What temperature should I sear this at: 426F vs 464F vs 518F by PunishedConstruct 6 Comments PunishedConstruct 2 years ago Also, on the way home, the white specks of marbling all kind of blended away as the meat reached room temperature in the car, is this okay? xKEPTxMANx 2 years ago Your meat is fine! Get your cast iron skillet ripping hot and slam that bitch on their for 2 minutes flip 1.5 minute. Done to perfection!Also, get yourself some nice flake salt and fresh cracked black pepper. massbeerhole 2 years ago 420 obviously hellenkellersdiary 2 years ago Just fucking rip it as hot as possible for 90 seconds per side while pushing down on it. Marty_Br 2 years ago sous-vide to 125F, then a brief pass with a blowtorch. Human-Abrocoma7544 2 years ago Go browse R/ steak for a while.Write A CommentYou must be logged in to post a comment.
PunishedConstruct 2 years ago Also, on the way home, the white specks of marbling all kind of blended away as the meat reached room temperature in the car, is this okay?
xKEPTxMANx 2 years ago Your meat is fine! Get your cast iron skillet ripping hot and slam that bitch on their for 2 minutes flip 1.5 minute. Done to perfection!Also, get yourself some nice flake salt and fresh cracked black pepper.
hellenkellersdiary 2 years ago Just fucking rip it as hot as possible for 90 seconds per side while pushing down on it.
6 Comments
Also, on the way home, the white specks of marbling all kind of blended away as the meat reached room temperature in the car, is this okay?
Your meat is fine! Get your cast iron skillet ripping hot and slam that bitch on their for 2 minutes flip 1.5 minute. Done to perfection!
Also, get yourself some nice flake salt and fresh cracked black pepper.
420 obviously
Just fucking rip it as hot as possible for 90 seconds per side while pushing down on it.
sous-vide to 125F, then a brief pass with a blowtorch.
Go browse R/ steak for a while.