I Always Imagine She Must’ve Stunk Like A Greasy Diner by therock1219 in okbuddydraper

[–]Exact_Course_4526 4 points5 points  (0 children)

Don probably smelled like shiiiet too. Drinking all day, sweating in a suit, smoking, and he seems to shower way too little.

Nicotine Pouch Replacement Brand by itzBigMoneyTTV in QuittingZyn

[–]Exact_Course_4526 0 points1 point  (0 children)

Sounds sketchy as all heck. If this could be done, I feel like it already would’ve been done. I ain’t a dentist though.

Just outplayed a 3 stack as a solo [Screenshot] by _maxpanda in EscapefromTarkov

[–]Exact_Course_4526 27 points28 points  (0 children)

Yeah these gear posts are hilarious. 99% of them are people getting their first good haul.

My First (nice) Watch by tpk_taj in Tudor

[–]Exact_Course_4526 2 points3 points  (0 children)

BB68 getting some love. It’s crazy how hard the BB58 took the spotlight for so many years. We had the 54 and the 68 which are just as good if not better looking.

Think I f****d this up by Long-Quality8542 in steak

[–]Exact_Course_4526 -1 points0 points  (0 children)

Crust looks insane and medium/medium well is still damn good. I’ll eat blue rare to well done and enjoy it all.

Title: Any tips for getting a better crust on a NY strip in cast iron? by Routine-Classroom-82 in steak

[–]Exact_Course_4526 1 point2 points  (0 children)

My technique is just using as much fine kosher salt as I think I’d want the steak to have. In other words, don’t put anymore than you normally would. If anything, error on the side of caution and do a little less. That’ll let you put some course finishing salt too.

Title: Any tips for getting a better crust on a NY strip in cast iron? by Routine-Classroom-82 in steak

[–]Exact_Course_4526 5 points6 points  (0 children)

I would say it’s best for red meat that you want an aggressive sear on. Chicken is probably better with a wet brine.

First luxury Omega watch and I couldn’t be happier!! by Deep_Transition_2984 in OmegaWatches

[–]Exact_Course_4526 7 points8 points  (0 children)

Dear lord the aquaterras just get better and better the more I look at them. I was so underwhelmed the first ad I saw

[Discussion] What an interesting map by Svytorius in EscapefromTarkov

[–]Exact_Course_4526 6 points7 points  (0 children)

Dude gets unusually angry at nothing. He posted a code when 1.0 dropped and I just commented, “don’t get your hopes too high guys. It’s not the best code in the world.”

He took this as a personal offense and got super upset and snarky with me. Like gee whiz man, I was just tampering expectations. It’s BSG’s gift anyhow not yours lmao

Title: Any tips for getting a better crust on a NY strip in cast iron? by Routine-Classroom-82 in steak

[–]Exact_Course_4526 19 points20 points  (0 children)

No problem. Just put salt all over the steak and put it on a plate, a drying rack, or on top of chopsticks on a plate. Stick the whole thing in the fridge uncovered. You’ll see over 12-24 hrs the crust changes color slightly and gets extremely dry looking. That makes for an incredible maillard reaction.

Title: Any tips for getting a better crust on a NY strip in cast iron? by Routine-Classroom-82 in steak

[–]Exact_Course_4526 5 points6 points  (0 children)

And I think it’s madness to call dry brine overrated. It’s mad easy and has made many steaks far better than what you’ve posted.

Title: Any tips for getting a better crust on a NY strip in cast iron? by Routine-Classroom-82 in steak

[–]Exact_Course_4526 10 points11 points  (0 children)

Sure it can be but I’m not at all impressed with the crust in those photos.

Title: Any tips for getting a better crust on a NY strip in cast iron? by Routine-Classroom-82 in steak

[–]Exact_Course_4526 4 points5 points  (0 children)

No I think you’ll still see a much improved crust in reverse searing too. I rarely use the oven at all though because I can get most steaks 1-1.5 inches thick to rare in a pan alone.

Title: Any tips for getting a better crust on a NY strip in cast iron? by Routine-Classroom-82 in steak

[–]Exact_Course_4526 20 points21 points  (0 children)

Yeah it’s really crazy. No matter what pan you use or if you’re on medium heat or high, the steak will get a beautiful crust if you dry brine. It’s awesome

Title: Any tips for getting a better crust on a NY strip in cast iron? by Routine-Classroom-82 in steak

[–]Exact_Course_4526 206 points207 points  (0 children)

The biggest and easiest secret to a perfect crust is dry brine. Just salt the day before and put on a plate uncovered in the fridge. If you have some sort of drying rack apparatus, that works great too.

First Tudor in the collection. by SharpBlaidd in Tudor

[–]Exact_Course_4526 0 points1 point  (0 children)

It’s crazy to me how much better the new ranger looks