Cooking A Good Steak
11-12-2023
, 09:24 PM
Quote:
i dont reverse sear steak over coals. seems a little too fussy. i dry brine the steak and let it sit out while i do my prep work, maybe it comes up to nearly room temp. i get oak coals molten and basically char crust it. with the dry brine its easy and perfect and even flame up are ok and welcome. just get that thing torched. dont forget to 4 side cook it and render the fat cap. at this point it will be perfect "black and blue" i like my steak about 125 degrees (but i never temp it). i set the steak fat side down to the edge of the grill where it is very warm but not hot. it sits there resting while i grill the side dishes. everything is ready to serve at the exact same time.
11-12-2023
, 10:12 PM
Perfect.
The famous Sparks method ITT goes sear on coals/bring up to temp.
Taught my son how to baste a porterhouse tonight. It think he did all right:
The famous Sparks method ITT goes sear on coals/bring up to temp.
Taught my son how to baste a porterhouse tonight. It think he did all right:
11-23-2023
, 06:51 PM
Happy Thanksgiving - who needs Turkey when Costco has prime rib!
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
11-23-2023
, 07:07 PM
11-24-2023
, 12:29 AM
12-02-2023
, 09:23 PM
Big T bone SV’d and basted in hot beef fat.
12-02-2023
, 11:23 PM
12-12-2023
, 10:15 PM
beef tenderloin SV 127F 2 hours, pan seared in ripping hot butter 90 secs each side
12-12-2023
, 11:17 PM
12-13-2023
, 01:33 AM
<<< I'm digging the plate with a donkey on it. 
12-13-2023
, 09:48 PM
12-22-2023
, 06:52 PM
Quote:
funny timing on the prime rib as I did one on my smoker over the weekend for a dinner with friends.
7 lb boneless costco choice ribeye, slathered with mustard and seasoned hard with salt, pepper, garlic powder, onion powder and a few other random dashes of seasonings I had in my pantry.
smoked for about 3.5 hours at 225F with a combination of hickory and mesquite to get temp to around 120-122 and then pulled and rested. Broiled at 550F for about 10 minutes right before serving with caesar salad, mac and cheese and home made mashed potatoes. Got the temperature just about right as middle cuts were a very nice medium rare and end pieces a little bit more well done for the unspoken crowd.
bonus pics #1 seared ahi lettuce wraps with mango salsa and avocado that I served as part of the apps and were absolutely delicious (please ignore cheesy platter as I was drunk and that's the one I grabbed ha
bonus pic #2 raw scallop crudo with dry packed scallops from new bedford, aweosme light dish
7 lb boneless costco choice ribeye, slathered with mustard and seasoned hard with salt, pepper, garlic powder, onion powder and a few other random dashes of seasonings I had in my pantry.
smoked for about 3.5 hours at 225F with a combination of hickory and mesquite to get temp to around 120-122 and then pulled and rested. Broiled at 550F for about 10 minutes right before serving with caesar salad, mac and cheese and home made mashed potatoes. Got the temperature just about right as middle cuts were a very nice medium rare and end pieces a little bit more well done for the unspoken crowd.
bonus pics #1 seared ahi lettuce wraps with mango salsa and avocado that I served as part of the apps and were absolutely delicious (please ignore cheesy platter as I was drunk and that's the one I grabbed ha
bonus pic #2 raw scallop crudo with dry packed scallops from new bedford, aweosme light dish
I've been digging through this thread at bdvo's recommendation. Christmas is going to be my first foray into cooking a prime rib. This one on the pellet grill looks incredible. Bdvo suggests the Serious Eats Classic (I assume that's the Kenji reverse sear?), so I think I have to go with that. I could never in good conscience ignore advice freely given by the Master.