Finally!

[GatorAGR]

After seemingly years of trying to master the perfect medium rare steak to no avail, I finally did it. Key was to pull way earlier than recommended. I pulled this at 110F and it rested to a perfect 130F. Carry-over momentum at high heat is way more than people realize.

 

[Rafter H BBQ]

Nice when you can get something dialed in to your liking. Steak looks top notch!

 

[chopsaw]

Carry-over momentum at high heat is way more than people realize.

Looks good . Nice edge to edge color .

I pulled this at 110F and it rested to a perfect 130F. Carry-over momentum at high heat is way more than people realize.

I fight that battle with burgers .

 

[GatorAGR]

Looks good . Nie edge to edge color .


I fight that battle with burgers .

Same for me on the burgers. I've almost given up on ever cooking a non-well-done burger. It's either raw or leather.

 

[chopsaw]

I've almost given up on ever cooking a non-well-done burger

I went to mostly smashed on the Blackstone , but recently started smoking them . Just did some on the pellet grill at 225 , to an IT of 140 . They're pretty good , and not much carry over . Edge to edge pink , even at 140 .

What did you cook that steak on ?

 

[GatorAGR]

I'm going to try smash burgers soon. Hadn't thought of smoking, but I'll bet that'd be good. How long did they take to get to 140? I grill on a Kamado Joe so I'll either get a cast iron insert or just get a blackstone. Guess I could use a cast iron skillet as well though.

 

[sandyut]

Looks perfect to me. If you want a dialed in steak every time. Sous Vide it. Dial in you exact temp and they are always how you like them.

 

[chopsaw]

How long did they take to get to 140?

Maybe a couple hours . I've been weighing them too . Smash burger at 4 oz . The smoked burgers at 6 oz . Seems to give " expected " results that way .
Another good thing about the smoked , is little to no shrink .

 

[Winterrider]

Started smoking burgers awhile back, love them!