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Another Steak Thread: Team High and Fast
Posted on 12/12/14 at 7:06 pm
Posted on 12/12/14 at 7:06 pm
The cut: Ribeye from Whole Foods
Seasoning: sea salt and fresh cracked pepper
The grill: Large Primo Oval
The process: Salt steaks a few hours early and leave out so they come up to room temperature. Once ready to cook, pat dry with paper towels, and crack a bunch of black pepper on those bad boys. Meanwhile, open the Primo vent all the way and spin the wheel so that the chute is wide open. We want hot hot hot. For these ribeyes I did about 2:30 per side.
Primo is screaming hot
The plate, including cauliflower mashed potatoes, broccoli, and caramelized onions
Little fork action
Spinalis shot
Seasoning: sea salt and fresh cracked pepper
The grill: Large Primo Oval
The process: Salt steaks a few hours early and leave out so they come up to room temperature. Once ready to cook, pat dry with paper towels, and crack a bunch of black pepper on those bad boys. Meanwhile, open the Primo vent all the way and spin the wheel so that the chute is wide open. We want hot hot hot. For these ribeyes I did about 2:30 per side.
Primo is screaming hot
The plate, including cauliflower mashed potatoes, broccoli, and caramelized onions
Little fork action
Spinalis shot
15
Posted on 12/12/14 at 7:09 pm to GynoSandberg
Posted on 12/12/14 at 7:24 pm to GynoSandberg
Tell me you ate the entire thing. I hate it when posters say, "Well, it was 22 ounces so I have leftovers for tomorrow."
Ask yourself, what would Arseinclarse do?
Ask yourself, what would Arseinclarse do?
Posted on 12/12/14 at 7:34 pm to GynoSandberg
You win
I'm jealous
I'm jealous
Posted on 12/12/14 at 7:39 pm to GynoSandberg
I would eat every damn ounce of that thing. Including ALL the fat.
Looks great
Looks great
Posted on 12/12/14 at 7:51 pm to GynoSandberg
Posted on 12/12/14 at 8:00 pm to GynoSandberg
looks good. thanks for the food porn
Posted on 12/12/14 at 9:32 pm to GynoSandberg
Salting, apart from concentrating flavor, also serves as to reabsorb the salt in to the meat. It's a flavor distribution thing. Next time, salt liberally and wrap in plastic for 24 hours.
End result looks perfect. I truly hope you ate the excess fat. Failing to do so would be a crime.
End result looks perfect. I truly hope you ate the excess fat. Failing to do so would be a crime.
Posted on 12/12/14 at 10:10 pm to GynoSandberg
quote:
Primo is screaming hot
Did you burn out your gasket?
Posted on 12/12/14 at 11:10 pm to GynoSandberg
Now that's a nice looking chunk of cow!
Posted on 12/13/14 at 8:46 am to GynoSandberg
I got a method to help get rid of that thin layer of well done around the edge...
Posted on 12/13/14 at 9:10 am to GynoSandberg
Still a little white fat in there.
Overall though, solid 9.5/10.
Overall though, solid 9.5/10.
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.
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 1:20 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
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