- Joined
- Feb 10, 2013
- Messages
- 10,847
- Reaction score
- 818
Before
After
ATK is cool. People can learn a lot from them.
mass, i told you already open up your own damn restaurant![]()
So this shakes my belief in everything I thought I knew:
http://www.huffingtonpost.com/2014/...hen_n_5659221.html?ncid=fcbklnkushpmg00000063
I trust no source more than ATC:
I've never cooked a steak in the oven..I'm not sure I've ever even heard of it.
do you guys do that? I though everyone grilled steaks
I've never cooked a steak in the oven..I'm not sure I've ever even heard of it.
do you guys do that? I though everyone grilled steaks
I've never cooked a steak in the oven..I'm not sure I've ever even heard of it.
do you guys do that? I though everyone grilled steaks
Totally have done tenderloins in the oven. It makes them melt in your mouth when done right
Maybe I'll just go work for ATK because it's about 30-45 mins away depending on traffic![]()
Thats the only cut of steak my wife will buy and the reason I almost never order steak when we go out to eat. I think my steaks can hang with any restaurants, you literally don't need a knife to cut them. (it's the cut of meat in reality)
I guess it's a Texas thing, I thought everyone went for that char grilled flavor.
It is interesting to hear this. I have seared them in a pan in really bad weather, I might have to try finishing them in an oven one day.
pshh you need to be your own boss. id eat your food
I start and finish in oven. Put it at 450 and when that hits temp put steaks in and immediately turn down to 350. When the hit med rare temp they are done. Loosely tent with foil for 10 mins and then enjoy. Put melted butter, salt and pepper on prior to the oven.
I do this every Christmas with a 7-10 lb tenderloin and it comes out amazing.
doin my first brisket tomorrow. any suggestions?
also.... they only had whole briskets. it's like 12.6 lbs, i don't think i have enough room for the whole thing. what do i do?
this week, one of the top contestants in the world food championships (FYI channel) I mentioned earlier in this thread smoked a whole tenderloin. I've never tried that either, it's hard for me to experiment with that cut when the steaks come out perfect every time.
doin my first brisket tomorrow. any suggestions?
also.... they only had whole briskets. it's like 12.6 lbs, i don't think i have enough room for the whole thing. what do i do?
![]()
Before
![]()
After