Just keeping a little momentum going here during summer. Went with the hardwood charcoal grill in lieu of lava. Not a great char but got some decent caramelization.

Oh, and damn, nuggetz, nice!

Sparks,

You are maybe the #1 zero to hero steak boss itt!

Damn sparks

grillmaster itt

Sparks,

Please tell us more about that steak (thickness, grade, price, etc) and your cooking process. That looks really, really great to me.

beautiful - perfect interior for a ribeye.

I need to get around to imparting some grill/smoke flavor into a steak. is smoking a steak a thing? I don't have any experience smoking anything but it sounds like it would be good.

I think serious eats did a smoking steak article awhile back, looked intriguing

Sparks that looks amazing!

Cold smoke steaks -> pan fry is great

Great steak sparks!

What is this cold smoke you speak of?

Throw some ice cubes and Sunny D in there as well.

Sparks steak turnaround beyond compare!

Haven't posted up a steak in a while. I've been struggling with my sear game and need to get that right. Cast Iron is a must. Will try and remember to pick one up next time I am out.

Steak from 2 weeks ago. Over and inch thick and good interior but my sear sucked.





Then I did this next one last night. Sear was better. Steak was just under 1 inch thick which is a obviously a negative. However, it weighed in at ~15 oz and was only $11 so I can't complain too much. It also looked really close to prime.





No sear on these scallops. They tasted incredible but I will be trying to improve on the exterior next week.



Better sear than last week, but still room for improvement.





Blue cheese cream sauce was also made. I am always cooking for myself so I have the ingredients necessary and don't want to waste them so I pretty much make it every time



EMC:



Had to get a shot of the Tar Heels hat in there with the EMC lol. I will be looking to improve upon my performance next weekend.

Needed a much better sear, but the inside looks great. While developing your sear technique, watch out for grey-band. Very little for the 2 weeks ago pic, but a deep sear might've made there be quite a bit.

That scallop pic is mystifying! Were they cooked inside?

He forgot to post the after picture.

haha yah, that were cooked all the way through and possibly even a bit over cooked. This is the second time I've done them and I can get a browning to occur at all. I cooked them for about 4 minutes a side with my stove set on 5 and they still looked like that. I know this is the steak thread but any recommendations? Maybe less butter? I have no idea...

Higher heat and 8 min is WAY too long. Try high heat and 2 min a side, without touching them before the flip

Doubt those things went anywhere near a hot pan.

Did they sizzle when you threw them in?

They should look golden within two minutes. I'm guessing they were on the rubbery side...

^^all correct....Scallop newb itt. I feel there is consolation knowing they are one of the harder things to get perfect per a Ramsay interview I saw one time.

I use stainless steel instead of cast iron and get some pretty consistent searing even though I turn and flip the steak frequently and only go for a couple minutes.

I think spooning hot oil/butter over the steak while searing helps a lot, as does patting it dry before putting it in the pan.

The steak was a big boy, 31 oz, ribeye, choice, US7.99/lb. I could only finish about 2/3 of it. It's delicious cold out of the fridge the next day as most know. You do have to cut away the solidified fat, but still, it's great as a leftover.

The method was the same thing I've been doing the last several times. I use a 10" dia chimney charcoal for max concentrated heat under the grill and put the steak in the freezer while the coals are firing up - like 15 to 25 mins. Out of the freezer and season with olive oil, melted butter/thyme, cracked pepper and coarse salt, then straight to the grill. I put a LOT of seasoning on a steak that thick (about 2"). A lot of it just falls off during the grilling process, and also, the thicker the steak, the thinner the actual pieces you will cut when eating it, which means less seasoned surface area. Then 2+ minutes a side on the grill and finish in the oven, which I set between 250 and 300 F, until it's ready by the meat thermometer. Rest for 10 mins on top of the warm oven, which is when I grill the veggies.

Sure was good eating! This thread taught me most of what I know about steak cooking, so that's kinda cool.

Saw Ramsey on TV cook them. He patted them dry with a kitchen towel and they browned up nicely.

^^This makes perfect sense as they were really wet and soggy before i put them in because they had just thawed from the little ice that was on them when I purchased. I can't believe my dumbass didn't even think about patting them dry. Next week I'm going to try this along with getting the pan hotter and go for 2 minutes/side. We'll see how they turn out. One thing is for sure. They can't be any worse. It's amazing how good they still tasted despite all these failures.

Jock,

Haha, in addition to what had been said already, I was about to post PAT THEM DRY!!!! Very key.

The inside of both steaks look amazing, but yeah, need to work on that sear!

What kind of pan are you using now? Cast iron or stainless are both able to retain heat well enough for a good sear.