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Reverse seared Cow Lick rubbed steak ... the new standard (with pics)

Stormbringer
Stormbringer Posts: 2,477
edited October 2016 in EggHead Forum
The great thing ... okay, one of the great things ... about this place is learning new techniques. Before arriving here I had not attempted to cook a steak bigger than an inch thick, as common sense said that it would not get an even cook. Then I saw posts about reverse sear, Trex and so forth, and more importantly the pictures of seriously thick and juicy looking steaks.

So we tried a reverse sear 2 inch rib-eye, carved between the two of us and our posse of cats. Frankly, all steaks will be cooked like this from now on, although we will give Trex a go soon. Our cats agreed with this assessment.

How I did it is on my food blog, I guess most folks know this stuff already. However in case you don't, feel free to visit ... http://wp.me/p7qSlA-2YT

Rubbed and ready to go:



Cooking on the MM with some sweetcorn:



Pulled after the first stage to rest (it was wrapped up):



Minor disaster, the MM went out! A quick relight with a USB powered fan to the rescue:



Carving the meat after sear (no searing pics, too busy not ruining it):



Served with sweetcorn and mac n cheese (lighting not good in this shot, washed out):


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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Comments

  • Jstroke
    Jstroke Posts: 2,605
    Meow-Meeeeeooooow
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    That is a steak right there!!!  I do not know about giving any of it to the cats though...
    And I really do like Cow Lick.  I use it sparingly on steaks, but I do use it.  S&P and maybe a 1/4 tsp of rub on each side. It complements the flavor of the beef really well.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • jabam
    jabam Posts: 1,829
    very nice! Damn those cats got it made!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • Stormbringer
    Stormbringer Posts: 2,477
    Sea2Ski said:
    That is a steak right there!!!  I do not know about giving any of it to the cats though...

    They do appreciate a good bit of steak ... :)


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • tikigriller
    tikigriller Posts: 1,389
    I don't even like cats, but I would love to be a cat in your house!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Stormbringer
    Stormbringer Posts: 2,477
    edited October 2016
    tikigriller said:
    I don't even like cats, but I would love to be a cat in your house!
    Pfft ... dog people. :D

    Trex on Sunday to compare.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Hans61
    Hans61 Posts: 3,901
    My favorite seasoning for steaks is garlic infused olive oil, salt, pepper, and a little cayanne - your steak pics look nice!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Mikee
    Mikee Posts: 897
    I never saw the need to put a thermometer in when cooking a steak.
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Oh yeah man... Nice cook

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • bluebird66
    bluebird66 Posts: 2,951
    Great cook!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Stormbringer
    Stormbringer Posts: 2,477
    edited October 2016
    Thanks folks.
    Mikee said:
    I never saw the need to put a thermometer in when cooking a steak.
    Neither did I, until I did this. Steaks up to an inch thick we cook to time, and have done them enough to know when it's ready. However, to get an even cook throughout the steak and more importantly the steak at the level of done that we wanted, a thermometer was needed.

    Maybe after a few cooks like this we'll get used to a 2 inch steak takes X minutes, who knows. But to begin with, I would rather play it safe.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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