***THE STEAK THREAD***

I've never seen or heard that. Couldn't find it via Google either. Wonder if the citric acid reacts with the fat to make it more flame retardant?!? Did you try it? If so, did it work?
T

 

Although I had a steak last night for dinner, I wasn't the one who cooked it.

But I will try it.

 

This is where I saw it. Bummer the dude overcooked the steak though.

[ame]http://www.youtube.com/watch?v=V6CIlBusd_Q[/ame]

 

Interesting. That dude needs to stay outta the sun. He was as overcooked as the steak! Medium is too much for such a high quality steak. I always try to err on the side of caution with high quality steaks - prime, grass fed, wagyu, etc. I really gotta get off my duff and try a reverse sear one of these days...T

 

Tried it tonight...sorry for the late into the steak pic...you get the idea. Best steak cooking execution ever with max flavor throughout. Convection roasted at 275f until internal temp 125. 20 min rest..about 1.5 minute hot sear per side. I used a thermoworks oven probe kit temp alarm. Easy peasy.
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Outside pic
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^ Tasty!
T

 

local store had prime strips for $19.99/lb, couldn't resist! Was very good. Just grilled for 8 minutes with EVOO, salt and pepper...came out really good, so sharing here.
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Costco or a regular supermarket? That looks crazy good. Is that grilled broccoli? Or broccolini?
T

 

Local market called AJ's. They have a well-above average fish and meat department. Prices are usually steep, but they were having a sale...I actually had finished my shopping and was on the way out of the store when I saw the sale sign and details and promptly turned around and went back in for the beef

Yes, grilled broccolini.


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Cool. I think it was an AJ's the wife and I shipped at when we were out visiting friends who used to live in Tucson. As I recall, great stuff. 20 beans a pop for prime strip is a very good price. Thank you for sharing...T

 

In Atlanta for the weekend and I had to try Pampas Steakhouse. This is their 30 ounce tomahawk cut. Very tasty!
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Chip... That looks great! Where you from in Mississippi? I used to live in Memphis...T

 

Hello Tom, I live near Biloxi on the Gulf Coast. It's become quite popular due to all the casinos.

 

Cool town. Wife and I drove through Biloxi on US90 on a trip from Mobile to Memphis (via New Orleans), both before & after Katrina. Wow. Near total decimation along Beach Blvd. Last time we were there, about 5 or so years ago IIRC, looked like the renaissance was well underway...T

 

Tried reverse sear for the first time. Had some prime filet mignon from Costco. Hand trimmed by yours truly and my trusty breaking knife, pic 1. 50 mins at 275 F, just salt. Steak was around 125 F temp. Rest 6 mins. Added garlic powder and fresh cracked black pepper, then 2 mins on a 500 F griddle on a grill, pic 2. Sliced, pic 3. A bit more cooked than I like; more to the wife's taste. I think next time I'll cook it 40-45 min. And, one minute per side on griddle.
T

 

The crust looks great, but I'll agree re the level of done-ness. Perhaps lower the 275 to 225? (275 just doesn't sound low to me?).

 

Looks it!

 

Yeah. Crust was great. Most of the web sites seemed to suggest 275, at least the ones I can recall, but lower would likely be better. May have to invest in a sous vide apparatus. House is in shambles due to renovation, so next time I'll also have the probe thermometer to get on that sweet spot...T

 

My second reverse sear attempt. Steak is 34oz. Rib steak, bone in, about 2" thick.
Steak seasoned, temp probe alarm inserted, steak on rack with oven at 260F convection roast. My own critique....Should pull the steak to rest before searing when internal temp reaches 120F vs 125F. Make sear pan hotter. My pan was not hot enough to get the crust I like fast enough (should be 1 min per side), the steak was seared longer that optimal...browned outer edge a little thicker than it should be. Still a delicious steak. Here are some pics after slow cook, after sear and sliced.
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Looks divine

 

for the reverse searing folks:

- What type of pan are you using (I imagine cast iron would make a big diff)
- What setting and btu of burner are you using (I'd think screaming hot and lots?)
- What fat, if any, are you adding to the sear pan

I'm going to have to try this soon

 

That looks pretty good Rockitman with the uniform pink from top to bottom. So general question - do you let the meat rest before searing it? If so how long?

Also if you had choice, how hot are we looking at the searing pan? I mean just crank it up to maximum? ie. 650 - 700 degrees?

 

Yes...20 minutes on the rest. I would like it a touch rarer, so next time I plan on pulling it out at 120 F versus 125. The sear is just a drizzle of olive oil at about smoking temp then throw the steak in to sear front, back and sides quickly....about 1 minute for each side.

 

+1
T