Prime picanha cut into steaks.
First, dry brine overnight, salt and pepper and a small pinch of MSG (or garlic powder). Second, pre-sear on a smoking pan 30 seconds per side (hit the fat cap twice) then sous vide at 135 for two hours and fridge overnight. Third, final sear over a piping hot charcoal grill with constant flipping (20 secs or much less, I don’t even use a timer) and regular movement from hot to cool side to check temp (take off at 100-105). Allow for a little fat cap flame kissing but don’t go too far… I like some hard char but others might not. Rest covered for 7 or so min.
by thebaoTheBad
18 Comments
never seen pastrami on a steak sub nice one
There’s crust and then there’s, when was the last time you gave your skillet a good scrub?
Toothsome. Nice word choice.
Haters be like……that’s burnt!!!!!!!!!!
Wow that’s art
Cooked on Mordor
Yummayyyyy
This steak is like a Rembrandt of some skidmarked undies.
You heard it here folks. The ideal cook (excluding prep) is a 24 hour process.
But seriously I’ve also noticed low and slow cooking of a steak (smoking in my experience) and searing the next day yields an unbelievable crust with a perfectly uniform interior. Whatever happens when the cooked steak rests in the fridge really dries out the surface even compared to an immediate reverse sear.
Charred crust?
It’s carbonised!
Yum yum 😋
Fucking beautiful
Absolutely gorgeous! Couldn’t be more perfect. You have attained beef cookery satori.
^(Satori is a deep awakening, experienced as a profound, non-intellectual insight into beef’s true nature, achieved through diligent practice.)
r/steakortuna
Crazy. Solid cook. I don’t eat steak this rare but I would def eat this lol.
People are dunking on this but I want a taste!
This is the endgame for this sub imo. Pure activated carbon exterior, pink as hell throughout.
I assume they just tossed it in some lava for 3 seconds then cracked it off with a hammer
What’s the methodology behind a pre-sear followed by sous vide?