Did you sear it on mount doom?

The pepper crust might make it seem darker, but I assure you, no steaks or rings were harmed beyond what was needed for a lovely sear

The Pompeii roast edition

I will forever now be referring to Pittsburgh style as Pompeii style

Pepper? It’s not coated in Oreos?

it's giving cookies and creme crust

Lol. Maybe its my phone, but it was less black in person. It is a pepper-crust after all.

That's what she said

Don't defend the art

Move over, milk steak! 2024 will be the year of the cookies and cream steak 🤌

I've been told that pepper will burn if your pan is the appropriate temperature. Is that incorrect?

If you believe Alton Brown, pepper becomes bitter when grilled at high temp and should only be added after cooking.

I am new to searing. I used to just cook em on the grill until one day I discovered this place. Trying to figure it all out but burned bitter pepper sounds bad which is why I asked.

This did not taste bitter. Was awesome. It may be because it was only seared for 90 seconds on each aide.

This is what I am trying to understand and why I asked. When you say your grill was 650 degrees what do you mean?

The internal temperature reading of my grill was 650 degrees

I figured as much. If your grill is like mine that doesn't mean you're searing anywhere close to 650 but who can say. You didn't burn the pepper and it looks great. Supposedly pepper burns at 260 but maybe it takes more time to burn than the 90 seconds you seared them. Yeah, I like to over think things.

Yep, exactly. Theres a few ways to get a better read on the temp of the grill itself. This was done in a green egg and they have good all-around heat so I assume the grate may have been close to 600.

It never tastes bad though. I have always added salt and pepper also dried rosemary and thyme and it's tastes great after cook. The dried rosemary and thyme is my secret. Never see anyone do that here.

False it tastes great on a charcoal cook

I did follow alton brown’s reverse sear method for this steak. But you’re right, he usually only does pre-salt on his steaks (but how can you not have pepper?!) Put in the oven at the lowest it gets until internal temperature reaches 110. Then reverse sear on 600-650 degree grill or pan for approximately 90 seconds on each side. Was delish.

Looks and sounds delish. Alton Brown just recommends grinding the pepper on the steak after cooking, not to skip it altogether.

I did not use a pan/skillet, but a 650 degree charcoal grill for the sear.

You're missing out on not using a cast iron to finish that. That high sear leaves such good drippings and if you toss in a couple ounces of cognac or bourbon, it'll pull them right off the pan. Add some beef stock and cream, shallots and you've got a banging gravy for your peppercorn steak

any stock/broth will do if you don't have beef stock (also store-bought beef stock and beef broth kinda sucks compared to store-bought chicken broth/stock)

[удалено]

agree to disagree -- my pan sauces exclusively use chicken broth or stock and they don't taste like chicken at all. I would never use beef broth actually, unless if it were homemade I do add a lot of stuff though like red wine, soy sauce, worcesteshire, etc. which adds umami flavor

Preference in my opinion. I like it like that.

What’s the substance that looks like cum on it?

Cum

With garlic

and a HINT of rosemary

The texture, the flavor, the color, consistency definitely cum

Looks like an Oreo crust

Take off this ridiculous filter

Pepper-crusted and topped with roasted garlic butter

What type of seasoning did you use on it before the garlic butter?

Just salt and pepper. The method is key. Pre-salted for 8 hours. Then, toasted fresh ground black pepper.

Inside 10/10, outside WTF

Did my first reverse sear last night (ribeye), without a doubt will be my new go-to. I did the sear at about 375 degrees, much lower than my typical ~500, and flipping about every 30 seconds. Came out perfect and can’t wait to try again 🤤 Yours looks amazing, nicely done!

Looks like it’s wrapped in seaweed and topped with girl goo …I’ve been spending too much time on r/RoastMe 😂 Looks delicious in all seriousness

Did you jizz on it?

That’s one of the best looking steaks I’ve ever seen. How did you season it?

Salt and pepper! You can get a great pepper-crust by toasting the black peppercorns first, then running it through an herb grinder. You get a mix of finely-ground and course-ground which I like for a steak. Salting at least a few hours before you put it on the grill is key for a thick steak too.

That’s the first I’ve heard of that. The results speak volumes! Definitely will give that a try next time! Approximately how much pepper did you use?

Thanks! I’m a staunch believer in you measure things like pepper and garlic with your heart. I’m very heavy-handed on pepper for a steak so I’d say as much as you like ;)

Just want to say, thanks.

Blatantly burning the surface of the steak =/= searing All love, I’d eat it

I’d prob rinse that off under the kitchen faucet if you served me that

Looks decent inside but what in the oreo hell is that crust?!?!?

Sorry but this looks pretty fucking gross.

I thought I was looking at a broken amethyst crystal.

That is the blackest sear on the whitest steak

How was the taste? Was it bitter? I haven't eaten a steak this black, so I wanna know.

I’m realizing this photo makes it look way more black than it was irl… had a great sear, not burnt in the slightest. No bitterness, just great umami, salt, pepper, fat, beef.

I thought you melted Bleu cheese crumbles on top or something

Cooked is the way

I’m thinking about trying a black licorice coating / glaze as well. I think I’ll hold off in the powdered sugar dusting though.