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Author Topic: Simple Saturday Night Steak  (Read 316 times)

JEBIV

  • WKC Performer
  • Posts: 4010
Simple Saturday Night Steak
« on: October 07, 2018, 06:59:55 AM »
Reverse seared but over shot the temp and got medium rare but was still good

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SMOKE FREAK

  • WKC Ranger
  • Posts: 545
Re: Simple Saturday Night Steak
« Reply #1 on: October 07, 2018, 07:33:33 AM »
Looks perfect to me.
So tell me why you bind your steak like that...

JEBIV

  • WKC Performer
  • Posts: 4010
Re: Simple Saturday Night Steak
« Reply #2 on: October 07, 2018, 07:56:13 AM »
I do that to help with an more even thickness across the whole steak @SMOKE FREAK you don't always have to do that especially with a perfect cut thickness wise
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Davescprktl

  • WKC Ranger
  • Posts: 1868
Re: Simple Saturday Night Steak
« Reply #3 on: October 07, 2018, 08:01:32 AM »
Great looking steak!  Nice choice on the wine.
OKP Copper, OKP Crimson, 22" H Code Brownie, SJS Lime, 22" CB Stacker, Red Q2200

"If God didn't want us to eat animals, why did he make them out of meat?"  H. Simpson

captjoe06

  • WKC Performer
  • Posts: 2647
    • Northeast BBQ
Re: Simple Saturday Night Steak
« Reply #4 on: October 08, 2018, 03:41:54 AM »
Oh Joe, I wanna eat every bit of that!
Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM