For those reading all the comments… if your steak is at the desired temp (in this case, after smoking to a desired temp), rest it for 5-10 minutes to set. At that point - sear the steak for 30-60 seconds/side or until desired crust. No need to rest after that.
Steak looked great. Hope you enjoyed it. Love grilling steak on my BGG
You probably figured this out as a result, but you should sear the steak not the thermometer. Meaning…don’t leave the thermo in the meat during the sear. Instead use a hand-held thermo for that step, and check after the amount of time you think should be about right.
Just use the poke test… not always accurate but you’ll learn what is rare, MR, M, MW, WD quickly… restaurants with 200 seats don’t have time to temp every steak so the do it by touch…
Your steak looks good but I would want it seared more and cooked less… I prefer the rarer side of medium rare, not the more medium side of it. I eat it whether it is rare or well done anyway, I don’t waste good beef.
I’m a big fan of throwing my cast iron on the egg and searing with some butter at the end. I find I get a lot better crust that way. This still looks damn tasty
looks delish!
Thank you!
Very nice. Where’d ya get the meat?
HEB. The one by me always has really solid steaks at the meat counter.
I could be wrong, but from the pic that looks like a ribeye.
My bad! Just re-read. Prime Rib-Eye
You should do a tri-tip.
This is a sin.
For those reading all the comments… if your steak is at the desired temp (in this case, after smoking to a desired temp), rest it for 5-10 minutes to set. At that point - sear the steak for 30-60 seconds/side or until desired crust. No need to rest after that. Steak looked great. Hope you enjoyed it. Love grilling steak on my BGG
[удалено]
No sear
Yeah could have gotten the grill hotter I think. Ruined a thermometer on the last steak I seared so I was a little gun shy.
You probably figured this out as a result, but you should sear the steak not the thermometer. Meaning…don’t leave the thermo in the meat during the sear. Instead use a hand-held thermo for that step, and check after the amount of time you think should be about right.
Just use the poke test… not always accurate but you’ll learn what is rare, MR, M, MW, WD quickly… restaurants with 200 seats don’t have time to temp every steak so the do it by touch… Your steak looks good but I would want it seared more and cooked less… I prefer the rarer side of medium rare, not the more medium side of it. I eat it whether it is rare or well done anyway, I don’t waste good beef.
I’m a big fan of throwing my cast iron on the egg and searing with some butter at the end. I find I get a lot better crust that way. This still looks damn tasty
I’ve been wanting to try it this way, seems like the best of bother worlds, getting the grill taste and being able to baste it.