AB Steak for dinner

Pyle's BBQ · Feb 18, 2010

I did the pan sear technique that AB has done on his show.
I found NY Strip for $6.99/lb at Hy-Vee this one was about 1-1/4" thick. I tried this last week with some success, it could have been done more. This time I added a minute to each flip in the oven to get it more done. From the pictures you can tell it did not help. I think the steak was not warm enough at the beginning.
I ate it anyway.

deguerre · Feb 18, 2010

Key words: "I ate it anyway.":biggrin:

bigabyte · Feb 18, 2010

I'd still hit it!

qman · Feb 18, 2010

Yeah, I would hit that too. In a heartbeat.

BadHorsieBBQ · Feb 18, 2010

That look about right to me. I would hit it.

Rookie'48 · Feb 19, 2010

Good lookin' eats right there, Bryan! I don't see anything wrong at all.

KnucklHed BBQ · Feb 19, 2010

Just a reminder of why we cook over fire!

Still way hittable!

SmokinAussie · Feb 19, 2010

Man I'd hit that too.. Even if I had to fight the Vet away at the same time..:mrgreen:

Brutus · Feb 19, 2010

Looks fine. I generally run just a match over my steaks

smokeyy · Feb 19, 2010

That looks great ,just the way I like them

LMAJ · Feb 19, 2010

Looks good to me - \I could go for a little of that right about now....!

Pyle's BBQ · Feb 19, 2010

Thanks for the looks and the comments. I generally like my steak on the rare side. Last weeks was not as rare as this one was. I was trying the technique to see what happens when you add time when it is in the oven. Like I said, the steak may have been too cold to begin with. The direction advise the steak be at room temp. I had only had the steak out while the oven was warming up, about 25 minutes.

I know it is going to be tough, but I am going to keep working on this until I feel I have it right.

Man this testing stuff is hard.

deguerre · Feb 19, 2010

Pyle's BBQ said:
Thanks for the looks and the comments. I generally like my steak on the rare side. Last weeks was not as rare as this one was. I was trying the technique to see what happens when you add time when it is in the oven. Like I said, the steak may have been too cold to begin with. The direction advise the steak be at room temp. I had only had the steak out while the oven was warming up, about 25 minutes.

I know it is going to be tough, but I am going to keep working on this until I feel I have it right.

Man this testing stuff is hard.

I know. I know, and I feel SO sorry for you, having to eat all that steak. :frown::biggrin:

smoken don · Feb 19, 2010

Pyle's BBQ said:
Thanks for the looks and the comments. I generally like my steak on the rare side. Last weeks was not as rare as this one was. I was trying the technique to see what happens when you add time when it is in the oven. Like I said, the steak may have been too cold to begin with. The direction advise the steak be at room temp. I had only had the steak out while the oven was warming up, about 25 minutes.

I know it is going to be tough, but I am going to keep working on this until I feel I have it right.

Man this testing stuff is hard.

Hang tuff brother! Way to take one for the team.:lol:

deathamphetamine · Feb 19, 2010

Who cooks a steak? :biggrin:

AB Steak for dinner

Pyle's BBQ

Babbling Farker

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deguerre

somebody shut me the fark up.

bigabyte

somebody shut me the fark up.

qman

Babbling Farker

BadHorsieBBQ

Knows what a fatty is.

Rookie'48

Quintessential Chatty Farker

KnucklHed BBQ

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SmokinAussie

somebody shut me the fark up.

Brutus

Well-known member

smokeyy

Knows what a fatty is.

LMAJ

somebody shut me the fark up.

Pyle's BBQ

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deguerre

somebody shut me the fark up.

smoken don

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deathamphetamine

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