Rare Filet & eggs

Drybrined 48 hrs using sea salt. 5 min/side. Smoking hot pan for first minute per side. Lowered to 7/10 minutes 2 and 3 and lowered to 3/10 for minutes 4 and 5. Crust was getting dark spots and wanted to avoid burn. Rested wrapped in foil for 8 minutes. Eggs cooked in steak grease.

Crust was crunchy, meat and eggs were tasty.

Last picture is with flash and imo reflects rareness more accurately than non flash.

If you haven't done a salt brine you should try it. Even if you're off temp (over or under) crust and flavor should be solid.

Cooked straight from fridge as I was in a slight rush. Probably would have been a bit closer to medium rare if I let it warm up and rested for a few more minutes.

Thanks for reading 🙂