Picked these steaks up from the local farmers market. Salted them as soon as I got home and put them in the fridge. 7 hours later, rubbed them down with some duck fat and my chili powder, followed by a smoke until 110F internal. Seared over charcoal for 3 minutes, flipping every 30 seconds, and finished off rendering the fat cap on each steak for about 20 seconds over the flames.
by TopDogBBQ
4 Comments
Those are really nice! Perfect doneness and great char.
What did you use to take the pics? These look really good!
Every time I see pictures of steak that are really photogenic, I see that grain of the meat looks like it has much more fibers and texture when exposed from cross cutting. Is that from a particular kind of beef or marbling? Mine never seems to look like that on the crosscut.
Right side, 3rd piece up from the bottom, the grain is flipped and its bugging my tism.
Also a missed opportunity to make a cool chevron effect by flipping every other piece lol