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Monthly Archives: July 2018

Reverse Sear A Steak

1. Fire up a grill to almost unbearable temperatures.

2. Plop down a poor, defenseless slab of “Butcher’s Pride and Joy” Steak.

3. Flip it 40 ways to Sunday.

4. Slice it cruelly with a knife as it’s trying desperately to cook, and let those precious juices smolder.

5. Smile helplessly as that large block of overcooked shoe leather lies stiffly quiet on the cutting board.

I’ll bet that if you’re more advanced than that lost soul, your renditions are far more palatable. I commend you!

Now, my way of cooking thin steaks in a cast iron pan or on a grill is almost fool-proof, but when I get into larger cuts of meat, well, that’s another story.

You’ll see in almost every recipe that deals with big cuts of meat, the first few sentences of the instructions tells you to sear the outsides. And sear that dog unmercifully, too! I’m here to tell you, that’s just plain wrong.

You’re told that searing first seals in the juices. Well that’s almost right. Searing before cooking may just cause the meat to retain perhaps an additional 8%, or a little more, of the steak’s moisture than my “Reverse Sear” method. But what actually happens is that there is now a pretty thick section of meat that’s completely dried out and overcooked under that seared exterior. Continuing to cook that poor unfortunate will only drive more moisture deeper into the meat. So much so that the center may never actually get to properly cook at all!

A better way is to do what is called a “Reverse Sear”. I know, the first time you try the reverse sear method, it will seem counterintuitive, and perhaps a bit awkward. But believe me when I tell you, a reverse seared piece of meat is the best you will ever get!

You oven cook the meat gently until an instant reading thermometer reads 10 degrees F under the doneness you want to achieve. Then you let the meat rest for 15 minutes. This allows the meat’s natural juices time to redistribute themselves throughout the meat and for the meat to finish coming up to temperature. Then you quickly sear the meat’s outsides to form that nice tasty dark bark.

Here’s a favorite recipe of mine:

Reverse Seared Ribeye Steak


12 ounce ribeye steak

Himalayan Pink salt and freshly ground black pepper as you may desire

Sweet Hungarian paprika as you may desire

Onion powder and garlic powder as you may desire

1 tablespoon Avocado oil


Preheat oven to 275°F.

Cover a baking tray with foil.

Rub all the seasonings you may desire all over steak.

Bake steak until a remote reading thermometer reaches a temperature of 130°F.

[The exact temperature is 10 degrees less than whatever you want to end up with. I like my meat ‘medium’].

Remove the steak from the oven, wrap with foil, and let sit 15 minutes.

On an outdoor grill, heat an oiled cast iron pan to a brutal 600°F.

Sear the steak on both sides until a nice dark bark crust has formed.

Let the steak rest off the heat about 15 minutes before serving.

Healthy of Cooking Rice

First of all, the heat from this cookware is too harsh and is never evenly distributed. It’s usually more at the bottom than at the top which leaves the grains unevenly cooked. Secondly, there is no efficient way to filter out excess water so that just the right amount of water may be left that makes the grains moist and fluffy – just the way everybody likes them.

Another serious problem with conventional cookware is that most metals and ceramics leach toxins into food while cooking. I did an alkaline baking soda test on some cookware to confirm this fact. The alkalinity of food makes it reactive to the metal ions that this cookware leach. So, when an alkaline baking soda solution is heated in such cookware, they do the same to it. The test is pretty easy to do though:

  1. Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more minutes. Turn stove off.
  2. Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze.

As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip – you will taste just the baking soda.

I did the same test on a pure clay cookware as well and surprisingly it didn’t leach. I did some research and found out why it happened. Pure clay is a naturally inert material and if no chemicals are used in manufacturing process or for glazing, it stays that way and so, doesn’t leach.

Unlike metal/ceramic, pure clay cookware radiates far-infrared heat that is food-friendly and penetrates deep into each grain to cook evenly and thoroughly. They are good heat retainers, so you can turn the stove off even before the water fully boils – the grains keep cooking with the heat retained in the pot.

Panini Meals

It is now time to make the Panini worth its popularity! While grilled chicken and turkey meat are well-known ingredients, they might not be the best for you.

In order to get the tastiest Panini for you, make sure to use your favorite ingredients in it! You may prefer ham or porch, instead of turkey meat, so do not hesitate to replace it into your Panini! The important thing, however, is not to forget any of these: meat, vegetables and cheese.

The classic Panini includes meat. But if you are a vegetarian, Vegan Panini’s are well-known in the Indian kitchen, and are made with fruits and vegetables, so you can adjust them to your tastes, too!

Just a little advice: Panini is great with meat, of course, so you’d better use it in order to feel the authentic, divine taste of this Italian food!

Here we are, at the main point! The aesthetic of Panini is one of the principal facts that brought it the high place, above other Italian foods.

Don’t use just ciabatta or michetta bread, but also baguettes and make different notches on the upper surface of them, in order to give it a nicer aspect. Use as many ingredients – it’s preferred to use as many colors as you can (red tomato, green salad, brown meat etc.), to give it both best look and taste at once.

Also, using a Panini Grill or a Panini Press is the best way to provide it the most delicious taste and the best look, too.