Two day dry brine. 4 minute sear each side. Then low heat butter/rosemary bath for 11 minutes
by Imgurbannedme
4 Comments
Mo_Steins_Ghost
It’s difficult to really judge given how heavily bathed in red/yellow light the steak is… but there’s no need to go 4 minutes each side on a cut this size, or to dry brine for 2 days… 45 minutes in room temperature air completes the entire diffusion/osmosis cycle without wicking away the steak juice (the very thing you are brining and putting back into the steak by using this technique).
90 seconds per side above 500ºF is sufficient (assuming you are still cooking at 225-250ºF until the steak’s center reaches within 15-20 degrees of the target temperature prior to resting), and will reduce the amount of grey banding you have, especially at the ends where the steak thickness tapers off …. if you’re paying good money for a steak, check that the butcher cuts it to an even thickness all the way across, to make it easier to cook entirely to one doneness.
Eastern-Ad-7984
Awe yeah man! Looks delicious! Nice job!!!
Tinmania
Looks absolutely delicious, and also very tender. I’ll take all of it please!
Relative_Distance445
Looks awesome. The only thing I’d do different is lose the rosemary, but that’s just personal preference. Nice job!
4 Comments
It’s difficult to really judge given how heavily bathed in red/yellow light the steak is… but there’s no need to go 4 minutes each side on a cut this size, or to dry brine for 2 days… 45 minutes in room temperature air completes the entire diffusion/osmosis cycle without wicking away the steak juice (the very thing you are brining and putting back into the steak by using this technique).
90 seconds per side above 500ºF is sufficient (assuming you are still cooking at 225-250ºF until the steak’s center reaches within 15-20 degrees of the target temperature prior to resting), and will reduce the amount of grey banding you have, especially at the ends where the steak thickness tapers off …. if you’re paying good money for a steak, check that the butcher cuts it to an even thickness all the way across, to make it easier to cook entirely to one doneness.
Awe yeah man! Looks delicious! Nice job!!!
Looks absolutely delicious, and also very tender. I’ll take all of it please!
Looks awesome. The only thing I’d do different is lose the rosemary, but that’s just personal preference. Nice job!