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re: What’s better? Reverse sear on BGE or Gordon Ramsay’s method for steaks
Posted on 9/16/21 at 11:46 am to TDTOM
Posted on 9/16/21 at 11:46 am to TDTOM
quote:yea you need to brush the steak with the flame. you can get it to where the whole surface area will start to sizzle.
Sear looks weak tbh
That is because I used a torch, and I was scared to burn it.
0
Posted on 9/16/21 at 2:24 pm to CAD703X
quote:
sous vide then red hot grill
perfection every time
This is the way.
Posted on 9/16/21 at 2:36 pm to t00f
One benefit to the grill sear is that I can still get a little smoke flavor if using the sous vide. Simply throw a chunk of wood before beginning the sear. I’d say the Malliard with the grates is more than sufficient.
This post was edited on 9/16/21 at 2:38 pm
Posted on 9/16/21 at 3:25 pm to Aubie Spr96
Why are you wasting all those juices?
Posted on 9/16/21 at 4:10 pm to marcus3000
quote:
Why are you wasting all those juices?
WTF are you talking about? I specifically cut and serve in this platter because it retains the juice. You simply spoon some out when you plate.
Posted on 9/16/21 at 6:02 pm to thadcastle
I’ve been smoking my steak until 110 then taking a propane torch (the weed burning variety) and crisping the outside. Unconventional but you can get a hell of a good seer on the outside doing this. It takes very little time get it perfect on the outside.
Posted on 9/17/21 at 8:46 am to Aubie Spr96
So much undercooked surface. 
Posted on 9/17/21 at 9:38 am to CarRamrod
It's all about that banjo burner and cast iron.
This post was edited on 9/17/21 at 9:39 am
Posted on 9/17/21 at 9:44 am to Aubie Spr96
quote:
I’d say the Malliard with the grates is more than sufficient.
Burned and malliard are two different things. Those grill marks on your meat are burned.
Posted on 9/17/21 at 10:03 am to TDTOM
It's true. You want dark brown, not black. A few burned bits here and there are acceptable and unavoidable when using high heat, but generally dark brown is what would be considered malliard. Now, if Aubie likes his steaks with burn marks, more power to him, but don't call it malliard. It is past malliard. Posted on 9/17/21 at 10:08 am to BottomlandBrew
quote:
It's true. You want dark brown, not black. A few burned bits here and there are acceptable and unavoidable when using high heat, but generally dark brown is what would be considered malliard. Now, if Aubie likes his steaks with burn marks, more power to him, but don't call it malliard. It is past malliard.
I agree. He just seems a little touchy about his steaks. Something more like this.
Posted on 9/17/21 at 10:18 am to TDTOM
Gotcha. Here are some denver steaks I did with a solid malliarded (I think I just made up a word?) surface.
Posted on 9/17/21 at 10:20 am to BottomlandBrew
Yeah, that looks good.
Denver steaks? Is that from the Denver muscle of a chuck roast?
Denver steaks? Is that from the Denver muscle of a chuck roast?
This post was edited on 9/17/21 at 10:21 am
Posted on 9/17/21 at 10:21 am to TDTOM
Maybe? It was a new one on me. It was something my butcher gave me when I asked for something new to try.
Posted on 9/17/21 at 12:42 pm to TDTOM
I'm dumb, what is the Ramsay Method?
Posted on 9/17/21 at 1:22 pm to TDTOM
FULL COVERAGE! 
Posted on 9/17/21 at 4:01 pm to Aubie Spr96
Did you let it rest?
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