Get the Prime, it makes a big difference; Put the stake in a ziplock bag with Worcestershire sauce for 10 mins. flip couple of times so the steak is drenched in the sauce) take it out put the rub, your rub is great. No the stakes do not go in to the oven first. get the skillet hot and pan sear it on both sides, like you did with butter and some fresh ground or crushed garlic. (searing the steak first seals up and lets it cook inside so it is very moist) Have the oven heated to 140 degrees for 8 to 10 mins (medium rare), make sure to put a small ice cube on the stake for it to be moist. Time to eat.
Sous Vide FTW!!!! I'm commenting at the beginning of the video but this is what I would do for each of your types. We cook normally cool Fillet for 1h at 132.5 then sear on highest temp with butter, rosemary and thyme. Oven: I would use the oven to sear the steaks in very hot temps then cook it slower on the stove/grill (reverse sear) Smoker: I'd do 225 for an hour Charcoal is always decent but never the best: extremely hot for 1 min per side turn 3 times for a total of 4 min. Usually end up more medium OMG!!! "How to ruin a steak 4 times" hahahahah
Those thick pieces of steak meat looked delicious...Makes me want to go to eat at a steakhouse restaurant right now...😋....
😋
Get the Prime, it makes a big difference;
Put the stake in a ziplock bag with Worcestershire sauce for 10 mins. flip couple of times so the steak is drenched in the sauce)
take it out put the rub, your rub is great.
No the stakes do not go in to the oven first. get the skillet hot and pan sear it on both sides, like you did with butter and some fresh ground or crushed garlic.
(searing the steak first seals up and lets it cook inside so it is very moist)
Have the oven heated to 140 degrees for 8 to 10 mins (medium rare), make sure to put a small ice cube on the stake for it to be moist.
Time to eat.
Will have to try out!
Rice Bowl in Anchorage was legendary for steak, I don’t know what the cook did, I’m pretty sure it involved butter and a lot of it
All good things involve lots of butter 😄
Sous Vide FTW!!!! I'm commenting at the beginning of the video but this is what I would do for each of your types.
We cook normally cool Fillet for 1h at 132.5 then sear on highest temp with butter, rosemary and thyme.
Oven: I would use the oven to sear the steaks in very hot temps then cook it slower on the stove/grill (reverse sear)
Smoker: I'd do 225 for an hour
Charcoal is always decent but never the best: extremely hot for 1 min per side turn 3 times for a total of 4 min. Usually end up more medium
OMG!!! "How to ruin a steak 4 times" hahahahah
Love it! How's about ya'll come down and do a in person demonstration on each steak for us to try?! 😄
@@willzbillzfam I would love that!! See you in September 😁