u/wtfitaut

Austrian grasfed ribeye over some coals. No probe, no timer, kust love.

No timer, no probe this time. Grilling it just with instinct.

I think it turned out great, what do you think?

Austrian Ribeye on an cast iron grate over charcoal lump steakhouse coals.

Got another live as tacos today.

I made the salsa from scratch with the recipe I've got on my last post, i guess i have to try it a few more times for it to turn out the way i want it to.

Otherwise it was steak and pork belly, bell peppers, maise, onions, avocados and limes.

And some cheese on the tortillas which i made right this time i hope. At least they didn't crack.

Always open for critique and recipes.

I'm not even sure what to call it, but i had "Schweinsbraten" and potatoes from yesterday and some "tortillas" and tried to make the best out of it.

For now he has only about 500qm to work with, but he does it fast.

Austrian gras fed bio ribeye on my charcoal grill with cast iron grate and plancha.

Turned it around every 30 seconds for about two minutes, set it on the indirect zone for about 10 minutes and finished the crust turning it every 10-30 seconds depending on the smoke and my feeling.

Turned out to be pretty much the best steak I've made on my grill, without any probe or timer, just my feeling.

Is it to rare?

Not enough crust?

Grey banding?

What would you do to improve it?

I'm not sure, the last ones were a bit to done, but this one was hard to cut.

Maybe i should get a sharp knife, taste, texture and crust were nice enough.

The rest got turned into tacos the following day

Coming from a Gasgas ES700 this is my first ADV Bike. Feels light enough and planted offroad. After the first 300km i'm happy, especially with the suspension.

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'26 Kove 800X Pro in case anyone is wondering, 190kg fueled up to the top with 20L of capacity and 95hp.

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I used to sell CF-Moto, but that's a different story.

After steak there's steak tacos/tortillas.

I'm Austrian, so please don't judge me to hard.

Always open for some tips how to get better.

It's the little things

To much flames on the meat.

Tasted like ass. Burnt the outside so it was really bitter and i guess you would call the inside blue?

I ate everything that wasn't black but missed out on the crust this time.

Lesson learned.

Turned out great. Having a plancha on part of the grate really helps with the crust.

Some surf&turf for todays bbq.

Turned out great

Taste was awesome, but i need to stop playing with the crust so i can take it off soon enough to get the medium-rare i'm aiming for.

The fat was rendered awesome though and just melted.

Rumpsteak and some sides for today.

Not as rare as i was aiming for, but it tasted awesome

Rumpsteak and some other stuff for Sunday, turned out great, eveb when i was aiming for a more rare steak. The crust was worth it tho.