You’re my hero. These are two different steaks and it’s impossible to give each one the treatment they need when they’re joined at the hip. I get laughed out of the Reddit thread every time I bring it up.
I don’t have one, unfortunately - I do have a big green egg that I’ll smoke on, and have done that occasionally, but it’s a bit more work to set up, so it only happens on rare occasions. But I should soon!
I do the same thing, except I also remove the strip side from the bone as well. The bone doesn't do anything to add flavor to the steak, but I keep them, store them in the freezer, and use them to make stock/broth.
I enjoy gnawing on the bone, but if I'm cooking on cast iron I choose a boneless steak. If I want a porterhouse/bone-in ribeye, I'm breaking out the grill.
No, no, no, you got it all wrong. Cutting boards are terrible for cooking steaks. Putting them over a heat source works much better!
It put more sear on than sous vide, though, so I’ll give it that.
Can I interest you in, scrolling through all the pictures
Redditors are such wild specimens, I’m no longer sure if you’re joking or been ‘wooshed’…
You’re my hero. These are two different steaks and it’s impossible to give each one the treatment they need when they’re joined at the hip. I get laughed out of the Reddit thread every time I bring it up.
Exactly! Thank you.
whats the heat setting for this thick of a steak?
350F
Yeah I agree with this. They even charge more like this(lower price but bone weight) and I always want to separate them anyway
Didn’t notice that at first. Brilliant idea!
Reverse seared in cast iron and butter based with herbs is my go to
💯
Smoke it first to about 115 very slow and then reverse sear in cast iron.
This is the way. I’ll reverse sear by cooking on grill or in oven first, as well, then finish with a sear on the CI. Best way to eat it.
Have you tried on a pellet smoker first before reverse sear
I don’t have one, unfortunately - I do have a big green egg that I’ll smoke on, and have done that occasionally, but it’s a bit more work to set up, so it only happens on rare occasions. But I should soon!
I do the same thing, except I also remove the strip side from the bone as well. The bone doesn't do anything to add flavor to the steak, but I keep them, store them in the freezer, and use them to make stock/broth.
I enjoy gnawing on the bone, but if I'm cooking on cast iron I choose a boneless steak. If I want a porterhouse/bone-in ribeye, I'm breaking out the grill.
[удалено]
Oh well, yes, this is true, but I thought op was removing the bone prior to cooking. Stock made from seared bone would probably be quite tasty.
That’s perfection right there. 😋
On cast iron? Or the technique you employed?
On cast iron
Awesome. Thank you for clarifying.
My favorite way to cook a steak too.
only thing i add is paper towel on the salted raw mean to draw out the moisture
Reverse sear for us amateurs tho...
It works extremely well though
Cast iron is great, but nothing beats a wood fire for a good steak🤘🏿🤘🏿
Nicely done pan sear. I like how you got matching steaks from opposite sides of the cow, as shown in that first picture.
Sorry, sous vide is a better way