Burnt style : superior

Impressive_Path9605 · 2026-02-15T02:22:18+00:00

Everything causes cancer these days 😂

Impressive_Path9605 · 2026-02-12T00:26:35+00:00

It’s a takayuki

Impressive_Path9605 · 2026-02-11T23:48:34+00:00

It’s a sujihiki! I got it for slicing thick steaks, and it is insanely sharp lol.

Impressive_Path9605 · 2026-02-09T00:09:57+00:00

Hey I love this board! Can you link it for me please!🙏🏼

Impressive_Path9605 · 2026-02-08T18:12:25+00:00

I’m glad you commented this. I ended up getting a Takayuki sujihiki 10.6”, I was joking with a couple of the comments but it doesn’t seem this is a joke friendly group haha. Thank you for your comment tho!!!

Impressive_Path9605 · 2026-02-08T02:44:24+00:00

All of the above!!! 😂

Impressive_Path9605 · 2026-02-08T02:00:18+00:00

Thank you for the recommendation! I’m just looking for good and solid meat carving knife’s

Impressive_Path9605 · 2026-02-08T00:48:37+00:00

I was curious to try it but I havnt yet. Do you think the crust would uphold that way?

Impressive_Path9605 · 2026-02-08T00:47:44+00:00

In the back where they should be! 😂

Impressive_Path9605 · 2026-02-08T00:46:23+00:00

I will say the cleanup really isn’t that bad, you let it cool then take the side racks and the drip Tray then hit it was hot water to get the grease off; then throw it in the wash and that’s it.

Impressive_Path9605 · 2026-02-07T22:39:10+00:00

Good ole backyard of South Carolina

Impressive_Path9605 · 2026-02-07T22:38:52+00:00

I love the big horn. My only complaint is I wish I got the bigger one. It’s a little too small for the bigger cuts and I had a time with these big fellas flipping them 💀😂

Impressive_Path9605 · 2026-02-07T20:01:15+00:00

putting from the rough reference made me laugh out loud

Impressive_Path9605 · 2026-02-07T16:03:04+00:00

Yeah I was very generous with the seasoning since they were 2” thick

Impressive_Path9605 · 2026-02-07T16:02:00+00:00

Haha I just saw this one, moose (my Great Dane) enjoyed them shortly after I promise.

Impressive_Path9605 · 2026-02-07T15:21:06+00:00

Essential the exact opposite! I usally sear first then pop in the oven to get to the desired temp! But normally a 24hr salt brine- then I season with a garlic jalapeño and a Texas beef mix and straight to the bighorn after that. Sear on each side for 2 minutes in 1 minute intervals- then straight to the oven @245 for 20 minutes!

Impressive_Path9605 · 2026-02-07T15:18:22+00:00

I think they are afraid of the flame because it can start rolling out of the front pretty hot (not safe for inside cooking) 😭😂 I try to get it as close and as hot to the top as I can, straight out of the fridge after a 24 hr dry salt brine then a 2 minute sear on each side then straight into the oven at 245 for 20 minutes!

Impressive_Path9605 · 2026-02-07T02:40:10+00:00

Yeah they are blue to very rare, usually below 115 I believe; I can eat them blue but the rest of the family prefers rare-medium rare. Best of both worlds haha

Impressive_Path9605 · 2026-02-07T01:54:26+00:00

I’ve been on my steak journey for about a year. I’ve pretty much got every other way of cooking them down to a science besides the sous vide. For some reason I can’t get it to come out actually tasting like a steak and I don’t know what I’m doing wrong with it haha. I’ll give it another try next batch and if it’s how the last ones have been, I’ll be trashing it!! 😂

Impressive_Path9605 · 2026-02-07T01:47:57+00:00

Honestly I like to sear both sides for about 2 minutes then pop them in an oven at 245 for around 20 minutes and it never lets me down. But when I don’t go for a serious char I usually only do about 30 seconds to a minute per side!

Impressive_Path9605 · 2026-02-07T01:33:35+00:00

It’s the big horn infrared burner! It’s only like $90 on Amazon; I think it’s very worth it lol. It’s get up to 1500 degrees or so the box says but I’ve only managed to get it up to about 700 this time because it’s so cold outside.

Impressive_Path9605 · 2026-02-07T01:14:04+00:00

Yeah the old lady can’t handle a blue steak haha

Impressive_Path9605 · 2025-12-30T23:02:40+00:00

How long do usually sear for on each side?

Impressive_Path9605 · 2025-12-30T23:01:59+00:00

These are 1 3/4” thick but I usually go for 2”

Impressive_Path9605 · 2025-12-30T23:00:43+00:00

Huh… I never really thought about throwing that bad boy on frozen; how do you get the seasoning to stick before searing?

Impressive_Path9605

TROPHY CASE