Dry brined for about 6 hours, left out of the fridge 2 hours before cooking. The stove temp stayed at around 3 for most of the cook and I had to give it about a 3 minute rest in the middle of cooking because the cap was looking so crispy.
by thegreenhornett
7 Comments
Looks absolutely fantastic. No doubt it was delicious.
Marvelous cook!
You have made one fabulous meal!
Perfect steak!!!
Ugh, look at all that blood and grey band! Gross!
You can pass that plate over my way and I’ll dispose of it for you.
kimchi is the perfect side
Outstanding steak