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Ribeye cooked in just high temp oil and a heavy bottom pan
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Ribeye cooked in just high temp oil and a heavy bottom pan

I season after cooking. Salt doesn't taste any different after you cook it, so why sacrifice the magic of the the maillard reaction?

by bagelbelly

11 Comments

  4. Emergency_Sink_706

    So no dry brine? Did you leave steak out to come to room temp or anything like that? I am actually surprised there is no grey band.

  9. SirCaptainReynolds

    A bottom pan on the stovetop or in the oven?