Dry brined for 8 hours. Indirect heat on charcoal for 30 minutes until 110°. Rested for 10 minutes. Seared over charcoal for 2-4 minutes each side. Rested 15 minutes. It looks burned in pics but that is due to the poor lighting. The ends burned, slightly. Everything else was a good charcoal sear.
by Pure_Use_6932
26 Comments
Beautiful!
Siiiiiick crust
Am I the only one seeing an alligator? 🐊
Looks great bro! Thanks for the info on the cook also!
As someone who mainly uses cast iron & a gas grill – how do you compare these mediums to charcoal! I’ve been eyeing a Webber kettle for a little while now
Great cook. That’s my ideal doneness.
Awesome!
Yes!
Gorgeous
I always get nervous when I see these insane crusts but this cut is gorg…👏🏽
Stellar
I think I’m making steak tomorrow because of you. Thank you.
Bro, you know what to think.🧐
Wonderful! Except for those oily white Cholesterol Doggie Snacks, I would have no issue with eating that!
Too much good stuff… 🤌
my thoughts are that you should give me a bite 😛
That’s some serious bark you got going on there. What did you use for the dry brine? I’m pretty sure it was more than just salt.
Perfect crust and doneness IMO
I just came
You killed that shit
How did you get such a nice sear on a grill? Did you put a cast-iron pan over the charcoal?
I love the dark sear with the edge-to-edge rare. 10/10, would steal off of your plate.
10/10
Yummy!!!😋
no thoughts, just give me your steak
Looks great!
Simple, elegant, delicious. Who needs more