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Simple steaks
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pgprescott
Posts: 14,544
fillets from the store with some asperagus and noodles. Fillets were especially good. Left them on the one side too long while I bantered with JIC. Thanks for lookin.
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Nice!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Very nice! What was the thickness of the steaks and what temp/how much time?
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Thanks @dihtn. I always tie some butchers twine around my fillets to keep them as thick/tall as possible. I would say they range as from 1 1/2" - 2 1/2" after tying them. They tend to relax and flatten out if you don't tie them. I always cook my steaks by feel. I would say they were 130 ish, then a rest while I grilled the veg. Maybe eight to ten minutes total @ 550 on cast iron. Thanks again.
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Thanks @Shiff and @JohnnyTarheel.
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Looks outstanding. I would have gone with a reverse sear, but these look as good as this technique.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
pgprescott said:... I always tie some butchers twine around my fillets to keep them as thick/tall as possible. ...
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Good stuff, with steaks that thick I would think reverse sear would be worth trying.
Nothing wrong with simple.Firing up the BGE in Covington, GA -
jonnymack said:"Good stuff, with steaks that thick I would think reverse sear would be worth trying.
Nothing wrong with simple. -
pgprescott said:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:pgprescott said:
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Fine looking meal there Mr. Prescott! That filet is Perfect!!Sandy Springs & Dawsonville Ga
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Thanks @bgebrent. The reward was in the eating of said steak. Weather has been awesome. Gonna turn a bit soon.
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