Choice ribeye from Costco. Staying at an Airbnb so my equipment was suboptimal but we made it work. Brought my own cast iron but no thermometer. Dry brine overnight, in the oven at 250ish for a little under an hour, rest for 10, added a little bit of Montreal, then about 90 seconds on each side on the cast iron on a gas grill, basted with butter and garlic. Didn’t get the crust I was looking for but happy with the internal temp. Thoughts?
Also, threw the scallops in the cast iron after I removed the steak.
by ezrapoundcakez
12 Comments
I don’t know what the steak experts will say, but it looks like it tastes amazing. My pizza just got delivered, but now all I want is steak.
Only knock is that the steak is the smallest portion on that plate. It needs to be the biggest.
looks yummy but i would suggest hotter pan (u can preheat in a 400* oven) and flip faster to avoid grey band and more sear needed on the steak and scallops – still looks yummy
Dry brine is the best.
I don’t care about the cooking method.
You did fine. Maybe hotter pan less time in.
Yah quite a grey band for a reverse sear
Nosear
Yummy. I did the same but the cook went from raw to well in seconds. I kept trying to get the cook right I never saw red. I tried it three times. It was delicious but i couldn’t get the cook right.
Dry brine isn’t a true brine even though it achieves the same results.
One of the more appetizing steaks I’ve seen on here. Good on ya.
Looks so good awesome job
Just gotta work on the crust game and you’ll be 10x happier
I’d eat all that. Scallops as well making my mouth water