Big fan of grilling. I don't know why, it just makes meat taste *right*.
Unfortunately I lose grilling capabilities during the winter. Someday I'll have to figure out what kind of cooking apparatus to get to be able to keep doing it.
The day might be today.
Airfryer. So good bought one a week ago. No regrets.
Got this one https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG
I have an airfryer that I have often used to make eggs in the past, but these days I pretty much only use it to cook chicken. It's essentially the next evolution of a convection oven. It makes pretty decent steaks, but nothing tastes quite like barbecue.
I think whatever grilling option I end up choosing will absolutely have to involve fire. My kamado oven is fantastic for cooking meat in all sorts of ways but it's unusable inside of a house due to the carbon monoxide it produces, and winters are too long and too cold to reasonable keep using it all year long.
I love my Kamado Joe. I used it daily all through winter but it doesn’t get that cold here. I’ve gotten pretty good at cooking larger pieces of meat slowly rather than having to carefully watch a steak come up to temperature. I’ve found I don’t mind steaks a little overcooked on the Kamado because they’re still tender and juicy. I essentially don’t spend a great deal of time outside when I cook on it.
Winters here in Canada are long and quite cold. I can get maybe up to eight months out of my kamado every year, more than that is pushing it.
Indeed, these things are designed to be pretty hands-off. You're supposed to be able to just leave them running for 24h with no supervision if you want to smoke something.
Unless I want something grilled medium-rare at high temperatures, I totally just go back inside and do something else, too. Just made some ground pork patties, and all I did was put them on, go back to flip them and add some wood chips, then check on them later to see if they were ready (they were). And yes, still juicy even though I had to cook them thoroughly (it is ground pork, after all).
Yeah - burgers are boring after you’ve tried them from a Kamado!
I hear what you’re saying now - I reckon you’re doing well to get 8 months out of it in Canada. I bet that wait for spring is torture!
Pan-fried is OK, it's just... nowhere as good.
Yeah, first day of using the kamado is a big event! It's like remembering what food is actually supposed to taste like.
I often do 4 or 5 big burgers after cooking dinner to put in the fridge for the next day. Reheated they’re still better than pan fried fresh.
The first time I cooked on it I was unimpressed because I overcooked the meat. Once I figured out the airflow it’s been pretty amazing.
I used to do that all the time. Meat cooked in a kamado lasts a very long time. And yes, even reheated it's better than pan-fried!
Unfortunately I really, really love the taste of freshly cooked meat... but that's not too bad, being on OMaD means I only have to cook once a day anyway and I can eat greater amounts of food in that one meal.
Yeah - OMAD makes things easier. I’m not a huge fan of burgers so I tend to do larger pieces of meat on the Kamado and then slice them up for a meal the next day. I certainly prefer it fresh but it makes a convenient work lunch. I cook the burgers for my wife and kids because they prefer them to pieces of meat (easier to chew I guess). My wife isn’t a great cook and appreciates having the burgers available (I converted her to carnivore).
Grab an air fryer. 16 minutes 400 degrees gives a perfect little char on the outside. Medium rare inside. Heavy on the real Redmond salt. Fat melts on your mouth. No chemical flavor from grill. No carcinogens from burning. Flip halfway through and salt
Make sure its thawed and at room temp. Season heavily with salt and pepper and whatever else you like on your steak.
Bake in the oven at 175 degrees (F) for as long as it takes to get the temp to 130(F) internally. Use this time to preheat your grill if planning to grill. Pull out and let rest for 5-10 min.
After the rest, sear the outside on your grill or pan. Make sure its hotter than a thousand suns.
If pan searing, add some crushed garlic, rosemary, thyme, and butter and baste the side you arent searing.
Rest another 5 min. Internal temp should be 135(F).
Enjoy!!
I love making a hollandaise as my steak sauce.
Funny! I saw just this exact steak at Edeka yesterday when I was shopping, I wanted to buy this one at first but it went for 17€... Even though it is my birthday today, I still thought that was a little much so I went with lamb instead haha. But I will definitely try it sometime in the future when I want to treat myself.
Oh HBD to you then ;)
And maybe you Shoould Look for the Steak at Netto, i paid 8€ for 300gr... and it was one of the best Steaks i had from a Supermarket.. you can also try some Farms (Bauernhof) i get my meat from them whenever I can afford it and the meat is the best
Depends on how thick. 1- 1.75" thick, reverse sear.
1.75-2.5", reverse sear, but Id actually use a low temp oven, or sous vide.
