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Posted on 2/1/16 at 12:05 pm to Lester Earl
That's pretty high. I just don't see that much of a difference between 800 and 1000 degrees. 800 being the cast iron
You don't think the crust is fine on the pic I posted? Fwiw, that was at about 500 degrees or so.
You don't think the crust is fine on the pic I posted? Fwiw, that was at about 500 degrees or so.
Posted on 2/1/16 at 12:07 pm to CAD703X
quote:
i'm honestly lost about the whole 'graying' concept here.
here is one article about the reverse sear
with pics!
Posted on 2/1/16 at 12:08 pm to Peazey
don't give him the answersPosted on 2/1/16 at 12:08 pm to Deactived
quote:
Sfp, try the cast iron method I said.
when i buy a bunch of ribeyes next time i may
Posted on 2/1/16 at 12:09 pm to SlowFlowPro
Slo ribeyes >>>>> any type of sirloin
Posted on 2/1/16 at 12:11 pm to CAD703X
it all depends on what i want
i really enjoy the pure meat/iron flavor of a sirloin. i don't always want fat everywhere
i really enjoy the pure meat/iron flavor of a sirloin. i don't always want fat everywhere
Posted on 2/1/16 at 12:15 pm to Peazey
quote:
American style In the American style, also called the zig-zag method or fork switching, the knife is initially held in the right hand and the fork in the left. Holding food to the plate with the fork tines-down, a single bite-sized piece is cut with the knife. The knife is then set down on the plate, the fork transferred from the left hand to the right hand, and the food is brought to the mouth for consumption. The fork is then transferred back to the left hand and the knife is picked up with the right.
This is how I was taught. And now I want a steak.
Posted on 2/1/16 at 12:16 pm to Deactived
quote:
That's pretty high. I just don't see that much of a difference between 800 and 1000 degrees. 800 being the cast iron
i know for my pit, there isnt much difference in the results between 600 or 1000, just cook time will vary, obviously.
Ive honestly never measured the surface of a cast iron or know the results of what it is like to cook a steak at that temp. what are we referencing here?
I just know via the methods i use, the crust i like cannot be duplicated from my big green egg. I think an 800deg cast iron would yield a different crust than an 800deg pit but i may be wrong.
quote:
You don't think the crust is fine on the pic I posted? Fwiw, that was at about 500 degrees or so.
That's a tough angle to see the crust, but it looks like there is some crust there but it is concentrated in one spot. Id definitely eat it, for most of my steak cooks are on cast iron and look similar.
Posted on 2/1/16 at 12:20 pm to Lester Earl
i think the only non-commercial products that you can get to 800-1000 degrees are those ceramic systems like the BGE
don't pits operate at like 450-550 degrees?
don't pits operate at like 450-550 degrees?
Posted on 2/1/16 at 12:20 pm to Lester Earl
LL, you cant get perfect grill marks from a cast iron
grill >>>>>> cast iron for ribeyes by a country mile
grill >>>>>> cast iron for ribeyes by a country mile
Posted on 2/1/16 at 12:21 pm to Pettifogger
quote:
Yes, Peter Luger's, and they're not the only one. A number of top prime steakhouses do that
They don't do that at his favorite Outback, so it can't be legit.
Posted on 2/1/16 at 12:22 pm to SlowFlowPro
quote:
don't pits operate at like 450-550 degrees?
i can get my weber over 700 but it has a special 'sear station' (which is special burner designed to get your grill damn hot)
Posted on 2/1/16 at 12:23 pm to CAD703X
charcoal or gas?
the only research i've done on combustion systems over the past few months is for smokers
the only research i've done on combustion systems over the past few months is for smokers
Posted on 2/1/16 at 12:23 pm to SlowFlowPro
quote:its gas
charcoal or gas?
Posted on 2/1/16 at 12:25 pm to Lester Earl
Just referencing temps. Cast iron on the stove can get to 800.
On your grill, what is your grate?
its 2016
On your grill, what is your grate?
quote:
LL, you cant get perfect grill marks from a cast iron
its 2016
Posted on 2/1/16 at 12:26 pm to CAD703X
i'm talking charcoal for clarification
Posted on 2/1/16 at 12:28 pm to Deactived
quote:your point?
LL, you cant get perfect grill marks from a cast iron
its 2016
Posted on 2/1/16 at 12:31 pm to Deactived
quote:
Just referencing temps. Cast iron on the stove can get to 800.
On your grill, what is your grate?
You can get your kitchen cast iron up to 800? or are we talking commercial kitchen?
on my BGE, I just have the normal grates that came with it.
i dont care about grill marks either. My goal is to have the whole steak black. Doesnt always happen but thats how i like em. Grill marks are for rednecks
Posted on 2/1/16 at 12:32 pm to CAD703X
grill marks are useless.
and youre in here 'schooling' us on steak and youre cooking on a gas grill? lol what a joke.
SFP, you should. Its quick, easy, and achieves great results
and youre in here 'schooling' us on steak and youre cooking on a gas grill? lol what a joke.
SFP, you should. Its quick, easy, and achieves great results
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