Thread: How do you like your steak?

Originally Posted by Tned

My wife showed me a couple pics she took of some of the Cowboy steaks I'd made for her (we both eat them, but she's the one that loves steak). Thought of this thread and thought I would share. One has a better sear/char than the other, so it probably had more fat that caused the big flare ups on that really make for a great crust.

While this have quite a bit of char from searing on the IR burner of my gas grill, they were slow cooked in the pellet grill to about 115*, before resting for 10 minutes, and then searing at 1100, and if it was a steak with a lot of intramuscular fat, the sear include being incased in flame from flare up on the IR burner (the best result is when this happens).

I have a pattern of something like 60 seconds on one side, 60 seconds on the other, then 30 seconds on the first, check the temps, if still low enough, another 30 seconds on the other side, then hold it on end to get the sides for 10 seconds in a few places. Shooting for about 130-135 internal in the central areas. So, when I slice this, the center is pink, medium rare to medium.

These are big hunks of meat, which is what makes it easy to have a pink, medium-rare center and well charred/seared outside, so we only do this about once a month or so.

That looks great T!

Medium

Mmmmm mmmm steak!

When you light the cognac too soon on your filet mignon au poivre sauce

Brisket I made the other day…9lbs, injected and Texas style rub..

Made another Cowboy Ribeye this weekend. This was a little thinner, so not as consistent a temperature edge to edge inside. Sliced and served with aged balsamic glaze.

We put a couple layers of rub on these, which helps give it a tasty bark when seared after first slow cooking at 225.

Originally Posted by Eddiemac87

Brisket I made the other day…9lbs, injected and Texas style rub..

What do you cook it on? What temp? I haven't made a brisket yet.

If we're cooking steaks at home, I like it medium, if we're at a restaurant, medium well, just erring on the side of caution.

Originally Posted by PatriotsGuy

When you light the cognac too soon on your filet mignon au poivre sauce

When you burn the kitchen down, does the wife have to put it out, pags?

Originally Posted by Strafen

If we're cooking steaks at home, I like it medium, if we're at a restaurant, medium well, just erring on the side of caution.

Just find something else to eat instead of rawhide.

Some nice looking meat in here!

Unfortunately that’s not what she said

Nothing beats a medium-rare grilled ribeye. Mmmmmmm!

Originally Posted by GEM

When you burn the kitchen down, does the wife have to put it out, pags?

Of course, she was the one that lit the damn cognac early!

Originally Posted by PatriotsGuy

When you light the cognac too soon on your filet mignon au poivre sauce

That looks exactly right to me.

If you don't set off the smoke alarm, you ain't doing Au Poivre.

Originally Posted by QBronco

Nothing beats a medium-rare grilled ribeye. Mmmmmmm!

Close...RARE.

Originally Posted by GEM

Just find something else to eat instead of rawhide.

Haha!
A nice fine and expensive restaurant I may order medium rare, depending on the cut and wash it down with some Sam Adam’s ��