Reverse Seared Steak Take 2 | #Reverse #Seared #Steak | Smiths Bakery | baking a steak pie

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Reverse Seared Steak Take 2

Reverse Seared Steak Take 2  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Reverse #Seared #Steak | baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Reverse Seared Steak Take 2


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[vid_tags]

I try the reverse sear technique again, this time with a regular, thick cut steak. I was curious if the reverse sear technique would work with this, as I used a dry aged steak last time. Success! This is my new favorite way of cooking steak. Frankly, it’s much easier than standing over a grill for 20 minutes.

Directions:
1. Steaks cooked with this method should be of a thicker cut. I used 1 1/2 inch think steaks.
2. Preheat over to 275 degrees F.
3. Place steaks on the oven grill with a pan underneath to catch the drippings. Cook to desired internal temperature (40 minutes gave me a nice medium rare). Thickness of the steak will drive this.
4. Remove steaks and tent using aluminum foil for 10 minutes.
5. Heat oil in a pan until if just starts to smoke (hotter is better for searing steaks). Sear each steak about 1 minute per side until desired sear is reached. Make sure to sear the sides as well.
6. Remove from the pan and let it rest a minute or two, then serve.

Reverse Seared Steak Take 2

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Reverse Seared Steak Take 2

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
    Reverse Seared Steak Take 2

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Reverse Seared Steak Take 2

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    Reverse Seared Steak Take 2

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

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50 Comments

  1. Sharon La Tour says:

    YUM!!!!

  2. Sharon La Tour says:

    Ive done it with a rib eyes that were less than an inch. They were great. Just not as long in the oven. 🙂

  3. JC Boom says:

    That steak turned out looking really good. Hi to the RMR.

  4. D Taylor Stephens says:

    Use salt as a crust on Prime Rib. I used to tell my children and grandchildren when I picked them up from school, "Tell grandma what you learned new at school today."

  5. Cora says:

    These steaks 🥩 looks delicious! Yes,love a medium rarer steak,Thanks for sharing this video,memories of your beautiful Mother 🙏🏽♥️missing Mrs PHYLLIS ♥️♥️🙏🏽💥

  6. Linda Spontak says:

    He did not even peak inside when he finished baking them?????? Hmmm I think he would rather do take 3 and 4 and 5 if necessary. Besides you might even decide which way is best for the way you like it. With all that salt I hope they are supplementing with potassium? WOW (that is what I do because I am senior citizen and don't want to give up salt.)

  7. Brenda Ritchie says:

    Good afternoon steven: thank you for making time to make these videos. Glad see on you tube..

  8. Mom Grandma says:

    “Can you guys see that okay?” We can’t answer you Stephen. 😂 I eat the fat too, yum!

  9. Sheryl Sens says:

    Oh yum, yum, just how i like mine!!! & How did the RMR like hers? Was it a rave again? I do love a good NYS, or Porterhouse or FM…ooooooooo! Thanks Stephen, stay safe & see you soon

  10. M Goodman says:

    I appreciate you putting up your mom's photo towards the end of the video. It's a great pic of a great lady whom I miss very much! <3 Those steaks look de-lish!

  11. Jen Frisby says:

    I just love that you’ve picked up the torch and are continuing your Mom’s mission, with a new twist. Your videos are entertaining, educational, inspiring and full of humor! Please keep it up. You’re a real bright spot! (And include the Ravishing Mrs.Ritter!!! )

  12. Scheryl Gray says:

    The experiment worked for me hubs liked it too thanks for another great meal!!!!!!

  13. Carolyn Cote says:

    Hi Stephen, what great looking steaks.You are a great chef.Just open some windows when you can’t use the fan.(The neighbours might call the fire dept. though!

  14. Eileen gidley says:

    Man they look good…😋

  15. Theresa Texas says:

    Great sides! I am a vegetarian, but nicely done steak. 👍🏻

  16. Truth Hurtz says:

    "Never put anything on your cast iron skillet that you wouldn't put in your mouth" -Cowboy Kent Rollins

  17. Joey Hardin says:

    Know what you mean. LOVE burgers on a flat top grill – those crispy edges. "We will not falter – We will not fail." Thanks for the video. God Bless Stay Safe

  18. Michael Coffey says:

    Tasty 😀

  19. Debbie Moeller says:

    Looks delicious Colonel. What a great meal. You are a really good cook. Thanks for sharing. Sending love❤❤👍

  20. jason axelrod says:

    The next best to Phyllis.! You should link up with another YouTube to broader the audience.

