Cook steak to your doneness liking then sear it quickly on an extremely hot surface both sides. Great char crust while the balance will be to your choice.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I use one of the smaller Vollrath char broilers sometimes, others I’ll put them on a low grate in the kamado with the lid open. Completely different flavors, both great.
I agree with RonB that it looks mighty delicious to me. Not sure as a midwesterner that I’m ready to dive into algae oil, but of the dozens of ways I’ve cooked a steak, I’m not sure I’ve done one in a SS skillet like that and like the looks and the idea of the pan sauce with the fond. Might have to get some tallow and try it on the genesis side burner outside soon.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
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 two or three years. 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.
I was looking to get my Honey some Salmon the other day and as I was looking I saw this pound ana half hunk of ribeye on sale!
Brought it home and salted it. After a double handful of hours in the fridge, I fired up the 22 with some lump and a stick of maple, put it into a CI with a stick of butta n let her rip. Couple budskis into it I flipped it and went in to get the taty Kim was preheating.
On the fire went the spud and off came the protein.
I figured I was gonna have plenty of fire left over so I pulled some frozen patties we keep on hand and put those on to take the place of that big fat tater. One flip in the middle of our dinner and ten minutes later, ready for cheese. If I wasn't so occupied with flipping that wonderful steak then searing those burgies, I mighta got a pic or two. I guess it really never happened.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
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 two or three years. 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.
Yummm!
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