Replying to Avatar dvo

interesting, never thought to keep it under heat that long. mostly cause I always prefer seared / medium-rare anyway

so, sear first?

I’ll have to try that, maybe with a little less time covered over the indirect heat for more rare
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El Guiri 1y ago

It’s all taste and we all like different things right. At the same time, from my perspective, lean cut like fillet steak, I sear and go rare but something like a rib eye, searing to keep juices in and then slow cooking indirect allows the fat to render and going slightly more cooked actually results in more flavour and still retains a soft texture.

My real bitch of a challenge is trying to get picana right. Sometimes I get it so good I want to just drop other cuts, sometimes I’m ashamed to serve it. It’s the hardest cut for me.

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dvo 1y ago

the idea of slower cooking a ribeye to let the fat render more intrigues me. I’m curious to try it! (and a little afraid)

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El Guiri 1y ago

Take he plunge! I cook rib eye usually 3 times a week so I've been practicing lots of different approaches. This is now my go-to. It's a question of timing though. Get it a little wrong and it can come out over cooked. You want me to take temps and timings and then let you know what it was when I get it right, let me know, I'll try staying off the beer when cooking and try to take notes!!

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dvo 1y ago

haha I’m better off learning from eyeing and exerimenting anyway. I gotta feel it out, otherwise it won’t stick. but thank you! might have to sacrifice my next ribeye on this…

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El Guiri 1y ago

how do you cook yours normally?

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dvo 1y ago

3-4 mins each side over high heat / direct flame. I like simple

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El Guiri 1y ago

Thats how i do fillet and other lean cuts. Personally, i think flavour is lost on fattier cuts as the fat doesnt render. Also results in a slightly tougher steak. Anyway, hope it comes out well if you try.