would be great to see a "deansteak beef" post for the first anniversary

Frank,

Let that steak rest! A little more medium for my liking, but very consistent throughout.

oh that looks nice. ridic colored sear.

I know this is a little OT, but I was reading the links to the ghee recipes and uses from above and had a thought.

Has anyone ever used ghee instead of oil to make popcorn? Seems like it might be ideal for that - giving a little butter taste without actually pouring melted butter over popcorn - which I try to avoid due to the calories and am not wild about anyway.

Very nice.

Also +1 to giving gobbo some kudos. He's been a great contributor and while we could all nit the ratings post, it's a worthy debate to have in a steak thread.

We need more pictures of that sear. I can't tell if it's burnt to hell or if it's the greatest sear ever.

I asked earlier if you guys wanted pictures (This was my first time ever cooking a steak btw)



This is what's left of the 2 steaks, and it was reheated (it was medium rare). Sauce is completely gone too. :/ It really was one of the best steaks i've ever eaten, planning on making it again on the weekend so maybe i can do it justice with pictures.

For a first timer, not too terrible. You need to work on the sear though. What was your exact technique?

Did you forget to sear it? (Not bad for a first try tho')

Yah i suck at searing

I put it on the grill for 1 minute per side (trying to mimic step 4 of this: http://forumserver.twoplustwo.com/sh...postcount=4513) after the coals were heating the grill for ~10 minutes, and i guess i didnt press down hard enough, guess that's why it didnt sear enough?

searix,

did you sear it in your veggie steamer?

It's burnt.

Heh, i cant blame you for that comment :P (but it did sear better on other parts of the steak, not much though).

But yes i am a complete sear fish.

Edit: Also if it wasn't clear i did the 3 minutes reverse searing thing inside on the stove, and then fired up the grill outside just for the sear

Searix, imo it's much easier to cook a good steak in a pan. Start off with that, then when you understand the principles a little better you'll be able to transfer them to grill cooking. Personally, I think it's extremely difficult to do justice to a steak on a grill, so rarely cook them by that method.

i agree with this assessment, but could be convinced otherwise with better pics.

the inside is impressively uniform though.

My opinion is that grills are not very good when it comes to searing, but that grill wasn't hot enough.

In retrospect definitely

Will use pan next time

I let it rest for >6 minutes. A lot of the juice is butter. It was a little overcooked for my liking too.


Here is a bigger picture of the sear. I don't think it was burnt, slightly burnt at worst.

An admission of it being "slightly burnt" from someone who is proud of it is a fairly telling sign that it was, in reality, burnt. The need for an offensively hot pan is a fallacy. Please stop doing it.

Inside looks good. It's not too far over to make too much difference, and if you'd been blindfolded you'd have probably thought it was perfectly cooked to your taste.

First pic of cut steak shows it's clearly been rested. Ignore people who don't know what they're talking about.

as per my earlier post, I put a costco prime sirloin in some teriyaki marinade last night and pulled it out earlier this afternoon to pat dry, come to room temp, etc.

first time back on my old grill and still worked fine, it just isn't quite as hot as what I have been using on previous steaks.

ended up cooking about 6-7 minutes per side and then rested for 10-15 minutes

served with two small loaded baked potatoes and brussel sprouts seared in bacon fat and sprinkled with parmesan cheese.

results: steak was extremely flavorful and tender. it's hard to tell on the pictures because of the marinade but I would put this steak at somewhere between med/rare and medium which ended up being just about right.

potato was awesome as always and first time I have cooked brussels in a while and thought they went quite well with the contrast of teriyaki.

package of steaks


after marinade and patted dry









interesting pic that appears to show how far the marinade actually penetrated the meat or could just be the grey band??? not sure



seems like a while since we had a grilled steak posted in here!

What's with this teriyaki bull****? Great way to ruin a steak imo.

The steak looks like it's made of Play-Doh in a couple shots for some reason.

Given the bizarre shape of that I think you did well cooking that consistently


Crust seems a bit weak as the color is aided more by the marinade

nothing wrong with marinating your beef once in a while. gotta switch it up. not sure it belongs in this thread though!

Speaking of a marinade/sauce, does anyone happen to know a good one that involves fish sauce? I remember reading a recipe that had rave reviews, but I can't seem to find the damn thing for the life of me.