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Is this essentially the reverse sear? (Keens Steakhouse - NYC)


Skip to 1:10 to get the the "meat" of the story.  :)  


** Note that the chef has a yellow Thermapen next to him during the story.  
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Comments

  • njlnjl Posts: 804
    Sounds like it.  I wonder how much difference it makes to wait until after getting it up around 100F to salt/season the outside?
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  • That is a version of the reverse sear. I've eaten here several times and will be going back in 3 weeks. It's pretty good but a really cool place. Very old school steakhouse. I work down there a few times a year and we go get hammered and eat steaks there when I'm in town. It's like 1920 inside that joint. think it's been there for that long or more.

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  • corb69corb69 Posts: 144
    I'll be in New York the last week of June.  I plan on visiting.
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  • BeerIAmBeerIAm Posts: 21
    Definitely a cool place to go if ever in NYC.  Gotta love all the history and old pipes hanging in the ceiling.  Everybody I go with seems to also like the mutton but that's not for my taste.
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  • cookinfuncookinfun Posts: 129
    The setting is old school, great, old clay pipes on walls / ceilings.  I have eaten there twice in the past year, both times I ordered the 62? oz prime cut, and I have to say, the texture, visual and taste of the steaks were not what I would consider prime cut, and there was no sear.  It was as if the meat was cooked "sous vide" and not even seared for the texture / taste.  Both times I took a cooking friend, and quite honestly we will not go back, esp @ $65-75 per steak.

    I am saying this because I ate there after working as a contractor in the place many years ago...and the steaks were great, can't remember reverse sear tho.   Sorry to say this about a place with such an historic origin.
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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