Show us your steak and cooking techniques

Daver6

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So cooking on the BBQ. We have a Weber. Currently I use a Teflon piece on the grill for things like steak but wondering how many just do the direct grill for meats like steak and sausages because I do prefer the true char flavour. And lid open or closed.

Forget a BBQ for steak. Cast iron pan and then into the over. Or reverse sear option. But cast iron pan regardless.
 

Buzzard

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So how long to 'cook' before searing. Likely I should do this on the Teflon mat wouldn't the direct method char before ready?
A steak?
I use an Inkbird Bluetooth thermometer.
When doing this tomahawk, I did it on indirect heat (Weber Summit) to an internal temperature of about 56C which took about 25 minutes. Remove and rest (about 5 mins) whilst you turn the BBQ on full bore. Sear for 1 or 2 minutes each side.
IMG20211211185837.jpg IMG20211211184631.jpg
 

TheRealTMA

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Your Weber is so much bigger than mine 😅

So I had to google this reverse sear thing and found out that this is the way I cook pork ribs. Slow cook for a few hours then blitz it with high heat and spice.

So how long to 'cook' before searing. Likely I should do this on the Teflon mat wouldn't the direct method char before ready?
 

MARTINE

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A steak?
I use an Inkbird Bluetooth thermometer.
When doing this tomahawk, I did it on indirect heat (Weber Summit) to an internal temperature of about 56C which took about 25 minutes. Remove and rest (about 5 mins) whilst you turn the BBQ on full bore. Sear for 1 or 2 minutes each side.
View attachment 269451 View attachment 269452
Impressive!
that would make Fred Flintstone proud -can smell the smoke from here
 

TheRealTMA

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A steak?
I use an Inkbird Bluetooth thermometer.
When doing this tomahawk, I did it on indirect heat (Weber Summit) to an internal temperature of about 56C which took about 25 minutes. Remove and rest (about 5 mins) whilst you turn the BBQ on full bore. Sear for 1 or 2 minutes each side.
View attachment 269451 View attachment 269452
Looks good. Bit worried about 56C! I do my reverse sear to 43 then in very hot pan for 1-2 plus butter.

Why do people buy tomahawks when you have to pay an extra $10 just for the bone? Why not just bistecca or beef rib?
 

Daver6

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A steak?
I use an Inkbird Bluetooth thermometer.
When doing this tomahawk, I did it on indirect heat (Weber Summit) to an internal temperature of about 56C which took about 25 minutes. Remove and rest (about 5 mins) whilst you turn the BBQ on full bore. Sear for 1 or 2 minutes each side.
View attachment 269451 View attachment 269452

Do you rest it again after the sear or just tuck in?
 

Buzzard

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Looks good. Bit worried about 56C! I do my reverse sear to 43 then in very hot pan for 1-2 plus butter.

Why do people buy tomahawks when you have to pay an extra $10 just for the bone? Why not just bistecca or beef rib?
Do you rest it again after the sear or just tuck in?
56C is medium rare but each to their own as to how you like your steak cooked.

No, I don't rest the steak again after sear.
@Steady is more experienced than I am so would be happy to hear his opinion.
 

Daver6

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Since the Roomba, Dysons, Thermomix and other household appliances thread got a little side tracked discussing delicious steaks, I felt it could do with it's own thread.

I'll kick things off. I only recently discovered the joy of cooking a steak in a cast iron pan. My 13" Lodge. So far I've seared and then into the over. I need to try the reverse sear method. I have to say though I've been extremely happy with the results so far. I tend to go for either a Scotch fillet or rib-eye on the bone as below.

20210822_191924.jpg
 

VPS

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Since the Roomba, Dysons, Thermomix and other household appliances thread got a little side tracked discussing delicious steaks, I felt it could do with it's own thread.

I'll kick things off. I only recently discovered the joy of cooking a steak in a cast iron pan. My 13" Lodge. So far I've seared and then into the over. I need to try the reverse sear method. I have to say though I've been extremely happy with the results so far. I tend to go for either a Scotch fillet or rib-eye on the bone as below.

View attachment 269594
another reason to have gas rather than induction. You can get induction friendly cast iron pans but they recommend you have something underneath them so you don't scratch it and I can't be bothered faffing around
 

Buzzard

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Since the Roomba, Dysons, Thermomix and other household appliances thread got a little side tracked discussing delicious steaks, I felt it could do with it's own thread.

I'll kick things off. I only recently discovered the joy of cooking a steak in a cast iron pan. My 13" Lodge. So far I've seared and then into the over. I need to try the reverse sear method. I have to say though I've been extremely happy with the results so far. I tend to go for either a Scotch fillet or rib-eye on the bone as below.
Lodge cookware is brilliant.

I get best results with steak if I remember to take it out of the fridge 30-60 minutes before cooking it.
Always best to have the steak at room temperature before cooking.
 

TheRealTMA

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kookaburra75

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Hmm. I like the look of those with no wires. Do they also work inside an air grill.
They should. It works from within my normal oven and the bbq. You keep the small base station, which is also the charger near the probe, and that talks to my phone which can be up to 50m away for the Meater+ model. We use it for everything; steaks, roasts and other cuts of meat. The app guesses the cooking time and provides alerts on when to take it off the heat, and how long to rest. I've found it to be on the mark most times, but I also keep an eye on the internal temp to make sure
 

Buzzard

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Can you edit the default temperatures for the Meater?
For example, my Inkbird has a preset of 49C for rare lamb. My idea of rare might be 55C so I can edit the preset.
 

kookaburra75

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Can you edit the default temperatures for the Meater?
For example, my Inkbird has a preset of 49C for rare lamb. My idea of rare might be 55C so I can edit the preset.
When you set up a cook in the Meater app, you go through a menu to select whether its Beef/Lamb/Pork/Poultry etc, then the cut of meat, and then how you would like it Very Rare/ Rare/ Medium Rare etc. It has the temp range for that cook which you select. You can save that cook as a favourite, to make it easier for next time.
 

TomVexille

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I've got a couple ECPIN wireless thermometers that bluetooth back to the phone and a Blaze Dual Probe that I endend up getting because I realised I needed a more accurate way to measure the BBQ temperature.
 
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