Cooking A Good Steak
08-25-2017
, 06:55 PM
08-25-2017
, 07:22 PM
08-25-2017
, 07:24 PM
08-25-2017
, 07:46 PM
08-25-2017
, 09:45 PM
Much obliged.
Dunno, white balance on the iPhone camera maybe, it was on a red counter. Do you think veganmav would've eaten piggly wiggly free dumpster steaks? What a dilemma?
Steak looks great IBD!
08-26-2017
, 08:11 AM
08-26-2017
, 08:41 AM
Here's what's defrosting:
08-26-2017
, 08:48 AM
08-26-2017
, 11:11 AM
Going live cook because why not. Rendering fat smells amazing already.
08-26-2017
, 11:23 AM
Sides done butter in:
08-26-2017
, 11:36 AM
Resting:
08-26-2017
, 11:53 AM
08-26-2017
, 12:07 PM
08-26-2017
, 12:19 PM
OK fellas here we go. Interior was an even 125 after rest:
Here's the cap:
I deviated from Ducasse by flipping every minute. I also threw some garlic slices in. I'm still adjusting to my new stove--I think I need to go very slightly lower temp for such a thick cut to end up with more even edge to edge pink. But that crust tho. All mallard, and zero burn or char. Among the best I've ever done. The ultimate aim is to do an elite crust like that without the GB. Taste-wise this was insanely delicious. I had an IBD moment eating this today--just spectacular.
Here's the cap:
I deviated from Ducasse by flipping every minute. I also threw some garlic slices in. I'm still adjusting to my new stove--I think I need to go very slightly lower temp for such a thick cut to end up with more even edge to edge pink. But that crust tho. All mallard, and zero burn or char. Among the best I've ever done. The ultimate aim is to do an elite crust like that without the GB. Taste-wise this was insanely delicious. I had an IBD moment eating this today--just spectacular.
08-26-2017
, 12:43 PM
yea that looks like a lower temp ought to make the middle more even in its pinkness.
i ****ed up, i saw whole foods had bone-in ribeyes on sale @ 10.99/lb so i ran over there and hastily asked him to cut me two of them @ 2" and didnt check them since the little ones on display looked fine, ended up with two of the leanest steaks i've ever seen
guess i'll be trying my hand at the ducasse method to try and add some richness to them. might end up being a colossal fail, will document for lulz
i ****ed up, i saw whole foods had bone-in ribeyes on sale @ 10.99/lb so i ran over there and hastily asked him to cut me two of them @ 2" and didnt check them since the little ones on display looked fine, ended up with two of the leanest steaks i've ever seen
guess i'll be trying my hand at the ducasse method to try and add some richness to them. might end up being a colossal fail, will document for lulz
08-26-2017
, 12:46 PM