THE STEAK THREAD, served a la Man

[eyebeebe]

Our oven has a wireless probe built in, but for the Kama do I use this bad boy, complete with fans. Wifi and Bluetooth, Four temperature measurements.

Brilliant for long cooks and for the low part of a reverse sear.


https://bbqguru.com/info/UltraQ

[illmonkey]

Harry Flashman said:

...and after looking I see that Inkbird now do a wifi version, that is also on sale for Prime Day. Added bonus that it comes with 4 probes, so dead useful for different pieces of meat.

I have the bluetooth one and it is truly excellent but for the fact that Bluetooth range to the phone is rubbish, and alarms start going off if you leave the room. Wifi version should sort that out.

https://www.amazon.co.uk/Inkbird-IBBQ-4T-Thermomet...

Ordered.

Edited by Harry Flashman on Monday 21st June 18:44

Edited by Harry Flashman on Monday 21st June 18:46

I had ordered the BT version and rejected it from the postie today. Now it feels like I need to reject the Meater one!

It’s got to be WiFi, BT isn’t going to work if I’m prepping n the kitchen.

Weirdly I don’t have a spare iPhone kicking about to connect them to!

[Greshamst]

Might as well include the failures…

Was watching a video that said to let it get to 51c in the oven before searing if it was a ribeye due to the fat. Then did 1 minute each side in a hot cast iron.

Was 67c once rested so far too close to well done. Ah well, good feedback for next time! Will pull out the oven at 46 in future.

[UTH]

Yeah that’s a bit of a shame.
The photo when you bought it and your first one above looked so promising.

[Calza]

It gained 16 degrees resting? That's crazy..

[number2]

It can't have increased 16c unless it was resting in the oven .

I pull mine off at 54c and leave it uncovered while I get the coals hot and then sear before cutting and serving. That's all the rest it gets!

[C70R]

Calza said:

It gained 16 degrees resting? That's crazy..

I assumed it was 16deg through resting and searing. That doesn't seem out of the realm of possibility.

I usually pull around 48, to avoid overdoing it.

[paralla]

As well as the core temperature being higher than ideal it looks like the sear has penetrated pretty deep into the steak.

I'd be aiming for a hotter sear for a shorter time so it only has an effect on the surface of the steak rather than penetrating so deep.

[Greshamst]

Calza said:

It gained 16 degrees resting? That's crazy..

It went into a very hot pan for searing (minute each side) after the oven.
Now I know to go for a lower temp in the oven, and maybe only 45seconds/ slightly lower temp on each side in the pan.

Even if it was overdone, still tasted good!

[JeffreyD]

Greshamst said:

It went into a very hot pan for searing (minute each side) after the oven.
Now I know to go for a lower temp in the oven, and maybe only 45seconds/ slightly lower temp on each side in the pan.

Even if it was overdone, still tasted good!

I think ribeye can stand being cooked more anyway.
All that fat keeps it moist.

I like a rare steak as much as the next man but a medium ribeye is fine in my opinion.

[Harry Flashman]

JeffreyD said:

I think ribeye can stand being cooked more anyway.
All that fat keeps it moist.

I like a rare steak as much as the next man but a medium ribeye is fine in my opinion.

This. Rare ribeye is not nice. That's a steak that needs to be medium.

[Calza]

C70R said:

I assumed it was 16deg through resting and searing. That doesn't seem out of the realm of possibility.

I usually pull around 48, to avoid overdoing it.

I pulled this at 50 degrees for a 6-minute rest and then hot sear. I didn't check the temperature after taking it out the oven but it doesn't look like it went much past 55/56?




Maybe the sear time was a bit too long.

[JeffreyD]

Harry Flashman said:

This. Rare ribeye is not nice. That's a steak that needs to be medium.

This is a bit o/t but I noticed a post by your good self somewhere where you modified a wood burner to cook steak on/in.

I can't find it - can you point me in the right direction please?

[Harry Flashman]

Not at all - actually it was lobster. I just cooked them on the embers of the log burner...

My Ekol Applepie stove has a mini pizza shelf, cast iron, that you can do a steak on, though. But to be honest, results are better on a barbecue or even conventional oven/skillet. The design of the stove means that any smoking doesn't really take as well as it does in the Weber Kettle.

I did however chuck embers from the stove into a metal pot, throw in some rosemary, put a raw steak over the pot on a wire oven rack and then cover with a colander to get a smoke flavour, last winter. That worked well! Then got it to temp in a low oven and seared it, usual reverse sear deliciousness!

[JeffreyD]

Thanks for the reply.

[sean ie3]

I enjoyed some Hereford rump for lunch today, seared the right way round and slathered it with some confit garlic I made in the week, washed down with a cheap rose. not bad

[illmonkey]

Got this bad boy on the kamado.

Aged short rib. I’ve not prepared anything else to go with it, sure it’ll be fine on it’s own

[illmonkey]

Loving the burnt ends

[43034]

A hectic week in work so keeping it very very simple this evening. 500g of Hereford Ribeye from Neil Powell (neilpowell.co.uk). I have posted about this butchers before but fk me they're brilliant. Really cant recommend them enough. Great quality meat.

[ApOrbital]

Wow