I have to say I really enjoyed this TD.....as I LOVE steak and cooking steak and all forms so I will admit I cooked a few over the contest time.......The other part I will add is my entry was via.......Walmart....yes that is right for both the steak and tuna......Not sure who is in charge at WM now but they have really upped their beef and fish game!!!
The filets....Black Angus Choice
Fresh out of the package: Note WM sells them in individaul packages so you can pick and choose to get the perfect match in size and cut.....
All trimmed up ready for bacon wraping.....Man oh man, these were near perfect!
All wrapped up and soaking in sweet soy sauce: I soaked them for several hours....I also added black pepper and a touch of ground red pepper
Ready to start grilling and searing: The seeds are a mix of black and white and then some Kinders buttery steakhouse.....yes you should season the tuna before the sear, I add it all in the seeds and have found that the kinders is a perfect combo! The best ahi should look like a under rip water melon near the rine, it its deep red in a beet color...... that would be a pass. You will also see a "oil rainbow shimmer" of good ahi, ie that is the natural fat....
The filets when on the Weber sear zone: I pre-warm the grill till about 450 degrees and hold it there for 15-20 mins...this gives a quick char:
Flipped after about 3 mins......
After about 3 mins more I move it to the top and drop the temp of the gill to about 375 for roasting. The INT was 85 when I moved them up: The roasting finishes off the bacon rendering and then takes the INT to the 118-120 when I pull to rest....
Pulled at 118-120 to rest.....
Once resting the ahi got seed crusted, I didn't show this but if you dress the ahi with sweet soy that helps it stick really nicely. I like to dress the ahi about an hour before to get a little quick marinade into it as well. If you use a big spoon to push the ahi into the seeds after you turn it over with the first seed side up the seeds won't stick to your fingers and come off.
So onto the sear....I get a DRY hex clad HOT, ie hot enough to "popcorn" the sees, then once hot, put a little wagyu tallow in and sear. Its like 30 seconds...once you see a slight white line build on the bottom, over it goes.
The flip, you can see the seeks toasted but not burned. once you get a matching white line you pull, this side will take about 10-15 seconds longer because the pan will have cooled a bit....Then transfer to a cutting board.
I will admit that this was my original pic to submit..... It was focused on the fillets alone.......
But then I sliced the ahi and put it on my plate, I had an idea, so I sliced "my" fillet (INT 130) to match the ahi and then a fillet in the center of the plate and the final entry pic was born.....IE just happen to happen!
The money perspective:
Thanks again to the SMF, the Judges, the entrants, viewers/voters and sponsor
ThermoWorks
!!!! The above plate wouldn't have happened without the Throwdowns!!!!
PS, I did do a prime NY with a side of poke a few days before but and the pic above won me over!
The filets....Black Angus Choice
Fresh out of the package: Note WM sells them in individaul packages so you can pick and choose to get the perfect match in size and cut.....
All trimmed up ready for bacon wraping.....Man oh man, these were near perfect!
All wrapped up and soaking in sweet soy sauce: I soaked them for several hours....I also added black pepper and a touch of ground red pepper
Ready to start grilling and searing: The seeds are a mix of black and white and then some Kinders buttery steakhouse.....yes you should season the tuna before the sear, I add it all in the seeds and have found that the kinders is a perfect combo! The best ahi should look like a under rip water melon near the rine, it its deep red in a beet color...... that would be a pass. You will also see a "oil rainbow shimmer" of good ahi, ie that is the natural fat....
Flipped after about 3 mins......
After about 3 mins more I move it to the top and drop the temp of the gill to about 375 for roasting. The INT was 85 when I moved them up: The roasting finishes off the bacon rendering and then takes the INT to the 118-120 when I pull to rest....
Pulled at 118-120 to rest.....
Once resting the ahi got seed crusted, I didn't show this but if you dress the ahi with sweet soy that helps it stick really nicely. I like to dress the ahi about an hour before to get a little quick marinade into it as well. If you use a big spoon to push the ahi into the seeds after you turn it over with the first seed side up the seeds won't stick to your fingers and come off.
So onto the sear....I get a DRY hex clad HOT, ie hot enough to "popcorn" the sees, then once hot, put a little wagyu tallow in and sear. Its like 30 seconds...once you see a slight white line build on the bottom, over it goes.
The flip, you can see the seeks toasted but not burned. once you get a matching white line you pull, this side will take about 10-15 seconds longer because the pan will have cooled a bit....Then transfer to a cutting board.
I will admit that this was my original pic to submit..... It was focused on the fillets alone.......
But then I sliced the ahi and put it on my plate, I had an idea, so I sliced "my" fillet (INT 130) to match the ahi and then a fillet in the center of the plate and the final entry pic was born.....IE just happen to happen!
The money perspective:
Thanks again to the SMF, the Judges, the entrants, viewers/voters and sponsor
ThermoWorks
!!!! The above plate wouldn't have happened without the Throwdowns!!!!PS, I did do a prime NY with a side of poke a few days before but and the pic above won me over!
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