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I took some 7-bone steaks (cut out of the chuck) and threw them on the smoker at 155F over pecan for 5 hours. A little chewy in a few spots with the connective tissue, but easy enough to cut around that, and the flavor was incredible. That red color is from smoke - basically a 100% smoke ring - it's not rare - they were probably 140F+ internal, so at least medium if not medium well. Despite being medium - medium well, it was a tender and soft as any rare steak. We ate it with a little simple bbq sauce and lots of fresh jalapenos. Awesome.
The steak Miss Ellie wants and garlic scape sage gnocchi.
I really like how your fried gnocchi turned out D; very nice. My GF is from Germany and I love to pan fry the Spaetzle she often makes. Fried sour kraut an onions is pretty far out too.
The steak looks great too.
C'mon now Craig...you've had some pretty awesome sides here too with your delicious looking Steaks! Good thing Diane didn't have a fancy wine shown with their meal. http://www.pizzamaking.com/forum/index.php/topic,15521.20.html
Seasoned with pepper and some applewood smoked salt and seared in smoking hot cast iron skillets. Salted fresh jalapeno and sliced tomato from the garden to round things out.
Nice! I love steak in a cast iron skillet, were you just switching things up from the grill? Did you salt the jalepenos to soften them or just because?
Posted by: TXCraig1Seasoned with pepper and some applewood smoked salt and seared in smoking hot cast iron skillets. Salted fresh jalapeno and sliced tomato from the garden to round things out.
That looks phenomenal!My new Pilot Rock grills are about three-weeks out from the delivery date, but come mid-July or so, I will definitely be contributing to this thread!
I salt the jalapenos for flavor. It's incredible if you've never tried it. For most things, fresh salted jalapenos beat pickled ones every day of the week and twice on Sunday.
I was hoping it was for one thing else other than texture-I'll have to add this to the repertoire. Thanks.
Actually, I was too lazy to go out and light a fire, but I do really like steak this way. How else do you get a crust like that and still ultra rare inside yet not taste like you poured gasoline on it?TXCraig, Have you tried the sous vide & then cast iron sear (or the torch) as shown on Serious Eats site?