Reverse sear, tits in face thread...hot meat itt
- Thread starter Chief_Trojan
- Start date
Looks fuckin awesome. Nothin better than seared red meat
How did you get the crust? Cast iron or a torch. Really want a beefer to get the temp for a proper crust.
A little oil and a couple tbsp of butter in a really hot all clad stainless pan...a couple of minutes on each side, basting as it cooks.
All clad is the tits. One of the most underrated and seldom discussed items in stove top cooking.
For a couple years, I've been considering buying a separate high BTU cooker for outside, just for the purpose of getting a great crust on my steaks, but haven't pulled the trigger. Currently, I use a cast iron skillet on the stove, but can't get the pan hot enough to get the crust that I'd like. I tried the grill (gas) but that doesn't get there either. I could go with a charcoal grill, but I still feel like the convenience of something like this would be great, and you could get an amazing crust.
100,000 BTU burner
100,000 BTU burner
I used a copper core all clad pan on a gas range to get that sear.
Snake River Farms 10oz Wagyu fillet courtesy of one of my engineers for Christmas:
Looks great. I ate beer and cucumber salad. I m gonna blow it out my ass by 330-4am. Ran a coon hound for two hrs. I thought i was a bad ass cooking. Yall all do fine.
Looks good. Rookie move not turning it in the oven though.
Don't tell other people about rookie moves when you said OP should have cooked that steak longer.
OP: you nailed that motherfucker
You do realize those are two different steaks right? lol clown. OP did a good job, but it's not quite there yet.
Agree on the filet...I honestly didn’t think I’d need to turn it in the oven because it was on that Le Creuset grill skillet and wasn’t going to be in long...will adjust next time.
Top looks dry
Sun-dried tomato butter when done rookie
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