I follow him on YouTube. He really does seem legit. I haven't made anything from him yet. He may not be my style either. But, I am definitely learning stuff from him and he's charming and entertaining.Not my style per se but he's the real deal and has a lot to offer.
Have you tried it? What did you think of it? Do you have a link to the video?thought I would mention him. He seems legit. Try his pepper steak.
I think this is the right video.Have you tried it? What did you think of it? Do you have a link to the video?
I would cook the steak using the "cold sear" method. It foofs around a whole less and I don't need to put it in the oven. I'm pretty sure the smoke detector would go off if I cooked a steak for five or more minutes at 500°F.I think this is the right video.
Yes I tried it and it was delicious. Go to yt and type in his name and the recipe you are looking for.Have you tried it? What did you think of it? Do you have a link to the video?
Pretty sure Badjak is talking about infrared when he says IR thermometer.Badjak - thermometers touching cast iron don't really work!
No need. Just wait until it's really smoking.You guys now make me want to use my ir thermometer to check cast iron skillet temperature when I next cook a steak
Your cast iron skillet is undoubtedly much cleaner than my oven. It's gunk in the oven that is likely to start giving off smoke.You guys now make me want to use my ir thermometer to check cast iron skillet temperature when I next cook a steak
Easier than me searching for it, tell us whether or not the video that @pictonguy posted is the one you wrote about.Yes I tried it and it was delicious. Go to yt and type in his name and the recipe you are looking for.
Is that an American wagyu?A friend gifted me this chunk of Wagu and I didn't want to mess it up, so I first replaced a suspect thermometer! I salted the steak and let it sit on the counter for an hour before I brought the cast iron up to 500 (IR), seared each side for a couple of minutes in duck fat (no smoke), and seared the edges before checking the internal temp. It still needed about 20 degrees so, I took it off the heat and let it sit in the hot pan, turning once, unit it came up to 125-ish. It then went directly to a cold steel plate for about 10 minutes before I devoured it.