Cooking A Good Steak
11-12-2018
, 02:31 PM
Quote:
Yeah I did 30s to 1min flips pre sear about a minute for the finish sear. I probably did too much time pre sear and possibly to much sit time between the final sear?
Also what’s a good temp to finish the pre sear on, taking into account these are 2” steaks, would assume lower temp for 1”.
Also what’s a good temp to finish the pre sear on, taking into account these are 2” steaks, would assume lower temp for 1”.
Long rests (within reason) are usually your friend. Lets the temp get uniform throughout.
Also, for pre-sear temp, your instincts are correct that bigger cuts need to be cooked closer to final temp than smaller ones. For 1” I usually go 110-115. For 2” I’d say 120-125 or so, since the carryover cooking from your sear will be smaller.
Here’s a lunchtime bourbon aged ribeye in BBQ rub cooked toaster oven reverse sear and finished in cast iron w/peanut oil and butter.
11-12-2018
, 03:01 PM
11-13-2018
, 11:30 PM
end piece from the strip loin, was very uneven thickness, happy with result
Spoiler:
11-13-2018
, 11:55 PM
Haven’t posted in a little bit. Had a craving for steak and saw a nice 8 oz filet that had my name on it.
Seasoned with salt pepper garlic powder onion powder. Grilled to about 110 F and then finished under broiler with a blue cheese/bread crumb/butter mixture for a crust. Served with garlic mashed potatoes.
Hard to tell because of lighting but it was a really solid medium rare and perfect doneness for me for a filet. The blue cheese crust added the perfect compliment to the grilled steak and highly recommend it
Seasoned with salt pepper garlic powder onion powder. Grilled to about 110 F and then finished under broiler with a blue cheese/bread crumb/butter mixture for a crust. Served with garlic mashed potatoes.
Hard to tell because of lighting but it was a really solid medium rare and perfect doneness for me for a filet. The blue cheese crust added the perfect compliment to the grilled steak and highly recommend it
11-14-2018
, 12:45 AM
11-14-2018
, 02:34 PM
11-16-2018
, 07:09 PM
This a beef thread right??
Full rack of chuck ribs (short ribs) just about done. Smoked for about 7 hours and finishing in the oven to get to about 200F internal for pure heaven. This is a 4.8 lb rack but trimmed some fat so probably about 3.5-4 lbs when all said and done
Full rack of chuck ribs (short ribs) just about done. Smoked for about 7 hours and finishing in the oven to get to about 200F internal for pure heaven. This is a 4.8 lb rack but trimmed some fat so probably about 3.5-4 lbs when all said and done
11-16-2018
, 08:24 PM
11-16-2018
, 08:52 PM
11-16-2018
, 09:08 PM
11-16-2018
, 10:05 PM
11-17-2018
, 11:07 AM
Forgot to get interior shots of this one as we started attacking it. Got a full spread of pics from a few months back on the same cook
11-18-2018
, 10:09 AM
11-18-2018
, 10:13 AM