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Posted on 7/15/15 at 9:52 pm to Sythyn30
quote:
I still like a filet or strip, but it's not quite the same as a ribeye or t-bone
You realize a t bone is a strip and a filet?
Posted on 7/15/15 at 9:57 pm to Tigerpaw123
quote:
You realize a t bone is a strip and a filet?
Yes I do but the local market here seems to stock really well marbled T-Bones, but rather poor strips. Not sure why but that's what is local to me, and I do think the bone in adds to the flavor so there is that as well.
Posted on 7/15/15 at 10:27 pm to tilco
quote:
BGE 700+ degrees 1 minute a side FTMFW
No way you can say that without knowing the thickness of the steak ! Drives me crazy when posters say that!
Posted on 7/15/15 at 10:53 pm to bayouman
Ya I wasn't really sure what BGE or FTMFW was, but I know my oven only goes to 500 degree's. And yes the thickness is very important!
Posted on 7/15/15 at 10:56 pm to Sythyn30
Reverse sear? Cook in oven on low, then sear for 2 minutes per side. Let the fats do the work during the slight cooking then finish it up with a crisp per side
Posted on 7/15/15 at 10:57 pm to Sythyn30
Reverse sear. FTW
Posted on 7/15/15 at 11:02 pm to 34venture
If ya don't mind, would someone explain the reverse sear? Never heard of it, but always looking to learn new techniques in the kitchen. BTW looks delicious venture!
Posted on 7/15/15 at 11:08 pm to Sythyn30
Cook in the oven or indirect on your grill until your internal temp is ~15 degrees blow where you want your final temp to be. I normally cook mine indirect at around 225 until they're 110. Pull them and let them rest for 10 minutes, and let the grill go as hot as it can go. Sear for 60 seconds on each side.
It works best for thicker steaks...like 1.5" or thicker.
It works best for thicker steaks...like 1.5" or thicker.
Posted on 7/15/15 at 11:18 pm to bluemoons
Posted on 7/15/15 at 11:22 pm to Sythyn30
I use the grill but not in the traditional way. I get a charcoal chimney going full blast and put my grill grate on top of that. It's way hotter than I can get my pit. Sear the steaks quickly on each side over that high heat and we're good to go. I don't have a fancy green egg like some of you, so a baw has got to improvise.
Posted on 7/15/15 at 11:49 pm to NewIberiaHaircut
I saw Alton Brown do that probably 6 years ago.
Posted on 7/16/15 at 12:03 am to Citica8
quote:
I saw Alton Brown do that probably 6 years ago.
Actually that's where I got the recipe haha! Was going to link the video but it seems to be down. It get's the temp perfect though on 1 1/2 inch steaks, dont get the downvotes on the recipe?
This post was edited on 7/16/15 at 12:10 am
Posted on 7/16/15 at 3:53 am to 34venture
That's fricking gross
Posted on 7/16/15 at 7:42 am to Sythyn30
go to food board and look up reverse sear.
Posted on 7/16/15 at 7:52 am to Sythyn30
quote:
lock in all the juice or it's dry...
Stopped reading right here.
Posted on 7/16/15 at 8:03 am to Artie Rome
reverse sear, will never cook steaks any other way
Posted on 7/16/15 at 8:42 am to jakedel12
quote:
reverse sear, will never cook steaks any other way
It is a great method, but I won't go that far. I cooked a couple strips in a skillet with browned butter the other night and they were awesome.
Just like I won't cook trout only one way, I won't commit to one cooking method for steaks. I eat beef way too much to be confined to one option when there are so many great ways to cook a steak.
Posted on 7/16/15 at 8:50 am to Artie Rome
Reverse sear on the Primo only. In fact, I did one last night.
Posted on 7/16/15 at 8:54 am to Janky
quote:
Reverse sear on the Primo only. In fact, I did one last night.
Do you only bang your wife one way?
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