so not really “overcooked”.
If I left a ribeye in an oven at 120deg for 6-8 hours it would be destroyed too
@ken_emery - I’m going to give you the benefit of the doubt here and assume you don’t realize how condescending your post comes across (“its ok @Sarah_Kirschbaum , my wife is incapable of appreciating the superior way of cooking, too!”).
I think it’s a matter of personal taste - I enjoy Riesling, but wouldn’t spend a lot of money on a bottle, as I prefer Northern Rhône style wines. @Robert_Dentice likely has a different opinion, but you don’t see me throwing rocks at his riesling TNs that have petrol notes.
To make a blanket statement that cooking with radiant heat is somehow inferior, however, is ludicrous. If moisture loss makes for a poor product, perhaps Mr Flannery should pack his shit and close shop, because god only knows how much beef he’s destroying through the dry aging process.
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I remember when I could come to this thread and see killer photos of STEAKS 
Ah those were the days.
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That looks about perfect. I always was on the fence with tri-tip growing up because it was always cooked ultra hot on a Santa Maria style or gas grill, probably also the go-to college meat since it was so much cheaper than steaks, and a few of them could feed a group but we didn’t know anything about cooking meat properly. Time to give it another try.
Flannery ribeye. about 3/4 of that fat tail end was cut off after the oven cook and rendered to start searing it off.
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I had mentioned earlier my Tri-tip method. 15-20 minutes indirect with charcoal and finished in the oven at 175 degrees until it gets to 133. This is the result.
Please excuse the lousy pictures. I’m not from the Instagram generation.
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How do you thaw your steaks? My problem is I usually decide i want a steak at 6pm for a 8pm dinner. So without sous vide thawing that wouldnt be possible.
Ive recently been converted re the texture (it didnt bother me before but now it does) so I now thaw in SV then reverse sear.
I regular take a vacuum sealed steak and submerge it it warm water. Steak thaws, water cools, comes out fine.
Your wish is my command. NY strip and a hanger, cooked over charcoal with chunks of post oak for the hell of it.
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That’s what Im talking about!! Yessir 
I use an immersion circulator in cold water with the temp set to 35 degrees so the heating element never comes on, then I cook it however I normally would (usually cooked in cast iron or grilled). It thaws very quickly even in cold water with the circulator.
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I fill up the sink with a few inches of lukewarm water, add the meat and it’s ready to season in about 30 min or less depending on thickness.
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I was always taught to thaw in cold water rather than warm or lukewarm, but it probably doesn’t make that much difference. I fill the sink or a bowl, depending on the size of the steak. It’s fast and easy. I do try and plan further ahead, though, as I prefer to pre-salt for a few hours after thawing.
I set mine to 32 and use a smaller container. The water comes out of the tap at about 65 this time of year and usually drops to 52 before the rise to cool room temp. Doing it this way allows me to dry and salt for a few hours. Working weird schedules makes this the only way to go.
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No plastic bags were harmed during the making of this episode! @Carrie_Morgan and family’s double cut ribeye to celebrate Duke punishing UNC! #DDMF
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And NCSU punished the UNC women’s team at the same time, with another classic Tobacco Road matchup today 
.
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Same. I just set it for room temp or so. Very fast and easy.
I would want my steak at room temp before cooking it anyhow. Prevents gray rings.
Myth #1
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YMMV, I always get my best results with the meat at room temp before cooking. Your article says a steak comes to room temp after 20 minutes. It doesn’t. I leave them out for three or more hours with salt and pepper on them. Now, if you cook meat cut 3/4” thick then maybe you can cheat that but I wouldn’t know.
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No, it says the myth is 20 minutes, and that it takes 2-3 hours in reality.
Sounds like you are doing it right. Most don’t.
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