Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Weird Bon Appetit Steak recipe

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Yno
    Yno
    Former Member
    • May 2015
    • 406
    • Do you know the way to San Jose?

    Weird Bon Appetit Steak recipe

    http://tinyurl.com/j2j65bn


    A friend sent me this link to a Bon Appetit recipe for a Porterhouse steak that has to be the most complicated thing I have ever seen. It isn't grilled or barbecued, but I thought it might get a laugh here. Or who knows, someone with more time on their hands than I might even want to try it. I will stick to a good reverse sear on the barbie.
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 4905
    • Charlotte, NC

    #2
    Can't say I've ever cooked a steak that way, or even close to that way.

    Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 6560
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

      #3
      ... don't think I'll be cooking steak that way any time soon (as in EVER). The wife would probably just put ketchup on it anyway ...

      Comment

      • CandySueQ
        Moderator
        • Jul 2014
        • 1523
        • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

        #4
        I like the cross hatch idea though.

        Comment

        • Mosca
          Charter Member
          • Oct 2014
          • 3828
          • PA
          • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

          #5
          Some folks got too much time on their hands.

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 9938
            • East Texas
            • Pit Barrel Cooker "Texas Brisket Edition"
              Weber One Touch Premium Copper 22" Kettle (gift)
              Slow 'n Sear for 22" Kettle
              Weber One Touch Premium Black 26" Kettle (gift)
              Slow 'n Sear XL for 26" Kettle (gift)
              Weber Smokey Joe Gold
              Weber Rapid Fire Chimney
              Vortex
              Maverick ET-732 White
              Maverick ET-732 Copper
              2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
              Thermoworks Thermapen w/ Back light (gift)
              Thermoworks Timestick
              Cambro Model 300MPC110 w/ Winco SS Pans
              B & B and Kingsford Charcoal
              B & B Pellets

            #6
            I wasn't even halfway through the recipe and lost interest and started day dreaming about watching paint dry and grass grow.....

            Comment

            • Lost in China
              Charter Member
              • Mar 2015
              • 409
              • Wenzhou, China
              • 22" Weber kettle
                Slow 'N Sear
                Hovergrill
                Maverick 732
                Thermopop

              #7
              Yaknow, something I've learned for reading this site and watching endless youtube videos of people "doing it wrong", is that you can do pretty much anything to a piece of meat and it will still taste good. It doesn't matter if you use the One True Method from this website, or cook it up on a 1950s rectangle upright grill to medium well, it's probably going to taste good. Particularly to people who aren't snobs about grilled meats.

              Comment

              • Yno
                Yno
                Former Member
                • May 2015
                • 406
                • Do you know the way to San Jose?

                #8
                I have no doubt that it would taste good. I am just wondering if it would be worth the time and effort. Would it taste twice as good as a simple reverse seared steak? Probably not. But what the heck, if someone wants to do it that way, more power to them. Far be it from me to say it is wrong, but it certainly is not something I will add to my repertoire.

                Comment

                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5402
                  • My toys:
                    Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                    Pit Barrel Cooker (which rocks), named Pretty Baby
                    Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                    Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                    Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                    Adrenaline BBQ Company Gear:
                    SnS, DnG, andLarge Charcoal Basket, for WSCGC
                    SnS for 22" Kettle
                    Elevated SS Rack for WSCGC
                    SS Rack for DnG
                    Cast Iron Griddle
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles
                    Steelmade Griddle for Summit gas grill

                    Fireboard Gear:
                    Extreme BBQ Thermometer Package
                    Additional control unit
                    Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                    2 Driver Cables
                    Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                    Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Gear:
                    Thermapen MK5 (pink)
                    Thermapen MK4 (pink too)
                    Thermoworks MK5 orange
                    Temp Test 2 Smart Thermometer
                    Extra Big and Loud Timer
                    Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732

                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum Sealer

                    Instant Pot 6 Quart Electric Pressure Cooker
                    Instant Pot 10 Quart Electric Pressure Cooker

                    Charcoal Companion TurboQue
                    A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                    BBQ Dragon and Dragon Chimney

                    Shun Classic Series:
                    8" Chef Knife
                    6" Chef's Knife
                    Gokujo Boning and Fillet Knife
                    3 1/2 inch Paring Knife

                  #9
                  One thing the video makes me want to do is to make my own vadouvan and try it on a steak. Plus what Southern cook can resist the words "twice fried"?

                  It would be fun to try the recipe out just to see how good it might be.

                  Thanks for the link, Yno .

                  Kathryn

                  Comment

                  • FireMan
                    Charter Member
                    • Jul 2015
                    • 8339
                    • Bottom of Winnebago

                    #10
                    What I thought was weird was, it took two perfessionals to come up with the idea. I wonder if one figered it half way thru & the second figered the second half of the recipe or was it a combined effort. Then it took two photographyists to take a picture of the one steak. Whew that's way to much thinkin & workin for me. I say GRILL IT BABY!

                    Comment

                    • Craigar
                      Founding Member
                      • Jul 2014
                      • 1110
                      • Papillion, NE
                      • * - Weber 26.75" OTG
                        * - Weber 22.5" Premium cloaked in Crimson
                        * - Slow 'N Sear
                        * - Smoke E-Z - 26.75" (The Grain Silo)
                        * - Lodge Sportsman Grill
                        * - Weber Rapid Fire Chimney Starter
                        * - Thermoworks ThermoPop
                        * - Thermoworks Dot
                        * - iGrill2 - 4 probes
                        * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                        * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                        * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                        * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                        * - Current butchers: Just Good Meats & Fareway Foods

                      #11
                      So I am thinking why can't a person dry brine it, freeze it, get the SnS rolling, slap the frozen steak on the sear side for a spell or two, take the steak off, choke the fire down to 225-250, slap the steak on the cool side, fill the water reservoir with butter so you can use it to baste the steak, once the steak gets up to temp take it off of the grill, restoke the SnS do your final sear and voila! There you have it! I suppose if you have a couple of hours to burn on a steak, why not? I will keep this recipe on the back burner until later this spring.

                      Comment

                      Announcement

                      Collapse

                      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                      See more
                      See less
                      Working...
                      X
                      false
                      0
                      Guest
                      500
                      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                      false
                      false
                      {"count":0,"link":"/forum/announcements/","debug":""}