STEAKS!!!!!!!

[TheFoo]

And also, some people enjoy gradient, its all what you like. I personally dont use any butter on a great steak, but get why some do.

but, if we want to be nitpicky, this is definitely gradient... and, to my taste, i would prefer not to have it. View attachment 1568711

This is more my error than the method, I think. I left too much oil in the pan when I transferred to the oven. Usually that does not appear, but will try again tonight and see if any difference.

 

[TheFoo]

After speaking with top chefs who specialize in cooking steaks of course.

The real top chefs. Not the ones who sold out to corporate.

You can disagree with me all you want. I’m always up for a potentially interesting back-and-forth (though neither of you have ever mustered it), but now you are questioning my fundamental honesty.

I’d venture to guess there are few people on this forum as publicly-known as I. Many members know me in real-life and are friends or acquaintances. While there may be many things I have been wrong about, I have never lied. If I say I spoke with a certain person or had dinner with certain people and discussed topics that might be of interest to the forum, I see no reason for you to doubt me other than your own misplaced resentment.

 

[beargonefishing]

Any seasoning on the cauliflower? I enjoy it but my wife doesn't, I've tried different spices and cooking techniques but shes just not thrilled

Typically I make a butter and rosemary sauce for them and add some S&P. I might use some chili crunch, but that might not pair as well with steak.

 

[Texasmade]

You can disagree with me all you want. I’m always up for a potentially interesting back-and-forth (though neither of you have ever mustered it), but now you are questioning my fundamental honesty.

I’d venture to guess there are few people on this forum as publicly-known as I. Many members know me in real-life and are friends or acquaintances. While there may be many things I have been wrong about, I have never lied. If I say I spoke with a certain person or had dinner with certain people and discussed topics that might be of interest to the forum, I see no reason for you to doubt me other than your own misplaced resentment.

Just a joke about the Porsche engineers thing not calling you a liar.

 

[TheFoo]

Just a joke about the Porsche engineers thing not calling you a liar.

Okay, but you’d think maintenance recommendations from Andy Prueninger himself would matter to people who own the car he engineered.

 

[Omega Male]

Another point is the less time you spend searing, the less potential for carry-over cooking beyond your desired doneness. So the hotter the better. Infrared burners are good for this, or a chimney of charcoal is like a ******* jet engine.

 

[beargonefishing]

Another point is the less time you spend searing, the less potential for carry-over cooking beyond your desired doneness. So the hotter the better. Infrared burners are good for this, or a chimney of charcoal is like ******* a jet engine.

This works better.

 

[Piobaire]

THE HAPPINESS OF THIS THREAD IS DYING A HORRIBLE AND PAINFUL DEATH! FOR THE LOVE OF GOD!11!

 

[JohnMRobie]

picanha - how should I grill this thing? Cast iron grates on a skewer or pull out the rotisserie? Never done it before but got a real good looking one to try it out. Slice with the grain, salt pepper, yada yada.

 

[Piobaire]

Pretty sure on the skewer is how they do it in Brazil. Can't think of the name but starts with "ch." Go for it!

 

[JohnMRobie]

Iberico tonight, ribs tomorrow to kick off spring smokes and then we’ll shoot for the picanha this week and post plenty of pics of my fucked up gradients and delicious meats

 

[venividivicibj]

This reasoning and explanation is helpful, but I have seen little to no grey banding on the steaks that I make and the sear is always as I like. Maybe I’ll give reverse sear a chance next time around to compare, but it does seem more finicky—having to measure temps while searing and basting with butter is more multi-tasking than I’d like unless there is more than a 5% improvement in results.

I feel like Kenji from Serious eats has done an analysis on this, but can’t find it

 

[JohnMRobie]

Steak adjacent and I felt like it. Iberico pork chop for tonight.

 

[Omega Male]

Bonus points for Meater. I wish it was a little smaller and thinner though. TNWSS.

 

[Lizard23]

I feel like Kenji from Serious eats has done an analysis on this, but can’t find it

Reverse-Seared Steak Recipe

The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

www.seriouseats.com