Cooking A Good Steak

Steak lessons for the in laws.

That looks swell.

“come on back if you ever wanna try again
I done told you once, you son of a gun, I'm the best there's ever been"

Chicken in the bread pan Picken' out dough
Granny does your dog bite? No child no

Duck breast is some nice steak as is steak. Kiddo prepared the mashed potatoes much better than mine.

I like the outside of my steak but too much grey and. It’s hard to get these crappy French charcoal to a higher enough temp.

Looks pretty damn good to me.

Means a lot coming from you. How’s your kettle grill going? I’m jealous can’t quite get that 26” monster Weber here in France.

Falling apart if I’m honest! I treat it like crap though. Sits outside 365 days of Michigan weather. Looking at moving to something a little more stout but the “upgrades” over the Weber kettle are the same price as 4 Weber kettles. So I may just get another.

Had a nice long internet break but I’m glad folks are still cooking steaks!

Good to see you back you’re one of my favorites here.

Yeah I’m guilty of the same leaving my grill outside and not covered. I’m lucky now as I have a little shed to put it away. **** only had to spend close to seven figures here close to Paris for that. Which just reminded to put away the grill after I had my wife’s cousin family over and made some kick ass smoked steak hache/burgers stuffed with Morbier and some ribs.

I feel like it’s hard to beat a decent kettle for overall connivence, cost and versatility. I’d kind of would like a big ceramic grill but they’re so impractical and not something you just leave outside and not worry about it. I kind of would like to have a decent offset smoker but in reality I’d almost never use it. A gas grill defeats the purpose. A pellet smoker, you might as well cut off my balls.

I’d go kettle again but maybe a few features. I kind of dig this SNS grill.

great posts over the past 24 hours around here
enjoying all the chicanery from non-smoking charcoalry carnivores

Forgot the SNS link.
https://snsgrills.com/collections/grills...

Proud owner of a Weber performer, Weber smoke fire, 18 and 24” WSM, and a Weber Smokey Joe with tamale pot smoker conversion here

26” or ranch kettle would be sick additions

This guy ****s.

Nit, I love duck breast. It looks so good!

Butcher must have overestimated the number of people looking for tomahawks this weekend. On sale for 18.99 a lb.

And the little man cleaned up the bone.

I need to brush up on my meat photography but it was delicious.

always happy to witness hoagie wield a charcoal tomahawk while simutaneously using the lid as a shield
but seriously how do you consistently make the beef appear to be seared ahi

Late labor day pic. I mangled these. No one cared, but I did. The strips were much better than the tomahawk.

Bumping this since it's dormant for nearly 2 months!

Has anyone else's temperature preference changed over the years? I used to go w/ the general consensus among this thread ~130 for ribeyes but have gradually nudged it up the over the years and now prefer them closer to 140. This pic from last night is right at that temp.

i would not send that plate back to the kitchen

Looks amazing. Can't believe that's 140, but I'm no expert. I've loved it rare since I was six and I still do in my mid 50s 😉

I had that argument on here probably 5 years ago.

Especially a ribeye. Medium rare/rare chews like bubble gum in my mouth. I haven't posted because I felt like everyone would say it's overdone.

I applaud your courage.

That looks pretty perfect to me.

Had a few ribeyes in the freezer that seemed lonely. Defrosted and hit with salt/pepper/garlic seasoning. Hot charcoal grill with direct heat, 2:00 minute flips x4 to about 140f internal

Served with haricot vert and roast potatoes not pictured

Whenever the meat starts separating a bit like that on the cap I know it's going to be awesome.