Looking for criticisms, of course. Or compliments.
USDA choice ribeye… except this shit was borderline American Wagyu. Wish I got a photo before cooking, snagged a great deal.
Unfortunately just used an electric stovetop (shitty apartment). 1 hour dry brine. Pepper and garlic powder. Brushed the outside with oil, kept the pan dry. Gave a stainless steel pan a try instead of my cast iron today, and despite it not getting as hot (because electric), I got an incredibly good crust.
1 minute each side, twice, did the trick. Let the steak rest on the side while the pan cooled off heat, and accelerated the cooling with an ungodly amount of butter.
Threw in a LOT of garlic, rosemary, and parsley. Then I basted till 130 (meant to do 125), and rested till 135. I wish I let it rest longer, it got only 5 minutes, but it was still super juicy and kicked ass 😀
I don't think I sliced it totally against the grain, though. Any good way of telling once it's cooked?
by bumbledawg
10 Comments
Needs more garlic … 🫡
Looks great! I can’t quite tell from the picture but if you crush the garlic a bit, you’ll unlock more garlicyness 😎
Cooked well and an adequate amount of garlic. Well played
You like garlic but garlic in it’s full clove doesn’t mean much. Could’ve used one crushed clove to get the same result
Rosemary always stumbles me. It’s either undetectable or so strong it might just hit me right in the nose.
Too much rosemary for my taste but would eat 11/10
marriage material right here, great job!
That’s a damn nice steak.
*scans profile*
OP is an op.
Damn dawg cooking dank steaks packing heat and ripping motorcycles? HELL YEAH SISTER!
Guns , steak and cats lmao. I love it.