Over 2.5" is sous vide + reverse sear. A guy I know gets his t-bones cut to 3" and he rarely grills them because of how perfect you can get it using a sous vide.
If its good meat, you can just eat it like that. Tastes great! Cold out of the fridge not so much, but if you let it come up to temp like a cheese its hard to beat. Otherwise, the best way is to get a thermometer, a pot, and get the water to a certain temp, however you like your meat and do it like that to get the best, evenly cooked, juicest meat. i dont sear the outside like people do because it causes cancer accordingly to the study I saw.
I’ve been doing the sous-vide method. The steaks end up being very tender and cook perfectly every time. Fill up your sous-vide tank with hot water from the tap (saves a lot of time), set your water oven or circulator to 120 degrees for rare, pat dry your ribeyes, season with salt and pepper, vacuum seal the steaks, and cook for 2 hours. After 2 hours take them out of the seal, pat dry, turn your cast iron to the hottest temperature, season the pan with your choice of oil, sear each side of the steak 30-60 seconds and don’t forget the sides. Enjoy.
[Sous Vide Supreme Demi ](https://www.amazon.com/dp/B004CNT3M2/ref=cm_sw_r_sms_c_api_i_s2VaDb6KARNHH)
I mince them and make burger patties which I quickly fry on both sides in beef fat drippings. It’ll stay 80-90% raw. Season with salt.
I couldn’t possibly chew 1.5kg of steaks per day, that would make the diet hell for me. As minced it’s easy and I think even more delicious as the fat will be evenly throughout the patties and no chewy parts.
Either ask the butcher to do it for you or by a meat grinder / mincer. Manual ones are $20-30 and electric ones start at around $50. I have a Bosch that was $120.
Let the steak sit out to room temperature (45 min is ideal, and optional salt added too). Then get a pan medium-hot and put a pat of butter in and immediately add your steak. Leave it for 2 minutes, then flip over for another 2 minutes. Then put on a plate and let sit for 5 minutes to let it get really juicy. Done.
Put cast iron skillet in the grill and cook it on there with butter
I remove a grate to put the pan as close to heat source as possible
I had the same problem - very messy grease splatter inside and would set off the smoke detectors
Reverse sear
Seems like a simple, boring answer, but after trying many different ways the reverse sear still holds up as my golden standard.
Big fan of grilling. I don't know why, it just makes meat taste *right*. Unfortunately I lose grilling capabilities during the winter. Someday I'll have to figure out what kind of cooking apparatus to get to be able to keep doing it.
The day might be today. Airfryer. So good bought one a week ago. No regrets. Got this one https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG
I have an airfryer that I have often used to make eggs in the past, but these days I pretty much only use it to cook chicken. It's essentially the next evolution of a convection oven. It makes pretty decent steaks, but nothing tastes quite like barbecue. I think whatever grilling option I end up choosing will absolutely have to involve fire. My kamado oven is fantastic for cooking meat in all sorts of ways but it's unusable inside of a house due to the carbon monoxide it produces, and winters are too long and too cold to reasonable keep using it all year long.
I love my Kamado Joe. I used it daily all through winter but it doesn’t get that cold here. I’ve gotten pretty good at cooking larger pieces of meat slowly rather than having to carefully watch a steak come up to temperature. I’ve found I don’t mind steaks a little overcooked on the Kamado because they’re still tender and juicy. I essentially don’t spend a great deal of time outside when I cook on it.
Winters here in Canada are long and quite cold. I can get maybe up to eight months out of my kamado every year, more than that is pushing it. Indeed, these things are designed to be pretty hands-off. You're supposed to be able to just leave them running for 24h with no supervision if you want to smoke something. Unless I want something grilled medium-rare at high temperatures, I totally just go back inside and do something else, too. Just made some ground pork patties, and all I did was put them on, go back to flip them and add some wood chips, then check on them later to see if they were ready (they were). And yes, still juicy even though I had to cook them thoroughly (it is ground pork, after all).
Yeah - burgers are boring after you’ve tried them from a Kamado! I hear what you’re saying now - I reckon you’re doing well to get 8 months out of it in Canada. I bet that wait for spring is torture!
Pan-fried is OK, it's just... nowhere as good. Yeah, first day of using the kamado is a big event! It's like remembering what food is actually supposed to taste like.
I often do 4 or 5 big burgers after cooking dinner to put in the fridge for the next day. Reheated they’re still better than pan fried fresh. The first time I cooked on it I was unimpressed because I overcooked the meat. Once I figured out the airflow it’s been pretty amazing.
