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Medium Rare all day long 🥩🔥PERFECT or RAW⁉️ #steak #steaks #foodie

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Medium Rare all day long 🥩🔥
PERFECT or RAW⁉️ Tag a friend to eat this steak with
➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖
SUBSCRIBE 👉 @meat_with
C R E D I T 📹 @lasvegasfill
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PERFECTLY SEARED PORTER HOUSE STEAK
Perfect Steak by 📷 @lasvegasfill WOW! Check this must follow on IG & YT. Thanks for sharing it with us!
Try the Reverse sear method:
The meat rest on the top floor away from the source of heat. Getting more and more tenderness. Use only one or two burners to stabilize the temperature around 120-140 ° C. Do not go over to 150 ° C to prevent process of searing the meat. Waiting for about an hour until reaching your internal target temperature inside the meat (use temperature probs). For me the target temperature is about 53-54 (130F) degrees Celsius (medium-rear). the thermometers should be placed close to the bone where it is area in the steak that harder for heat penetration. At this stage let the meat a rest of 2-3 minutes and meanwhile increase the burners to the maximum heat. 2 minutes of direct fire searing on each side, another 2-3 minutes of rest and it’s ready to be your perfect steak. This is one of the only ways to achieve a same cooked and color from edge to edge by using grill only.
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About PORTER HOUSE STEAK - STRIP and FILLET - Both steaks come from the same cut combination Side by side along the T bone. The “Porterhouse” deserve to be called “Porterhouse” only if the fillet is bigger than a 1.25 quarter coin width. Underneath that minimal size it would be called Just “T-Bone”.
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#steak #beef #lasvegas #vegas #virginhotels #eater #steakhouse #steakchannel #porterhouse #steakdinner #steaklover
PERFECT or RAW⁉️ Tag a friend to eat this steak with
➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖
SUBSCRIBE 👉 @meat_with
C R E D I T 📹 @lasvegasfill
➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖
.
PERFECTLY SEARED PORTER HOUSE STEAK
Perfect Steak by 📷 @lasvegasfill WOW! Check this must follow on IG & YT. Thanks for sharing it with us!
Try the Reverse sear method:
The meat rest on the top floor away from the source of heat. Getting more and more tenderness. Use only one or two burners to stabilize the temperature around 120-140 ° C. Do not go over to 150 ° C to prevent process of searing the meat. Waiting for about an hour until reaching your internal target temperature inside the meat (use temperature probs). For me the target temperature is about 53-54 (130F) degrees Celsius (medium-rear). the thermometers should be placed close to the bone where it is area in the steak that harder for heat penetration. At this stage let the meat a rest of 2-3 minutes and meanwhile increase the burners to the maximum heat. 2 minutes of direct fire searing on each side, another 2-3 minutes of rest and it’s ready to be your perfect steak. This is one of the only ways to achieve a same cooked and color from edge to edge by using grill only.
.
About PORTER HOUSE STEAK - STRIP and FILLET - Both steaks come from the same cut combination Side by side along the T bone. The “Porterhouse” deserve to be called “Porterhouse” only if the fillet is bigger than a 1.25 quarter coin width. Underneath that minimal size it would be called Just “T-Bone”.
.
.
.
.
#steak #beef #lasvegas #vegas #virginhotels #eater #steakhouse #steakchannel #porterhouse #steakdinner #steaklover
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