Lucky I caught this article

OferL

OferL

is Blowin Smoke!
Joined
Jun 30, 2016
Location
Israel
I thawed two strip steaks and I was thinking what to do with them. I caught this article just at the right time:
http://amazingribs.com/recipes/beef/extreme_steak.html

Took the skewers and the chimney and went for it:

2x2c9TCh.jpg


too bad my chimney isn't big enough for the two pieces:

EXBMeQNh.jpg


Had to put them one at a time

Zwp9hB6h.gif


Nice browning

qldtzrnh.jpg


And nice MR inside

J9yBWuth.jpg
 
Stingerhook said:
Oh my yes please.
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:grin:
WareZdaBeef said:
Thats still Moo'n. Not MR. I'd tell the waitress to send it back.
Click to expand...

What are you talking about... There's medium near the crust and rear in the middle. :grin:

IXL said:
Agreed. That is simply raw meat which has undergone a shallow searing to the outside.

I'd hit it........
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And you'd like it :grin: that's the definition of a steak to me

Big George's BBQ said:
I would hit that I have done great steaks cooking them directly on the lump charcoal
Click to expand...

Thanks Big George

JDM46 said:
no, no, send it to me instead
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It'll get cold :wink:
 
Looks good to me. Next time try putting the cooking grate of your charcoal grill on top of the chimney. You'll get grill marks and won't lose juices because of the skewers that way.
 
Notorious Q.U.E. said:
Looks like Steak Tatar which looks just like that
Click to expand...

You are thinking of Carpaccio. Tartar is chopped or ground. Both delicious when prepared correct.

When cooking a steak I need it med-rare. Rare is simply too chewy for my taste. Another 5-10 degrees would tenderize that thing perfectly.

I would also suggest putting the grill grate on top of the chimney. Much easier.

This is the perfect way to sear tuna steaks. Saw Alton Brown do that decades ago.
 
T.Mac said:
Looks good to me. Next time try putting the cooking grate of your charcoal grill on top of the chimney. You'll get grill marks and won't lose juices because of the skewers that way.
Click to expand...

Cook said:
You are thinking of Carpaccio. Tartar is chopped or ground. Both delicious when prepared correct.

When cooking a steak I need it med-rare. Rare is simply too chewy for my taste. Another 5-10 degrees would tenderize that thing perfectly.

I would also suggest putting the grill grate on top of the chimney. Much easier.

This is the perfect way to sear tuna steaks. Saw Alton Brown do that decades ago.
Click to expand...

Thanks T.Mac and Cook. I have seared using a grate before.
Wanted to try something different. Amazingribs.com is always against sear marks caused by grates for some reason.
 
A good steak is best when there's a chance it could run away
Looks good to me

Larry
 
OferL said:
Thanks T.Mac and Cook. I have seared using a grate before.
Wanted to try something different. Amazingribs.com is always against sear marks caused by grates for some reason.
Click to expand...

Sear marks are the result of too much heat, in the opinion of Amazing Ribs. They occur after the meat has reached it's optimum "crusting" (the Maillard reaction) and has entered the "burned charcoal" phase.
 
OferL said:
Thanks T.Mac and Cook. I have seared using a grate before.
Wanted to try something different. Amazingribs.com is always against sear marks caused by grates for some reason.
Click to expand...

That's why they call themselves Amazing Ribs...and not Amazing Steak
 
Looks great, I would prefer a little more done , but thats just me.
Btw
Who gives a care what gets it done.
 
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