10/10 crust
7/10 interior

Very good!

2/10 photography skills on the interior shot

Need to work on my camera game.

Does anyone flip their stakes over while they are in the oven? My steaks look good on the top and a wet mess on the bottom if I don't flip them over for a little while before taking them out of the oven... even with the wire rack. I am not sure it it makes a difference once they are seared or not.

Gobbo,

This is from Kenji:

Ok so my number was wrong but the sentiment was right. I'll take it as a tie.

Agree--call it a push.

I stand them on an edge, if I'm using the oven it's going to be a very thick cut so it usually stands on its own

Agree completely.

Attempted some grillage tonight with prime ribeyes. Our grill sucks as you can see on the sear, very spotty. Interior looked passable though.

Malice,

That looks RARE, bro! I'd eat it and love it, but not sure about most of the thread...

Seasoned correctly Malice, hell yeah.

Summer ain't gonna last forever, so if we're gonna do the live steak cooking thing, let's just do it. I'm going to throw this out there as a format, and see if it sticks. We pick a Saturday or Sunday in the next few weeks, and set a 3 hour time window. You cook a steak however the hell you want to, live, available for viewing on say periscope, and submit your photos within that time window.

I think the fun of this is the pressure to get it right. Speaking for myself, I sure as hell have effed up some steaks and just never posted, so I think this challenge will be cool, to see who can get it done when it counts.

There's no way to judge seasoning, so as a group we judge on exterior crust, lack of gray band, and internal temp. Say 1 to 10 on each category. Anyone can vote, whether they cooked a steak or not. Top 3, or 4 or 5, or whatever, make it to the final cook-off, same format, cook whatever method you like.

I'm going to suggest Saturday August 5th as the date, 3pm eastern, noon pacific. Alternate date, Sunday the 6th, same time.

I'd be cool with that. Sous vide allowed or no?

I prefer Sundays but can make Saturday work too.


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I'd be in for the competition. Live in a condo so don't have a grill at my place so that option is out, but can do any other method.

the bolded part is the part that's intriguing to me as well. that's the main reason i wanted to do a bracket style cookoff, so that the winner has to come through and cook like 3+ elite steaks in a row. a true test of skills.

sorry i havent been back in here sooner to set this up, i've had a lot of travelling and "work"-related stuff going on, and i'm heading to mexico for a few days on the 22nd.

it's going to be really hard to judge 8-10 diff steaks for a winner if we do it like you've proposed, and part of me thinks that plating and camera skills are going to be a deciding factor in picking a "#1"...which is not really ideal imo

i do have extra time today, let me gather up some names and propose a bracket style format with a few rules, and we'll see what the thread prefers to do..?

It was 132 at the end, it has just been out a while when I took the pictures so it oxidized a lot.

Also in for the cook off.

I'm in for the cook off. Pretty sure I'll win (oh snap!) . I'll make it on Friday night and will try to post then, if not, Saturday afternoon.
If I don't get around to it on Friday, I'll make and post on Sunday.
Love this thread.

So when I made ribeyes last week, I taught my friend the pan reverse sear technique. He loved it, and sent me these pics of some filets he made for his friends. Safe to say he did me proud:

Gogogo Malice.

See one, do one, teach one!

Hopefully you scolded him for the unacceptable level of grey band running along the bottom?

here are the posters who have confirmed, if we can get 3 more then we'll have a nice even 16. if not, i propose that we figure out a system to randomize a few byes in the round of 16

rules (not to be set in stone just yet, open to suggestions/changes):

-initial bracket pairings will be randomized in some way
-any cooking method is acceptable- oven reverse sear, #teampan, #teamgrill, liquid aluminum, etc (i'm open to allowing sous vide and a longer time window)
-we will be cooking with the ribeye cut because lol @ other cuts
-thickness of cut is up to the user, but thicker cuts should be given more weight when judging interior and overall aesthetics
-steaks will be judged on 1)interior, 2)crust, 3)gray band, 4)overall aesthetics, with all the contestants putting it to a majority vote. i'm also cool with doing it olympic/gymnastics style where judges give a 1-10 score on each category, add them up for a total and then average the scores for a winner. thoughts?
-ideal target temp will always be 125-130 for a true medium rare
-bonus points for wine/liquor/side dish pairings? (not set on this one, just throwing it out there)

-once bracketed and scheduled for a match, each contestant must post a preliminary pic itt of their raw cut, and at least one picture sometime during the cooking process. i think it would be fun to live blog each round in some capacity, and those who are online are encouraged to heckle and talk ****.

-each contestant will be given two hours to present their submission (should be enough time to fire up coals/bring to temp in oven and put everything together)

-winners move on to the next bracket until we are HU for the championship



am i forgetting anything here? let's do this!