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Message
re: you dont need a gimmick to cook a steak
Posted on 11/18/14 at 12:02 pm to Lester Earl
Posted on 11/18/14 at 12:02 pm to Lester Earl
Did you score the fat cap before you cooked it?
2
Posted on 11/18/14 at 12:07 pm to KosmoCramer
quote:
KosmoCramer
Im not knocking your food. I would eat that prime rib and knock your grandma over to ask for seconds. Just splitting hairs since cooking methods yield such similar results. We can all agree that beef should not be overcooked and that a crust is delicious.
Posted on 11/18/14 at 12:11 pm to KosmoCramer
the first one i seared in a cast iron, for it was smaller.
the 2nd one was about 6lbs, i put it on my BGE at about 800degrees. You can see a little gray where that fat cap was, and that was mainly due to a little flare ups. would have happened either way unless you're not willing to sacrifice the sear for a touch of doneness in that small area.
the 2nd one was about 6lbs, i put it on my BGE at about 800degrees. You can see a little gray where that fat cap was, and that was mainly due to a little flare ups. would have happened either way unless you're not willing to sacrifice the sear for a touch of doneness in that small area.
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