Some retired buddies and I get together for lunch at least once a month.Yesterday was the day for Feb. Each person gets to pick a restaurant in rotation, and that person gets to pay too. That just makes it simpler. Anyway, one of the guys got to talking about steak yesterday and then someone else said something like "I heard you make a pretty good steak" to me. I had just mentioned that I normally don't buy steaks at a restaurant anymore because I can cook better ones at home. So it looks like I will be grillin' steaks instead of buying lunch the next time it's my turn.
Here's my question:
If I, (for example), indirect cook one steak to 130*, one to 135*, one to 140*, etc, can I bag 'em and hold them in hot water at maybe 120* - 125* until time to sear? 'nother question - how long max should I hold them?
Here's my question:
If I, (for example), indirect cook one steak to 130*, one to 135*, one to 140*, etc, can I bag 'em and hold them in hot water at maybe 120* - 125* until time to sear? 'nother question - how long max should I hold them?
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