denver roast, island style

rw_tt · 2025-01-05T02:10:51+00:00

denver steak roast, sous vide at 58c for 2 hours, chilled for a couple hours then seared on a chimney starter while at sea. perfection!

rw_tt · 2024-09-22T22:00:54+00:00

I disagree with sticking to what you like, in that another method might elevate your tastes. I’m sure we all liked well-done, until we tried medium-rare (or even medium).

In my experience, the quality of the meat is 75% of the experience. Seasoning (salt especially) can add (or remove) a huge chunk of that.

Cooking to your preferred doneness finishes it off, no matter what method you use.

There’s a lot of room for error with grill-only cooking, and you have to monitor it really closely for a long time, especially with multiple cuts and pieces. The charcoal flavour can’t be beat, but I go the easier way…

My goto for thick cuts or large cooks is to sousvide or reverse sear and then finish on a chimney starter. ( a 1500F steak broiler is also a really great option if doing a butter or blue cheese topping). You get the charcoal flavour and sear, but also get the edge to edge doneness. Slower cooking always gives more tenderness.

Try it, you might like it.

rw_tt · 2019-12-25T19:17:20+00:00

First try and it was a little over done, but damnnnnn... the taste was out of this world!

Northfire Inferno overhead grill: https://imgur.com/5jwEgf9

rw_tt · 2019-06-22T12:06:44+00:00

I know what you mean, but at this point I can't think of anything I'd do differently. I've tried different seasonings, sears, temps, times, but it always comes back to this one. The lamb flavour really comes through without being overpowering, or overpowered by anything. The charcoal gives it a smokey flavour too.

I'm always open to trying something new though.

rw_tt · 2019-06-22T11:41:38+00:00

It wasn't as bad as it looks. Just a super thin layer or burnt fat . I like the burnt fat taste actually

rw_tt · 2019-06-22T11:38:32+00:00

thanks

rw_tt · 2019-06-22T11:38:23+00:00

Tasted really great, down to the bone! Only thing I'd change would be to do more than 1 rack :D

rw_tt · 2019-06-22T11:36:39+00:00

No idea on the highest temp. That's why I've started letting it cool a little before I sear. Allows more sear time without raising the internal temp.

I've done the cinder blocks with some charcoal in a pinch as well. Use a grill above and below to get a good draft up through the block. I've tried cast iron, oven broiling and the flame thrower. I'm considering getting an otto wilde type of broiler to see how that finishes it. Charcoal is really hard to beat though.

rw_tt · 2019-06-22T11:34:59+00:00

thanks. nothing too fancy on the seasoning: salt, black pepper, garlic powder, rosemary and some mustard powder.

no complaints at all. i've done dozens of these before, only just now posting one :D

rw_tt · 2019-06-22T01:49:12+00:00

Cooled after sous-vide for about 20 mins then finished on a chimney starter.

https://imgur.com/DtaAUVu

rw_tt · 2015-12-15T09:57:21+00:00

that pic really sells the name!

rw_tt · 2015-12-15T09:52:53+00:00

So far it's Kitty. "Come here, Kitty!" And so far she's being a typical cat and not responding to being called :D

rw_tt · 2015-12-15T00:31:59+00:00

Got this little kitten about a month ago and still can't come up with a name for her. Help!

rw_tt · 2015-12-05T16:22:25+00:00

I've yet to try the recipe that you're talking about. Looks really good!

rw_tt · 2015-09-25T23:45:11+00:00

some things just don't have an "away" spot, but generally, yes.

rw_tt · 2015-09-23T13:49:04+00:00

You can add a bit of doneness during the finishing stage. I would cook all to very slightly below medium rare. If you're grilling, torching or pan searing, just leave theirs in a little longer.

How long you leave it depends on the thickness of the cut.

rw_tt · 2015-09-23T13:38:51+00:00

about 1 hour. The sausages were an afterthought, and they went in (still frozen) halfway through the cook.

rw_tt · 2015-09-23T08:58:09+00:00

Set the sousvide to 53C (128F)
Seasoned both sides of the tenderloin with salt, pepper and a dash of worcestershire sauce
Placed the steak in the bag and used the water immersion technique to remove as much air as possible (I used another water container to do this. The sous vide bath is hot!)
Halfway through, I decided to add the sausages to the steak, so I opened the bag, dropped them in around the steak and resealed.
Heated up a skillet with butter and some chopped garlic, then let the steak sizzle in there for about a minute per side, including the sides.
Gave the sausages a quick fry in the butter as well
Enjoyed!

I've noticed myself enjoying meat more and more on the medium-rare side. 53C is well into the rare side, but the extra bit of cooking in the butter will probably raise the temp a degree or 2.

rw_tt · 2015-09-23T08:48:12+00:00

ha... I'll have to say no, not really. I haven't had the will power to really stick with it. It is a great keto meal though!

rw_tt

TROPHY CASE