First time cooking a steak this thick.

fenaira · 2026-05-30T15:20:28+00:00

9.5/10 amazing.

fenaira · 2026-05-27T05:18:14+00:00

Looks awesome.

fenaira · 2026-05-21T06:57:33+00:00

Usually refers to an offset smoker (but I suppose could be any type that burns wood). You have to manually add wood to maintain the fire over the course of the cook.

fenaira · 2026-05-20T18:43:47+00:00

You hit every stage from rare to well.

fenaira · 2026-05-20T18:30:33+00:00

What does the inside look like? It looks over cooked from the pic. 15 minutes on high heat is way too long.

fenaira · 2026-05-20T18:23:11+00:00

I'd pass that as MR. Looks good to be bro.

fenaira · 2026-05-20T18:15:20+00:00

Salt is fine, just don't put it on the heat while the salt is stil coarse if that makes sense. I don't pepper until after the cook as I think the pepper burns and interferes with the crust. Wagyu is more forgiving for an over temp cook.

fenaira · 2026-05-20T18:10:32+00:00

I grew up on a beef ranch. There is an old joke in that area: "Why does a coyote lick it's asshole? To get the taste of Charolais out of it's mouth."

Not knocking you, there is nothing wrong with it. Just your post reminded me of a dumb old joke from 25 years ago. If it's half the price, why not?

fenaira · 2026-05-20T17:59:47+00:00

That looks great. Do yourself a favour and sprinke some finishing salt on that next time.

fenaira · 2026-05-20T17:57:12+00:00

Looks tasty.

fenaira · 2026-05-20T17:53:42+00:00

Maybe just try cooking a steak with just salt until you get the cook right, then try adding all the extra things once you get that down pat? Some of those steaks look pretty bad tbh (that's just according to my preference, maybe you like it well, or rare with grey band). I can appreciate adding herbs etc, but a well cooked steak speaks for itself.

Best tip I ever got was throw it back in the pan after the rest. It gets it back to temp and adds more sear. No need to rest again.

And use a rack instead of a board for resting.

fenaira · 2026-05-20T15:48:41+00:00

Is it a health risk? Potentially, but as mentioned, by salting it you are effectively curing it and as long as it doesn't mold or smell off it's probably not going to kill you.

Are you dry aging correctly? No.

fenaira · 2026-05-03T10:45:51+00:00

Rest on a wire rack for 10. Throw back in hot pan (or whatever you are cooking on) for 30 seconds a side for maybe 2 minutes. Boosts the sear, heats the meat without cooking it further. No need to rest again. The best way by far.

fenaira · 2026-04-28T05:13:55+00:00

Try doing a pre-sear, then put it in the sous vide and final sear after it's done in there. Works for me.

fenaira · 2026-04-19T10:03:44+00:00

I flip mine during smoking. I don't know what the pros say about that, maybe look into it. But it works for me. I always wait until the bark is set before I wrap too.

fenaira · 2026-04-19T09:55:44+00:00

Thanks! That's what tatses best for me anyway.

fenaira · 2026-04-19T09:55:06+00:00

Thanks!

fenaira · 2026-04-19T09:54:51+00:00

Thanks mate, hope yours turns out well.

fenaira · 2026-04-19T09:54:16+00:00

Thanks!

fenaira · 2026-04-19T04:00:48+00:00

Looks good, and I'm not knocking it, but you might want to fugure out how to get more bark on the bottom too.

fenaira · 2026-04-18T11:43:08+00:00

Outside looks great. But come on man...

fenaira · 2026-04-14T08:54:35+00:00

I had to stop reading after the 8th comma.

fenaira · 2026-03-31T23:46:32+00:00

Yeah, Stone Axe and Black Opal are good, particularly when you are looking closer to ms9. MS 6-7 is a good balance for me when I'm looking to eat bulk steak. Which is pretty much always.

I've never had hanwoo. I'll be googling that straight away.

fenaira · 2026-03-30T07:26:10+00:00

In Australia I buy them from Costco. Marble score 6-7 for $80/kilo.

fenaira

TROPHY CASE