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re: WFDT
Posted on 7/18/15 at 10:42 pm to Rohan2Reed
Posted on 7/18/15 at 10:42 pm to Rohan2Reed
I did the same method. Got a big thick grass fed ribeye from WF. On the 2nd flip I put the probe in just to see how close to the end of the 2nd 10min it would take to get to about 120deg. It was almost exact 
2
Posted on 7/18/15 at 10:44 pm to Rohan2Reed
quote:
about cooking stovetop steaks when you don't have a hood fan.
It is a low and slow method?
Posted on 7/18/15 at 10:46 pm to Lester Earl
Haha nice! I should've probed.. 10 minutes each side was a tad too long. Came out straight medium. Will do 7 minutes each side next time. Was really happy with the zero smoke aspect though. The Malliard reaction is the real deal. Basting with butter and garlic was a solid choice as well.
Oteece next time we'll each get our own steak. Being a new method I didn't want to drop $50 bucks on meat in case it turned out terrible.
Oteece next time we'll each get our own steak. Being a new method I didn't want to drop $50 bucks on meat in case it turned out terrible.
Posted on 7/18/15 at 10:49 pm to fightin tigers
Not really low and slow per se. Here's the link. You have to get past the GQ writers douche bag anecdotes and phrases but it's a quality recipe.
LINK
LINK
Posted on 7/18/15 at 10:49 pm to Rohan2Reed
i didn't follow it exactly. I didn't change out the butter or garlic for the 2nd flip. I just added a little more butter and made sure to keep tossing the garlic around so it wouldn't get too burnt. I agree, nice little method to minimize smoke. My hood vent is old and crappy.
Posted on 7/18/15 at 10:50 pm to OTIS2
Cava
Rabbit app was excellent.
Lamb entree was pretty good (white vegetable puree was awesome)
Snapper en papiollote was not so good
Tres leches was great
To piggyback on the other thread. It was disappointing to see two dudes in fishing shirts, shirts and boat shoes in the restaurant. We arent at the beach. This is a nicer restaurant. Put some nice clothes on.
Rabbit app was excellent.
Lamb entree was pretty good (white vegetable puree was awesome)
Snapper en papiollote was not so good
Tres leches was great
To piggyback on the other thread. It was disappointing to see two dudes in fishing shirts, shirts and boat shoes in the restaurant. We arent at the beach. This is a nicer restaurant. Put some nice clothes on.
This post was edited on 7/18/15 at 10:52 pm
Posted on 7/18/15 at 10:51 pm to Rohan2Reed
In your opinion, better or worse than the Alton Brown method?
Posted on 7/18/15 at 10:54 pm to Rohan2Reed
Hmmmm, might try this tomorrow or something. Seems a middle road without all the wait.
Still would seem to make some smoke with the butter. I do my chicken breast in a similar manner, but finish in the over. Mainly because I don't chance medium chicken.
Still would seem to make some smoke with the butter. I do my chicken breast in a similar manner, but finish in the over. Mainly because I don't chance medium chicken.
Posted on 7/18/15 at 11:15 pm to Matisyeezy
Unfamiliar with AB's method. Link?
ft the butter made minimal smoke it wasn't an issue.
ft the butter made minimal smoke it wasn't an issue.
Posted on 7/18/15 at 11:17 pm to Rohan2Reed
Posted on 7/18/15 at 11:23 pm to Matisyeezy
Ah. I tired that technique in my Nola apartment. Legit method. Works good on burgers too.
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