Steak Porn

[Bob_Wood]

Geez, Brian, who’s eating the thick one? Haystack Calhoun?

[Mel_Hill]

Let me save the majority of the reader here the time needed to google Who the heck is Haystack Calhoun?

I guess he was a “pro-wrestler” back when Bob was in his 50’s…

[Michael_Bowden]

Flannery and Montana Wagyu Porterhouses while grilling in Alaska.

[CFu]

@Michael Bowden

Flannery and Montana Wagyu Porterhouses while grilling in Alaska.

such small steaks

[Bob_Wood]

Before:

[Z_Hu]

Where is the after?

[Bob_Wood]

@Z. Hu

Where is the after?

I’ll post it after I cook it.

[Mel_Hill]

That sure is a shower not a grower you got there Bob!

[Nancy_Dolce]

@Bob Wood

@Z. Hu

Where is the after?

I’ll post it after I cook it.

Before you eat it, please.

[Bob_Wood]

Here you go, Nancy.

[Bill_Tex_Landreth]

Nice job, Bob.

[Chris_S_p_i_k_e_s]

Bob, how’d you cook that to end up so med-rare all the way to the edge? It looks a bit like a sous vide steak, but it has a better char/crust. Great work!

Chris

[CFu]

@Chris S p i k e s

Bob, how’d you cook that to end up so med-rare all the way to the edge? It looks a bit like a sous vide steak, but it has a better char/crust. Great work!

Chris

I can’t speak for Bob, but for me I do oven first then sear on blazing hot cast iron, ends up like that.

[rfelthoven]

The key is to let the meat come up to room temperature, then cook on a super hot fire to get the char, then move to indirect heat for even cooking, then give it a very long rest.

[Bob_Wood]

@ron felthoven

The key is to let the meat come up to room temperature, then cook on a super hot fire to get the char, then move to indirect heat for even cooking, then give it a very long rest.

Correct. In this case the indirect heat was a 250-degree oven.

[Nancy_Dolce]

@Bob Wood

@ron felthoven

The key is to let the meat come up to room temperature, then cook on a super hot fire to get the char, then move to indirect heat for even cooking, then give it a very long rest.

Correct. In this case the indirect heat was a 250-degree oven.

Are you still cooking for one? What a waste. Looks good.

[Bob_Wood]

@Nancy Dolce

@Bob Wood

@ron felthoven

The key is to let the meat come up to room temperature, then cook on a super hot fire to get the char, then move to indirect heat for even cooking, then give it a very long rest.

Correct. In this case the indirect heat was a 250-degree oven.

Are you still cooking for one? What a waste. Looks good.

No waste. I got dinner and two sandwiches out of it.

[Andrew_Kotowski]

I feel dirty. Wood gave me wood with that pic.

[ToddFrench]

@ron felthoven

The key is to let the meat come up to room temperature, then cook on a super hot fire to get the char, then move to indirect heat for even cooking, then give it a very long rest.

Major Franks is another big proponent of making sure you cook meat at room temperature. I’m convinced.

[Bob_Wood]

@Todd F r e n c h

@ron felthoven

The key is to let the meat come up to room temperature, then cook on a super hot fire to get the char, then move to indirect heat for even cooking, then give it a very long rest.

Major Franks is another big proponent of making sure you cook meat at room temperature. I’m convinced.

And it takes a lot longer than “remove from refrigerator 30 minutes before cooking”, especially for a large cut of meat. A lot.