10-20-2019, 05:02 PM | #57 |
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That's interesting. I love watching Brazilian steak preparation and searing videos. I'm a little baffled by that green Chimichurri sauce though. I've tried on several occasions to make it, as nearly as I can, and it's just not my thing. Not sure if maybe I'm doing something wrong or my ingredients aren't right. For steaks I usually wind up just rubbing them with Montreal steak seasoning, olive oil, and balsamic glaze. It's super boring but I know it'll be tasty. We recently switched from an old gas grill to a Green Egg and I'm having the hardest time getting back to that rare/medium-rare sweet spot consistently.
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10-20-2019, 06:07 PM | #58 | |
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10-20-2019, 06:45 PM | #59 |
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Lol! Maybe! Although I've taken a few off that were still raw in the center too. With my old gas grill I had about an 80% success rate. Now I feel like I've got an 80% failure rate. It seems there's only a minute between success and failure. Charcoal cooking just has so many more variables than I'm used to. They're still edible of course but neither of us likes to cut into a $30 ribeye and see pink. At that point it's ruined as far as my wife is concerned. I've just been buying skirt steak lately to cover the fact I don't know what I'm doing anymore.
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10-20-2019, 07:33 PM | #60 | |
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10-20-2019, 07:38 PM | #61 | |
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EDIT: I was going to post pictures of some steak cross-sections but now I'm beginning to think that you're right and I'm just colorblind. In any case, I just haven't been able to get them quite right since switching to the Green Egg. More practice maybe?
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10-20-2019, 07:53 PM | #62 | |
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10-20-2019, 08:02 PM | #63 |
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I don't know either but it's true.
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10-20-2019, 08:07 PM | #64 |
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Ahhh so that is what you were reading. I thought you were making soup.
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10-20-2019, 08:13 PM | #65 |
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Joes for lunch tomorrow!
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10-20-2019, 08:30 PM | #66 |
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Remember to keep it simple. Basic toppings, less is more. Don`t go putting tuna or avocado or whatever you foreigners do.
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10-20-2019, 08:30 PM | #67 |
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Want a perfect steak every time without ever over cooking?
Get a good Sous Vide machine. It is how many high end steak houses do it. You can have the steaks perfect medium rare, just sitting there while you get everything else ready. When you are ready, throw them in a red hot grill for marks. Perfect medium rare (or whatever you like) from corner to corner. Idiot proof perfect steak everytime. I have this set-up. |
10-20-2019, 08:33 PM | #68 |
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10-20-2019, 08:40 PM | #69 |
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10-21-2019, 11:59 PM | #70 | |
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