Secret to a great steak...

[sotx]

You have to start with a good to great cut of meat.

Depending on your desired doneness and internal temp will determine whether you cook it cold or from room temp.

When I do a reverse sear I start with a well chilled steak that has dry cured in the fridge at least 24 hours and has been coated with Kosher salt. Dust again with salt & pepper prior to putting on a low temp smoker; I do 180° temp. When internal reaches 118° I toss onto a screaming hot cast iron skillet that has a very light coat of duck fat. Depending on the thickness of the cut sear 1-2 minutes MAX per side. Pull, tent with foil and rest for 5-10 minutes.

Even when I do a straight sear I don’t cook it from room temp. Add 1 minute per side to the above time since the steak won’t already be warm. Pull, tent and rest.



I know people swear by it but I’ve never been impressed with anything I’ve eaten cooked sous vide.

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Exactly how I do mine. And I am with you on the Sous Vide.

[Geezy Rider]

What time’s dinner?


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If you’re still in Dallas just drive about 70 miles due west and I’ll fire up the pit.

[Anvilheadtexas]

These type of threads keep me on TBH! Great stuff!

[ThisLadyHunts]

If you’re still in Dallas just drive about 70 miles due west and I’ll fire up the pit.

Sadly, I’m back in the Land of Pronouns…


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[In-Yo-Grill]

Seasoning, temperature and time. A good thermometer is key to knowing when it's ready.

[lovemylegacy]

Talk to me! I've cooked some good ones and some not so good ones, can't seem to get consistent. Share your secrets

Its the meat. If the meat isnt tender or tasty to begin with, it wont be tender or tasty as a finished product. Sure you can saturate it with whatever you want, but the flavor of the meat will be lost or covered up.
If you are talking seasoning, Saltgrass seasoning is pretty dang good.
If you are talking technique, over a fire is hard to beat, broiled in a stove aint to bad.

[texsdr]

The secret to a good steak is to buy a good piece of meat.

Nailed it!

[Burnadell]

Sadly, I’m back in the Land of Pronouns…


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lol!

[zztex]

H‑E‑B Prime1.bone in rib-eye last night. Room temp, sea salt and let sit. More sea salt, pepper, garlic powder. Delicious. Sorry only pic I took had the old lady in it[emoji1]



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[Mitchell8]

No one has said pork chops are better yet?

[Gumbo Man]

H‑E‑B Prime1.bone in rib-eye last night. Room temp, sea salt and let sit. More sea salt, pepper, garlic powder. Delicious. Sorry only pic I took had the old lady in it[emoji1]



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Geez that’s a big fork.

[lovemylegacy]

I was on the sous vide train early but found fat never rendered to my liking leaving too firm a texture (not enough time on the hot grill before it hits doneness temp). That's now reserved for reheating vac sealed, sliced brisket. I have the same issue with reverse sear unless cooking a huge tomahawk. For me its HOT and FAST!





I'll visit for steak night at your place any time Almost exactly how i do mine except ribeyes for me. Only difference is i add uncle chris style seasoning after last flip. I feel it adheres to the steak beter, doesn't burn, and doesn't prevent a hard sear as it sometimes does. No butter or sauce needed. Especially a fatty ribeye.

If you’ve got grill marks, not cooking hot enough (not having to flip as much).

Sorry for the mid-eating pic. Almost forgot to send the slice pic to my jealous buddy.

This is what a steak is suppose to look like

[Landrover]

Dry aging, seasoning and super hot flame!!!

[lovemylegacy]

Some on here should loose their man card for having to use a thermometer!!

Agreed

[Gumbo Man]

This is what a steak is suppose to look like

My man.👍👍