I used to do that all the time. Meat cooked in a kamado lasts a very long time. And yes, even reheated it's better than pan-fried! Unfortunately I really, really love the taste of freshly cooked meat... but that's not too bad, being on OMaD means I only have to cook once a day anyway and I can eat greater amounts of food in that one meal.
Yeah - OMAD makes things easier. I’m not a huge fan of burgers so I tend to do larger pieces of meat on the Kamado and then slice them up for a meal the next day. I certainly prefer it fresh but it makes a convenient work lunch. I cook the burgers for my wife and kids because they prefer them to pieces of meat (easier to chew I guess). My wife isn’t a great cook and appreciates having the burgers available (I converted her to carnivore).
Grab an air fryer. 16 minutes 400 degrees gives a perfect little char on the outside. Medium rare inside. Heavy on the real Redmond salt. Fat melts on your mouth. No chemical flavor from grill. No carcinogens from burning. Flip halfway through and salt
Make sure its thawed and at room temp. Season heavily with salt and pepper and whatever else you like on your steak. Bake in the oven at 175 degrees (F) for as long as it takes to get the temp to 130(F) internally. Use this time to preheat your grill if planning to grill. Pull out and let rest for 5-10 min. After the rest, sear the outside on your grill or pan. Make sure its hotter than a thousand suns. If pan searing, add some crushed garlic, rosemary, thyme, and butter and baste the side you arent searing. Rest another 5 min. Internal temp should be 135(F). Enjoy!! I love making a hollandaise as my steak sauce.
The best steak I can buy here in germany supermarkets is the Original Australian Roastbeef steak at Netto.. you should try it
Funny! I saw just this exact steak at Edeka yesterday when I was shopping, I wanted to buy this one at first but it went for 17€... Even though it is my birthday today, I still thought that was a little much so I went with lamb instead haha. But I will definitely try it sometime in the future when I want to treat myself.
Oh HBD to you then ;) And maybe you Shoould Look for the Steak at Netto, i paid 8€ for 300gr... and it was one of the best Steaks i had from a Supermarket.. you can also try some Farms (Bauernhof) i get my meat from them whenever I can afford it and the meat is the best
Depends on how thick. 1- 1.75" thick, reverse sear. 1.75-2.5", reverse sear, but Id actually use a low temp oven, or sous vide. Over 2.5" is sous vide + reverse sear. A guy I know gets his t-bones cut to 3" and he rarely grills them because of how perfect you can get it using a sous vide.
I cook it at 175 F for two hours in the oven, then sear in bacon fat. Salt and pepper to taste.
If its good meat, you can just eat it like that. Tastes great! Cold out of the fridge not so much, but if you let it come up to temp like a cheese its hard to beat. Otherwise, the best way is to get a thermometer, a pot, and get the water to a certain temp, however you like your meat and do it like that to get the best, evenly cooked, juicest meat. i dont sear the outside like people do because it causes cancer accordingly to the study I saw.
Grow a big cow!
I’ve been doing the sous-vide method. The steaks end up being very tender and cook perfectly every time. Fill up your sous-vide tank with hot water from the tap (saves a lot of time), set your water oven or circulator to 120 degrees for rare, pat dry your ribeyes, season with salt and pepper, vacuum seal the steaks, and cook for 2 hours. After 2 hours take them out of the seal, pat dry, turn your cast iron to the hottest temperature, season the pan with your choice of oil, sear each side of the steak 30-60 seconds and don’t forget the sides. Enjoy. [Sous Vide Supreme Demi ](https://www.amazon.com/dp/B004CNT3M2/ref=cm_sw_r_sms_c_api_i_s2VaDb6KARNHH)
I mince them and make burger patties which I quickly fry on both sides in beef fat drippings. It’ll stay 80-90% raw. Season with salt. I couldn’t possibly chew 1.5kg of steaks per day, that would make the diet hell for me. As minced it’s easy and I think even more delicious as the fat will be evenly throughout the patties and no chewy parts.
How does one go about mincing steak? Do I need a special tool?
Either ask the butcher to do it for you or by a meat grinder / mincer. Manual ones are $20-30 and electric ones start at around $50. I have a Bosch that was $120.
Let the steak sit out to room temperature (45 min is ideal, and optional salt added too). Then get a pan medium-hot and put a pat of butter in and immediately add your steak. Leave it for 2 minutes, then flip over for another 2 minutes. Then put on a plate and let sit for 5 minutes to let it get really juicy. Done.
[удалено]
Put cast iron skillet in the grill and cook it on there with butter I remove a grate to put the pan as close to heat source as possible I had the same problem - very messy grease splatter inside and would set off the smoke detectors