Cooking A Good Steak
09-16-2018
, 06:09 PM
09-17-2018
, 06:21 AM
Smoked one of my Flintstone home-aged T-bones.
After smoking and a 6 min sear in a 550 oven.
After smoking and a 6 min sear in a 550 oven.
09-17-2018
, 06:23 AM
09-17-2018
, 10:42 AM
thread on fire..
This was at WF so I cooked it
came out of the bag falling apart so i tied it up
This was at WF so I cooked it
came out of the bag falling apart so i tied it up
09-17-2018
, 03:23 PM
Beautiful!
09-23-2018
, 07:26 PM
2nd page and no posts for almost a week? **** that.
Spoiler:
09-23-2018
, 08:06 PM
I agree IBD! I timely bump with a timely steak indeed. For me, here’s just a basic prime boneless ribeye from the freezer pan cooked in butter:
09-23-2018
, 08:07 PM
Great work as always, bd. 
09-23-2018
, 08:20 PM
Been on long leave of absence from thread....and 2+2 in general. Anyhow, had family over for a daughter's 2 year bday party and wanted to do something different, so...
Salt crusted tenderloin. All in all happy/very happy with results. Def salt heavy on edges, but evened out well across entire cut. Reasonably consistent doneness, minimal grey band, no crust as I didn't have time to sear after cooking. Plus is was fun to crack the crust after cooking and have people ooh and ahh.
Made a berniase and roasted garlic, quinoa, spinich and pear salad, and golden roasted beets.
Would make again.
Salt crusted tenderloin. All in all happy/very happy with results. Def salt heavy on edges, but evened out well across entire cut. Reasonably consistent doneness, minimal grey band, no crust as I didn't have time to sear after cooking. Plus is was fun to crack the crust after cooking and have people ooh and ahh.
Made a berniase and roasted garlic, quinoa, spinich and pear salad, and golden roasted beets.
Would make again.
09-23-2018
, 08:27 PM
Quote:
Been on long leave of absence from thread....and 2+2 in general. Anyhow, had family over for a daughter's 2 year bday party and wanted to do something different, so...
Salt crusted tenderloin. All in all happy/very happy with results. Def salt heavy on edges, but evened out well across entire cut. Reasonably consistent doneness, minimal grey band, no crust as I didn't have time to sear after cooking. Plus is was fun to crack the crust after cooking and have people ooh and ahh.
Made a berniase and roasted garlic, quinoa, spinich and pear salad, and golden roasted beets.
Would make again.
Salt crusted tenderloin. All in all happy/very happy with results. Def salt heavy on edges, but evened out well across entire cut. Reasonably consistent doneness, minimal grey band, no crust as I didn't have time to sear after cooking. Plus is was fun to crack the crust after cooking and have people ooh and ahh.
Made a berniase and roasted garlic, quinoa, spinich and pear salad, and golden roasted beets.
Would make again.
09-23-2018
, 11:14 PM
friend was going to costco so i went with. pretty uneven but i just went at it. very happy with the quality and price though
09-23-2018
, 11:22 PM
Nice haul!
09-24-2018
, 11:44 PM
1 hour at 127 in sv. rest 5, sear 1 min a side flipping every 30 with 15 to start and end on the fat. Rest 10 and sear again for 30 seconds a side flipping every 15.
it does bloom a lot with sv
it does bloom a lot with sv
Spoiler:
[/IMG]
09-26-2018
, 11:15 PM
Making steak like this at home easily makes this thread a top one for any home cook. Thank you all 
09-27-2018
, 04:22 AM