Added a little slow smoke to some steaks, cooking to 130 internal then sear for a few minutes Attachment 362355each side
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Added a little slow smoke to some steaks, cooking to 130 internal then sear for a few minutes Attachment 362355each side
Mmmm those look great!
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They ended up pretty good. Been going back and forth between Sous Vide and reverse seared. These were reverse seared a nd very good
It's pretty hard to mess up a good steak unless you cook it "well done" or smear ketchup all over it. BOTH of those things are how my wife and her mother want theirs. It's a crying shame to do that to a good steak. :(
Yours look very good. Wish I was there and, being quite a steak expert, I could sample one or two or three and tell you for sure how you did. Merry Ho Ho from south Arkansas.
With the forecast for 68º for Christmas day, I have a huge ribeye to put on the grill and two baking potatoes for the oven. This is a Christmas tradition I could learn to love.
Girlfriend wants it well done with steak sauce ( adult ketchup)Quote:
Originally Posted by GoTennTitans
I cooked steaks for the Girlfriends birthday for her family today. 12 New York strips and two pans of twice baked potatoes. Steaks got a 1 hour smoke then cooked. It has been a busy dayQuote:
Originally Posted by Clint
Shame shame ruining all that meat ! Lol that’s the way my wife wants it too !!! :banghead dead burnt to a crisp! I like mine no more than medium! Told her if she would try a piece cooked medium she would know what a real piece of steak should taste like!
I can get Heather to eat it medium well at best. I don't know why it has to be a good steak, cooked to death, then covered in a sauce. It's awful
If a good veterinarian can't get it up and grazing again then it's cooked too long
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That's about it. No need to cook ot to death
daddy taught me to eat a steak medium rare leaning towards rare . I like a steak not still moving but seared well with a cherry center and a dark pink around it .
and he told me the ONLY time you use steak sauce if its a REALLY bad piece of meat :Rofl
nice looking steaks
I agree! I like em Pittsburg rare.Quote:
Originally Posted by Pondfisher42
I like mediam rare,wife will only eat well done :( , then I have to hear about how tough it is lol
I want my steak rare. I do not allow steak sauce in my house.. sea salt and cracked pepper is plenty.
Lately just been using sea salt. The cracked pepper will burn on a high heat sear
I was always taught to never put pepper on a steak until you were ready to eat it. For the exact reason you state. Pepper will burn when exposed to flame.Quote:
Originally Posted by DockShootinJack
I don't put salt or pepper on mine until it hits my plate.
All in learning to cook a great steak. The down side is steak restaurants aren't any good once you master it.
X2!!Quote:
Originally Posted by DockShootinJack
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I like a rib eye thrown in a smoking hot cast iron pan, sear each side 3-4 mins. Then put in 500° oven 5 mins. a side.
That is good also.Quote:
Originally Posted by Mbsbeek
No doubt. Except I would probably skip the oven step, and go straight to the plate. No need to overcook that thing... :highfive
Bro, Ken,
If you let get about room temp. yes
If steak was in refrigerator it will be cold inside.
I like my blood warm:biggrin
pond fisherman two thumbs on that