A few weeks back I posted that I had disappointing results with a revers
sear on a steak. Meantime, enter Alton Brown.

I bought a couple of veal chops at Mazzaros and made one for dinner
tonight. Yesterday I watched an episode of Good Eats on steaks and this
time I followed ABs method. OMG, it was fantastic. Tasty and tender.

Quick overview:
salt the meat on both sides. Put in on a rack, uncovered, in the fridge
for four to 12 hours. Mine was five hpurs.

A bit before dinner time, put it in the oven at 200 degrees oven
temperature. Using a probe thermometer to check, bring it to 120
degrees internal. Took about 70 minutes. Remove and let rest five
minutes.

Here we differed. He used a cast iron pan, I used the "Sizzle Zone" on
my grill. He heated the pan to 800 degrees. Added just a couple of
drops of oil on each side. Put the steak in and sear 45 seconds on one
side, flip and do the other side for 45 minutes. I used the infrared
burner on the grill.

Since it was already salted, don't add any more. It was the best veal
chop I ever had. Incredibly tender.

Similar to the results you would get with souse vide I imagine.

"Ed Pawlowski" wrote in message ...

A few weeks back I posted that I had disappointing results with a revers
sear on a steak. Meantime, enter Alton Brown.

I bought a couple of veal chops at Mazzaros and made one for dinner
tonight. Yesterday I watched an episode of Good Eats on steaks and this
time I followed ABs method. OMG, it was fantastic. Tasty and tender.

Quick overview:
salt the meat on both sides. Put in on a rack, uncovered, in the fridge
for four to 12 hours. Mine was five hpurs.

A bit before dinner time, put it in the oven at 200 degrees oven
temperature. Using a probe thermometer to check, bring it to 120
degrees internal. Took about 70 minutes. Remove and let rest five
minutes.

Here we differed. He used a cast iron pan, I used the "Sizzle Zone" on
my grill. He heated the pan to 800 degrees. Added just a couple of
drops of oil on each side. Put the steak in and sear 45 seconds on one
side, flip and do the other side for 45 minutes. I used the infrared
burner on the grill.

Since it was already salted, don't add any more. It was the best veal
chop I ever had. Incredibly tender.

Similar to the results you would get with souse vide I imagine.

======

Yes, that is how meat turns out on my sous vide! It all sounds
wonderful though) I'm pleased you enjoyed it)

On 8/28/2019 10:05 PM, Ed Pawlowski wrote:
> A few weeks back I posted that I had disappointing results with a revers
> sear on a steak.Â* Meantime, enter Alton Brown.
>
> I bought a couple of veal chops at Mazzaros and made one for dinner
> tonight.Â* Yesterday I watched an episode of Good Eats on steaks and this
> time I followed ABs method.Â* OMG, it was fantastic.Â* Tasty and tender.
>
> Quick overview:
> salt the meat on both sides.Â* Put in on a rack, uncovered, in the fridge
> for four to 12 hours.Â* Mine was five hpurs.
>
> A bit before dinner time, put it in the oven at 200Â* degrees oven
> temperature.Â* Using a probe thermometer to check, bring it to 120
> degrees internal.Â* Took about 70 minutes. Remove and let rest five minutes.
>
> Here we differed.Â* He used a cast iron pan, I used the "Sizzle Zone" on
> my grill.Â* He heated the pan to 800 degrees. Added just a couple of
> drops of oil on each side.Â*Â* Put the steak in and sear 45 seconds on one
> side, flip and do the other side for 45 minutes.Â* I used the infrared
> burner on the grill.
>
> Since it was already salted, don't add any more.Â* It was the best veal
> chop I ever had.Â* Incredibly tender.
>
> Similar to the results you would get with souse vide I imagine.

That sounds fantastic! Congratulations on that perfect veal chop.

Jill