Dale’s marinade, Montreal seasoning, traditional sear on a Weber kettle is the perfect steak and I will die on this hill.
I’ve tried reverse sear many times, got a sous vide machine for Christmas…this is just the way and everyone else is wrong.
by Bassmasa
8 Comments
Independent___One
sous vide is a waste of time. you did a good job. to each their own but this is the way. personally salt and pepper is enough for a good cut of beef. the kettle does the rest.
Hugh_jaynus13
Please refrain from dale’s. Way too salty. Especially if it’s a good cut. S&P down the hatch
LostInTheSauce34
Sous vide and reverse sear is illegal in Texas. Salt and pepper, marinade the lesser cuts of steak, and grill with fire and/or smoke.
halcykhan
I like Dale’s or Montreal seasoning on certain cuts or burgers. But that’s way too much salt together. And never use either on good cuts.
JDizzleer
Looks F’ng delicious
babyshitstain42069
sous vide is the way, that looks delicious
Illustrious-Ratio-41
Sear or reverse – not much diff. Only thing reverse really does is make the surface more dry for a pan sear. You could have simply reversed your process for a similar result.
Nothing beats fire and not much can do do better – if anything – than a good ole’ weber kettle. Yum.
FlickerOfBean
I could never got on board with the Montreal seasoning. I don’t really care for it.
8 Comments
sous vide is a waste of time. you did a good job. to each their own but this is the way. personally salt and pepper is enough for a good cut of beef. the kettle does the rest.
Please refrain from dale’s. Way too salty. Especially if it’s a good cut. S&P down the hatch
Sous vide and reverse sear is illegal in Texas. Salt and pepper, marinade the lesser cuts of steak, and grill with fire and/or smoke.
I like Dale’s or Montreal seasoning on certain cuts or burgers. But that’s way too much salt together. And never use either on good cuts.
Looks F’ng delicious
sous vide is the way, that looks delicious
Sear or reverse – not much diff. Only thing reverse really does is make the surface more dry for a pan sear. You could have simply reversed your process for a similar result.
Nothing beats fire and not much can do do better – if anything – than a good ole’ weber kettle. Yum.
I could never got on board with the Montreal seasoning. I don’t really care for it.