Just a steak...

caliking

Nothing particularly special. Found a Costco ribeye cap pinwheel while freezer diving over the weekend. Vac sealed with DP Cowlick already on it. 

Cranked the mini up to 650F or so. Hard sear on both sides. Rested, then topped with a dollop of garlic parmesan butter. Turned out damnn near perfect. The crust was beautiful. Which was a relief, since I don’t cook steak very often. 

Only one pic to post, since I thought it looked cool. And everyone knows what a steak looks like. 

R2Egg2Q

Looks good and yes a cool pic.  

EggNorth

Steak looks like it's floating on air ... Nice picture and steak.

Killit_and_Grillit

That gif just made me do a little jig in my office chair. And I hadn't even had coffee yet.

Looks great! 

Legume

That may be the best crust on a steak I’ve seen here.  Outstanding.

JRWhitee

That looks fantastic Cali. Perfection.

northGAcock

Nature Boy

Nicely executed sir. And fun images. Appreciate you sprinkling our stuff on your hard-earned meat! Chris

caliking

Thanks for the kind words, folks. 

@Nature Boy  I was sure the spices in the rub would burn searing it like that, but they didn't. Turned out to be a good pick for this steak

Nature Boy

@caliking Yeah, Cow Lick stands up to searing heat really well. I'm thinking that intense browning really mellowed out the pepper too....right? Cheers!
Chris

caliking

Nature Boy said:

@caliking Yeah, Cow Lick stands up to searing heat really well. I'm thinking that intense browning really mellowed out the pepper too....right? Cheers!
Chris

It kinda did, but not enough that it was missed. I usually prefer DP Raising the Steaks, but figured I'd try the Cowlick since it had been a while. Plus it was already rubbed and sealed, raring to go!

 

YukonRon

Then the Mona Lisa is just a picture....

lkapigian

Bombdiggity!

thetrim

Nice job!  

Mattman3969

Damn Cali!!

caliking

YukonRon said:

Then the Mona Lisa is just a picture....

Too kind, Ron.

caliprince took one look at his plate and said,

"I want lamb lollipops!"

Spoiled brat.

blind99

The real problem is he’ll never eat at a restaurant with better food than home, or meet a spouse who cooks better than he can. You’re setting him up for a life of food disappointments

gmac

Nice steak. Took me a lot of years to teach folks that thicker is better for steaks!!!  And that looks to be one darn thick steak. Beauty.  

caliking

blind99 said:

The real problem is he’ll never eat at a restaurant with better food than home, or meet a spouse who cooks better than he can. You’re setting him up for a life of food disappointments

I think about that sometimes. Maybe he has it too good

I learned a lot about food and cooking by just hanging out with my mom in the kitchen,  and doing groceries with her at the markets in India. So when we got married, caliqueen had some catching up to do

PS - don't ever tell her I said that. 

DMW

caliking said:

blind99 said:

The real problem is he’ll never eat at a restaurant with better food than home, or meet a spouse who cooks better than he can. You’re setting him up for a life of food disappointments

I think about that sometimes. Maybe he has it too good

I learned a lot about food and cooking by just hanging out with my mom in the kitchen,  and doing groceries with her at the markets in India. So when we got married, caliqueen had some catching up to do

PS - don't ever tell her I said that. 

Just for clarity sake, the portion of the above that I hit "Agree" on is bolded above.

buzd504

I'm curious about these as our Costco just started carrying them.  Is there any circumstance where you would want to unroll these, or are they best cooked as-is?

JohnEggGio

buzd504 said:

I'm curious about these as our Costco just started carrying them.  Is there any circumstance where you would want to unroll these, or are they best cooked as-is?

I’ve done them both ways, and would say I prefer unrolled - grilled quickly, directly over high heat.

buzd504

JohnEggGio said:

buzd504 said:

I'm curious about these as our Costco just started carrying them.  Is there any circumstance where you would want to unroll these, or are they best cooked as-is?

I’ve done them both ways, and would say I prefer unrolled - grilled quickly, directly over high heat.

Thanks.  That's helpful.

caliking

JohnEggGio said:

buzd504 said:

I'm curious about these as our Costco just started carrying them.  Is there any circumstance where you would want to unroll these, or are they best cooked as-is?

I’ve done them both ways, and would say I prefer unrolled - grilled quickly, directly over high heat.

This. 

When I've grilled them unrolled/deconstructed, you have to watch them closer, as the pieces are not uniform. Grilling it as-is works well. 

buzd504

caliking said:

JohnEggGio said:

buzd504 said:

I'm curious about these as our Costco just started carrying them.  Is there any circumstance where you would want to unroll these, or are they best cooked as-is?

I’ve done them both ways, and would say I prefer unrolled - grilled quickly, directly over high heat.

This. 

When I've grilled them unrolled/deconstructed, you have to watch them closer, as the pieces are not uniform. Grilling it as-is works well. 

My concern about grilling them rolled is similar to the argument about cooking a burger more - since the interior of the meat has been exposed to a blade/air, isn't their more risk of pathogens implying that the meat should be cooked more for safety when rolled up (not that I will - I'm mostly talking hypothetical here).  Or do I not understand the cut?

ReTodded

that is awesome man.  this stuff is what I miss about this forum.  pics of amazingness.

caliking

@buzd504 the risk of contamination is much higher for ground meat than for solid cuts. Although one could argue that it could be similar with Costco meats since  they jaccard their steaks. 

The short answer is... I don’t worry about it. Maybe I should, but I don’t. 

Killit_and_Grillit

caliking said:

The short answer is... I don’t worry about it. Maybe I should, but I don’t. 

Mickey

you win