If you haven't done this you really should try it. I was very surprised how much better mild brats were this way.

Daddy Warbucks,

It is surprising to me that 4 times more people ordered well done than rare. Even the high end steak restaurants tend to over cook steaks compared to what people order. I usually order rare expecting to get medium rare.

That's what I'm doing on the grill this afternoon per Kenji.

Ive always simmered my brats in beer/onion/garlic and then thrown them on the grill.
My mother in law (who being from Wisconsin claims to be the authority on properly cooking brats) always grills them first then simmers them in beer.
Her way seems weird to me but what do I know

Karma,

Looks great. What did you use for your rub/seasoning?

Nothing that the regulars ITT don't already know, but here's Kenji's definitive guide to the reverse sear:

http://www.seriouseats.com/2017/03/h...ook-steak.html


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Very disappointed to see no steaks yet.

Here are some meh filets and the pioneer woman's caramelized onion blue cheese sauce.

Happy 4th!

Meh... two different issues here imo.

I like my steak medium rare but sometimes order it medium at non-elite restaurants to avoid having it served to me blue. It's a defensive measure.

"Dahlmann suggests that home cooks invest in a high-quality meat thermometer to nail the perfect doneness every time. Any steak with an internal temperature from 95 degrees to 105 degrees Fahrenheit is rare, anything from 115 to 125 degrees is medium-rare and, according to FiveThirtyEight culture writer and cantankerous elitist Walt Hickey, anything above that is ruined."


uhhmmm....

My Anova must be faulty because I keep getting perfect medium-rare by setting it at 130F

95 degree "steak"

Grill + pan + searzall made me lol for whatever reason. Hitting for the cycle.

Decided I'd grab a quick easy steak yesterday for the fourth. Picked it up from the grocery store on my way home. 1.5 pound bone in ribeye.

Tried the reverse sear this time. I cooked it a little more than I like but it was still tasty.

What is everyone's sous vide set up like? Think I might invest in one.

Looks like you really managed to seal in the juices.

Dumb question, but what do I search in Amazon to buy the grid-thing you set the steak on to put it in the oven?

Surf,

Baking rack

Or just buy Flintstone sized steaks and low cook them on their sides like me.

How are people so bad at this Jesus christ

lol i like how so many of you guys get all indignant and condescending when some total rando on the internet says something wrong/dumb, yet it's cause for panty rustling when i get indignant and condescending on posters who spew falsehoods and misinformation itt

they do statistics and politics over at 538, not steaks.

You do have a particularly aggressive internet style about you, rep.

Shoulda hit em with the broiler real quick.

i lol'd and didn't even swear, idk how to be more PC for you

I made a decent one tonight (probably 7/10 by thread standards). Reverse sear, oven at 225, pulled when my analog thermometer said 115 (my second one said 110 but I doubt that), seared ~1m/side, and ended up with a perfectly medium rare steak.

Based on that, do you think my thermometer is accurate? Seems like most are pulling at a higher temp but I got the same result, so I suspect my thermometer is off

Just my take, but I think its because people who post steaks in this thread are mostly looking for feedback and ways to improve from fellow 2p2ers. Some of your posts were coming across as if this was the "Post Only Elite Steaks Here" thread, and could have been construed as a bit condescending, even though you were generally correct in your assessment.

Meanwhile people who post entire articles on the internet about steaks are deservedly opening themselves up to criticism from everyone. This thread is an ongoing discussion, while those type of online articles are often posted as if they are the definitive guide to cooking a proper steak.

Anyway just my opinion. I could be way off base.

Rep didn't pull any punches but he also did seem to give it with advice on how to improve future results.