sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
While the headline is slightly exaggerated, it's basically what we did today. The Primo grill was busy doing other things so I thought I'd bust out the sous vide and try searing them with my new "Red Dragon" (why is it green though?) weed burner, which I bought primarily to speed up the smoker lighting process.
These ribeyes were the "cowboy ribeyes" from Sam's Club, about 3lbs each. My favorite steak to cook, not only are they good, they are crowd pleasers, and gnawing on beef bones is fun. I put them in the sous vide for about 2 hours at 132*, treated one to a modest coating of Oakridge BBQ Santa Maria followed up by a heavier coating of Carne Crosta. The other ribeye got rubbed with some oil** (more on that later), kosher salt, and some pretty coarsely ground black pepper.
I used the raised grates from my Primo grill for the searing process, with some aluminum foil underneath to catch splatter. Then I fired up all 100,000 BTU's from the torch and went to town. I probably spent about 60 to 90 seconds per side on each ribeye, hitting it from a distance with the burner and watching how the sear changed color. The Carne Crosta darkened up real nice into a flavorful crust, the heat from the torch made pulling the flavor out of the coffee easy.
However the **salt and pepper steak which I slathered in oil seemed to be a little more difficult to develop a nice maillard reaction on. I think the oil on the surface of the meat may have been to blame, and was probably unnecessary given the cooking method. I used no oil on the Carne Crosta ribeye and felt it developed a better sear with less effort. Also, the coarsely ground black pepper seemed to burn before the surface of the meat got properly seared. A more finely ground black pepper probably would've faired better.
There's definitely some finesse and learning curve involved with using the torch right...it puts out a lot of heat in a relatively small focal point. I probably could've used the cast iron grates on a hot Primo XL and done as good or better, but I like to try new things and torching steaks in your driveway with a jet engine sounding torch is fun. :clap:
These ribeyes were the "cowboy ribeyes" from Sam's Club, about 3lbs each. My favorite steak to cook, not only are they good, they are crowd pleasers, and gnawing on beef bones is fun. I put them in the sous vide for about 2 hours at 132*, treated one to a modest coating of Oakridge BBQ Santa Maria followed up by a heavier coating of Carne Crosta. The other ribeye got rubbed with some oil** (more on that later), kosher salt, and some pretty coarsely ground black pepper.
I used the raised grates from my Primo grill for the searing process, with some aluminum foil underneath to catch splatter. Then I fired up all 100,000 BTU's from the torch and went to town. I probably spent about 60 to 90 seconds per side on each ribeye, hitting it from a distance with the burner and watching how the sear changed color. The Carne Crosta darkened up real nice into a flavorful crust, the heat from the torch made pulling the flavor out of the coffee easy.
However the **salt and pepper steak which I slathered in oil seemed to be a little more difficult to develop a nice maillard reaction on. I think the oil on the surface of the meat may have been to blame, and was probably unnecessary given the cooking method. I used no oil on the Carne Crosta ribeye and felt it developed a better sear with less effort. Also, the coarsely ground black pepper seemed to burn before the surface of the meat got properly seared. A more finely ground black pepper probably would've faired better.
There's definitely some finesse and learning curve involved with using the torch right...it puts out a lot of heat in a relatively small focal point. I probably could've used the cast iron grates on a hot Primo XL and done as good or better, but I like to try new things and torching steaks in your driveway with a jet engine sounding torch is fun. :clap:
