Скачать или смотреть Is Smoked and Pan Seared the Perfect Method to cook this Steak?

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00:00 – introduction to the must-try t-bone steak
00:14 – background: black angus bull and home butchering
00:31 – showcasing the 2 kg steak and its characteristics
01:17 – seasoning and scoring the fat cap
02:16 – setting up the kettle grill for low and slow
03:00 – placing the steak on the grill and cooking tips
03:29 – steak reaches 52° C core temp
03:52 – letting the steak rest and setting up for the sear
04:13 – making a melted herb butter in cast iron
04:53 – searing the steak directly over hot coals
05:08 – basting the steak in hot butter
05:27 – slicing the steak: edge-to-edge pink perfection
06:09 – difference between loin and tenderloin
06:44 – final thoughts and tasting reaction

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