I cooked a steak.....Cazzy style!

shtgunal3

I'll let the pictures do the talking. One hell of a lunch. Taste was awesome! Thanks for posting your method @Cazzy .

The Griswold is hot and the protein goes in....

Resting....


Eating....


Nom nom nom....

tulocay

Looks fantastic!

shtgunal3

@tulocay‌ thanks bro, it tasted every bit as good as it looks!

rayofsmoke

I missed out on the on the "Cazzy method," it looks really good, can you elaborate?

yzzi

shtgunal3

@rayofsmoke‌ go to page one on the following thread...
http://eggheadforum.com/discussion/1171538/steak-how-i-do-it#latest.

cazzy

Bad ass man!  So how do you think it compares to steaks off the egg?

shtgunal3

@cazzy it is totally different. It is waaaay faster and taste equally as good but it is a different taste altogether. When I egg a steak I normally use a little Dales marinade and then season with a Montreal steak seasoning. With this steak I just used fresh ground salt and pepper. It tasted a lot more like beef if that makes sense. It definitely tasted more like a "steakhouse steak" but better. I'll probably still use both methods.

Supercilious_In_5280

Nice

blind99

Very nice.  I did an inside reverse sear last night, used the oven and CI.  I didn't get as nice of a crust.  I may have messed up when I threw olive oil in the pan, so maybe it wasn't hot enough when it hit the smoke point?  What oil did you use?

yzzi

I find this method a little difficult when doing a number of steaks. It's hard to get them out at the same time, but it's great for a party of 2. Any tips for large number of steaks? Especially when having to cook them all at different temps? Lately I've been doing a reverse sear and sear on the baking steel for a good crust. I can knock out a bunch at the same time that way.

CPARKTX

@cazzy‌ have you tried using a griddle or plancha on the Egg?

cazzy

yzzi said:

I find this method a little difficult when doing a number of steaks. It's hard to get them out at the same time, but it's great for a party of 2. Any tips for large number of steaks? Especially when having to cook them all at different temps? Lately I've been doing a reverse sear and sear on the baking steel for a good crust. I can knock out a bunch at the same time that way.

Multiple pans for higher quantity, but the baking steel sounds perfectly fine. I only use this technique when I'm cooking for 1 or 2. Anymore than that, I'll use the egg. Somtimes, I will do both and give the CI steak to a VIP guest.

cazzy

CPARKTX said:

@cazzy‌ have you tried using a griddle or plancha on the Egg?

The only thing I've used on the egg is the Baking Steel and it works pretty great for burgers. I'm sure steaks would work well too, but basting would likely need to be scratched.

shtgunal3

@blind99 I used olive oil.