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STEAKS!!!!!!!

Piobaire

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I just got another set of stonks that are super thick and intend to make them part of tomorrow night's Meal of Mourning along with a 90s Grange.
 

grade

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Looks great. Like @Omega Male I smoked a couple steaks once (I believe I posted it here) and didn't like it as much as my traditional method.
Honestly, I use the smoker more as part of a reverse sear, less for the smoke. When I grill it, I always get more char than smoke anyway, which is fine.

I will say, I really like the smoke when I finish the steak in a pan. The smoke plays really well with the basting butter and herbs. As to texture, can't say I notice much of a difference. And the koji's going to mess with the texture of the meat more than any dry-heat cooking technique will, which isn't for everybody.
 

beargonefishing

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Honestly, I use the smoker more as part of a reverse sear, less for the smoke. When I grill it, I always get more char than smoke anyway, which is fine.

I will say, I really like the smoke when I finish the steak in a pan. The smoke plays really well with the basting butter and herbs. As to texture, can't say I notice much of a difference. And the koji's going to mess with the texture of the meat more than any dry-heat cooking technique will, which isn't for everybody.
The only wrong way to cook a steak is hitting 140.
 

grade

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The only wrong way to cook a steak is hitting 140.
I once heard of a chef (high profile-ish, but I forget the name), who deep fried his steaks wholesale in grapeseed oil. Fresh oil for each steak, lol. Always wanted to try that...
 

Lizard23

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Reverse sear with charcoal finish is my favorite way to cook a steak. Period.
 

beargonefishing

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I once heard of a chef (high profile-ish, but I forget the name), who deep fried his steaks wholesale in grapeseed oil. Fresh oil for each steak, lol. Always wanted to try that...
That sounds incredible. I'm going to see if I can find a video. I remember Guga (might have been his nephew?) did an air fried steak once and liked it.
 

Omega Male

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te0o

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Decided to change up the routine a bit from the usual ribeyes and went for those really sexy Galician sirloins. Not sure the number of days they've been aged but going by the nice funky smell I'd probably say at least 40-50. Also, really tender for a grass-fed ex-dairy sirloin, really enjoyable experience.

GaliSirloin.jpg
 

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