tinyfish Posted November 2, 2016 Report Share Posted November 2, 2016 Haven't posted alot of cooks since I've done nothing new or fancy. But these steaks from the week end had some nice grill marks and turned out great. The steaks were dry aged from my butcher. The one steak without the nice grill marks is being cooked for leftovers so I under cooked it for reheating. 3 Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted November 2, 2016 Report Share Posted November 2, 2016 Nice grill marks! How was the dry aged? A butcher near me has a big dry aging case with around 6 or 7 primal/sub primals at any one time. Their strip loin is about to hit 60 days and looks pretty epic What set up do you use for steaks? Main grill grate, dome temp? I still dont feel thay I've perfected grilling on the KK yet...I seared a couple of rib eyes after cooking sous vide for 2 hours at 55C last night: Sent from my SM-G935F using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 2, 2016 Report Share Posted November 2, 2016 Nice grill marks. Love the idea to undercook the steak for leftovers. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 2, 2016 Author Report Share Posted November 2, 2016 5 minutes ago, ckreef said: Nice grill marks. Love the idea to undercook the steak for leftovers. My kids normally eat the leftover steak and they like it med so I cook it rare then they can warm it up. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 2, 2016 Report Share Posted November 2, 2016 Great looking steaks awesome Grill marks looks tasty Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 2, 2016 Author Report Share Posted November 2, 2016 1 hour ago, tomahawk66 said: Nice grill marks! How was the dry aged? A butcher near me has a big dry aging case with around 6 or 7 primal/sub primals at any one time. Their strip loin is about to hit 60 days and looks pretty epic What set up do you use for steaks? Main grill grate, dome temp? I still dont feel thay I've perfected grilling on the KK yet... I seared a couple of rib eyes after cooking sous vide for 2 hours at I like dry aged beef, it has a stronger taste almost nuttier. A 60 dry age will be on the stronger side for sure, I would like it but for some it would be to strong flavored. As for grilling I grilled these on the main grate because I also cooked a stuffed chicken breast so the KK was heat soaked. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 2, 2016 Report Share Posted November 2, 2016 (edited) Those are two very nice steak cooks. Both would be delicious and tasty. Edited November 2, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted November 2, 2016 Report Share Posted November 2, 2016 Looks great. I concur you can get some real nice sear marks even if grilling on the mane grate. Let the 3/8" stainless get heated up and the will sear. Quote Link to comment Share on other sites More sharing options...
