Still getting a little grey band, but I’ll continue to post my process until I find the perfect routine. Anyways here it is:
Dry brine with salt seasoning in fridge for 24 hours, sous vide for 2hours at 125F, pull and rest in fridge to cool for 20min while I heat cast iron pan in oven for 30min at 450F, then sear steak in grape seed oil for 30second intervals (2x) on cast iron pan over coals.
by sh0werh3ad
16 Comments
Looks delicious. Job well done
You have found the way brother.
Looks amazing.
Totally curious, did you get that coal burning hot just to sear the steak on a cast iron skillet? Seems like a lot of effort just to sear when I don’t imagine a burner would work the same?
Not knocking it just curious. Enjoying the process and not wanting smoke inside is a totally acceptable reason!
The grey band is from dry brining. Try less time for that
Cook it now and it should be excellent.
Amazing!!
God damn. This looks fabulous
Nah, this is pretty much flawless. Nice job
What are you? Some kind of wizard?
Takes you 3 hours to cook a steak!
Would near-zero grey band leave some germs alive?
Just cook the steak.
Even though you said there’s still a grey band, you’ll never catch me complaining if I ever received a steak as great as this. Well done
I’m sure cooking this steak took a long time but it was well worth it
All this work and i just throw mine on the pan and it looks the same
Have you tried ghee instead of grapeseed? It has a much higher smoke point. Might be the key to that last bit of gray. It is also healthier and tastes a lot better to boot.