I like it. It comes really sharp out of the box and I haven't had to do anything with the stone yet. Time will tell, but it's easier to use than my heavier chefs knife.

Who's the Jenna Haze clone hostess?

Nice mustaches

Nusret fans,

Saw this walking down Madison Ave today. We may have reached peak Nusret.

Was hoping that was made out of blow but ether way that's impressive AF

Thawed a couple of prime ribeyes that I did with an oven reverse sear. Long live the 2 x 45 second sear (in ghee)!

How is this dude not standing behind the table in nusret pose?

Bigdaddy those look perfect yum yum.

20 oz ribeye 7.99LB. This steak specifically was falling apart, and rather than truss it all to hold it together, I pulled the cap off with my hands and trussed that alone, and cooked the eye and cap separately (along with 2 other steaks).

The cap meat in particular (as well as the fat) was heavenly.

Looks great. What technique did you use?

I must give credit to both yourself and El Diablo. Large cast iron pan coated in canola oil at 6/10 on an electric range. Frequent flipping into a touch test. Follow that up with a medium-hi sear with added butter for 90 seconds with a single flip. If I were to do anything differently, I would have frequently flipped during the butter sear rather than a single flip, as well as rest the steak slightly longer. Been lurking this thread since it's inception.

Thanks everyone for making steak great again.

I should note as well that lately I've been trimming some of the excess fat prior to cooking and frying it up like teppan chefs do. Dice it small and cook at medium-medium hi heat. End up with plenty of beef fat liquified for the actual steak cooking and some tasty little crispy morsels.

impressive steaks but,

ban

daaaaaamnn

Newb to the thread checking in. Have some cooking skills but I'm no pro.

Picked up a hoss of a delmonico yesterday and tried to follow El D's 800th explanation of the reverse sear in my cast iron.

This is a pretty thick guy so thought maybe I'd need oven method but wanted to go this route first. How'd I do?

Search is failing me. Can anyone help? I am looking for youtube video that a frequent poster here had uploaded of grilling a steak on a weber. I wanted to show a friend but I am not finding it.

Pro steak grilling by Sparks?

Thanks. Thats it

Cannabis to

That steak looks pretty thin and is definitely not too thick for pan only cooking. Sear is non existent but the interior looks decent

cannabusto,

Thanks for posting. Not a terrible first effort. Your sear definitely needs work and I think you could have gone longer on the low cook portion. For searing, scroll up and read my 2 x 45 seconds per sear instructions.

Thanks guys. Yeah I was super disappointed in the sear. I went well over a minute per side because there didn't seem to be much happening despite having the burner cranked all the way up. I used the left over beef fat along with a bit of butter. I'll try loading it up with some high heat oil next time for the sear, using your method.

Cannabusto,

With over a minute each side, you had plenty of time to develop a better sear than that. Do you have a good heavy pan? (so it doesn't cool down the second a steak gets plopped on it). Did you really blot it dry (so the heat energy isn't all wasted creating steam)? Did you let the pan pre-heat awhile?

A. Definitely blotted the steak dry.

B. Pan is normal cast iron. Heavy AF. Conducts heat like a nuke plant.

C. Preheated a bit for the low cooking portion. Cranked it up to high about 45 seconds before putting the steak back in it for the searing portion and it was still hot before I did that.