STEAKS!!!!!!!

[beargonefishing]

What's the point of buying everything that is objectively better than everything everybody else buys if you can't tell everybody that everything you buy is objectively better than everything they buy, or like.

 

[esoxm]

I’ve never understood the obsession with zero gradient - would always prefer a thick almost crunchy crust and the texture variation that comes with it on a ribeye vs a uniform slice of prime rib or the sous vide stuff you get served at higher end places that act like they have stars.

I’ve experimented with reverse and normal order oven / sear combos but always come back to a simple very high heat sear in a pan on the infrared side burner of the Napoleon with no oven time. Two minutes vertical on the cap to render fat, 3/5 minutes depending on thickness per side with a clove or two of garlic and fresh rosemary and thyme added to the pan for the first side, and a small knob of butter and a couple of shallots super thinly sliced for the second side. Simple easy and fast.

 

[Piobaire]

I think as with so many things StyFo, some of us were more or less having fun, and some of us mistook it for yet another pecker contest in the endless pecker contest of being objective.

Basically SOP.

 

[TheFoo]

I think as with so many things StyFo, some of us were more or less having fun, and some of us mistook it for yet another pecker contest in the endless pecker contest of being objective.

Basically SOP.

Look back to my initial post a couple days ago showing the steak I made for Mother’s Day. Who exactly then chimed in to make it a “pecker contest”? Go see a therapist, you ******* nutjob.

 

[Piobaire]

FOO ******* DELIVERS!!

 

[Texasmade]

Look back to my initial post a couple days ago showing the steak I made for Mother’s Day. Who exactly then chimed in to make it a “pecker contest”? Go see a therapist, you ******* nutjob.

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Nice pictures of steaks!

 

[Piobaire]

I didn't take a pic but last night was leftover from the 6" thick I made Sunday. It was from the fridge so easy to slice up very thin. I sautéed some veg and mixed in some TJ Harvest Medley then laid the slices on top to heat. Lost that glorious pink but stayed super moist and tender. A little truffle Salt and a great meal on a Monday night.

 

[RJman]

FWIW, Manton turned me onto butter basting.

I've been meaning to ask, has anyone used the cookbook he published a couple years ago? After all, it was called "The Steaks."

 

[Piobaire]

I was unaware of this book.

 

[edinatlanta]

I've been meaning to ask, has anyone used the cookbook he published a couple years ago? After all, it was called "The Steaks."

Tried to follow it's instructions but everything crashed and burned.

 

[hpreston]

Tried to follow it's instructions but everything crashed and burned.

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tenor.com

 

[beargonefishing]

They use 3 steps to cook a steak here. The last step using the BGE is interesting.

 

[TheFoo]

They use 3 steps to cook a steak here. The last step using the BGE is interesting.

I don’t get it. He goes through four steps: sous vide, pan sear, grill, oven. Why???

The result is a ****** beige sear and a **** ton of gradient. By the time he’s put the steak through steps two through four, all the control advantage of the sous vide in step one is lost.

My simpler and faster two-step sear-than-oven process turns out a better sear and less gradient.

 

[beargonefishing]

I don’t get it. He goes through four steps: sous vide, pan sear, grill, oven. Why???

The result is a ****** beige sear and a **** ton of gradient. By the time he’s put the steak through steps two through four, all the control advantage of the sous vide in step one is lost.

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My simpler and faster two-step sear-than-oven process turns out a better sear and less gradient.

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Gradient? Lol they are on the metric system.

 

[Texasmade]

Gradient? Lol they are on the metric system.

Royale with cheese is way better than a quarter pounder with cheese.