I've been busy lately, so I decided to treat myself. Went past my favorite butcher, and lo and behold, he had a hefty cowboy steak for me
It's from a Polish cow, and it's been aged 21 days. The behemoth weighed in at 2.6 lbs (1.2 kilos), I figured it had my name written all over it
The meat
I fired up my BGE, with the Smobot in place. Man, I love that little device!
Smobot in action
Cooked on indirect heat for 1 hour at 130° C. Then seared it caveman style, directly on the glowing embers. Let it rest for 10 minutes before slicing. I took it when the internal temp was 58° C (135° F), and it was wall to wall pink. All that steak saw was salt and heat, and I wouldn't add a thing.
Searing action shot
The result
Reverse sear rules
That steak was just what the doctor ordered. Feel way better now
It's from a Polish cow, and it's been aged 21 days. The behemoth weighed in at 2.6 lbs (1.2 kilos), I figured it had my name written all over it
The meat
I fired up my BGE, with the Smobot in place. Man, I love that little device!
Smobot in action
Cooked on indirect heat for 1 hour at 130° C. Then seared it caveman style, directly on the glowing embers. Let it rest for 10 minutes before slicing. I took it when the internal temp was 58° C (135° F), and it was wall to wall pink. All that steak saw was salt and heat, and I wouldn't add a thing.
Searing action shot
The result
Reverse sear rules
That steak was just what the doctor ordered. Feel way better now
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