Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on March 24, 2025, 02:31:12 PM
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Only thing that would have made it better would to have cooked it on the Searwood! That and it seemed over cooked for 125°!
(https://i.imgur.com/zTuhdyfh.jpg)
(https://i.imgur.com/Mz9JVQdh.jpg)
(https://i.imgur.com/GeBqYHoh.jpg)
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Looks great.
I don't see what I call the fat cap on that ribeye. Back here, they call a ribeye without the fat cap a delmonico steak.
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This would have been a lot closer to the Delmonico, as the trimming removed the lip!
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Not sure what you paid per pound for that ribeye. I saw Weis has some on sale starting later this week for $8/lb. Not sure of the grade.
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Trying to remember, I bought this middle of December and I think it was $12-$13/lb!
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I learned a couple of things on this tonight, 1, 75 seconds/flip is the correct amount of time on the griddle at 400° with a steak weight. And about 7 minutes in a 375° oven to finish off.
(https://i.imgur.com/U0Wet99h.jpg)
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2. There is no reason to have a steak if you cant have a potato as a side, nothing else works for me! 3. Pulling a steak at 125° IT and letting it rest till it hit 129° It is my new cooking temperature for steak!
(https://i.imgur.com/rtYMxh1h.jpg)
(https://i.imgur.com/XoOfqV9h.jpg)
(https://i.imgur.com/Uc6IuWAh.jpg)
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Looks great. I sure could go for a steak. Its been quite a while since I have had one.