PSA: Costco now selling thick cut bone-in steaks

[TriTip]

I’ve always reverse-seared with a 5-10 minute rest before final high heat zap/hyperactive flipping on the infrared char broiler. Very even doneness throughout and good char/crust control without that butter nonsense. Shorter rest at the end, too.

[aaqjr]

That steak sure looks frozen too in the video

[ipsedixit]

@TriTip

I’ve always reverse-seared with a 5-10 minute rest before final high heat zap/hyperactive flipping on the infrared char broiler. Very even doneness throughout and good char/crust control without that butter nonsense. Shorter rest at the end, too.

+A gazillion and two billions.

The other thing about Luger is pre-cutting the steak. Just don’t. Please.

[TriTip]

By the way, a brulée torch is nice but you should be using a SEARZALL for this kind of work.

[ipsedixit]

Sure. But I can multitask with a torch. Lighting a cigar is a snap, not to mention birthday candles.

[ebethsdad]

Costco in Van Nuys had the meat and seafood roadshow today. No Tomahawk rib eyes, but well-marbled USDA prime boneless ones for 13/lb. Plus large lobster tails for 22/lb and huge lobster claws for somewhat less.