shit that's actually such a good idea lol
shit that's actually such a good idea lol
There's no way sirloin will lead to a better outcome.This quote is hidden because you are ignoring this member. Show Quote
Definitely have to go with the non-enameled pan. As already stated, 100% dry it out the surface of the meat as best you can. You could also try coating the meat with oil after drying, instead of adding oil to the pan.
Originally posted by max_boost
Hey baller, any problem money can solve is no problem at all. Don't sweat it.
also ditch the mayo. mayo sears great, but definitely burns faster then just searing it by itself..
One thing with the searing. It really works better when you are using a properly thick piece of meat. Half inch steaks aren’t going to cut it as they curl too much when they hit the pan and you will just end up with a limited ring of sear.
Thicker heavier pieces of meat do the trick here. Plus it always helps to jot Crowd the pan ( no matter how tempting it is to jam 2-3 steaks in there ).
Play around with different “depth”s of oil ( I use depth loosely because you don’t want too much in there ), just a bit more oil helps to smooth out any unevenness in the surface of the steak and get a more uniform sear. Having a super super level stove also helps with this.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
I'm to dumb to sear inside, SO just get my BBQ grille (which is cast iron) as hot as she goes and let it rip out there. Smoke clouds are fun.
This quote is hidden because you are ignoring this member. Show Quote
I also do that.
But I also like trying different things.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
that's what I use actually...This quote is hidden because you are ignoring this member. Show Quote
That's why Buster is not miserable.
Going to try 3@126* on these today. Steak spice, fresh garlic and trying some shallots in there!
Will pan fry in cast iron, now to wait lol
Yum. Post after picsThis quote is hidden because you are ignoring this member. Show Quote
Sear coulda been hotter, did cast iron on the bbq to mitigate the smoke issue haha. I swear this nat gas bbq can’t get to 450*.. old propane would rip to 500* in no time lol
For sure different bbqs have different heat capacity. My Weber is ridiculous, get insanely hot.
This quote is hidden because you are ignoring this member. Show Quote
That looks super good, and you got to use your fancy new knife!
Yes, methane is a bastard gas. My propane hit 675°F in the wind, this evening. I love that iron pan idea, though. I don't know why I've never thought to try that.
Sous vide strip steaks again. 4h at 141f. Sear on rhe cast iron grille of my Weber Spirit II 210.
Pan fried asparagus and mash.
This quote is hidden because you are ignoring this member. Show Quote
141?
:frownyface:
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
A better cut I would have done lower. 141 is right where I wanted this and I stand by the results.
Me putting the temp in my post is not an accident.
Its not like I'm tearing down our democratic institutions or something.
This quote is hidden because you are ignoring this member. Show Quote
If I could freeze your accounts I wouldThis quote is hidden because you are ignoring this member. Show Quote
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
I think it's really important to continue dialogue even with those who's opinions are offensive to us.
This quote is hidden because you are ignoring this member. Show Quote
Here is a 127F sirloin ’trash’ top centre, something or other $70/full packer to offset that nonsense
Beef dips yesterday.
Biggest hassle is caremelizing the onions. Usually just fry em, but took the time to do it properly.
This quote is hidden because you are ignoring this member. Show Quote