rep might be an ass but he's def not wrong about that steak

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Just came into the thread to ask if anyone knew where you've been and was greeted by this. Looking forward to the results.

stinky,

Well, you're pretty douchey too!

Takes one to know one

Bigdaddy that aged rib looks pretty awesome and I'd say well worth the effort.

Did it have that awesome bleu cheese funk?

To use a dated reference, imo rep is basically the Simon Cowell of this thread. Yeah, generally a douche, but nailing a steak that he praises makes it that much more worthwhile.

it's funny how people forget how to spell blue when it comes to cheese

Rep knows his stuff and has probably perfected the sparks chimney method of grilling a steak.

He's provided a lot of tips that have been very helpful. Some of his posts come off a bit internet trollish but if he's including constructive criticism at the same time it's worth it. I mean darn grow a pair.

I think if he hadn't claimed that grey band on a thick steak is inevitable (lol excuses) rep would have gone easier on him

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Curious how often are you flipping your steak in the pre sear, and roughly what's your total sear time?

I suppose this might vary slightly based on size and steak type but probably not much as I figure steak size/type adjustments are mostly for the post sear cook.

I blame it on my Frenchy wife and her family always including a bleu de gax on there cheese plate, always my least favorite item on the plate.

Just googled bleu de gax it's bleu de gex, screwed that up because I'm a dump American with crappy French.

@bigdaddy...wow just wow

I am excited to see the final result(s)


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you're def correct in the bolded bit. marbling probably has the biggest impact on sear time and sear quality than anything else. i'd say i start out by flipping every 20-30 seconds over the chimney, but as the outside begins to crispen up and the fat begins to render and drip, you get more fireballs to deal with and i start flipping every 3-10 seconds, rotating a bit in between flips so that i can make max contact with the grill grates and avoid turning it into a charcoal briquette. at this point it gets really fun imo because the steak surface starts sizzling and bubbling after each flip. HAWT. i like to get ~2" thick steaks and the sear time takes probably 5-8ish minutes?- i think that also depends on how thick of a mass of coals you have raging down in the chimney.

i actually made a steak last night and wasn't even going to post it itt due to lackluster marbling and being somewhat meh, but if you're getting more gray band than this on a grill, you're ****ing up. don't try to cop out and blame the method, blame yourself for executing poorly.



you're all very welcome for that $35/lb japanese wagyu during holiday time, btw. pricks.

Thanks Rep for the reply. Need to up the frequency of my flips and overall time for sear duration. Look forward to trying this out over the weekend.

Thanks

That Cocobon stuff is pretty damn good for a ~$12 bottle of wine

i know right? $7 at trader joe's, goes sooooo well with steak

Just going to leave this here.

Rep,

I'm guessing the liquid was from the spinach.

PSA--Thermoeworks has the original thermapen on sale for $59, which is $20 off of the original price.


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rep,

the last half page of posts is what everyone is talking about. you post fine for a while (and obv contribute to this thread), then you make a slightly douchey post that is probably fine if you just word it better. Once called out for the post you freak out and go on a streak of absolutely terrible posting. this happens way too regularly.

mod note: Some posts where deleted but this is a good summary.

I just got a theromopop. Just out of curiosity why is the thermopen so much more expensive? After all, they both give the temp, which is all I'm after.

Canna,

It's a little faster, but the main advantage seems to be the ability to say you have a badass thermapen.

Still no complaints with this one I bought a couple pages back:

https://www.amazon.com/Lavatools-PT1...ermometer&th=1

24.99

i've got no problem with anyone's posts, but i'm sick of living in the closet so i'm just gonna say it:

a little gray band is delicious.

it's not "a necessarily evil" to get a good crust or a worthwhile sacrifice for delicious grilled flavor -- it is ideal. so all you neat freaks can take your boring zero gray band masterpieces to your teacher to get your five gold stars. i'll be over here enjoying a well-crusted steak with some texture.

+1 on slight gray band having zero effect on flavor. Edge-to-edge perfect pink is great for Instagram but I bet ~everyone here would fail a blind taste test with 10% vs 0% gray band.