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Perfect steakhouse steak, reverse sear + afterburner.

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    Perfect steakhouse steak, reverse sear + afterburner.

    You can adapt this to your own cooker. I used the BGE. It would have worked just as well on the Weber, but I was using that to grill zucchini.

    It all started when I found a damn nice steak. I wasn’t planning on having steak, but sometimes you have to listen when a steak calls you. “That IS a nice steak, Mosca. Can I ask, how much was it?” No, you can’t. Well, you can, but I ain’t sayin’. The package said 3/4-1”, but this is more like 1 1/2”.

    ​​​​​​​ Click image for larger version

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    About 3 hours ahead of time I dried it off and applied Montreal seasoning. When it was time to start cooking, I took the BGE to 225* and put the deflector plate in.

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    ​​​It took about half an hour for the steak to hit 110*.

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    But it only took about 5 minutes for the BGE to reach 700 at the dome...

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    And who knows how hot at the lower grate:

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    And we will take a moment to look in awe at the miracle of meat and fire.

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    And, NAILED IT.

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    Perfect. Charred on the outside, medium rare on the inside, no gray at all. Thermapen read 129* at the center.

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    Sides! Corn, obvsly. Mushrooms and onions, those are required with steak in Chez Mosca. And, zucchini grilled with Italian dressing and basil. Just brush it on and keep turning.

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    Thanks for indulging me. I’m pleased as Punch with this one.



    #2
    Beautiful Ribeye and perfectly done for me. I like a bit of char on my steaks. Looks like it is cut from the small end since it has a bit of the chuck in it. These are my favorite steaks. I happen to be grilling one tonight that I found in the "Managers Special" section. Not 1.5" thick, but thick enough.

    Great job

    Comment


    • Mosca
      Mosca commented
      Editing a comment
      Small end for me, too!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Got to love that managers special section. I call them "store aged" beef.

    • TripleB
      TripleB commented
      Editing a comment
      HawkerXP - Yes, how true. I can't remember the last time I paid full price for beef. Tri-tip, Chuck, Waygu/Prime/Choice steaks, etc. The common man does not know that beef can age and the "sell by" date is meaningless. More for me.

    #3
    Nicely done!

    Comment


      #4
      Wow. That’s a nice steak! From a grocery store! Somebody goofed up there. A win for the good guys. Looks delish. Nice work pitmaster!

      Comment


        #5
        Everything looks perfect...except Anchor Steam and not Sierra Nevada? Ah.....it is perfect. Just my regional sour grapes on the beer. The steak and fire photos are exceptional!

        Comment


        • Mosca
          Mosca commented
          Editing a comment
          Different styles. I wasn’t in the mood for an IPA. I had some Great Lakes Edmund Fitzgerald Porter, but that was too heavy for everything else.

        • bardsleyque
          bardsleyque commented
          Editing a comment
          the porter sounds like a nice light summer drinker to me! Great looking meal!!!

        #6
        That last shot of the sear looks awesome, you can almost feel and smell it, nice work bud!!

        Comment


          #7
          Absolute perfection.

          Comment


            #8
            Absolutely perfect.

            And I'm here to defend the Anchor Steam. My favorite by a mile.

            Comment


              #9
              Beautiful cook and for the record any cold beer is ok with me.

              Comment


                #10
                Great job. You

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                  #11
                  Way to go Mosca!

                  Comment


                    #12
                    That’s what I’m talking about!!

                    SmokingPat This! Taste the grill. Go back to cooking meat.

                    Nice Mosca, love this.

                    Comment


                      #13
                      Great Mosca! I'm proud just to be your AR friend.

                      Comment


                        #14
                        Oh. my. good. lord. That looks so delicious. I can almost hear the sizzle when that steak hit that lower grate. Since we eat with our eyes, I'm feeling full. Nice job!

                        Kathryn

                        Comment


                          #15
                          Beautiful!

                          Comment

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