Cooking A Good Steak
01-31-2018
, 11:25 PM
02-01-2018
, 08:57 PM
02-01-2018
, 09:34 PM
02-02-2018
, 07:47 PM
Haven't contributed in a while. Saw a nice 20 ounce ribeye from publix. Sous vide 125 for two hours. Then sear once with grapeseed oil second time in butter. Little bit of grey band yet still delicious.
Sunshine always gets a couple pieces since she doesn't like the smoke or smoke detector.
Sunshine always gets a couple pieces since she doesn't like the smoke or smoke detector.
02-03-2018
, 10:39 AM
So today I’m going to blast this aged prime NY strip at 900 degrees in my new Roccbox pizza oven (I have a new square cast iron that fits inside)
Question for the forum: Based on the thickness I plan to get it up to about 100-105 in a low temp oven, let it rest 10 min, then blast it in the Roccbox for 2-3 min. Obv concerned w/GB if I just blast it outright (even with frequent flips), even though that would probably deliver a better crust. Thoughts?
02-03-2018
, 12:23 PM
Let’s go. Experimenting and doing the low cook at the outter edge of of the oven with frequent flips.
02-03-2018
, 12:35 PM
Low cook done.
02-03-2018
, 12:57 PM
02-03-2018
, 01:55 PM
Preheated the pan and waiting to get to the full 900 degrees. The seasoning on my new cast iron came right off!
Didn’t get a pic, but after pushing the steak to the far edge, it promptly caught fire. Less than 90 seconds and it looked like a piece of charcoal. Only saving grace was a decent interior:
For the #TeamGrill posters, how do you avoid flare ups like that? I drained the fat between cooks.
Didn’t get a pic, but after pushing the steak to the far edge, it promptly caught fire. Less than 90 seconds and it looked like a piece of charcoal. Only saving grace was a decent interior:
For the #TeamGrill posters, how do you avoid flare ups like that? I drained the fat between cooks.
02-03-2018
, 02:40 PM
02-03-2018
, 03:18 PM
02-03-2018
, 03:31 PM
Quote:
Preheated the pan and waiting to get to the full 900 degrees. The seasoning on my new cast iron came right off!
Didn’t get a pic, but after pushing the steak to the far edge, it promptly caught fire. Less than 90 seconds and it looked like a piece of charcoal. Only saving grace was a decent interior:
For the #TeamGrill posters, how do you avoid flare ups like that? I drained the fat between cooks.
Didn’t get a pic, but after pushing the steak to the far edge, it promptly caught fire. Less than 90 seconds and it looked like a piece of charcoal. Only saving grace was a decent interior:
For the #TeamGrill posters, how do you avoid flare ups like that? I drained the fat between cooks.
I use the sparks method and have never gotten a flare up. I don’t cook that long with the starter but even if I did, there isn’t any grease that catches fire. Typical temps are in the 1400 range for the process I use.
02-03-2018
, 05:56 PM
02-03-2018
, 07:12 PM
Went Team Pan on these.
High heat, no oil besides a little bit of the beef fat I cut off. Total of about 5 minutes/side, flipping several times, threw in some butter for the final flip.
Sear was maybe 7/10 (think there was some moisture on them when I first put them on; pic makes it look better than it was), but nailed the interior.
All in all pretty good for $9.99/lb steaks.
