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I used to do steaks great...

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    I used to do steaks great...

    Now I cant get the timing right!

    I don't cook out as much as I post on cookout websites, unfortunately. Aside from burgers and dogs, and chicken thighs, I only do a low & slow about once a month, because I work 50 hours a week and almost never get two days off in a row. The more I learn, the more different things I cook, and the less frequently I cook any one thing.

    So what that means is that I used to do steaks pretty frequently, but now I only do them 2-3 times a summer, and I've lost my mojo on them!

    It's a matter of practice, and practice means eating a lot of steak, so I'm up for it. But I just think it's interesting, in a funny way. Cooking is like everything else worth doing: if you don't practice at it, you can lose it.

    I guess the moral of this story is, "Eat lots of steak."

    #2
    Let your Thermapen guide you...👍 It's fail proof.

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      #3
      Mosca - How do you get to Carnegie Hall? Practice, practice, PRACTICE! As Breadhead says above, use your Thermapen and just after ti. You can do this so don't be timid. Remember, you have to eat your mistakes! YUM!

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        #4
        ...well a sous vide cooker can for sure make getting temps perfect easy. Eating a lot of steak to get it right is a tough sacrifice to make though...

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          #5
          But, I sometimes wonder if we just don't raise the bar with each great cook so the next one seems subpar.

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            #6
            50 hours a week? I do that and still manage to smoke/grill 3-4 times a week year round. But I could walk to work and I can go back and forth to check on the long cooks. (Yes, I would like to have one of those thermometers that can tell me the temps online.) Steaks seem pretty easy if you go with the thick ones and reverse sear. Go prime dry aged and I bet that you will make sure it's cooked right. Not inexpensive though and only do it a few times a year on special occasions. Even then, some steaks are better than others even though you did everything right.

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              #7
              Back to basics! Reverse sear or sous vide then sear.

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