Crazy steaks

WhiteBoyHatcher wrote:I found god tonight. I think he's probably a carnivore.

WhiteBoyHatcher wrote:I went to Glamour Shots and got these two pics taken, expecially for dimedropper.

WhiteBoyHatcher wrote:Butter burns. yes. It makes the sear. It's glorious. Give me 10 hours to put my thoughts together. I have had a bit to drink at this point of the night.

tTy wrote:The **** is "clarified butter"?  And, once you obtain it, you put it in a skillet on "high" for 15 minutes????  Jesus!!!!

Am I misunderstanning?

pulling69 wrote:Why the hell are you butchering meat with a bread knife?

WhiteBoyHatcher wrote:

smh. That is an $80 meat carving knife that I purchased from Restaurant Depot. I do this meat/bbq thing kinda often.

WhiteBoyHatcher wrote:

smh. That is an $80 meat carving knife that I purchased from Restaurant Depot. I do this meat/bbq thing kinda often.

WhiteBoyHatcher wrote:Ok. I can put two sentences together this morning, but barely.

Started with a leftover ~ 3 bone rib roast that I had vac sealed and frozen from Easter. Sawed off a thickass ribeye.





Next, I did the salt bath and worked on the clarified butter. And I purposely overdid the salt.



Did you re-season the meat b/f you stuck it on the pan?

40 min later. Rinsed and patted dry with a paper towel.



The butter takes some time because to clarify it you need to first melt it, and then let it sit and have all the hard shit float to the top. Spoon out the butter fat sludge at the top and your butter = clarified.

Next. Lightly spray your meat with olive oil or grapeseed oil or whatever. Just to get the pepper to stick. I used a shit ton of medium ground pepper.



Dump your clarified butter in your cast iron skillet. As you can see, mine isn't completely clarified but good enough. That white thing is the reflection from one of the kitchen lights.



Now. Put your skillet in the grill (grill on high) and close the lid. Watch it closely because you don't want a fire anywhere other than in your pan. Like I said last night, after 10 minutes or so it was very hot, but another few minutes and that butter started to catch on fire and that's when I went for it.



I went about 40 seconds on each side. At that point I transferred the steak to my WSM bullet smoker, which I had heated up (no water in pan) with some Stubbs briquettes and some small hickory chunks. I didn't look at the temp but I'm sure it was humming near the top rack at around at least 400 degrees.

I used my Maverick to gauge relative temps and stood by close with my Thermapen for real temps. I pulled it when I had 117 as my lowest reading. Other parts were reading 125 and even up to 131 so I didn't want to wait any longer.

On to a plate now. Pat of butter on top. Cover in foil and wait 10 minutes.



Done and ready to eat.










Couple quick thoughts. I think the key really is to get that black crust on the sear. I've been doing the cast iron method for about 6 months now with great results, but never have I had a crust quite like the couple steaks I posted in this thread. The crust is a result imo of the salt bath + the clarified butter on fire in the skillet. I tried it a few nights ago without the clarified butter, making sure the skillet was hot as shit, and I was back to the 2-3 minutes on each side and a "brown" crust. No es bueno. The best results were when it only needed ~ 45 seconds on each side to develop the blackened crust.

Also putting it on the smoker with the hickory was a nice touch, and added some good flavor but the oven would have worked just fine, too, of course.

These two steaks (last night's and the one I cooked last week with the lobster tail above) were the best I've ever had, including at restaurants. I've been to CUT and a few other higher end places in Vegas and honestly this was better. I've never been blown away by a steak I've gotten in a steakhouse. These ones pretty well blew me away.

Cym Jim wrote:That's some classy dinnerware you've got there.

WhiteBoyHatcher wrote:

I'm a very classy individual.

lol @ you guys and your close-mindedness.

Ass Dan wrote:

Trying this out tonight, but I don't have a charcoal grill so I'm putting the oven on at 500 and doing my best that way. might let it sear a little longer to get that crust more definitively, but I'm a n00b so I want to be careful not to fuck up a perfectly good porterhouse

LooseGoose wrote:

Pictures?

Today was a baking day for me, made a couple custard pies and a blueberry pie. Kids were all over for dinner tonight so wanted some good desserts.

Ass Dan wrote: Will post a pic when I figure out how to do that (I'm dumb)

Turtleneck wrote:Anybody want pics of my quinoa burger or lentil loaf?

NigelUno wrote:Might have to try the cast iron on the grill. Stove top tends to set off the smoke alarms.

The Pantry wrote:

NigelUno wrote:Might have to try the cast iron on the grill. Stove top tends to set off the smoke alarms.

Alton Brown seared a huge beautiful chunk of tuna loin on top of a charcoal chimney one episode of Good Eats years back. He compared the chimney to cooking over a jet engine. Think the tuna took about 2 minutes, total.

Decided to use his method on a massive bone-in ribeye. Went to put the steak on the grate but discovered it was bigger than the top of the chimney. Didn't want to fuck up the beautiful piece of meat. Improvised by letting my largest cast iron skillet get screaming hot on top of the chimney. Roughly 3 minutes per side then put the skillet in the oven to finish.

CheesySpartan wrote:

The Pantry wrote:
Alton Brown seared a huge beautiful chunk of tuna loin on top of a charcoal chimney one episode of Good Eats years back.  He compared the chimney to cooking over a jet engine.  Think the tuna took about 2 minutes, total.

Decided to use his method on a massive bone-in ribeye.   Went to put the steak on the grate but discovered it was bigger than the top of the chimney.  Didn't want to fuck up the beautiful piece of meat.  Improvised by letting my largest cast iron skillet get screaming hot on top of the chimney.  Roughly 3 minutes per side then put the skillet in the oven to finish.

To finish?  Don't you do it rare?  I do the same method with my cast iron pan but never for more then 2-3 minutes a side.  That is for a 2-2.5" cut.

Edit:  I see you had a big piece of beef not Tuna