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Steak methods
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henapple
Posts: 16,025
After my gift certificate post someone suggested a how I do it post. Share your favorite cut and methods.
Mine is filet, sv and seared on ci. Mickey's coffee rub or s&p. The constant temp is perfect with a good crust.
Mine is filet, sv and seared on ci. Mickey's coffee rub or s&p. The constant temp is perfect with a good crust.
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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Love a thick cut, bone in ribeye, reverse seared!
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Bacon wrapped filet cooked 4 mins a side on my TEC infrared GASSER. Oh the humanity!
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Rib eye, dry aged 45 days, hot tub, pat dry, salt, sear about 650-700 direct. Couple minutes a side, rest 10minutes, cracked pepper, glass of scotch.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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henapple said:After my gift certificate post someone suggested a how I do it post.Re-gasketing America one yard at a time.
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Coated with ketchup then in the George Forman for 5 minutes a side for a good char. Then finish in microwave. Works every timeColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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I've been going with the 500-550 direct flipping every 30 seconds until 125-130IT ribeye or strip... S&P
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[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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Darby_Crenshaw said:Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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WAHOO_EGGER_CVILLE said:Love a thick cut, bone in ribeye, reverse seared! That brings a tear to my eye. Perfecto!
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DoubleEgger said:Bacon wrapped filet cooked 4 mins a side on my TEC infrared GASSER. Oh the humanity!
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Grill how you prefer to hit desired finish temp- add a butter finish or a board sauce and people will comment on how great it was. Plus I must agree with @Darby_Crenshaw dry aged brings a totally different and memorable flavor into the mix.
My my prefered method- reverse sear with a little wood smoke on the front end. Low sear on the end with a little compound butter to finish. I usually use DP raising the steaks at start.Greensboro, NC -
RRP said:henapple said:After my gift certificate post someone suggested a how I do it post.
Don't get butt hurt, I didn't see it. ApologiesGreen egg, dead animal and alcohol. The "Boro".. TN -
henapple said:RRP said:henapple said:After my gift certificate post someone suggested a how I do it post.
Don't get butt hurt, I didn't see it. Apologies
Hells bells I even posted a 10 year old picture the other night and some people here think that I was weird wearing shorts but they don't know that day in Illinois it was 100º and I was cooking on an asphalt parking lot!Re-gasketing America one yard at a time. -
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