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@ChefGruel I always think I'm cutting it insufficiently against the grain when it turns out like these look. Is this fine? Is that just a wive's tale on my part?
@ChefGruel Is this a fancy way to say sous vide?
@ChefGruel Wow!! Some questions: 1. What temperature do you set the oven to? 2. What internal temperature do you remove from oven? 3. Do you rest the meat before searing and, if so, how long? 4. Does hard finish mean extreme heat?
@ChefGruel How long do you cook it low and slow on either side?
@ChefGruel So at what point has the steak achieved peak maillard?
@ChefGruel I don't know this grey ring that we apparently hate.
@ChefGruel I haven't had breakfast and here you are torturing me. Can I get a couple eggs with that?