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re: Another Steak Thread: Team High and Fast
Posted on 12/13/14 at 9:44 am to GynoSandberg
Posted on 12/13/14 at 9:44 am to GynoSandberg
I do them exactly like that on the BGE but shut the Egg down completely and let them sit for 1min. Then rest for 15 after I take them off. The one thing you did that most don't do it pat Them dry which is critical. Also salting them way in advance. I like to sit in the fridge salted on a rack all day. Good job looks great. 
0
Posted on 12/13/14 at 1:11 pm to GynoSandberg
Nobody is gonna say that half that steak looks burnt to a crisp? Am I dreaming here? If I were at a restaurant I'd send it back. Inside looks good, though
Posted on 12/13/14 at 1:14 pm to WaltTeevens
That's how adults usually eat it, and certainly how good steakhouses cook it
This post was edited on 12/13/14 at 1:14 pm
Posted on 12/13/14 at 1:18 pm to Lester Earl
Half of it looks perfect inside and out to me. Go Cardinals.
Posted on 12/13/14 at 1:19 pm to WaltTeevens
quote:
Am I dreaming here?
Yes
quote:
Nobody is gonna say that half that steak looks burnt to a crisp?
No
quote:
If I were at a restaurant I'd send it back
Damn man, really?
That steak looks delicious
This post was edited on 12/13/14 at 1:21 pm
Posted on 12/13/14 at 1:19 pm to Lester Earl
Looks good
Only thing it's missing is a bone
Only thing it's missing is a bone
Posted on 12/13/14 at 1:20 pm to GynoSandberg
frick man that's a great looking steak
really makes me want one of those ceramic cookers
really makes me want one of those ceramic cookers
Posted on 12/13/14 at 1:41 pm to WaltTeevens
quote:
Nobody is gonna say that half that steak looks burnt to a crisp? Am I dreaming here?
If you are talking about the exterior, then no, you arent dreaming. It actually is "burnt to a crisp". I prefer that "crust" on the outside.
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