For example. This is a new york strip done only on the grill. Crust not worthy of this thread. Grey band and interior. Not bad.

I feel like time always gets lost in the great sear conversation. I’m putting my steaks on to super high heat for a little bit. If they start burning or on the flip side kind of steaming I pull them off.

For me a great sear is a couple of different shots at high heat with a bit of rest in between. This technique is why I can SV steaks to 130, sear, and have a final product in the 132-135 range with very little grey band and nice crust.

Great looking meal imo! Love roasted veg.

I grilled steaks last night and made this sauce, my goto, to go with them along with sauteed mushrooms.

Blue cheese onion sauce

I've given up on the pan steak. I gave it a pretty decent shot and find that I much prefer my steaks marinated in Wishbone Italian dressing for a day then cooked over charcoal. My quest for the sear is over. The charcoal grilled steaks last night were so much better than any steaks I've ever cooked in the kitchen that there's just no way I'm going to go back to practicing reverse sear. There. I said it and I'm not sorry.

Can you expand on this a little? I usually sous vide ~same temperature as you and then have been searing in a cast iron pan on a stovetop for 30-45 secs per side. This has resulted in good but not great sears. The one time i attempted to go longer, the dreaded grey band reared it's ugly head.

What kind of cuts and how thick are we talking? Thin, big lean sirloins I prefer as you stated with a nice vinegar, oil and seasoning. A nice marbleized, thick ribeye or strip and I think working towards a nice sear and 120 is the way to go.

They were thick Costco Prime NY strips. All of my attempts at reverse sear, the steaks are just bland, oily, and greasy. My vent hood sucks so the house ends up smoky. That's what grills are for...steaks.

I used to mostly pan cook but grilled are better on any reasonably good grill IMO.

Yes, I'm not the only blasphemer!

I flip the steak probably every 15 second for about a minute. If the sear is t where I want it I let the steak cook off for a few minutes then do it again.

Cool off. Not cook off.

I’ve never bought one of those giant cowboy ribeye steaks. Mainly because I don’t have a pan large enough to crust it up.

Until last weekend. I realized I could just take my big cast iron skillet, put it upside down on the grill, and sear it beautifully on the bottom side.

Very frustrated it took me many years to think of that.

A video on a day of a Japanese butcher.

This one is a pretty high end butcher that only sells A5 beef (and other things, but for beef, only A5)

8:03 shows prices he's charging for some of the cuts. You can see a bone in ribeye for about $45/lb. (the 1000yen/100g)

12:37 he's actually cutting and just a bit later he talks about most expensive cut: the "Chaunterbriand," which seems to be the most tender part of the filet. Even that's only about $90/lb.

Sure beats the $150/lb I have to pay for a NY strip cut in Manhattan last time I bought some A5.

At 15:11, dude eats dinner with A5 meat from his store.

How's he still so skinny.

Date night





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^Looks like someone is getting some tonight.


Nailed it!

Looks really good. Id require double portions of the steak and asparagus.

miami gunna get some tonite

He's on his feet all day and constantly moving and meat is pretty low cal compared to a lot of food.

I want a water fryer now

Time to make my steak offering to my favorite thread on the internet!!

going to reverse sear as always, results to come tonight!

wife asked if i could shoot for a little more crust but i overdid it a bit . 100% delicious though!



EMC

yup

I’ll take 2 please.

I will settle for the half with fat cap.

I am not the kind of person to put sauce on a steak but as a fan caramelized onions, blue cheese, and steak I decided to give this a try.

I went with a one pound ribeye, roughly 1.5" thick. Grilling is not my preferred method for preparing steaks, but having recently acquired a new grill I figured why not? Slightly overdone for my liking, but this dog will hunt:



A hearty dish with strong flavors such as this demands a hearty drink with strong flavors to match. Lagavulin 16 answered the call with aplomb:



As expected the cheese and onion flavors dominated the steak. I was by no means disappointed, but in the future I'll use a less nice cut of beef for this sort of thing.

^Too much sauce for me and I agree, I think steak like sirloin actually works better with a sauce.

I like the whisky pairing. I’m a big peated whisky guy, just finished off a Lag16 and have an Offerman hidden away. I highly recommend Bruichladdich 10 year Port Charlotte if you’re a Lag fan. Should be even cheaper.