Salute

Deglaze pan after for banging sauce

You didn't sear right either diaode
U don't got cross hash marks

In short

U ain't shit on the grill

grown ass men eat steak off the calves of calves yo

but diodes version with bacon wrapped around it did look pretty damn good lol

lol @ hash marks

learn 2 reverse sear, newb

http://amazingribs.com/recipes/beef/...se_steaks.html

ps

15" lodge cast iron pan seasoned with 5 years of mirror finished grease and only cleaned with sea salt at high temps

12" vintage 19th cast iron skillet

fuck u using a grill for then?

Lol y people still try to argue with diode about things he considers himself good at is beyond me.....if u havent noticed....diode considers himself good at something when he has mastered it for a decade.

I'm not near as lonely or bored as u

Won't be clicking that



Enjoy the steak tho

well put.

and actually, well done Diode.


though, my Christmas lights last year beat your Christmas lights and I didn't rub it in your face, because i like what you do and where you're going :)

My Christmas tree is pretty tits

word, my xmas tree was pretty wack -- it was half "pre-installed lights" and half other lights. but we have 9ft ceilings in our house, which is more than most, so it was at least tall i guess.

Word
I'll post pics in diaodes best Xmas display ever thread this yr

Compared to this, you ruined those steaks using a grill bro lmao I got the cast iron skillet my grandmothers grandmother used an perfected an I ONLY use it for this type of shit. Gotta backup skillet for chicken

my go to method is as follows (and i have described it here countless times):

let steaks rest on counter until room temp (20-30m). cold steaks ruin the sear.

set oven to 400-450 depending upon capability.

kosher salt and black pepper on both sides of steaks, pressed. nothing else will actually be absorbed. the salt will be while you do your prep, pepper will blacken and stick.

if you have a proper skillet you won't need to oil it. high heat until smoking.

steaks go on 2.5m per side (this varies depending upon thickness of cut) to sear.

place pat of softened butter on top and put in oven until they reach ~125-130f. using a fast accurate probe like thermopen or thermopop for best results. long probes for bbq arent meant for this and will be both slow reads and inaccurate.

remove to platter and tent with foil ~5m

serve with fave sides (<3 asaparagus), eat the fat first if not trimmed because it is the heavenly part of the steak.

always buy bone in unless a filet

so now shut the fuck up if any of you think i don't know how to properly cook a restaurant steak.

the grill is a different flavor and experience. the reverse sear can be done on both cast iron and grill, btw, should you bother to follow the link. grill marks do not matter. you flip as frequently as needed in order to cook EVENLY instead a pretty hash mark with a cool area 1" from a hot area that ruins the steak.

assholes.

so if you know so much, you know that the steak wrapped in bacon was not cooked enough and was too rare and thus too chewy and the wrong consistency in your mouth. no homo.

confirming for you.

wrong. steak was pulled at 130 on the dot and sat for 5 minutes tented and was absolute perfection.

well a picture tells a thousand words.

may I ask you another question sir?

no.

and nik, don't even with this. you don't even have a real smoker. you can grill on charcoal without burning your house down. hi5.

+1 diode so far. Continue.