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Poll > Steaks > How Do You Like Your Steaks Cooked?
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Sep 30 2018 10:28am
Quote (ReturnFormer @ Sep 28 2018 12:30am)
i miscalculated, it was 57 days....

aged on the left, unaged for comparison on the right.

https://i.imgur.com/ADvKmrC.jpg

smoked for about an hour to an internal temp of 128, then seared one min each side.


aged steaks are the best way to go for sure.

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Oct 4 2018 08:30am
Got to give that steak a little bit of Worcestershire and Montreal Seasoning. Let that marinate for at least 20 minutes. Sear it on both sides using a hot grill then bake it in the oven before finishing it with herb butter. Definitely want the middle to be a medium rare.
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Oct 7 2018 10:00am
Quote (Riotsurfer @ Oct 4 2018 09:30am)
Got to give that steak a little bit of Worcestershire and Montreal Seasoning. Let that marinate for at least 20 minutes. Sear it on both sides using a hot grill then bake it in the oven before finishing it with herb butter. Definitely want the middle to be a medium rare.


can this method be reversed? like oven baked first, then hot grilled?
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Oct 7 2018 10:09am
Quote (me1 @ Oct 7 2018 10:00am)
can this method be reversed? like oven baked first, then hot grilled?


I haven't heard of doing that with a steak. I do know that there are recipes for cooking ribs were you bake them first then finish them on the grill. So I do think you probably could do the same with a steak too.
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Oct 7 2018 10:20pm
Quote (me1 @ Oct 7 2018 11:00am)
can this method be reversed? like oven baked first, then hot grilled?


yes, thats the reverse sear method. best way to cook a steak. you still do whatever flavorings you do or dont want...
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Oct 14 2018 01:14am
Medium hands down, Truthfully amazes me to see so many UNDER this level lol. The texture along with it not being completely cooked is enough to gag just thinking about it. But to each their own I suppose.
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Oct 20 2018 11:35am
Quote (TheRam @ Oct 14 2018 02:14am)
Medium hands down, Truthfully amazes me to see so many UNDER this level lol. The texture along with it not being completely cooked is enough to gag just thinking about it. But to each their own I suppose.


I'm suprised as well. I think medium well should be the only option!! lol
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Oct 24 2018 07:48am
Quote (Culinary @ 22 Apr 2018 15:41)
Medium Rare is the way to go. :)


Yeah this. Medium Rare to medium for me. I'd say about 140F. I like it juicy with some firm and soft texture to it.

Not bloody and soft. Not dry and hard.
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Oct 24 2018 08:44am
Rare-medium rare, depends on the cut
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Oct 24 2018 09:44am
Quote (UnequaledMammal @ Oct 24 2018 09:44am)
Rare-medium rare, depends on the cut


Ribeye and filet mignon :drool:
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