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Old 02-18-2010, 08:42 PM   #1
Pyle's BBQ
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Default AB Steak for dinner

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.
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Old 02-18-2010, 08:47 PM   #2
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Key words: "I ate it anyway."
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Old 02-18-2010, 08:50 PM   #3
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I'd still hit it!
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Old 02-18-2010, 08:53 PM   #4
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Yeah, I would hit that too. In a heartbeat.
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Old 02-18-2010, 10:56 PM   #5
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That look about right to me. I would hit it.
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Old 02-18-2010, 11:01 PM   #6
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Good lookin' eats right there, Bryan! I don't see anything wrong at all.
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Old 02-19-2010, 02:58 AM   #7
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Just a reminder of why we cook over fire!

Still way hittable!
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Old 02-19-2010, 03:18 AM   #8
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Man I'd hit that too.. Even if I had to fight the Vet away at the same time..
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Old 02-19-2010, 06:54 AM   #9
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Looks fine. I generally run just a match over my steaks
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Old 02-19-2010, 08:10 AM   #10
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That looks great ,just the way I like them
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Old 02-19-2010, 08:18 AM   #11
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Looks good to me - \I could go for a little of that right about now....!
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Old 02-19-2010, 10:02 AM   #12
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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.
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Old 02-19-2010, 11:14 AM   #13
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Quote:
Originally Posted by Pyle's BBQ View Post
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.
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Old 02-19-2010, 11:19 AM   #14
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Quote:
Originally Posted by Pyle's BBQ View Post
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.
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Old 02-19-2010, 10:17 PM   #15
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Who cooks a steak?
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