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08-05-2017 , 09:50 AM

#27776

Malice's Attorney

veteran

Join Date: May 2012 Posts: 3,077

Very nice, if not perfect. Going to be tough to beat! I may as well not even try

Quote

08-05-2017 , 09:53 AM

#27777

IBeDrummin

Carpal \'Tunnel

Join Date: Jul 2008 Posts: 28,691

Quote:

Originally Posted by Malice's Attorney

I may as well not even try

REQUEST DENIED

Quote

08-05-2017 , 10:24 AM

#27778

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Malice,

Quote:

Originally Posted by Malice's Attorney

Very nice, if not perfect. Going to be tough to beat! I may as well not even try

I think a case can be made that the sear has gone a little over and is edging towards the burnt side!

Quote

08-05-2017 , 10:29 AM

#27779

stinkypete

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Join Date: Jul 2004 Posts: 15,783

Quote:

Originally Posted by El Diablo

Malice,

I think a case can be made that the sear has gone a little over and is edging towards the burnt side!

I'm prob the biggest nit around here when it comes to calling out burnt steaks, but I think that one looks pretty damn solid. Maybe by some preferences it's ever so slightly overcrusted, but I think it's hard to make that call based on pics alone.

Sent from my Nexus 6P using Tapatalk

Quote

08-05-2017 , 10:29 AM

#27780

Malice's Attorney

veteran

Join Date: May 2012 Posts: 3,077

Quote:

Originally Posted by El Diablo

Malice,

I think a case can be made that the sear has gone a little over and is edging towards the burnt side!

I don't know... I usually prefer darker/crispier crusts, that looks pretty much spot on to me. Dark brown without being black, nice texture, looks A+ to me.

Quote

08-05-2017 , 10:32 AM

#27781

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

stinky, Malice:

That steak is A+. No choice but to nit it up! I do legit think, however, that the crust looks to be edging from the ideal pan sear of deep brown into the darker burnt territory. FYI I think an ideal pan sear vs a grill or broiler sear is different. Optimal pan sear = deep crusty brown, whereas optimal grill sear = a little bit burnt/charred.

Quote

08-05-2017 , 10:38 AM

#27782

stinkypete

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Join Date: Jul 2004 Posts: 15,783

Quote:

Originally Posted by El Diablo

I'll agree that it's much easier to argue the crust is overdone than under. So maybe it's not quite perfect. And also agree on a little char being okay on grill but not pan. In any case, v close to perfect!

Sent from my Nexus 6P using Tapatalk

Quote

08-05-2017 , 10:46 AM

#27783

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,315

Quote:

Originally Posted by El Diablo

I agree. That steak is basically 9.9999 repeating out of 10. But because of the competition, we're compelled to nit it up!

Quote

08-05-2017 , 10:48 AM

#27784

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Big,

The thick chunk of exterior fat could have been rendered more!

Quote

08-05-2017 , 10:49 AM

#27785

Malice's Attorney

veteran

Join Date: May 2012 Posts: 3,077

Quote:

Originally Posted by El Diablo

Big,

The thick chunk of exterior fat could have been rendered more!

That was going to be my nit, no pics of edges to confirm all around perfection...

Quote

08-05-2017 , 10:51 AM

#27786

IBeDrummin

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Join Date: Jul 2008 Posts: 28,691

Isn't one of the points of cooking or basting with butter to add that char?

Kenji:

Quote:

If desired, add a tablespoon of butter. Butter contains milk solids that will blacken and char, helping your steak achieve a dark crust much faster and adding a characteristic slightly bitter, charred flavor. I happen to like this flavor (and it's typical of a steakhouse experience). For a cleaner-tasting sear, omit the butter at this stage.

I prefer the char of the grill vs the char of burned butter, but it seems butter has its purpose and that's the deepen the crust beyond brown and into darker char territory.

Or we can just say the score to beat is:
Sear = 9.5
Interior = 10

Quote

08-05-2017 , 10:58 AM

#27787

IBeDrummin

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Join Date: Jul 2008 Posts: 28,691

In any case, it'll be pretty great if Hoagie wins and gets some free SRF steaks as a direct result of his defense of SRF steaks. But even better if Sean is a Hoagie gimmick.

Quote

08-05-2017 , 10:59 AM

#27788

El Diablo

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IBD,

If you sear at high heat, I guess yeah, but with butter basting Ducasse style, you get a deep golden brown crust from extended basting at lower heat.

Quote

08-05-2017 , 11:01 AM

#27789

IBeDrummin

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Join Date: Jul 2008 Posts: 28,691

El D,

Yeah, that's fair. But something tells me that bad boy wasn't done Ducasse.

Thanks for reminding me I need to give that method a try.

Quote

08-05-2017 , 11:02 AM

#27790

bip!

Slow Pony

Join Date: Oct 2012 Posts: 14,226

That steak is ****ing perfect. I know we have to say it is not just to keep the contest going... but wow, nicely done. Tough act to follow.

Quote

08-05-2017 , 11:03 AM

#27791

El_Timon

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Join Date: Jul 2007 Posts: 7,079

Wow, excellent steaks all around!

Unfortunately for me I won't be able to participate in the competition, I'm going out of town this afternoon. I'll be drooling at all the entries!

Quote

08-05-2017 , 11:04 AM

#27792

IBeDrummin

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This contest is great. Still in for a bracket style tourney in the future.

Steak Madness

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08-05-2017 , 11:05 AM

#27793

IBeDrummin

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Join Date: Jul 2008 Posts: 28,691

Quote:

Originally Posted by El_Timon

Wow, excellent steaks all around!

Unfortunately for me I won't be able to participate in the competition, I'm going out of town this afternoon. I'll be drooling at all the entries!

That's a shame as you'd no doubt be a top contender.

Quote

08-05-2017 , 11:13 AM

#27794

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

Quote:

Originally Posted by El Diablo

I think a case can be made that the sear has gone a little over and is edging towards the burnt side!

Quote

08-05-2017 , 11:16 AM

#27795

Nootka

Pooh-Bah

Join Date: Apr 2008 Posts: 5,656

I really like Hoagie's work. I find it hard to get a crust that good without a little more gray band.

Meat A
Crust A+
Cook A-

Quote

08-05-2017 , 11:32 AM

#27796

IBeDrummin

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Join Date: Jul 2008 Posts: 28,691

Club store question.

We talk Costco here quite regularly. Does anyone know what the selection is like at Sam's or BJ's? I'm assuming Costco is generally better, but am wondering what it's like at the others.

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08-05-2017 , 11:37 AM

#27797

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Nootka, ibd, bigdaddy, Sparks and other steak superstars:

Don't be intimidated by hoagie's A+ effort. Thread is looking for big things from you!

Quote

08-05-2017 , 11:40 AM

#27798

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,499

Thanks guys. It's probably my best ever effort.

Forgot to mention it was sous vide at 130. The crust formed stupid fast. I'm guessing it's the marbling.

Quote

08-05-2017 , 11:41 AM

#27799

IBeDrummin

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El D,

You must've missed my video submission! Still planning to run the grill this weekend, but that probably shouldn't count as I already posted the vid. I'm perfectly fine with conceding defeat to Hoagie's submission irrespective of my grilling efforts today or tomorrow.

Now I'm just back to steaking sans pressure.