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477

Hit a t-bone with steakhouse seasoning, lathered on probably a half stick of butter. Grilled. Would've preferred a little more rare but still amazing. Garnished with fresh parsley and basil.

Cigar is an AVO Synchro Nicaragua Special Toro. Old Italian customer from Brooklyn gave it to me. Says he's a retired lieutenant detective. Lots of gold chains, huge gold pinky ring so I thought he was mafia at first. Could be.

Hit a t-bone with steakhouse seasoning, lathered on probably a half stick of butter. Grilled. Would've preferred a little more rare but still amazing. Garnished with fresh parsley and basil. Cigar is an AVO Synchro Nicaragua Special Toro. Old Italian customer from Brooklyn gave it to me. Says he's a retired lieutenant detective. Lots of gold chains, huge gold pinky ring so I thought he was mafia at first. Could be.

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[–] • 1 pt

I've always cooked steak with butter, pepper, garlic salt, no steak sauce. medium rare and let sit for 10min and enjoy.

I've moved to a cast iron the past year and my steaks turn out amazing, all of my meats are cooked in the cast iron and it does improve the taste. The cast iron creates a great seal and I also cook all four sides ensuring the edges are cooked and sealed. I haven't cooked on a BBQ in along time, to much of mess to clean up. If you want to do better than butter, replace it with bacon fat.

[–] • 0 pt

Reverse sear method works really well on the grill.

[–] • 1 pt

Never tried. May give that a go

[–] • 0 pt

Do wanna try pan sometime. Do you oven cook after searing?

[–] • 0 pt

I don't cook with the oven but I did experience that method once. I don't know how good it is as the cut of steak was very high quality so it's not a fair comparison to my usual.

[–] • 0 pt

So after searing just turn down burner?

[–] • 0 pt

You should try sous vide at 125-130F, rest for 5 minutes, then sear 1-2 minutes per side in a super hot pan.

[–] • 0 pt

How expensive is the equipment?

[–] • 0 pt

Pretty cheap these days because the Chinks make the devices. $60 gets you a decent immersion heater/circulator. If you want to go super cheap just get a tiny cooler for $20 or less, a thermometer and heat the water on the stove. The circulation units do cook everything faster though.

[–] • 0 pt

Yeah. I wanna nigger rig that shit, maybe make a white trash duck press too... Then again I've never made duck