The steak was just seasoned with hard-core carnivore black seasoning. It’s a damn game changer. Cooked on my egg.
by LopsidedAlbatross703
8 Comments
thxmrdibbs
Look at that crust, she’s a beaut, Clark. I use a bit of Montreal Steak Seasoning and top it with the HCC Charcoal too. Best sear ever.
Electronic-Visual-30
On their cast iron, does anybody use a heat gun for the proper searing temp? Every instruction says “screaming hot” but is there a range that works great for you? Sometimes its so hot the pan smokes like crazy.
Hockey-Coach
Amazing how I was fine looking at the raw steak. Then when I flipped to the 3rd photo of the cooked steak my mouth started watering and now I’m hungry. 🤤
Gullible_Barnacle816
That looks like a bit of grey meat on the outer parts, i.e. a mix of well done up to medium. If that’s how you like it, great.
After watching a video of two UK-based Michelin chefs (great channel btw), I do the following:
1) Make the egg blazing hot, 550+ deg F. Cast iron. 2) Sear 1 min, flip and 1 min, flip and rotate 90 deg and 1 min, flip and 1 min 3) Remove steaks and place in a preheated oven between 150 and 180 deg C (other T unit, sorry). Thicker steaks more towards 180, thinner towards 150. 4) Flip every two minutes 5) Remove from the oven when internal T reaches 46 deg C, for medium rare. A few degs more for medium. 6) Tent under alu foil for 8-10 minutes
Hardly any grey meat, beautiful medium-rare meat, nice sears on the outside. It’s the only way I do any streak nowadays. Try it and let us know how you liked it.
sqweeze07
Looks so good! I always have trouble getting things to finish at the same time with meals like this. You nailed it though
Moist_Cardiologist83
I’d love to see it cooked a bit more… mainly you want to have a big of a gradient between the crust and the reddest part of the meat. Not quoting anything specific, it’s just the way I love my steak. Other than that, it looks wonderful!
8 Comments
Look at that crust, she’s a beaut, Clark. I use a bit of Montreal Steak Seasoning and top it with the HCC Charcoal too. Best sear ever.
On their cast iron, does anybody use a heat gun for the proper searing temp? Every instruction says “screaming hot” but is there a range that works great for you? Sometimes its so hot the pan smokes like crazy.
Amazing how I was fine looking at the raw steak. Then when I flipped to the 3rd photo of the cooked steak my mouth started watering and now I’m hungry. 🤤
That looks like a bit of grey meat on the outer parts, i.e. a mix of well done up to medium. If that’s how you like it, great.
After watching a video of two UK-based Michelin chefs (great channel btw), I do the following:
1) Make the egg blazing hot, 550+ deg F. Cast iron.
2) Sear 1 min, flip and 1 min, flip and rotate 90 deg and 1 min, flip and 1 min
3) Remove steaks and place in a preheated oven between 150 and 180 deg C (other T unit, sorry). Thicker steaks more towards 180, thinner towards 150.
4) Flip every two minutes
5) Remove from the oven when internal T reaches 46 deg C, for medium rare. A few degs more for medium.
6) Tent under alu foil for 8-10 minutes
Hardly any grey meat, beautiful medium-rare meat, nice sears on the outside. It’s the only way I do any streak nowadays. Try it and let us know how you liked it.
Looks so good! I always have trouble getting things to finish at the same time with meals like this. You nailed it though
I’d love to see it cooked a bit more… mainly you want to have a big of a gradient between the crust and the reddest part of the meat. Not quoting anything specific, it’s just the way I love my steak. Other than that, it looks wonderful!
Is that just pre-minced garlic on the top?
Yoooooo 🔥