Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Perfect steakhouse steak, reverse sear + afterburner.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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

Name:	26E887AE-5813-4BFA-B83B-C6EEEBB40DC4.jpeg
Views:	388
Size:	194.4 KB
ID:	903654

    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.

    Click image for larger version

Name:	EC0A29FC-9613-4C0B-A8CD-F6C741A82633.jpeg
Views:	300
Size:	295.8 KB
ID:	903655

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

    Click image for larger version

Name:	E973800C-EF09-4D5F-B461-2D1C5C166750.jpeg
Views:	295
Size:	286.3 KB
ID:	903656

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

    Click image for larger version

Name:	034A7239-39EB-443A-B9CA-30604C8EDEC2.jpeg
Views:	296
Size:	199.3 KB
ID:	903657

    And who knows how hot at the lower grate:

    Click image for larger version

Name:	4D283C1B-5600-4E98-8A4F-6E7701C8E7F0.jpeg
Views:	316
Size:	252.4 KB
ID:	903658

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

    Click image for larger version

Name:	1405FFFF-1C43-4296-8527-9A666DB9DACD.jpeg
Views:	292
Size:	243.7 KB
ID:	903659

    Click image for larger version

Name:	185BC43A-2A75-4360-951C-03FC86F1063D.jpeg
Views:	298
Size:	195.1 KB
ID:	903660

    And, NAILED IT.

    Click image for larger version

Name:	ED802904-3817-4BC4-9468-26B3F5ADDCDF.jpeg
Views:	300
Size:	200.8 KB
ID:	903661

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

    Click image for larger version

Name:	EC29FDCC-76D2-4957-8CBB-1D82E274B41A.jpeg
Views:	302
Size:	136.9 KB
ID:	903662

    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.

    Click image for larger version

Name:	648FA506-94B6-4211-9BFA-F633F1C9ECF7.jpeg
Views:	301
Size:	322.0 KB
ID:	903663

    Click image for larger version

Name:	60196C42-C712-4BE1-9F87-8D92B591C8B6.jpeg
Views:	306
Size:	278.4 KB
ID:	903664

    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

                Click image for larger version

Name:	nail.jpg
Views:	267
Size:	4.3 KB
ID:	903753 it.

                Comment


                  #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

                          Announcement

                          Collapse
                          No announcement yet.
                          Working...
                          X
                          false
                          0
                          Guest
                          Guest
                          500
                          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                          false
                          false
                          {"count":0,"link":"/forum/announcements/","debug":""}
                          Yes
                          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here