Don’t ask me, no matter how hard I try I always overcook steak. I’m a firm believer though in either cast iron skillets or straight on hot coals, but I suspect it’s more a matter of faith than results.
I’m using a piece of mesquite about a foot long and 3 inches in diameter that I split twice and then made, on my grill’s fuel grate, a box with the four pieces. Filled the inside of the box with lump charcoal. I can get the grill to 500 degrees with that method.
ETA: No cast iron, I like mine flame kissed.
Thirty minutes away. Cooking down the peas. Onions are a gelatinous mass and the carrots are headed towards the same consistency as the peas in 30 minutes. The potatoes are nearly indistinguishable from the rest of the stock. We are so very close…
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So…how was the steak?
…Mrs Lincoln.
Excellent.
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You need to master the “poke test”…or just invest in a thermometer
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Kris had me cook a steak last night, which was probably the first I’d cooked in six months. I cooked it in cast iron, and it was beautifully seared but about 5 degrees overdone. It’s a curse. Maybe that should be my New Year’s resolution.
Split pea soup has never been something that I crave or anything, but I would eat the hell out of that.
Around here we’ve always saved extra Christmas ham (it freezes well for a little bit) for New Year’s black eyed peas, or jambalaya, or various pots of various beans.
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“reverse sear”, which is the oven “dry” method of the sous vide (constant temp, slowly). Then sear it on a hot as hell cast iron. I posted a pic of the last one I did that way (maybe the 2nd overall) and it was one of the best steaks I’ve ever had. And totally idiot proof.
But yes, you need to know the internal temp you’re going for, and use a meat thermometer.
I’ve used a sous vide, and overcooked with that as well. I think it was because I took it to the temperature I wanted and then overcooked with the sear, but I can’t remember. I think next time I’ll sear, let it cool, then finish in the oven with a probe.
Sounds like you’re overcooking it too warm (and/or long) in the sous vide and then over searing it. Rare to medium is just a matter of a couple of degrees on the sous vide setting.
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For steak medium rare, I usually sous vide for a couple of hours at 129 degrees, then do the sear. Never a problem.
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For medium rare, I get the grill jet-engine hot…2.5 minutes, turn 90-degrees, 2.5 minutes, flip, 2 minutes, turn 90-degrees, 2 minutes, remove. Rest for 10 minutes. Enjoy the best steak you ever had. Of course, I don’t eat steak other than filet mignon.
Nobody has asked now Mrs Neil likes her steak cooked
Other than not overcooked.
I’ve never cooked my steaks with a meat thermometer. Hot as fuck grill. Thickness of the steak determines how long it is exposed to heat. Once in a blue moon I’ll cook one too rare or slightly overcook one.
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You’re apparently not the kind of guy who can repeatedly burn a steak
I hate split pea soup with the heat of 10,000 suns. I gagged reading das’ post about it.
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You are hereby excommunicated from your position of honorary das family member.
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I had never had much use for split pea soup until I had a bowl at the Four Seasons that had been livened up with red pepper. It was transformative.