Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: SmokinKat on November 10, 2016, 12:32:35 PM
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Despite working at MAK for 3 years now, I've never actually used our searing grate before. I do the weekly recipes on our Facebook page, so I've got a pretty darn sweet set up at home, but that's one accessory I haven't really messed with before, since I've been happy with the steaks that come off the grill just using the regular stainless grates. We ended up with a flawed one in the shop, so I got to take that home to play with last weekend.
Grabbed a couple of inexpensive ribeye steaks, and sprinkled both sides with smoked kosher salt, and dry brined in the fridge for a couple of hours.
(http://i649.photobucket.com/albums/uu214/SmokinKat/ribeye%20dry%20brine_zpsekt2xs8n.jpg) (http://s649.photobucket.com/user/SmokinKat/media/ribeye%20dry%20brine_zpsekt2xs8n.jpg.html)
Next we used some Cash Cow, and dusted both sides, then put on the MAK for about an hour to soak up some smoke.
(http://i649.photobucket.com/albums/uu214/SmokinKat/ribeye%20before%20turning_zpsogmlwb0c.jpg) (http://s649.photobucket.com/user/SmokinKat/media/ribeye%20before%20turning_zpsogmlwb0c.jpg.html)
In retrospect, I SHOULD have had a bit of a nibble of something instead of holding out for the main attraction, since by the time it was ready to sear, both James and I were practically ravenous, so I was rushing to get food on the table. Hangry James is not pretty. (Nor is Hangry Kat, for that matter!!)
I turned the grill to HIGH, and only waited for it to get up to about 415° before throwing steaks on. A couple of minutes on each side, and they had reached 140° IT.
(http://i649.photobucket.com/albums/uu214/SmokinKat/ribeye%202_zpsj4cij6vc.jpg) (http://s649.photobucket.com/user/SmokinKat/media/ribeye%202_zpsj4cij6vc.jpg.html)
(http://i649.photobucket.com/albums/uu214/SmokinKat/ribeye%201_zpsj34rokil.jpg) (http://s649.photobucket.com/user/SmokinKat/media/ribeye%201_zpsj34rokil.jpg.html)
Turned out quite pretty! Might try doing the cross hatch next time-- lots of time to play around, just need to pad my budget for more BEEF! :)
(http://i649.photobucket.com/albums/uu214/SmokinKat/ribeye%20dinner_zpsbibp5xsz.jpg) (http://s649.photobucket.com/user/SmokinKat/media/ribeye%20dinner_zpsbibp5xsz.jpg.html)
Next time I'll let the grill get hotter before throwing the steaks on to sear, but certainly wasn't wasted-- nice crispy fat on the edges like I love, and good smoky juicy flavor.
(http://i649.photobucket.com/albums/uu214/SmokinKat/ribeye_zps50hwmu5x.jpg) (http://s649.photobucket.com/user/SmokinKat/media/ribeye_zps50hwmu5x.jpg.html)
No inside money shot-- this girl needed to stuff her face! :)
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Steaks look great Kat!!! Nice job for the first time!!! Don
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Killer steaks Kat!!!!
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Mmmmmm steeeak... :thumbup:
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Very nice looking steak
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... inexpensive ribeye steaks...
I never knew there was such a thing.
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Good looking steak and I sure would hammer that one.
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Nicely done ! :)
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Very nice Kat!
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You know it is post like this that make me wonder how Peta stays in business
God gave us a nose, a mouth, eyes & teeth......just what these steaks need, ;)
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Oooh yeah! A thing of beauty, Kat. I can almost taste it.
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I never knew there was such a thing.
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That is a bit of an oxymoron, isn't it!! Well then, RELATIVELY inexpensive rib eyes. :)
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I never knew there was such a thing.
That is a bit of an oxymoron, isn't it!! Well then, RELATIVELY inexpensive rib eyes. :)
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you missed my post early this year.....dollar tree home of the $1.00 Rib eye ??? ??? ??? ??? ??? ??? ??? ???
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Great looking steaks Kat!