LJS Posted October 11, 2020 Share Posted October 11, 2020 Hi Kamado Peeps, So, my friend bought me a 100 day grain fed Cattleman’s cut. I went reversed seared method, but not finished off in pan ON the GRILL Slowly brought her internal up to 49° Internal and rare. I had a steady burnt with cherry wood for over an hour. Let rest and then finished off sliced on a bed on mashed potatoes, blanched asparagus with chimichurri homemade sauce. What a brilliant pcs of meat just so good. One day I might spend the money and try a Wagu… Keep smoking Rob_grill_apprentice, BURGER MEISTER, KismetKamado and 5 others 8 Quote Link to comment Share on other sites More sharing options...
eric Posted October 12, 2020 Share Posted October 12, 2020 Looks Great!! Quote Link to comment Share on other sites More sharing options...
CurlyTron3000 Posted October 13, 2020 Share Posted October 13, 2020 Did you take it off at 49 or about 5 degrees before? One of the best things I learned was that those big steaks keep cooking for around another 5 degrees while they are resting. I usaually take mine to around 54 and I could never work out why they were coming out medium rather than medium rare until I randomly left my probe in one day and seen how high the temp went while it was resting. Quote Link to comment Share on other sites More sharing options...
MikeRobinson Posted October 13, 2020 Share Posted October 13, 2020 I always do "searing" in a cast-iron skillet on the stove. As a rule of thumb, I set the temperature-probe to alert me when the internal temperature of the meat is 10º below the target temperature. I then take the meat off the grill and "tent" it under aluminum foil for about fifteen minutes. If you leave the probe in, you'll see that the internal temperature "coasts" upward by about that amount during tenting. Oddly enough, "searing" really doesn't raise the internal temperature that much, because it happens so fast. Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted October 14, 2020 Share Posted October 14, 2020 Great looking steak. Quote Link to comment Share on other sites More sharing options...
len440 Posted October 14, 2020 Share Posted October 14, 2020 Nice looking steak good job grilling Only complaint you Celsius people make me think too much on the temp.haha Quote Link to comment Share on other sites More sharing options...
LJS Posted October 15, 2020 Author Share Posted October 15, 2020 Hi CurlyTron I took it off at 49° my temp profile pic was taken before finishes as sometimes my connection drops and then I lose my graph data – I need to get a better probe set. I will leave my prob in one day to check how much it cooks during rest, never really though of checking this. Thanks for razing an interesting aspect to monitor during a perfect cook Agreed Mike Robinson CurlyTron3000 1 Quote Link to comment Share on other sites More sharing options...
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