^ thread back on track lol

Hell yeah. I made my post before I saw yours so I only realised afterwards that I followed you. I definitely rate yours higher. Not only does the steak look perfect but the sauce looks amazing - especially the consistency. And no silly line plating? Knocked it out of the park.

Thanks. I'll try it again next week.

I did not find it too heavy, but then, I'm into strong flavors.

Nice, that is nice. Here's my own sacrifice to the (beef) steak gods.

durango,

incredible.

Some Choice NY strips from Costco (not nearly as well-marbled as Durango's) that I cooked up for some relatives a few days ago

Cooked on a grill over the 'sear' catalytic burner. Coarse salt, montreal & some garlic. Basted each side with butter after first flip.


Sorry, no money shot. They were closer to a medium than medium-rare anyways, but the cooking pic turned out nice

Roy's steak with Durango's sauce would probably break the internet.

Don't see why you would want a rich bleu cheese and onion sauce with a really good steak. At most I like a red wine reduction and normally prefer the beef straight.

Don't see why you would want a red wine reduction with a really good steak. At most I prefer a rich bleu cheese and onion sauce and normally prefer the beef straight.

jws - yeah I probably agree with this, I just really wanted to try that sauce. In the future I will probably use that sauce for choice cuts and no sauce for prime.

Roy - forgot to comment but your steak is sexy, perfect cut, cooked perfectly, hope you had some help to eat that big boy

I am in your camp, sauce is best for tenderloin of lower quality cuts. Personally am not a fan of dairy based steak sauce, but yours did look great.

Just bought a kamado and was very eager to grill a first steak on it. Rib steaks from Costco, found two very nice ones



This fire is out of control, I'm gonna burn this city, burn this city



In the plate. Happy about the crust. Served with homemade smoked salmon laquered with maple syrup.



[x] Medium-rare



EMC aka best-bite



Very happy since this was a first test, but there's still room for improvement. I think I might have better results with a low and slow cooking + reversed sear approach. I had to flip a lot to make sure the steak doesn't burn on the outside before it reached good internal temp.

looks more like straight out of the fridge raw imo

I know it is fun to be devil's advocate and all, and I do think some in this thread praise steak that is quite on the rare side from time to time, but there is nothing wrong with this steak. Saying it is just out of the fridge raw can only be you trying to bust balls.

nope, looks straight up raw to me.

stinky, that isn't raw.

maybe only the first photo loaded on his screen. the first one is straight out of the fridge raw.

this is what i would call rare. his picture looks medium rare/rare. i'm not seeing raw especially out of the fridge.

lol that steak right above me is straight up 110 degrees peak temp

Wallace's looks about rare plus, which is perfect imo

I got around to buying the proper equipment so I could do this right. Haven't followed the whole thread but I looked around for the first post I could find detailing a technique to use and tried to copy it. I might have got some steps mixed up or added in some stuff where the instructions weren't as detailed so please let me know if I could do anything better. I still don't know exactly how I should be judging my results.

Steps:
-1.25"/0.8lb NY strip out of the refrigerator, salted all around, let sit for about 50 mins
-Put in the oven on a wire rack at 275 degrees until internal temp was 110, about 35-40 mins? (wasn't keeping track of time)
-Out of the oven, wrapped in foil for about 7-8 mins. Temp rose to 114. Dropped back to 113 when I unwrapped it, patted dry with a paper towel and seasoned with black pepper.
-Brought cast iron skillet up to medium heat and added a small amount of butter. I've played around with the heat setting on my stove a few times and found the spot where there's just a barely noticeable amount of smoke coming from the butter.
-Seared both long edges starting with the really fatty side for about 30 secs each
-Seared each side for about 1:30 each
-Put in foil again to rest for about 8 mins. Not sure of the exact time, just long enough to clean up and prepare some side dishes. Internal temp was 140 after the sear and didn't rise after moving to the foil.

Pics:

Not awful.

Sear is weak. Definitely overcooked.

I've been using clarified butter and it gives a much better sear than traditional butter (can get much higher in temp without smoking).

So go for a higher temp/less time on the sear? I'm not sure how to get a better sear without further overcooking it. Or how to avoid overcooking to begin with unless I pull it out of the oven sooner, but 110 seems to work for others?

I'm not sure about the oven technique (hopefully others can comment). The problem with normal butter is it will get burned/smoke at a low temperature in comparison to other oils/clarified butter. If you can get it hotter, easier and faster, you can have a better sear and less overcooking than you had. Your not an awful starting spot, but you obviously have a huge range to get much better.