That's almost too perfect! Great job! What was your cooking method?
First time attempting Sous vide! I filled a small cooler with the hottest tap water I get which is exactly 129°F and used a ziplock to hold the steak and herbs. Added fresh tap water at about 45 minutes and let it do its thing. Seared super hard after cooling to about 50-60° in the fridge to prevent overcooking. I’m happy with how it turned out and the effort was actually a lot less than it sounds like.
So I try to go from a cool (not cold) steak to as high a heat as possible. I also try to keep the surface dry so heat isn’t being wasted vaporizing water instead of actually searing. Additionally, having a cooking surface with fairly high thermal mass is helpful. I think cast iron and steel do well for searing: Cast iron often has a better reputation for searing because while the specific heat is probably nearly identical to steel, cast iron pans have more mass and will therefore hold more heat.
Incredible job man. Any tips for getting a sear like that?
After: Edit: added GIF https://giphy.com/gifs/1AfsjBQ80IOZkclC07
You’re in the wrong sub here buddy.
If you've got an oven and stove top you can cook an amazing steak in a cast iron pan. Don't let your oppressive landlord keep you away from that medium rare goodness. Viva la resistance.
Grocery store about 2 miles from my house in southeast Louisiana
"What if someone wants theirs well done?"
"We ask them politely, yet firmly to leave."
2.5 Pittsburgh style, perfect.
Best you ever had...so far!
Looks good but meat quality looks kinda weird or is it just me?
You're such a douche.
I will truly never understand the mentality of a troll.
My favorite part of a steak is the fat. Not the pasty kind, but the kind of slimy squishy but crisped edges of a ribeye. If filet mignon had fat on it, it would be my favorite too for the juicy tenderness:)
Is it wrong that I’m hard?
Smoked on a pellet grill for about 4 hours with cherry wood. Rubbed the outside with a heavy coat of horseradish mustard and covered with a rub that I make. (Kosher salt coarse black pepper granulated garlic onion powder and cayenne. Cooked to an internal temperature of 140deg wrapped in foil and rested in a cooler for about an hour before cutting.
Fuck you that thick cut slice making me so hungry
I will take the first crusty cut please.
It may be a bit overcooked for the regulars in this sub, but that looks perfect for me.
This is about where I cook my steaks too. Wife likes it cooked more, I like it less....so we just find a happy medium
..unless they're well done.
We politely, yet firmly ask them to leave.
I remember seeing this pic a while ago. Also, this post is from a 2 month old account with over 125,000 karma points from submissions alone.
Now, I'm not usually the suspicious type but...
I don't care all that much about reposts really, but you are correct, this is from the 10th top of all time on this sub.
My mistake. I've only been coming to this page for 3-4 weeks...so I wouldn't know every single pic that's already been posted here...especially one from 4 months ago. But I'm finding out people are really sensitive. I apologize for folks being inconvenienced seeing something more than once in their life. And I'd like to end with something that I don't think a lot of people bother to read.
"Reddiquette -- Please don't: Complain about reposts. Just because you have seen it before doesn't mean everyone has. Votes indicate the popularity of a post, so just vote. Keep in mind that linking to previous posts is not automatically a complaint; it is information."
Well because you stole this pic and posted it again because you're a karma whore.
(OP kills friend. eats 5 pounds of steak alone)
I got the meat sweats just by looking at this
Wow! Where did you manage to find such an assortment of beef?
HEB and B&B butcher
Now if only I can parlay that into other things, life would be awesome
Sounds like the answer is to put your meat in her mouth more often;)
The chimney starter as a grill is one of the best ideas ever. I remember the first time I did it. My wife was giving me a load of crap about it the whole time. That is until she sat down and ate her filet. I never heard another word out of her mouth again. Now if only I can parlay that into other things, life would be awesome
Some more images showing it from start to finish Straight into the fridge, well-seasoned on all sides; after 36 hours in the fridge; after 40 minutes in the oven at 120 deg C; on the Weber chimney after 15 minutes' sleep post-oven. Two minutes total sear, constantly flipping; ready to eat, straight from searing.
The chimney starter is also one of the best ways to use a wok. Its jet-engine like heat is perfect for a wok. Most North American stoves don't do a wok justice in the proper heat.