DBBQ
is one Smokin' Farker
I prefer NY Strip, like 1" medium-rare.
How do you like your steak?
- Thread starter KevGuy
- Start date
"Knows what a fatty is" indeed. You speak the truth, Kyle! :thumb:
1MoreFord
Babbling Farker
Not really if you cook enough of them. I've seen it done consistently by doing nothing more than touching/feeling them with tongs.
1MoreFord
Babbling Farker
Not really if you cook enough of them.:wink: I've seen it done consistently by doing nothing more than touching/feeling them with tongs.
boomer23
Got Wood.
- Joined
- Oct 21, 2008
- Location
- Norman, OK
Guess I'm the odd-ball but I (and my wife) like medium well. Reverse sear. Ribeye or filet 1.5 inches. They are great if you know how to do them.
Badgerjacob
Full Fledged Farker
I do a reverse sear. I like mine rare. https://youtu.be/-8DWTpOmfE0
kfdvm
Full Fledged Farker
- Joined
- Apr 26, 2014
- Location
- Lincoln,NE
Prime, 1.25 inches thick, aged 42 days, cooked to 125 degrees, rest 10 minutes, only flip once.
Jmgunn
Knows what a fatty is.
I don’t do that many steaks but I like them 1”- 1.5”. Typically a strip medium rare to medium. Also like filet about 2”.
I do a lot of picanha and tritip. Do both whole on the Burch barrel and they end up kind of searing in the process. Slice 1/2” or so afterward.
I do a lot of picanha and tritip. Do both whole on the Burch barrel and they end up kind of searing in the process. Slice 1/2” or so afterward.
kevinstaggs
Babbling Farker
I like:
1) it to have been selected by me, and finished (grain) to my specs
2) to be dry aged at the processor
3) to be 1.5-1.75" thick
4) to be cooked med-rare
5) to be served with a large baked potato, 2 beers,on Okie china and in the backyard w/ the fam (they get their own steaks of course)
6) someone else to clean up the mess (this is the hardest one to get).
1) it to have been selected by me, and finished (grain) to my specs
2) to be dry aged at the processor
3) to be 1.5-1.75" thick
4) to be cooked med-rare
5) to be served with a large baked potato, 2 beers,on Okie china and in the backyard w/ the fam (they get their own steaks of course)
6) someone else to clean up the mess (this is the hardest one to get).
Back9Q
is one Smokin' Farker
- Joined
- Oct 8, 2012
- Location
- Jacksonv...
2” thick ribeye or strip. Reverse sear until 100f. Wait till komodo at 1000f the. Throw on coals for 30sec each side. Finish internal temp around 110. Nice and bleu
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