Edge to edge perfection.
Pre heated kettle to about 230 Celsius (446f). Seared for 2:30 each sideonce then finished indirect for about 7min.
Was not expecting it to look so good!
Almost forgot to take a picture?
Damn wheres nsfw tag
Beef Wellington. Chuck roast seasoned with salt and cooked 131°F / 48 hours. Pulled, chilled, and seared. Diced mushroom, shallot, and garlic and cooked until all moisture was gone. Spread spicy mustard over the beef and then wrapped beef in prosciutto and duxelles, then tossed in freezer for 30 minutes. Removed, wrapped in puff pastry, added a puff pastry lattice, then baked at 475°F for 15 minutes until golden.
Good lord, that is sexy.
Nice! I make these every Nov.
It's just.... It's just so beautiful it brings tears to my eyes. Look at how beautifully red it is from edge to edge. It's just...No words.
I know someone who insists on having their steaks well done with ketchup.
Beef has a lot of vitamins and minerals.
Namely, vitamin B-eef.
This looks pretty much perfect to my eyes.
I think I need a steak now.
When I cook steak I do it one way only it's the absolute best way I throw salt I take a cast iron pan I put it on an induction stove I set it to 800 farenheit I take the steak I only sear one side for 45 minutes and then it is done and I throw out my cast iron
Don't forget the ketchup
This is a joke right?
I rather get food poisoning
Looks good! Once I started I never went back...
Cooking it on cast iron, simple salt and pepper with some butter and thyme
garlic too perhaps
Of course I just forgot to list that!!!
Beautiful marbling. Looks like butterfly wings the way you have em laid out
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:)