I think searing a big thick steak on a charcoal chimney half full of red hot coals is the best method.
Yep, I agree and personally I find there's no comparison. I also prefer a reverse sear to sous vide any day.I think searing a big thick steak on a charcoal chimney half full of red hot coals is the best method.
I've done a combination of SV and charcoal chimney. What I like about SV is that you are guaranteed the perfect interior every time. With the super heat of the chimney you get the perfect combination.Yep, I agree and personally I find there's no comparison. I also prefer a reverse sear to sous vide any day.
Yeah, not sure about butane torches, never used them and all the professional kitchens I've work in have used propane and the one I have at home is also propane, but I suspect that product is available somewhere for similar use.Those are usually kitchen torches which use butane, not propane. They will work on steaks, too.
CD
Yeah, that is a tasty steak. Strip steak has been my steak of choice most of my life. Lately I've gone with hanger steak, which is pretty flavorful and tender.My favorite steak is strip steak.
My favorite steak is strip steak.
Yeah, not sure about butane torches, never used them and all the professional kitchens I've work in have used propane and the one I have at home is also propane, but I suspect that product is available somewhere for similar use.
I used to call it NY strip steak. BUT people from Kansas had issues. LOL So now I just call it strip or shell.My parents from NJ always call it strip steak, while in Texas, everyone says "NY Strip." Kinda' odd. My favorite steak is ribeye, but I like a good NY Strip, too.
CD
I used to call it NY strip steak. BUT people from Kansas had issues. LOL So now I just call it strip or shell.
There was a guy on another forum (I think it was cooking.com, now defunct), from Kansas, who got very testy when I would say NY strip. So I got used to just saying strip.I can't remember the last time I heard the term "Kansas City Strip," or KC Strip. I assume it is still used in KC. I have no idea where else it may still be used.
CD
There was a guy on another forum (I think it was cooking.com, now defunct), from Kansas, who got very testy when I would say NY strip. So I got used to just saying strip.