use for her steak...hmmmm.

OTOOH, I really like the no-spatter non-stick slow-cook steak.

I really liked the steak. Was able to get the exact temperature that I wanted and the crust was fantastic. The problem was taking up the oven for 45 minutes at 250… The Brussels need 20 minutes at 425… Also, I want to use the the searing pan for cooking the mushrooms and onions. It works well with the normal method, but the reverse sear steak should go from the sear to the plate… No rest.