Cooking A Good Steak - Page 1100 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Gave lump hardwood a go for the first time to finish off the last of my Costco Choice Ribeye. Will need to overstuff the chimney next time as the stack burned down pretty quickly before the top coals got white.

I'm just...wow.

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07-23-2017 , 08:49 PM

#27477

Malice's Attorney

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07-23-2017 , 10:21 PM

#27478

Da_Nit

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Quote:

Originally Posted by lew189

I think you can go ahead and throw your thermometer away at this point.

One of you guys in here recommended it here recommended it as the cheap alternative to the Thermapen. Anyway I concur and will dish out the dough for something better.

Last edited by Da_Nit; 07-23-2017 at 10:39 PM.

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07-23-2017 , 10:22 PM

#27479

Da_Nit

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Originally Posted by Da_Nit

Limb charcoal the way to go that looks delicious.

Don't know about limp charcoal but lump charcoal is the only way to go.

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07-24-2017 , 12:42 AM

#27480

DC11GTR

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I haven't made a steak in quite some time and I've never made one over 2" thick. My crust game is a little weak now, but I'm quite proud of the lack of grey band!!!

Last edited by DC11GTR; 07-24-2017 at 12:44 AM. Reason: apparently my pic post game is even weaker....

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07-24-2017 , 05:26 AM

#27481

Yakmelk

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Quote:

Originally Posted by DC11GTR

I haven't made a steak in quite some time and I've never made one over 2" thick. My crust game is a little weak now, but I'm quite proud of the lack of grey band!!!

fixed

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07-24-2017 , 02:01 PM

#27482

IBeDrummin

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Quote:

Originally Posted by DC11GTR

I haven't made a steak in quite some time and I've never made one over 2" thick. My crust game is a little weak now, but I'm quite proud of the lack of grey band!!!

Interior looks really nice, save the serrated hackjob.

What method did you use? Gotta get some heat on that surface.

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07-24-2017 , 03:41 PM

#27483

DC11GTR

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Standard 2+2 method. My crusts a ways back were on point but it's been awhile since I made one. Forgot the stovetop settings.....

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07-24-2017 , 09:03 PM

#27484

ChrisV

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I struggle to get good crusts as well. Not sure what I'm doing wrong.

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07-24-2017 , 11:23 PM

#27485

gaming_mouse

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Quote:

Originally Posted by ChrisV

I struggle to get good crusts as well. Not sure what I'm doing wrong.

the most foolproof method i've found is prime cut, up to temp in oven, finished over a blazing charcoal chimney starter.

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07-24-2017 , 11:36 PM

#27486

ChrisV

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Yeah I'm talking about a pan crust, I don't have the equipment or space for chimney.

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07-25-2017 , 12:10 AM

#27487

Nootka

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Quote:

Originally Posted by ChrisV

Yeah I'm talking about a pan crust, I don't have the equipment or space for chimney.

Butter is your friend.

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07-25-2017 , 05:40 AM

#27488

DC11GTR

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Butter, heat and pressing down always works well. I was lacking the heat.....

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07-25-2017 , 06:56 AM

#27489

ANONN123

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Patting mine very dry before searing was the game changer

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07-25-2017 , 08:57 AM

#27490

Gorilla4Sale

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Quote:

Originally Posted by bware

Patting mine very dry before searing was the game changer

This.

It's gotta be dry.

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07-25-2017 , 10:41 AM

#27491

citanul

Super Moderator

Join Date: Jul 2003 Posts: 18,865

Dry surface.
Pan -> Fat -> Steak (note no air in here).
Do not use nonstick pan.

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07-25-2017 , 12:06 PM

#27492

Daddy Warbucks

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Quote:

Originally Posted by Gorilla4Sale

This.

It's gotta be dry.

I do wrapped in paper towels for 5 mins, then wire rack in the freezer for 20 mins before searing, flipping halfway through to make sure its super dry.

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07-25-2017 , 12:20 PM

#27493

gobbo

Trust the fat man.

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Put a mini fan in that freezer.

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07-26-2017 , 12:07 AM

#27494

durango155

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I could probably get in the team grill bracket, don't own a sous vide (yet) and only occasionally reverse sear but usually get pretty solid results

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07-26-2017 , 02:14 AM

#27495

+rep_lol

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Join Date: Sep 2013 Posts: 14,900

Lol @ durango acting like his steak game isnt elite

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07-26-2017 , 05:06 AM

#27496

Mr.mmmKay

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Join Date: May 2011 Posts: 20,179

I start the reverse sear in the oven and they always come out dry so no paper towels or freezer needed

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07-26-2017 , 11:04 AM

#27497

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Yeah, reverse sear in the oven is so ridiculous for getting a perfect crust.

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07-26-2017 , 12:50 PM

#27498

durango155

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Rep - I have been out of the steak game for a little while. Been mixing it up with a lot of fish and trying other things. Definitely will hit a grilled ribeye again soon though

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