Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on September 07, 2022, 06:36:49 PM
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So a friend that we have dinner with and I go to a meeting with every Friday brings this by this afternoon and says why don't we have this for dinner Friday instead of the usual pizza! I say Great, have never cooked a "Tomahawk" Rib-eye, but always up for a new challenge.
I am not a big fan of Sous Vide for Beef for the Quality cuts, as most of the time, I do not care for the texture, so that is out for me. This is a 3.5lb. cut, so even with the bone, a pretty nice hunk of Beef! I am flip flopping back and forth on which way to go. Start it on the Memphis Pro at about 600° for about 20 minutes with a turn every 5 minutes to get the crust and marks, and finish at 400° till 125°...Or, start out with the lower temperature and finish with the grilling?
I am of the mind set that I will have more control over the finished product if I go with the former technique! I figure the IT will be in the 85° to 100° range if I grill 1st, and the remaining low temp cook will be easier to control and pull so we get that prefect Medium (having to make a concession on finished doneness) if I get Hot out of the way 1st!
Guess we will see how it come out Friday. I would like to see a bit more marbling in it, but free is good! Also debating on cutting that fat down!
(https://i.imgur.com/kTCAh9Kh.jpg)
(https://i.imgur.com/k42epDVh.jpg)
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This is the time when I wish I had a bandsaw for that fat!
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I found the cutting before the finishing heat interesting! I wish he would have said the temps of the low end ovens!
How Legendary NY Steakhouse Peter Luger Makes the Perfect Steak (https://youtu.be/FyofQc2cl4I)
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I cant say it for certain it was for him, but I chuckled when they brought the Cheeseburger out with the steak! My kind of owner, you are in one of The Most famous Steakhouses and you eat a burger
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Any guesses as to what the side was on the far right at the end? I have no clue. Creamed Spinach on left, one of my favorite Steakhouse sides!
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Based on my experiences of grill fires, I like your first option. You can pull the meat off while you get the temp down to 400 degrees.
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Any guesses as to what the side was on the far right at the end? I have no clue. Creamed Spinach on left, one of my favorite Steakhouse sides!
Looked at Peter Luger's website and I think those are the German Style fried potatoes.
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I would go for hot first also, sealing in the juices? Would take off a lot of that fat to avoid a 3 alarm when searing.
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The potatoes make sense!
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Start it on the Memphis Pro at about 600° for about 20 minutes with a turn every 5 minutes to get the crust and marks, and finish at 400° till 125°...Or, start out with the lower temperature and finish with the grilling?
I am of the mind set that I will have more control over the finished product if I go with the former technique!
I went from pre-sear to reverse-sear and then back to pre-sear for better temperature control. But I was recently told of a Kansas State University study that proved that the reverse-sear method retained more weight. That means that less liquid was lost when reverse-searing, which must mean it results in a juicer steak.
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I suppose I'll throw in my :2cents: for all it's worth.
I've cooked a handful of these and the reverse sear method IMO provides an easier path to success. I set it on smoke, maybe 180 or so for an hour, get the gasser up to 700 and then constantly probe check the temp. A lengthy rest is called for as well.
DK
PS I did much smaller rib eyes just last weekend for a crowd of 10 on a home made smoker (I think I must have posted that smoker on PH, couldn't find the link, but it's still kicking at our bug out campsite) and then over a live alder wood fire. Turned out amazing. But I wouldn't have been able to control the IT without a reverse sear.
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We have tomahawk steaks several times every year. I use Matt Pittman's recipe that can be found on Traeger's website. The recipe smokes the steaks at 225 until an internal temperature of 120 is reached and then reverse sear. I use my gasser for the sear. This recipe works well with tri-tip also.
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I also vote for reverse sear. Coincidently, I'm doing a 2"(1lb. 13oz) NY steak for supper tonight. I'm going to thaw, trim season, vacuum pack, sous vide and sear. I have no problem with 4 hour sous vide @ 128° texture.
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Not a fan of the reverse sear. Dont care for the way the texture of the meat comes out!
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For thick cuts of meat I like to pan roast in the kitchen. I always read that meat doesn’t absorb any smoke flavor over 180 so I figure it’s not gonna matter. It would be easy to adapt to outdoor cooking though. Sear in a cast iron pan, flip and transfer to the pellet grill till IT it where you want it.
I do like to reverse sear 1” and under though.
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I always read that meat doesn’t absorb any smoke flavor over 180...
There's another school of thought on this—The surface of the meat gets very dry at about 180°F making it difficult for smoke to adhere. But it will continue to adhere if you spritz the meat.
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Decided to do oven cook 1st and will sear on Memphis to finish. I guess with the Maverick inserted, will be easier to judge the end! And if you are wondering why oven, I am not a big fan of smoke on Steak! Wood, or charcoal grilled fire for 10 or 15 minutes, not so bad, but 1 or 2 hours in the Smoke and I do not like the texture.
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New computer, phone wont link, finally figured alt way to get photos to new Desktop. Right!
It was about 45 minutes at 400° which took us to 139° (yes, to much), then 4 minutes and 3 turns on Memphis at 600°. I did not think it was going to be a tender steak, due to both marbling and then cutting for serving. It fooled me, it was quite tender and good! Sorry for the bad interior photo's. I would call the majority of the cut medium.
(https://i.imgur.com/BOMAjuoh.jpg)
(https://i.imgur.com/qyYvEhjh.jpg)
(https://i.imgur.com/acZRkMzh.jpg)
(https://i.imgur.com/oA9h5hWh.jpg)
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Nice, I would eat it. I will eat a good steak anywhere from raw to close well done as long as it has flavor and not dry as everything.
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Looks great. What were your friends thoughts on it?
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Perfect medium for me. Hope you enjoyed it. :clap:
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He said he enjoy the way it was prepared and liked the cut!
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Looks excellent to me, nicely done.
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I always read that meat doesn’t absorb any smoke flavor over 180...
There's another school of thought on this—The surface of the meat gets very dry at about 180°F making it difficult for smoke to adhere. But it will continue to adhere if you spritz the meat.
Ahhh, that would add another reason to spritz.
Bentley - that steak looked wonderful. Nice work.