Hey George, reverse sear question…
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wrote on 6 Jan 2025, 19:59 last edited by
Didn’t @George-K mention that you can reverse sear with frozen steaks?
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wrote on 6 Jan 2025, 20:19 last edited by George K 1 Jun 2025, 20:20
I've seen it done on YouTube - not brave enough to try.
Link to video -
wrote on 6 Jan 2025, 22:54 last edited by
Just defrost it in water. they say cold but I use hot water all the time. No problems.
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wrote on 6 Jan 2025, 23:05 last edited by
@Mik said in Hey George, reverse sear question…:
Just defrost it in water. they say cold but I use hot water all the time. No problems.
Yes. That's what I do. I can thaw a steak or chicken breast in about 2-3 hours.
I use a vacuum sealer, so it's stupid easy.
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wrote on 6 Jan 2025, 23:11 last edited by
Me too. Love my vac-seal. Mine defrost in 10 minutes to an hour depending on thickness
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wrote on 6 Jan 2025, 23:41 last edited by
Yeah, ours is vac sealed. Still, I saw the wings I bought the other day were still in the fridge. So we’re going that route. The steaks are thawing in the fridge.
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wrote on 6 Jan 2025, 23:47 last edited by
Wings are good.
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wrote on 6 Jan 2025, 23:50 last edited by
What kind of steaks are they? Are you going to dry brine them?
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wrote on 6 Jan 2025, 23:51 last edited by
Making Chicken Marsala Meatballs tonight.
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wrote on 6 Jan 2025, 23:53 last edited by
@Mik said in Hey George, reverse sear question…:
What kind of steaks are they? Are you going to dry brine them?
They’re some thinner fillets that I trimmed off the end ends of the tenderloin.
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wrote on 7 Jan 2025, 00:07 last edited by
Oh, no real need to dry brine then.
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wrote on 7 Jan 2025, 15:18 last edited by Renauda 15 days ago
I find leaving frozen steaks and chops on a cold cast iron skillet on the counter for an hour or so quick thaws them as fast as any other method. Usually flip them every 15 or 20 minutes.
Surprising how fast cold cast iron draws the frost out of the frozen cuts. Try it, you’ll be amazed..
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I find leaving frozen steaks and chops on a cold cast iron skillet on the counter for an hour or so quick thaws them as fast as any other method. Usually flip them every 15 or 20 minutes.
Surprising how fast cold cast iron draws the frost out of the frozen cuts. Try it, you’ll be amazed..
wrote on 7 Jan 2025, 15:27 last edited by@Renauda said in Hey George, reverse sear question…:
I find leaving frozen steaks and chops on a cold cast iron skillet
That's the idea behind those "thawing trays."