How are you cooking your steak these days?

I’m pro reverse sear, similar to your bring it up to 100 and then get grill roaring hot and sear each side until temp is 118-120. Wife and I like rare to medium rare steak. However, I now do it sous vide for 2-2.5 hours at 123 in a vacuum sealed bag, then sear on grill or cast iron.

I prefer charcoal grill (Weber kettle is what I use) as it gives a preferable flavor and doesn’t turn on my smoke alarm when it’s too hot to open windows. It also is important to make sure you have a nice marbled steak. Also, a relatively inexpensive cut is skirt or flap steak. Don’t usually need to sous vide those, can just throw on hot grill and cook until about 115-120 in center. Highly recommend a Thermapen to get accurate reading.
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I understood none of this. I can only afford hamburger helper.
 
I’m pro reverse sear, similar to your bring it up to 100 and then get grill roaring hot and sear each side until temp is 118-120. Wife and I like rare to medium rare steak. However, I now do it sous vide for 2-2.5 hours at 123 in a vacuum sealed bag, then sear on grill or cast iron.

I prefer charcoal grill (Weber kettle is what I use) as it gives a preferable flavor and doesn’t turn on my smoke alarm when it’s too hot to open windows. It also is important to make sure you have a nice marbled steak. Also, a relatively inexpensive cut is skirt or flap steak. Don’t usually need to sous vide those, can just throw on hot grill and cook until about 115-120 in center. Highly recommend a Thermapen to get accurate reading.
Click to expand...

I understood none of this. I can only afford hamburger helper.
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soup-joumou-squash-soup.gif

 
I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
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This is what I often do and my steaks look and taste great. Some might say they are the best steaks.
 
I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
Click to expand...

This is what I often do and my steaks look and taste great. Some might say they are the best steaks.
Click to expand...

Everyone says so
 
I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
Click to expand...

I must be even more impatient, as I just sear and then eat.
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Get the oven ready first. 500 degrees. While heating, season the steaks and start the stove. Sear on high. Plop I’m oven for 5 min. Perfect medium rare almost every time. I did it today but am not gay enough to post a pic. I am gay, just not that gay.

The steaks are too tough with just a sear.
 
I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
Click to expand...

I must be even more impatient, as I just sear and then eat.
Click to expand...

Get the oven ready first. 500 degrees. While heating, season the steaks and start the stove. Sear on high. Plop I’m oven for 5 min. Perfect medium rare almost every time. I did it today but am not gay enough to post a pic. I am gay, just not that gay.

The steaks are too tough with just a sear.
Click to expand...

@RoadDawg55 .... with all due respeck, this is the wrong way entirely. This gets you too much gray on the edges, even if the center is medium rare.
 
Nothing beats the Weber for flavor, IMO. Also super versatile, probably more so than people think.

Reverse sear and regular sear then indirect taste the same to me. Internal temperature depends on the cut as a ribeye at 120 is still too fatty and chewy versus 125 - 130. Frankly, rib and tritip roasts are by far better value versus individual steaks.

Turn the steaks often when searing! I will also baste with butter melted indirectly in the smoky grill.

Add a couple chunks of hickory to your grill when grilling beef and the flavor cannot be beat. This is doubly true for burgers.
 
Nothing beats the Weber for flavor, IMO. Also super versatile, probably more so than people think.

Reverse sear and regular sear then indirect taste the same to me. Internal temperature depends on the cut as a ribeye at 120 is still too fatty and chewy versus 125 - 130. Frankly, rib and tritip roasts are by far better value versus individual steaks.

Turn the steaks often when searing! I will also baste with butter melted indirectly in the smoky grill.

Add a couple chunks of hickory to your grill when grilling beef and the flavor cannot be beat. This is doubly true for burgers.
Click to expand...

Finally @BleachedAnusDawg and I are aligned 100 percent. It’s a god damned fucking miracle.
 
I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
Click to expand...

I must be even more impatient, as I just sear and then eat.
Click to expand...

Get the oven ready first. 500 degrees. While heating, season the steaks and start the stove. Sear on high. Plop I’m oven for 5 min. Perfect medium rare almost every time. I did it today but am not gay enough to post a pic. I am gay, just not that gay.

The steaks are too tough with just a sear.
Click to expand...

@RoadDawg55 .... with all due respeck, this is the wrong way entirely. This gets you too much gray on the edges, even if the center is medium rare.
Click to expand...

I’ll take a pic next time. They are great Yella. Not grey at all. Someone shared a grey steak is this thread. Mine are nothing like that.
 
I’m pro reverse sear, similar to your bring it up to 100 and then get grill roaring hot and sear each side until temp is 118-120. Wife and I like rare to medium rare steak. However, I now do it sous vide for 2-2.5 hours at 123 in a vacuum sealed bag, then sear on grill or cast iron.

I prefer charcoal grill (Weber kettle is what I use) as it gives a preferable flavor and doesn’t turn on my smoke alarm when it’s too hot to open windows. It also is important to make sure you have a nice marbled steak. Also, a relatively inexpensive cut is skirt or flap steak. Don’t usually need to sous vide those, can just throw on hot grill and cook until about 115-120 in center. Highly recommend a Thermapen to get accurate reading.
Click to expand...

I understood none of this. I can only afford hamburger helper.[/b][/i]
Click to expand...

Nice humble brag.
 
I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
Click to expand...

I must be even more impatient, as I just sear and then eat.
Click to expand...

Get the oven ready first. 500 degrees. While heating, season the steaks and start the stove. Sear on high. Plop I’m oven for 5 min. Perfect medium rare almost every time. I did it today but am not gay enough to post a pic. I am gay, just not that gay.[/b]

The steaks are too tough with just a sear.
Click to expand...

View attachment 25526
 
Reverse sear is good when you’re cooking for a lot of people

Y’all sound like loosers without friends
 
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