Today’s Memorial Day special was USDA Prime Ribeye from Costco, homemade potato salad, and sautéed cauliflower.
Steak was cooked on a Weber grill at 225 till internal temp of 105, then seared in blazing coals for one minute per side. Came out a perfect medium rare!
10 Comments
Bell@lemmy.world · 4 pts · 1y
Thank God for Costco Prime meat but damn keep it quiet will ya, they are sold out half the time
b34k@lemmy.world · 2 pts · 1y
Just gotta go in the morning before everyone else gets there!
jjpamsterdam@feddit.org · 2 pts · 1y
How do you make your potato salad? Here there are probably more different recipes for potato salad than German grandmas.
b34k@lemmy.world · 3 pts · 1y
Just used an online recipe. This one to be exact: https://apple.news/KOwS4dToFNrCBZ8LUleA2yQ?article_id=AVzGMmo4SRn23cs30oCv5TQ
jjpamsterdam@feddit.org · 1 pts · 1y
Thanks
Substance_P@lemmy.world · 2 pts · 1y
Next level grilling technique, I don't have such luxuries but I bet it came out as tasty as it looks.
just_another_person@lemmy.world · 1 pts · 1y
105F? Living dangerously!
b34k@lemmy.world · 2 pts · 1y
You pull it off the heat at 105, put it on a plate under foil (while the coals heat up for the sear), and the temp will continue to rise till about 120-125 making it a perfect medium rare. The sear doesn’t really affect the temp from there.
FuzzChef@feddit.org · 1 pts · 1y
Ist there a benefit to searing after cooking or is this due to cooking with coal?
b34k@lemmy.world · 2 pts · 1y
It’s called a reverse sear and I’ve found the cook tends to be really even and tender when using this method vs searing first.