Rate My Meat

[Rob Thompson]

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.

I use a Himalayan salt block. Game changer

 

[Sean Molina]

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

I like dry brining. I'll have to redeem myself and put some time into the next one.

 

[Steve Johnson]

I like dry brining. I'll have to redeem myself and put some time into the next one.

I could have done better on my last batch of NY Strips and I am in the beef business....shit happens. @Bakes is on point with his assessment of salt tho, it really matters. Beyond that, spending a little extra on good black pepper (Tellicherry Black Pepper from reluctanttrading.com) has been a solid move. All that said, I'd still take a mediocre (4 to 6/10) steak over a decent pizza....most days... haha

 

[The Black Colin Jones]

Brisket Burnt Ends from the other week. Personally, I would rate it 7.4 out of 10
View attachment 3013

We need an invite to come do some quality control on this.