Okay, holy shit I've been doing life wrong all this time.
Results were AMAZING!! Best steak I've ever cooked. By far.
Props to @Michael Matulef and @Shinobi for scolding me / coaching me to do better.
The better quality (thicker, fresher) steak plus the reverse-sear technique made for a killer upgrade combo (duh! But still... wow).
I had been buying prepackaged 1" steaks and freezing them. This time it was a ~1.5" thick ribeye directly from the meat counter (but tradeoff: those aren't grass fed).
Previous attempts were all on just cast iron or backyard grill. First time reverse-searing. 200° to an internal temp target of 120°.
Had not incorporated finishing with butter much before, first time using thyme. Garlic in there, too.
My steaks had been fairly dry (even when not overcooked), unpleasantly tough, and mostly weirdly flavorless. This one was incredibly juicy, tender, so much flavor!
The difference was like spending $6 at Denny's vs $80 at a steakhouse. NO JOKE.
I have one prepackaged 1" steak left in the freezer; will try reverse-searing it and see how much the cooking technique alone can improve upon my prior results. I expect disappointment, but worth running the experiment!
View quoted note →
The better quality (thicker, fresher) steak plus the reverse-sear technique made for a killer upgrade combo (duh! But still... wow).
I had been buying prepackaged 1" steaks and freezing them. This time it was a ~1.5" thick ribeye directly from the meat counter (but tradeoff: those aren't grass fed).
Previous attempts were all on just cast iron or backyard grill. First time reverse-searing. 200° to an internal temp target of 120°.
Had not incorporated finishing with butter much before, first time using thyme. Garlic in there, too.
My steaks had been fairly dry (even when not overcooked), unpleasantly tough, and mostly weirdly flavorless. This one was incredibly juicy, tender, so much flavor!
The difference was like spending $6 at Denny's vs $80 at a steakhouse. NO JOKE.
I have one prepackaged 1" steak left in the freezer; will try reverse-searing it and see how much the cooking technique alone can improve upon my prior results. I expect disappointment, but worth running the experiment!
View quoted note →
Okay, could have turned out worse, but still overshot the target.


But notice that the naive calculation would give us the same brightness for (153, 0, 255):
My eye easily says that the purple is darker overall than the orange.
So instead the calculation is:
Orange: 0.2125*255 + 0.7154*153 + 0.0721*0 = 163.6
Purple: 0.2125*153 + 0.7154*0 + 0.0721*255 = 50.9
Orange is CLEARLY brighter (aka higher luminance)!
#nerd #videophile #graphics
#strength




