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fknlo posted:I was too busy eating to remember to take pictures of the juicy innards. Still though, looks like a pretty well marbled chunk of meat.
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Sep 17, 2014 06:38
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| # ¿ May 14, 2024 21:26 |
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While I am a fan of the cooking method, I'm not super sure that is marbled enough to warrant what you paid for it. I'm a noob though so I hope others in this thread tell me I'm stupid because I love sous vide.
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Sep 26, 2014 07:04
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That looks pretty awesome. Nice crust. I bet there was a fuckload of smoke. I tried to do the ~newly in vogue~ reverse sear on the grill (I'm usually a dry cast iron guy) and ended up with a smoked steak. Don't get me wrong, it tasted good. But it was drastically overcooked for a 14 dollar New York Strip. I ended up eating some of it as steak and then used the rest of it in sandwiches or with eggs.
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Mar 23, 2015 04:09
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Drifter posted:Ho ho, zing! I've never burned the butter when I use it to make steak. You add it towards the end, it isn't the primary oil.
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Mar 23, 2015 17:24
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New Kenji post on how to grill a steak. Nothing new but nice all the same. He's still all about the reverse seer. http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html
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May 23, 2015 16:52
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| # ¿ May 14, 2024 21:26 |
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Oh heyyyyyyyyyyy guys. Long time no see. I reverse seared some skirt steaks by using my weber to both smoke them during the reverse part and the sear part. do it. it owns.
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Sep 15, 2015 07:34
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