you steered him in the correct direction.

Just bumping the thread. Not my best work, these are some thin strips and not prime but had some good marbling. Did the thread charcoal grilled over the chimney starter method. Satisfied with results but too much greyband.

carnivores,
thoughts?

Godamnit for making me click a Joe Rogan link, but on the thoughts part I'm a puss and Elk is too gamey for me.

I put the chimney on top of the steak for a broiler effect.

Alton Brown chimney video

1:50 into the video.

I did a filet like this on Saturday night but made two crucial mistakes. First, I let it go to 117 when I usually take filet out at 110 and second, I left the chimney on top of one side until it turned black. Not horrible but the gray band was too large on that side.

Salted top and bottom and put pepper around the outside and into a 200 degree oven until 117 (Should have been 110).


Here's the filet with the mushroom brandy sauce. I know it's a Pinot Noir but it was a gift from one of my wife's clients and we said we'd drink it over the weekend.


EMC, note the larger gray band on one side.

Looks like you got the right wine, very nice. That’s a good looking steak, how was the sear?

I may do this next time. I thought someone did the Alton Brown method with mixed results.

Sear was charred black on one side (oops!) and perfect on the other.

I was too pissed at myself for leaving the chimney on top of the steak too long to snap a pic. Here's a previous effort:

Wife's client has a ridiculous wine cellar. Started collecting Bordeaux in 1980 and has expanded to Burgundy and California cabernets, roughly 5k bottles. He's getting up there in years and has no hope of finishing them all so he's pretty liberal on giving them to my wife. He gave her two bottles last week and that was the first, the second is this coming Saturday. We're planning on braising some short ribs in some fashion. If I remember I will snap some pictures and contribute to the other thread.

Totally forgot about this thread. Here is a Costco tenderloin roast I did for Thanksgiving instead of a turkey.

Indoor pic sucks. But it was the best roast I've done. Want to do again for christmas.

Oh wow, those both look great.

For the charcoal starter how much charcoal did you put in, half, all the way to the top? Do you use like Kingsford briquettes or do you use lump?

Oh yeah baby. I saw some surprisingly good prices on these full loins at H Mart a while back. I might need to get one.

Nit, Aqua, and Punk,

Thanks for the nice contributions. Thread has been pretty quiet lately.

Costco has their annual $25 off a whole prime NY Strip deal. With meat prices this crazy I jumped on it. Did a couple of steaks tonight and am freezing the roast for Christmas.

Damn.

Wow

I’d eat that

Time that BDV sig get updated to GOAT of the Cooking A Good Steak Thread.

I like. Very nice.

BDV why isn’t your avatar a steak yet?

If I'm only doing it for a steak or two I fill about 2/3 with lump. I'm still working on when to do the sear based on the state of the coals. I have aimed for when all of the coals are white and at their hottest but the high heat can char the steak very quickly. I aim for about a minute a side but I pay attention while I do it (usually!)

When I first started I paid no attention to the size of the charcoal and occasionally a piece would fall on the steak itself. No big deal really. I eventually started sorting the charcoal and only using big pieces but that gave me an inconsistent heat and was a giant PITA. Now I tap the starter on the ground prior to putting it on top of the steak and it will dislodge any pieces that may fall on the steak.

I light the charcoal right before I pull the steak out of the oven so the steak can rest a bit before it's final sear.

I've always thought you could make a product out of this. Make it larger, height adjustable and have a finer mesh to better hold the coals.

Shark Tank idea right here.

LOL I know someone who got an investment on Shark Tank for her product so I have an in. She's also one of my wife's clients. Man my wife has good clients. Anyone here know how to work metal?

BDDVO...i hope to hell you captured that on video

my son has a welding/fabricating business, years ago one of his first projects was my grill for father's day!

Wait, you….cook the steak UNDER the charcoal starter? Like, an upside down Sparks method?

ETA: Ah! I missed your post above that. Interesting method that I may have to try out.

Alton Brown style, when he starts cooking a porterhouse above a chimney starter, covered with a metal bowl. Then he sears it by putting the porterhouse under the starter. Never tried it, but looked pretty cool.