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Hi Kamado People
I did my second reverse sear with a 2.5-inch-thick sirloin and the result was great. Applied a good rub/spice and brought internal up to 40C slowly about 40minutes this took and rested, followed by a quick high temp sear, now the taste is superb, and I reckon can’t be beat by the normal grilling method. However, I feel the steak needs to be more tender, comparing tenderness to normal thickness and grill, reverse searing the steak is not as tender as a standard 1inch steak would be grilled over hot coal and grill.
I will appreciate any tips, tricks or advise on improving tenderness?
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This is one of my favourite salads that really delivers far more voomph than the list of ingredients would suggest.
I bought a sous vide machine about a year ago and have only used it twice, always thinking that I would love to do some eye fillets (inspired by @AntinOz, and figured that this was as good a time as any to pull the box out from the bottom of the cupboard. After biting into that beef which was as soft as butter, the Anova is going to be stored in a more accessible spot going forward.
Easy Thai Beef Salad Ingredients
2 x 250g eye fillet steaks or similar
Oil for cooking steak
150g of mixed lettuce leaves
1 telegraph cucumber
1 carrot sliced into thin strips
½ to 1 red capsicum sliced into thin strips
1 red onion sliced thinly (I omitted due to raw onion allergy)
Salt and pepper
1 bunch coriander leaves, picked
1 bunch mint leaves, torn if large
Toasted sesame seeds
Salad Dressing Ingredients
1 teaspoon peanut oil (I subbed with grapeseed oil because it’s a no flavour oil that I had in the cupboard)
1 tablespoon fresh lime juice
2 tablespoons sweet chilli sauce
2 teaspoons fish sauce
I started off with seasoning my beautiful steaks with salt and pepper and then vacuum sealing them. I left them on the counter to come to room temp whilst I got the water up to 54 degrees C / 130 F.
They were in the water bath for two hours and when I removed them, I patted them dry using paper towels, which ensures a crust can form.
I heated up the Kamado to 220 degrees C / 430F with the coals banked to the left and the grate in the lower position. I then put a cast iron fry pan on there to heat up with the lid down.
Whilst I was doing all this, I prepared my veggies and dressing.
Once the pan was hot, I put in a tablespoon or so of oil, swirled it around and cooked the steaks, about 30 seconds on each side.
The steaks then camped out in a foil tent for about 10 mins.
Holy moly! Slicing through those buttery steaks was a revelation!!
So juicy ... and all evenly dispersed within the meat!!
To assemble the salad, I just layered the lettuce, herbs, topped with the veggies, placed the slices of steak on top, drizzled on the dressing and sprinkled with the sesame seeds.
I made extra salad and doubled the dressing, which hubby and I took to work for lunch today causing lunchbox envy in the workplace. LOL.
Not sure if the entry counts given the steaks were only finished on the Kamado but I’m cool with it either way because it’s an easy and tasty recipe that I hope you try.
I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test.
Grill: Kamado Joe Classic III
Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT)
Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast.
Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano.
Topping - Pizza 1: Whole Milk Mozz, Sausage and Pepperoni
Topping - Pizza 2: Buffalo Mozz, Proscuitto
Cook temp 650F
The first pizza burnt a bit on the bottom. The steel cooks hotter than a pizza stone, so I am chastised. As a pro, I used to cook in a pizza oven at 625, but it was a standard pizza oven with a refractory brick baking surface. Not ruined, but not perfect.
The second pizza was perfect. After a minute or two on the grill, I added a pizza pan under it to prevent the heat of the steel burning the bottom.
Both pizza's: The crust was chewy, with great open crumb. Cheese melty and delicious, and awesome.