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Started By
Message
No reverse sear No green egg just cooked in a pan
Posted on 6/20/16 at 10:45 pm
Posted on 6/20/16 at 10:45 pm
Now that I figured out how to post pics again I hope to share more in the future.
12
Posted on 6/20/16 at 10:52 pm to rouxgaroux
Stunning.
That first pic is professional level action!!
That first pic is professional level action!!
Posted on 6/20/16 at 10:55 pm to rouxgaroux
huge fan of the cast iron to cook a steak. really easy and quick.
i thought that first pic was from the serious eats site (i google searched
)
i thought that first pic was from the serious eats site (i google searched
)Posted on 6/20/16 at 10:58 pm to Jones
Agree the first pic was the $ shot. The others not so much but I wanted to show the color on the inside.
Posted on 6/20/16 at 11:06 pm to rouxgaroux
Damn strong. But someone stole the filet off your porterhouse
Posted on 6/20/16 at 11:09 pm to rouxgaroux
Plate of vegetables in the background. How were they? LOL
Posted on 6/20/16 at 11:10 pm to weskarl
I was wondering how long it would take for someone to notice :). I cut it off to cook separate for the kids since they like it well done. I took one for the team even on Father's Day ??
Posted on 6/20/16 at 11:14 pm to rouxgaroux
Is that a shitton of butter in the pan or something else?
Posted on 6/20/16 at 11:38 pm to Aubie Spr96
looks like a combo of butter and oil. i wouldnt call it a shite ton though.
butter foams up like that at higher temps
butter foams up like that at higher temps
Posted on 6/20/16 at 11:41 pm to rouxgaroux
Looks fine, just a ton of grey. That's why I stick to sous vide or reverse sear nowadays.
I'd eat the shite out of it though.
I'd eat the shite out of it though.
Posted on 6/21/16 at 6:47 am to TH03
I agree. Perfectly executed by the OP, but there are too many variables (meat temp, skillet/grill temp, meat thickness, tidal cycle, heat transfer rates) for me to not reverse sear and get it spot on every time.
Posted on 6/21/16 at 6:52 am to TH03
quote:
Looks fine, just a ton of grey.
Posted on 6/21/16 at 7:04 am to TH03
quote:
Looks fine, just a ton of grey. That's why I stick to sous vide or reverse sear nowadays. I'd eat the shite out of it though.
You people are funny.
Posted on 6/21/16 at 8:19 am to rouxgaroux
Good job, did you put it in a hot oven for any time? I go 2-min in a 400 oven to finish.
Posted on 6/21/16 at 8:43 am to TH03
where da grey at?
Posted on 6/21/16 at 8:45 am to TH03
quote:
Looks fine, just a ton of grey
Lulz you're color blind
Posted on 6/21/16 at 8:46 am to rouxgaroux
"Looks really overcooked to me." - Gaston
Posted on 6/21/16 at 9:20 am to rouxgaroux
Thanks . I gotta go to the store get some steaks.
Posted on 6/21/16 at 10:42 am to rouxgaroux
I have been cooking them like that in hog lard left over from my crackling cooking. Hot damn it's good!
Posted on 6/21/16 at 10:59 am to rouxgaroux
Looks good OP, love it. Simple, too many people make cooking a piece of meat complicated. I'll put your way up against any of the other ways people do it.
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