AB Steak for dinner

Pyle's BBQ · 02-18-2010, 08:42 PM

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 · 02-18-2010, 08:47 PM

Key words: "I ate it anyway."

bigabyte · 02-18-2010, 08:50 PM

I'd still hit it!

qman · 02-18-2010, 08:53 PM

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

BadHorsieBBQ · 02-18-2010, 10:56 PM

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

Rookie'48 · 02-18-2010, 11:01 PM

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

KnucklHed BBQ · 02-19-2010, 02:58 AM

Just a reminder of why we cook over fire!

Still way hittable!

SmokinAussie · 02-19-2010, 03:18 AM

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

Brutus · 02-19-2010, 06:54 AM

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

smokeyy · 02-19-2010, 08:10 AM

That looks great ,just the way I like them

LMAJ · 02-19-2010, 08:18 AM

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

Pyle's BBQ · 02-19-2010, 10:02 AM

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 · 02-19-2010, 11:14 AM

Quote:

Originally Posted by Pyle's BBQ

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.

smoken don · 02-19-2010, 11:19 AM

Quote:

Originally Posted by Pyle's BBQ

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.

deathamphetamine · 02-19-2010, 10:17 PM

Who cooks a steak?

02-18-2010, 08:47 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Key words: "I ate it anyway." __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

02-18-2010, 08:50 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I'd still hit it! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-18-2010, 08:53 PM	#4
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	Yeah, I would hit that too. In a heartbeat. __________________ qman Para Bellum

02-18-2010, 11:01 PM	#6
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Good lookin' eats right there, Bryan! I don't see anything wrong at all. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

02-19-2010, 02:58 AM	#7
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	Just a reminder of why we cook over fire! Still way hittable! __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

02-18-2010, 10:56 PM	#5
BadHorsieBBQ On the road to being a farker Join Date: 01-29-10 Location: West Texas Downloads: 0 Uploads: 0	That look about right to me. I would hit it.

02-19-2010, 03:18 AM	#8
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Man I'd hit that too.. Even if I had to fight the Vet away at the same time.. __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

02-19-2010, 06:54 AM	#9
Brutus Is lookin for wood to cook with. Join Date: 05-05-09 Location: Warren, MI Downloads: 0 Uploads: 0	Looks fine. I generally run just a match over my steaks

02-19-2010, 08:10 AM	#10
smokeyy On the road to being a farker Join Date: 12-23-04 Location: Rochester NY Downloads: 0 Uploads: 0	That looks great ,just the way I like them __________________ 1 Great Outdoors Smokey Mountain propane smoker 1 kingsford charcoal grill 2 ECB'S 1 Masterbuilt Master 7 in 1 Smoker KCBS Certified Judge 51815

02-19-2010, 08:18 AM	#11
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Looks good to me - \I could go for a little of that right about now....! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

02-19-2010, 10:02 AM	#12
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	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. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

02-19-2010, 10:17 PM	#15
deathamphetamine is one Smokin' Farker Join Date: 03-29-09 Location: Northern Arctic Downloads: 0 Uploads: 0	Who cooks a steak? __________________ I Eat Burgers for Breakfast

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
• Steak Dinner	Phrasty	Q-talk	30	04-06-2011 09:57 PM
Steak Dinner	JiveTurkey	Q-talk	21	12-21-2009 04:58 PM
Steak for Dinner	Savannahsmoker	Q-talk	4	10-24-2009 02:35 PM
Steak for Dinner	Piginapit	Q-talk	8	03-07-2009 08:55 PM
Steak, it's what's for dinner	Larry Wolfe	Q-talk	11	02-10-2008 04:13 PM