Hi, Steaks: the Official PCF Steak Thread (3 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.

 

[RocAFella1]

The star of Christmas Eve dinner

 

[bergs]

First time doing a prime rib in the oven. Seasoned and seared it first so we’ll see how it goes.

 

[inapinch]

Prepping 19 ribeyes and filets for the fam this evening. Yum!

 

[bergs]

First time doing a prime rib in the oven. Seasoned and seared it first so we’ll see how it goes.

View attachment 1440784

 

[RocAFella1]

New Year Day roast

 

[RocAFella1]

 

[RocAFella1]

 

[CantSpellPoker]

American Wagyu flatiron from a couple weeks ago. Unbelievably tender, and very rich. Could only eat a couple pieces, which is not something I ever say about literally anything.

 

[BirdCage]

Fantastic ribeye (trimmed and cut to reduce burning fat on the inside grill);

 

[RocAFella1]

45 day dry aged roast for tomorrow’s lunar new year game

 

[SSTB2213]

Cold sear?

made me think of this lol

 

[RocAFella1]

45 day dry aged roast for tomorrow’s lunar new year game

Finished product

 

[RocAFella1]

 

[BirdCage]

For the first time since Harris Teeter opened locally, they had dry-aged Angus ribeye on s sale from $25.99 reduced to 9.99 /lb. I have no idea why but I did buy two thick steaks. They were amazing!

 

[mugenpowr]

you cut off the good stuff

 

[BirdCage]

you cut off the good stuff

View attachment 1469543

Understood. Family is picky. Plus I do want to live to see grandchildren. Plenty of marbling left in the meat. Really was amazing.

 

[RocAFella1]

Plenty of marbling left in the meat. Really was amazing.

Cut it off after cooking?

 

[BirdCage]

Cut it off after cooking?

Flare ups, cleaning the grill...