The New "What did you do with your Z today" (with off topic replies) XXX

Originally Posted by Leingod 2 hours for sirloin is my go to method. When you start to hit 3 or more with thinner cuts of meats, it starts to fall

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The New "What did you do with your Z today" (with off topic replies) XXX

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10-01-2018, 10:13 AM

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jwick

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Quote:

Originally Posted by Leingod

2 hours for sirloin is my go to method. When you start to hit 3 or more with thinner cuts of meats, it starts to fall apart. Now a tomahawk or thick porterhouse I would let go for 3 hours min.

And yea. I do the same with my cast iron. I crank my over to 550F and then sear the ever living hell @ 15 seconds per side while I spoon smoking butter all over the cut.

I don’t buy steaks less than 1” so that’s why 3 HRs is my go to.

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