Froegg,

Did you rest between initial cook and final sear?

I will disagree with cs here and say that i prefer a lower temp initial cook.

Also, quality of the beef is huge. There are some "steaks" that just wont be good regardless of what you do to them.

On the 2"er I posted on the last page, I went 8 minutes, flipping every 2. I'm not sure how much more done it've been if my last stage was a hotter pan, though.

Straight butter basting on med+. Might be one of the nicer crusts I've done.

And...I botched the interior. Some non-insignificant GB. It probably needed about 2-3 minutes less, as the temp climbed into low 140s while resting. Not a total failure, but I've definitely posted better.


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Y'all lecturing about green beans and **** like some donks. Should've come to the master for proper sides. For that particular cut, I'd recommend maybe some Twizzlers or something from Hostess.

The GOAT!

Big,

Gotta post pics of the fails too!

Team grill



Interior was a fail though as I pulled at 120 and it shot up to 145ish.. still delicious though and one of the best crusts I've achieved. I cooked it for another 20 mins or so after this picture too so this wasn't a result of the overcooking just of the massive 2.75lb steak and some hot spots on the grill.

IME carryover cooking on the grill adds at least 20 degrees F to the final temp. But that'll be different for everyone depending on thickness of steak and how much sear you get. I try to pull mine at 100.

+1 at posting fail pics.

It was ~1.25". A respectably marbled choice strip from the local grocer or Costco, can't recall which for certain since I had it in plastic wrap and freezer paper rather than the original packaging.

I didn't even really measure the temp for some time because I wasn't getting much color on the outside. I went a little bit low on the heat because so frequently cast iron seems to run hotter than I expect. I'm guessing that starting at a higher temp will get me where I want to be.

Amoeba, yeah it got a sufficient rest, but it was beyond edible way before. I went with the second sear to test how hot I wanted the pan for butter only, since I've always just added a bit of butter to grapeseed oil before. I kinda knew I wasn't going to be eating the steak once it was over 150.

Thanks much for the tips guys. I'll be trying to redeem myself sometime this weekend I'd think.

I'd like to get this right because I'm sitting on a righteous ~35oz ribeye and I don't want to ruin it.

Ok, I'll bite.

Had some leftover steaks from a camping trip a couple weeks back, so pulled them out of the freezer and cooked them the other day.

started off ok


after a quick steam, got the glazed butternut squash going


mistake #1, should have pulled off closer to 110, not 120


rested ~15 minutes, back on for the final sear, crust looks decent


close up of glazed butternut squash


beverage


wife's steak was far from perfect, but at least edible:


cut into my steak and whoooaahhh WHAT THE ****
WARNING: Extreme Fail Closeup:

Respect for posting, butternut squash looks amazing, what drink is that also.

True. My GB was comparable to what cs posted. Hopefully that never happens again, but if it does, I'll remember to capture it for posterity.

idk what you're doing but this shouldn't be correct at all. if you bring up to temp in an oven, the exterior dries out so much that you can get a super easy and quick sear on the exterior when you throw it over a chimney. i mean like 2 minutes of searing time, tops. if it's taking you so long that your interior temp rises 20+ degrees, you need to re-evaluate your setup and find a way to get the steak down closer to the heat source

it's kind of redundant/silly anyway tho, if you're grilling the steak you should just sear it and then if it's too thick to be done at the end of the sear, just finish it indirectly in the grill for a few minutes with the lid on.

if you're using a gas grill, then i could see having a 20 degree rise in temp if your grates are 6-8" above some weak ass little flames (like in most gas grills). in which case you should just find the hot spot and cook them start to finish on the grill- maybe even use a little butter to induce some flareups

if you want real #teamgrill approved, invest in lump hardwood and a chimney starter.

Is that a michelada?

Fav drink by far.

No middle ground on Michelada you either love or hate it. I'm a fan.

Had no idea what a Michelada was, googled it. Hard to see how it could be bad.

Although all the bottled imitations are disgusting, obviously.

Bought these bad boys for dad for a belated Father's Day and we cooked them this past weekend. He wanted to document my overly complicated cooking process so he took the pics and they turned out pretty decent so I figured I'd post them here. The last pic of the money shot was mine and pretty crappy quality but the meat was so damn good I didn't take the time to take another proper shot.

2.5 lb each, 2" thick American Wagyu Tomahawk Steaks from Snake River Farms. Seasoned simply with Kosher salt only at this point and put in the fridge to dry brine for a bit:


After ~30 minutes on a very low temp smoker with a couple of hickory chunks:


Vacuum sealed with rosemary, butter, and fresh cracked pepper:


Into a 127°F water bath for ~2hrs:


Out of the bath, ready for the SEAR:


Cast iron for the SEAR, ~1 minute per side and torching after the flip:


Post flip/torch:


We're not here for the sides...


Money shot:


Quite honestly the best damn steak I've ever cooked & eaten. Wish I had some better quality pics for this thread but it was the last thing on my mind while we were in the middle of the cook.

Damnnnnn what a cut! That's the kinda cut you need to win this steak thing. Looks great!

A+ all around.

Snake River Farms has awesome looking wagyu, they've been featured on the Chefsteps IG a couple of times!

Beautiful, Snafu.

i know that's american, but they really should not be allowed to call that "wagyu". that marbling is a ****ing joke for $55/lb (went to their site and looked). u just paid $35 for a tomahawk bone, basically. i dont think that getting ripped off warrants special consideration/extra points in the cookoff

the super elite cook and finished product would however be worthy of winning a steak contest. great job, looks incredible.