am I the only one that thinks in the emc it looks like pork instead of steak?

Yeah pork was teh first thing that popped into my mind as well

legit lol'd at this.

it must be pretty embarrassing to lose to a well done steak.

Jesus whyd u quote that, gonna puke

Sheet, I'd eat it. Then again, where I'm from we eat pork steaks and love em.

Messin' around with steak.

I picked several steaks this weekend -- some ribeyes and a sirloin (yeah, LOL). Wanted to try a different farm and didn't feel like paying for a premium cut, all those were bigger than I really wanted. The sirloin was 8 oz which is a pretty ideal size. It's also what I had thawed and waiting in the fridge.

Also this weekend I picked up a super cheap used Weber gas grill. I'm not a huge fan of smoke in the house (no range hood) so I decided to try searing it outside on a cast iron pan in the grill. To add to the fun, the weather forecast was just a little off and it was about 35 degrees out there.

Prep method: Rinse, dry, salt and pepper and bring to room temp. I didn't give it as long as I would normally, so I upped the oven time a bit. 20 minutes in foil at 185 in the oven. While that was happening I preheated the grill, cast iron pan on the rack. It got up to about 500. When finished in the oven, took it out, tossed it on the cast iron, closed lid, waited about 3 minutes, flipped, did 2 more minutes lid closed, then a few seconds on the edges.

The verdict? (Warning: Terrible cell phone pics)



Mediocre but acceptable crust. There were spots that didn't contact the cast iron which didn't crust properly. Anything that was contacted was good crustwise but not great. I am thinking that a little pressure (maybe a foil wrapped brick or something) might improve that. Can't press down at all with the lid closed.



Otherwise, cooked almost perfectly for my taste. Consistently pink, warm center. No gray band -- that picture almost makes it look like there was one on top, not the case. Just a bad picture.

Sirloin is definitely an inferior cut, it's not a rich or flavorful as a ribeye. This still had good flavor and being cooked right it was just fine as a weeknight steak.

SuperBowl meal for two. 5 degrees overcooked but still a satisfied stomach.

Now THATS what I'm talking about.

Thread saver.

karmakamikaze,

very nice! you *almost* made me forget about that digusting mess dean posted, but i think it's sitll gonna be a while before i can eat anything steak-related.

Karma's prime rib literally made my mouth water.

Nice job!

this thread is so awesome

Booker: Nice job crushing Dean's ribeye w/ a very nicely cooked 8oz sirloin.

karma: And then you follow up w/ a dominating prime rib, hot.

Hahahaha now that's a compliment. I believe I could microwave a better looking steak than that mess.

Thanks for the kind words everyone.

Here's the EMC from another one, at the exact desired temp this time

karmakamikaze, how did you cook that? It looks absolutely perfect. You obviously started with an amazing piece of beef, but my gosh, you have some serious technique. Well done!

Nothing that wasn't said in this thread really! I salt+pepper+some local spices with moderation overnight + let it come to room temperature 2-3 hours before cooking.

About 4 hours at 170F until it reaches 120F. Get it out and rest for a full hour in foil (not too tight around the roast).

Final sear in the cast iron - few minutes rest that cut into it.

I like to serve with "au jus" sauce

lolololololol

i'll pitch in $5 toward the steak to see you try! i think you can do it too!

in fact, we should have a karmakamikaze microwave vs. dean methodofhischoosing steak showdown with new steaks and set up a poll and things. i'd bet on karma for sure!

DO ****ING WANT.

I don't think I've ever done prime rib at home, going to have to try that.

OOTers,

It's halftime in the steak thread http://www.youtube.com/watch?v=pGMOhOYvcw4

I had to get the image of Dean's steak out of my head, so I decided to take this opportunity to switch up my normal technique and give the 27o modified Ducasse technique a try.

Picked up this 1lb ribeye, ~1.5in thick:


Rendered fat from the edges from a few minutes, did about 4 minutes each side on medium basting w/ butter, while resting cooked up some onions in the butter/fat on medium high, then did a quick re-sear for about 20 secs each side.


Was very tender and the crust was richer and buttery tasting, but the steak came out on the medium side of medium rare (I prefer a little rarer). And I prefer the taste of a little darker sear. So I'll stick w/ my standard reverse sear method. Still very delicious, though. Oh yeah, the onions were DELICIOUS!


Not complaining, though! EXTREME MEAT CLOSEUP:


2/6 NEVER FORGET

Awesome prime rib karma! Why is it that when ever I cut mine in half like you did, that it totally falls apart, the cap falls off and it's just a big mess? Meat doesn't look much different though. How are you holding it together?!?

My cuts were pretty thick but I've had that problem with thinner ones, could it be it? It also happens way more with steaks than roasts since the fat pieces holding it together melt with a steak cooking technique, while it doesn't nearly at much with the roast one.

I also sharpen my knives like it's an OCD

Diablo, wow great result once again man, and lot at the "2/6 never forget"