Thanks 😃 This is the 125mm Prima Smooth, 500mm Length. I received this as a sample from the factory as we looked at stocking them, but we just couldn’t get the pricing to work. Hopefully you can find it somewhere online, it’s a nice fit!
Rest your steak longer before cooking. I was still 13 c internal so you ended up overcooking the outside of the steak while still getting a relatively low temp on the inside. Had you started with a room temp steak it would have taken less time to come to temp and would have been nearer the target doneness. The reverse sear and sous vide methods are near foolproof though.
Cheers for comment! Plenty of chefs these days advising cooking steak direct from the fridge for the opposite reason of what you say - a cold steak allows you maximise your sear without over cooking. She’s not the first to promote it, but check out Genevieve Taylor’s channels/cookbooks. This steak was over cooked for the purposes of the video to show the benefits of a reverse sear to anyone who’s never used it, I would pull this steak at more like 38-40C if I cooked steak this way in “real life” 👍🏻
@@planetfriendlyfirewood Ah I see the overcooking was intentional. I'm no chef but to be honest I only rest the thick steaks, anything less than 1 inch, what is that 2.5 cm for y'all across the pond? I cook right away. There are many methods that produce a fine crust and a great steak. I did subscribe because you cook a good looking pizza!
Good demonstration.
Thanks
No problem!
Lovely video. Where did you get your long chimney?
Thanks 😃
This is the 125mm Prima Smooth, 500mm Length. I received this as a sample from the factory as we looked at stocking them, but we just couldn’t get the pricing to work. Hopefully you can find it somewhere online, it’s a nice fit!
Do y’all ship the kindling to the US by chance?
We don’t I’m afraid!
Rest your steak longer before cooking. I was still 13 c internal so you ended up overcooking the outside of the steak while still getting a relatively low temp on the inside. Had you started with a room temp steak it would have taken less time to come to temp and would have been nearer the target doneness. The reverse sear and sous vide methods are near foolproof though.
Cheers for comment! Plenty of chefs these days advising cooking steak direct from the fridge for the opposite reason of what you say - a cold steak allows you maximise your sear without over cooking. She’s not the first to promote it, but check out Genevieve Taylor’s channels/cookbooks. This steak was over cooked for the purposes of the video to show the benefits of a reverse sear to anyone who’s never used it, I would pull this steak at more like 38-40C if I cooked steak this way in “real life” 👍🏻
@@planetfriendlyfirewood Ah I see the overcooking was intentional. I'm no chef but to be honest I only rest the thick steaks, anything less than 1 inch, what is that 2.5 cm for y'all across the pond? I cook right away. There are many methods that produce a fine crust and a great steak. I did subscribe because you cook a good looking pizza!
@@planetfriendlyfirewood Also that might be a great video idea for you. Experiment with cooking methods to see what makes a better sear.
why do bake in single action, not together in the same pane🤓
Just how I chose to shoot the video, the reverse sear steak was resting inside while I cooked the first
Covering with foil to rest didn't help!
👍🏻👍🏻👍🏻
No crust at all plus whatever crust formed stuck to the skillet, put some oil down
We’ll go watch your videos on the subject James! Where can we find them?
@@planetfriendlyfirewood No videos here but if I did, I wouldn’t put one out like this that’s for sure
@@jamesmay8171 😂😂😂
@@planetfriendlyfirewood take notes bud
ua-cam.com/users/shortsM71xNhNfCd8?feature=share