In order: steak on day one of dry brine, steak after 2 days of dry brine, and then self explanatory.
My only complaint was at the very end of the steak, it ended up medium well while the middle was still slightly under medium rare (pics make it look more red than it actually is).
Any tips on what to do if the steak is cooking a lot faster in one section than another while in indirect? I tried moving the more cooked side closer to the edge, so the centre could get more heat. But I don't know if I could have done more.
by Panzershnezel
12 Comments
Put that thing in my mouth
Edit I do indirect with one side no center indirect
Perfection
This is the way
This is a thing of pure beauty. 😘<—- chef’s kiss🖖🏼
The steak looks delicious,never thought of paring it with bagel bites
I made this two days ago and I overcooked it.
Nice nice nice:)
Are those mini French bread pizzas?
Steak looks fire, OP.
Lol your sides are funny. I like the little olive flatbread things, what is that other one? It looks like coleslaw that’s 50% mayo.
Steak looks great, you did a nice job cutting off the bone as well
Only tip I can give is maybe try out cooking sous vide. You get rid of most of the overcooked grey ring of meat in every steak
I reverse seared mine – I don’t have a thermometer though
Looks good op! What are the 2 sides?