Rate My Meat

[Sean Molina]

On a scale of 1-10, I gave this a 4.

I broiled five New York strips in the oven. Not my preference but that's what I did.

Quality of beef is great (my cow).
A little over cooked but that's what the kids like.
Montreal Steak seasoning was fine.
The steaks was a little wet. So, it steamed the meat and gave it that grey color, thus losing that rich flavor from the Maillard reaction.

This gets a 4 in my book.

Show me your meat and rate it.

 

[Bakes]

I take home steaks kinda serious

 

[Bakes]

Things I’ll die on a hill for regarding good home steaks: You can’t shine shit, quality meat is a must. Salt that meat up to a day early. Dry meat is a must, get it as dry as possible before any style of cooking. Meat thermometers are not cheating or a crutch. It must rest and not bundled in foil, let it breath, 8 min is about right. Great salt adds something, go buy the Jacobsen Salt Co sea salt, American made and higher quality than the British or French brands.

 

[Sean Molina]

Things I’ll die on a hill for regarding good home steaks: You can’t shine shit, quality meat is a must. Salt that meat up to a day early. Dry meat is a must, get it as dry as possible before any style of cooking. Meat thermometers are not cheating or a crutch. It must rest and not bundled in foil, let it breath, 8 min is about right. Great salt adds something, go buy the Jacobsen Salt Co sea salt, American made and higher quality than the British or French brands.

Agree with all of this. Nice work on the fire!

Admittedly, I know very little about salt. I'll have to experiment.

 

[Bakes]

I go reserve seat for almost all steaks. Have it pretty dialed in. As soon as the steak goes in the oven I put a cast iron griddle over two burners on high. At a hour it gets up to 810 degrees. Fire is just the bye product.

We redid the kitchen a few years ago. My only requirement was a baller range and a hood that moved enough air to do smash burgers in the winter without the alarms going off. This one moves twice as much air as a residential model is supposed to. Our contractor was a bro and we got one over on the inspector (fucking admin state that is our county in MD we live).

People get all wrapped around the axel on salt. Skip the flavors, high end good crystal is all that matters. Jacobsen is where it’s at. I used their sea salt for most stuff. Their fine salt is good for pasta water and baking.

 

[Sean Molina]

I go reserve seat for almost all steaks. Have it pretty dialed in. As soon as the steak goes in the oven I put a cast iron griddle over two burners on high. At a hour it gets up to 810 degrees. Fire is just the bye product.

We redid the kitchen a few years ago. My only requirement was a baller range and a hood that moved enough air to do smash burgers in the winter without the alarms going off. This one moves twice as much air as a residential model is supposed to. Our contractor was a bro and we got one over on the inspector (fucking admin state that is our county in MD we live).

People get all wrapped around the axel on salt. Skip the flavors, high end good crystal is all that matters. Jacobsen is where it’s at. I used their sea salt for most stuff. Their fine salt is good for pasta water and baking.

810 degrees? That's impressive. Range and industrial hood is a good move. I usually heat up the cast iron for 10 mins or so. I'll expirement next time with the one hour preheat.

I'm sure I'll hotbox the kitchen but if I burn down the house, I'll be sure to send some pictures.

 

[smujd]

Was expecting a very different thread based on the title.

 

[Jake V]

On a scale of 1-10, I gave this a 4.

I broiled five New York strips in the oven. Not my preference but that's what I did.

Quality of beef is great (my cow).
A little over cooked but that's what the kids like.
Montreal Steak seasoning was fine.
The steaks was a little wet. So, it steamed the meat and gave it that grey color, thus losing that rich flavor from the Maillard reaction.

This gets a 4 in my book.

Show me your meat and rate it.View attachment 2224

6. Looks like a good medium. Could use more sear

 

[jeff]

Was expecting a very different thread based on the title.

I admit. I was apprehension about clicking.

 

[Sean Molina]

DAWGS!

 

[Ron Dan]

@Omega Watch Guy you need to be all up in this thread.

 

[Omega Watch Guy]

@Omega Watch Guy you need to be all up in this thread.

I was not sure quite what to expect when I saw this, but it does not disappoint.

 

[Bakes]

The solo stove is an optimal cooking unit. Go out and buy some long ass kabob skewers and experiment. My go to is chicken thighs marinated in a Greek yogurt spice concoction. It takes so experience to get the timing right so the wood is burned down just right.

 

[Omega Watch Guy]

Brisket Burnt Ends from the other week. Personally, I would rate it 7.4 out of 10

 

[Rob Thompson]

Food porn flex and a peak at some of my equipment…

 

[Sean Molina]

Food porn flex and a peak at some of View attachment 3016my equipment…View attachment 3015

Good lord!

 

[Ron Dan]

Food porn flex and a peak at some of View attachment 3016my equipment…View attachment 3015

Damn dude. This is a strong showing.

 

[Keith Wood]

 

[William]

My brother in Christ, ever tried a reverse sear? Off looks alone, 4.3.

But not nearly as tough as Lincoln Riley’s Easter brisket he bragged about on Twitter. 0.0

 

[Steve Johnson]

On a scale of 1-10, I gave this a 4.

I broiled five New York strips in the oven. Not my preference but that's what I did.

Quality of beef is great (my cow).
A little over cooked but that's what the kids like.
Montreal Steak seasoning was fine.
The steaks was a little wet. So, it steamed the meat and gave it that grey color, thus losing that rich flavor from the Maillard reaction.

This gets a 4 in my book.

Show me your meat and rate it.View attachment 2224

4 is brutally honest. Ever tried dry brining? It will help with the "crust" regardless of the cooking method...nothing at all wrong with a hot broiler...hotter the better. Shit-loads of steaks get ruined on pellet grills every year...... lol