Hi, Steaks: the Official PCF Steak Thread (2 Viewers)

[detroitdad]

 

[SetToBean]

Anyone here a cold sear lover? I basically do that all the time every time just for the convenience and speediness of it.

 

[detroitdad]

Cold sear?

 

[SetToBean]

Cold sear?

Dried and peppered steak (1.5" thickness ideal) straight on a non-stick or carbon steel pan before any heat, no oil, high heat for 2 min each side, than medium-low flipping every 2 min until done, rest, etc.

No mess and when done right gets an approximation of the reduction in the overcooked edge that reverse searing will get in less time and without an oven.

 

[BirdCage]

Raining outside. Time for inside grilling!

Combo meat night - ribeye, NY strip, and tenderloin tail.

 

[Mr Winberg]

Sirloin!

 

[Mr Winberg]

Ribeye!

I tried a using a slightly lower temperature than usual and flipped more often, less than a minute per flip. I read somewhere that the meat that way would get red edge to edge and I'd avoid the grey area around the edges. It definitely worked, I could be happier with the redness!

However, the crust was subpar (don't let the shadow on the part to the right fool you). Next time I'll try a much higher temperature for the first two flips, hopefully that'll improve the crust.

 

[detroitdad]

 

[Tight_Lay_DOWN]

From Michigan to Florida - it can always be Steak Time.