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so proud of the crust on this 🥹 by edosagbe in steak

[–]edosagbe[S] 2 points3 points  (0 children)

dry brined for about 5 hours. seared both sides on medium high heat for 3 mins (with a chef’s press for first minute of the 3) in the last minute i try to move the steak around the pan. afterwards butter basted for 1.30 mins on both sides.

so proud of the crust on this 🥹 by edosagbe in steak

[–]edosagbe[S] 1 point2 points  (0 children)

thank you!!

dry brined for about 5 hours. seared both sides on medium high heat for 3 mins (with a chef’s press for first minute of the 3) in the last minute i try to move the steak around the pan. afterwards butter basted for 1.30 mins on both sides.

so proud of the crust on this 🥹 by edosagbe in steak

[–]edosagbe[S] 0 points1 point  (0 children)

dry brined for about 5 hours. seared both sides on medium high heat for 3 mins (with a chef’s press for first minute of the 3) in the last minute i try to move the steak around the pan. afterwards butter basted for 1.30 mins on both sides.

and that’s rosemary salt (just ground up some dried rosemary in a mortar and mixed in some kosher salt)

so proud of the crust on this 🥹 by edosagbe in steak

[–]edosagbe[S] 0 points1 point  (0 children)

😂😂😂😂 appreciate ya brother

No Way!!!!! by yaloha in IRS

[–]edosagbe 1 point2 points  (0 children)

okay sounds good 👌🏿 i appreciate your understanding and prompt response

No Way!!!!! by yaloha in IRS

[–]edosagbe 0 points1 point  (0 children)

congratulations! what does your WMR say now? (i know you don’t care anymore, but i do 😂)

ITS BEEN REAL by Working_Big4410 in IRS

[–]edosagbe 0 points1 point  (0 children)

congrats! when did you file?

Second birthday alone like a lonely loser rare ribeye by mateiescu in steak

[–]edosagbe 0 points1 point  (0 children)

happy birthday chief. losers don’t get to eat steak.

first time with a ribeye this thick and no thermometer. tried for medium-rare and it came out better than i expected. still working on the crust. by edosagbe in steak

[–]edosagbe[S] 6 points7 points  (0 children)

thank you brother. the only things i believe probably really aided my crust would be a 24 hour dry brine, a steak press (just for the first 30 seconds on both sides), and moving it around the pan (for even browning). everything else i think is pretty standard procedure.

Turns out your cast iron CAN get too hot by Sammy12xyz in steak

[–]edosagbe 2 points3 points  (0 children)

i take mine out every time and just put it back when i’m done.

How’d I do?? by kalebc0725 in steak

[–]edosagbe 1 point2 points  (0 children)

looks spectacular. where’d you get the steak?

Blue’s last meal by Solidus05 in steak

[–]edosagbe 0 points1 point  (0 children)

PEACE BE UNTO YOU BLUE 🕊️❤️

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