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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Ribeye
ImageUploadedByTapatalk1450749309.705718.jpgImageUploadedByTapatalk1450749318.369146.jpgImageUploadedByTapatalk1450749325.755794.jpg |
#2
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Well that's interesting. Never heard about this. Steak looks good tho!
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#3
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I saw that trick on a cooking show on LPB public tv. It works great. It's like pre or par cooking the steak. Cooking it in the oven to 120 degrees is a bit too much. I cook to about 100 then let it go longer on a hot grill. The show I saw said to cook to 90 degrees and they ended up with med/rare.
What I like about it. is it cooks the steak evenly as shown in your picture. Last edited by redaddiction; 12-21-2015 at 10:37 PM. |
#4
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i was thinking about doing that with a whole beef tenderloin on the Kamado Joe , now i gonna have to try it for sure !
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#5
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Quote:
Really a good option for super thick steaks and that tenderloin. |
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