Gravy's Cooking Thread

Lanx

Lanx

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lurkingdirk said:
Pistols at dawn!

Some day we should have a steak off! I actually like to get the steaks prepped in the sous vide and then give them a hard sear.
Click to expand...
i just salt, dry brine on a rack for a few hours then sous vide bag and sear on my dragon fire wok
 
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Rajaah

Rajaah

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Plan for tonight's steak:

1. Let it sit out for an hour to get down to room temperature
2. Put salt on it and let it sit for another hour or so <---I am here
3. Get wood set up in the aluminum foil, get the grill ready
4. Brush truffle oil on the steak, no patting dry
5. Throw it on, smoke it, lid down and chimney open
6. Flip it a couple times
7. Take it off at 120ish, or as close as I can land to that

I feel like I'm forgetting something but yeah that's the plan
 
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Lanx

Lanx

<Prior Amod>
76,457
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Rajaah said:
Plan for tonight's steak:

1. Let it sit out for an hour to get down to room temperature
2. Put salt on it and let it sit for another hour or so <---I am here
3. Get wood set up in the aluminum foil, get the grill ready
4. Brush truffle oil on the steak, no patting dry
5. Throw it on, smoke it, lid down and chimney open
6. Flip it a couple times
7. Take it off at 120ish, or as close as I can land to that

I feel like I'm forgetting something but yeah that's the plan
Click to expand...
put it on a rack when you salt it so the water doesn't pool in the plate, if you are too poor to have a rack, put tit on 4 chop sticks
 
Khane

Khane

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I never pat a steak with anything, ever.

I salt it immediately and let it dry brine for at least 6 hours until the moisture gets drawn back in OR, if I want the steak sooner than that, I season it, bake it in a 200 degree oven until it hits 125, then sear it off.
 
Siliconemelons

Siliconemelons

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Steak!

Was a quick grill, turned out well. Was not one with any prep so, not bad.

IMG_0815.jpeg
 
lurkingdirk

lurkingdirk

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Khane said:
I never pat a steak with anything, ever.

I salt it immediately and let it dry brine for at least 6 hours until the moisture gets drawn back in OR, if I want the steak sooner than that, I season it, bake it in a 200 degree oven until it hits 125, then sear it off.
Click to expand...

You don’t pat a steak. You tap it with your erect dick. Just for the connection.
 
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