STEAK DUST - HE SEASONED STEAK WITH STEAK
- Thread starter Gemini
- Start date
How did she fuck it up?
Aint you married? Don't you know that their story aint never the truth?
What she told me don't add up and I'm keeping my peace of mind by realizing I'll never know.
Aint you married? Don't you know that their story aint never the truth?
What she told me don't add up and I'm keeping my peace of mind by realizing I'll never know.
Aint you married? Don't you know that their story aint never the truth?
What she told me don't add up and I'm keeping my peace of mind by realizing I'll never know.
Dope response and a dope thread.
I think every dude would love to have the fam over and blow them away w some crazy BBQ.
Some of this shi_ look like it goes hard.
‘Carry on……
First saw a sous vide on Beat Bobby Flay or one of those cooking challenge shows like Chopped
.
I saw him do some nasty fucking marinating shit once... and him & his boy even tasting it, damn near throwing up... they let some shit marinade for over a month and tasted it to see if it was still edible
.
Last edited:
What exactly do you need help with?
I made a Tomahawk for my Dad and I yesterday and I had to high 5 myself.
What do we use to upload pics I can walk you through it.
The sear part. I know there is a hot pan method with butter and I’ve heard you can sear on the grill but I don’t know the temps
What I want to is cook on grill over charcoal to medium well and then sear
What’s your step by step method?
What kind of cut, this determines if I reverse sear or not
Prepping of meat to ready to serve?
Mine:
Pre Cook-
Unthaw steak 48 hours
Refrigerate steak uncovered
seasoned kosher salt and other seasons 1-2 days
Grill-
To get coals red hot leave everything wide open
I own a pellet grill and an egg but use both for my tomahawk ribeyes
Cook-
Heat cast iron skillet to 500 or hot as possible
Quarter inch of butter in skillet
I go straight from fridge to heat for good sear
Let it sear on each side 5-6 minutes
Depending on your thickness it should be good and ready for a meat thermometer. If you want it medium well, I suggest to take the steak off about 6-7degrees before medium well temp (147sh) Wrap it up in aluminum foil so it continues to cook internally with its own heat and juices.
Serve after 5-6 minutes post cooking in aluminum
Last edited:
You can do a “reverse sear.” It’s easier on a Big Green Egg or Kamado Joe because you can ramp the temp up quick.
You “smoke” the steak at 250-275 degrees to get it evenly up to your desired temp and then sear for 30 seconds - 1 min per side at 500-600 degrees
how she tank it bruh .....
I need to get one. I did an inch thick ribeye sous vide by hand. Pot of water and thermometer. It came out perfect, BUT it was a pain in the ass regulating that temp!
So your saying sear meat first before grilling? and reverse sear is just searing after cooking meat to temp?
high fast sear
I need me a steak soon. Rare or med rare only with char.
Maillard reaction is what creates a brown delicious crust. The dryer the steak surface the better. Moisture boils and steams the steak. Three tips that always works beautifully for me.
Salt steak a few hours to day (in the fridge) beforehand to draw out moisture from the surface. If it’s dry aged steak much less time.
When it’s time to cook, pat the steak dry with a paper towel.
Flip the steak often to allow evaporation, about every 30 seconds. You’ll see crust forming with every flip.