  21. SH2006 says:

    I could use a fool proof way of tenderizing steak! (The older we get the more tender we want!) Filets are so expensive, but they ARE much more tender! Any ideas for tenderizing other cuts of beef?

  22. Valerie Lui says:

    Sounds delicious 😀

  23. Debbie Merricks says:

    Looks so yummy!!

  24. Patty Wolfe says:

    Stephen thank you so much for showing us your method of dry searing my mouth is watering I can't wait to make this for the hubby & I. Your Momma is
    looking down & smiling at you and so proud of you. Thank you again for continuing with the channel. Stay safe and be well to you and your family🙏🏻💗

  25. Becky Chasteen says:

    Don’t let their petty words of advice change everything you do. Move your meat around as much as you want. Ha Ha…..remember, it’s YOUR channel. Love it!

  26. admirathoria 00 says:

    The Glen and Friends Cooking channel did a sort of reverse sear method for hamburgers. I think if you're cookin' for a crowd of hungry children and their families, it would be fabulous.

  27. Debbie altman says:

    That’s right never to old to learn. I learn new things all the time.
    Steaks look delicious.

  28. DebJ4Life says:

    Yum, that looks delicious, I can’t wait to try. Thanks so much for sharing. Blessings

  29. Pauline Longford says:

    cooked perfectly … yum

  30. June Woodward says:

    Looks awesome Colonel, my husband is keen to try this method 👍 the hits just keep coming Colonel 😊👌 I'm sure you both enjoyed the perfectly seared finished product. Thank you. ❤😊 xo

  31. Suzanne Burns says:

    That looks so delicious! Thank you for sharing this wonderful recipe and technique with us. 😋

  32. Bianchi8000 says:

    Looked great! Thanks Colonel 👍

  33. Patty Oxley says:

    Looks delicious! Nice technique.

  34. cathy seiler says:

    Looks delicious

  35. Susan Mazzanti says:

    I had a friend from Ohio who always washed his grandfather's cast iron skillet in soap and water and laughed at me when I objected. Now, Grandpa may have done that. I don't know but I do know he fried and cooked with grease a lot more than my friend did. It took over a year but the pan finally started to rust so I told him how to reseason it and explained how to care for it since we no longer fry everything.

  36. J B says:

    You should try tritip steaks. Marinate over night in a marinade bag. Sear on grill at 5o0-600 3 min each side. The 7 minutes on indirect heat each side. Perfect steaks.

  37. Victorious Vikki says:

    That ravishing miss Ritter is a blessed woman.You should introduce her to us😁

  38. I Am Rockette says:

    That looks delish! I’m definitely going to try this method. You’re such a good husband.

  39. GodsBlessingsRForUs says:

    This looked so… good. I like how you cooked it.

  40. russtex says:

    I learn things everyday!

  41. disco07 says:

    Very good cuts of meat. Those would cost a small fortune around here. Gonna try that sear method. Well heading into the kitchen to cook two rib eyes my son bought me and will be using this video. Thanks!

  42. loretta taylor says:

    That looks delicious!

  43. Barbara Miller says:

    Bet you would love a Spike Steak.

  44. Cook With Poonam says:

    Very nice upload

  45. Mrs. Gale says:

    Wow Colonel that meat isn't done….lol🤗😂. No pink for me but I bet it was tasty to you😉. 😊The RMR should have tasted hers for us😋.

  46. Dizz Lexic says:

    I wouldn't let all the goodness in that pan go to waste,,, Make a nice gravy ….mmmmm … hehe

  47. Payson Girl says:

    I as a non meat eater, think that looks delicious. I've always enjoyed smelling our neighbors grilling in their yards. Thank you.

  48. Chloe Benson Beauty Boxes says:

    I’m going to try this! Seems like an easier way to cook steaks. Have you tried this with chicken?

  49. Donna Vaughn says:

    Thanks you my friend 💕💕💕💕💕💕💕💕💕💕💕

  50. Teresa Keough says:

    Looks delicious! I might of mentioned this before, but when I cook something new for dinner we call it “rate-a-meal”.

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