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I’m On Instagram

I’ve had an account for some time, but haven’t used it in some time.

That’s changing, so most image related stuff I do (food pics, doggie pics, nature pics, etc.) will go thrpough Instagram, first.

You can follow me here.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

3 Comments

  1. matthew on May 8, 2017 at 05:25

    Richard how do you get such a serious sear on the Ribe eye?

    Just the grill?

    I can get mine up to >600, but it’s really only if I douse my steak with butter and the butter catches fire that I can up towards 700 and obviously it’s uncontrollable and you risk burning the steak.

    Thinking about getting a chef’s torch or a butane lighter. Sadly can’t afford a 1200 degree steakhouse broiler.

    • Richard Nikoley on May 8, 2017 at 09:45

      Are you talking about the Instagram pics? Taken a long time ago, and I think it was a restaurant meal.

      You can also finish off in a hot skillet with butter.



    • Wilbur on May 8, 2017 at 15:47

      Yes, nice.

      Matthew, are you using propane? Charcoal is, as I understand, much hotter. I’ve heated a skillet to 900 F. I made smash burgers. Neighbors probably thought my house was on fire, except it smelled beefy.

      I cook ribeyes quite frequently. And flank steaks. And hangar steaks. The charcoal gives a serious crust to MR meat.

      Check out some videos and stuff by Adam Perry Lang. He puts fatty meats directly on the coals. Because there is no gap between meat and coals and oxygen can’t get in, there is no flame. I’m convinced that this is the best way to cook fatty pork chops on the bone. My Lord.



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