Alrighty folks, the big steak cook-off has arrived! You can post your cooks here all weekend. I’m really looking forward to this one! I won’t be surprised if we also have some awesome looking sides to go with the steaks. Remember, videos are welcome too, if so desired. I gotta go now and put on my wig, Food Network is here for an interview. Here’s to you Kathryn!
Actual food pics stolen off the internet 🥸
Last edited by Panhead John; February 17, 2023, 09:31 AM.
Have all the photos ready because I actually cooked it last weekend. 3.7lb choice porterhouse, on sale, for just over $25. I asked for 3" but it turned out to be closer to 2.5. It was enough for the both of us.
dry brine kosher salt, uncovered in the fridge for ~5hrs. Direct onto blazing hot JD lump coals in the akorn jr. Flipped every minute for a while then re-installed the grate (I think the huge hunk of meat was smothering the fire). Continued to flip, switching to 30s/side. When the crust was good, I moved it to the full sized akorn at 220F over oak. Kept it in the full size to come up to temp and charred the asparagus in the jr. in the meantime. When the IT was at ~90, I brought the meat back over the intense coals in the jr., flipping every 15s for ~3m to finish the sear.
Rice with barley, cooked in chicken stock and Awaji onion soup powder.
It was a great meal and cboss was quite impressed/appreciative.
Can't wait to see what everyone else cooks for this!
Mosca Thank you very much, it was simple yet great. captainlee directly on the coals really seemed to help cook the edges of a thick steak like this. The sides touching the coals weren't searing particularly hot, but the fat dripping down on the sides really helped those cook. I never intentionally seared the sides of this steak. Only the flats and standing on the bone.
Jfrosty27 thank you very much. JKF is really great, but it breaks down if you're looking after multiple steaks. Sid P I am blushing to be compared to him. DavidNorcross Thank you very much! DaveD I laughed out loud, a worthy description. Thank you for the kind words! RichieB Thank you, my good man! texastweeter the lort can't help you now. fzxdoc thank you for the exceptionally kind words. I think you might want to try direct on the coals with a thick steak! Cheers! To your health!
Clawbear57 I am secure enough to like others' massive meat photos without it being weird. I think. SheilaAnn It was really an impressive specimen. I always strive to do justice to the meat.
Preview: Dry brining right now are a grass-fed hanger steak on the right (I used half of it for stir fry last night) and a Click Akuashi flat iron steak on the left.
Last edited by 58limited; February 17, 2023, 01:00 PM.
Oh man, Click Akaushi... boy do I miss them. I got only half a dozen orders before they stopped online sales, but that has to be the best beef we've ever had.
Looks great! Spinaker have you ever tried charring the little shishitos and tossing with French fries? Game changer. As the skins split a bit, the juices permeate the fries. 🤤🤤🤤
Dry brining these lovelies for tomorrow's dinner of Steak Kathryn. Choice bone-in ribeyes from Wild Fork, just over 1.25lb/just under 600g each. Still pondering the sides. (I need to up my sides game in a serious way.) I'll be running them in the sous vide at 131F/55C for a couple of hours, then searing over Kingsford charcoal on the SnS kettle to finish.
fzxdoc Kathryn, keeping that karma generator at maximum warp on your behalf!
Last edited by DaveD; February 17, 2023, 08:16 PM.
That first photo needs to go into the Road Webers topic.
Your paper plate cracks me up. Very clever! And a limited series. What an honor.
Nice looking steak and side salad. Perfect flavors together.
Thanks for the get well wishes. I'm taking them to heart.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
These early entries are awesome! I don't know how I am going to live up to the standards being laid down. Pulled a steak out of the deep freeze a bit ago. Cook time TBD.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last year. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Kathryn, I heard you like a Ribeye. Well this one is for you! Hank’s Beef rub. Prime steak fr Costco. SousVide 3 hrs at 125. C. I. Pan seared in butta back up to 125. Law ha Mercy!! Get Well Soon! Best I have ever done. You deserve the best!
This is my take started with a salad then i started the sweet potato then reverse seared New York Strip with a red wine and mushroom sauce Asparagus with a apple cream sauce.
A perfect progressive dinner. I bet each bite of that steak with the mushrooms was pure food heaven. Thanks for doing such a wonderful cook and for thinking of me.
Niiiiiice! Great looking meal with those tasty sides. There must have been a PBR lurking in the background somewhere. Thanks for doing the cook! And take a swig of that PBR for me.
Finster The peppers we very simple, in a cut section of the bell pepper fill with cheese then add crumbled bacon, and smoke.
I blanched the peppers to soften them. then stuffed and smoked at 325*F.
Some great lookin' steaks in this thread already. I will have to wait 'till Sunday to cook mine. I thought I would do it tomorrow, but just found out we are meeting friends for dinner tomorrow night.
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