Dry brined for a few hours before seasoning with pepper, garlic, and slathered with oyster sauce for umami goodness before taking a bath. Got a much better sear on the second steak, I think because I didn’t start with enough tallow in the pan. I think I’ll try and go for 3 hrs next time. Wish I had time to dry brine overnight, but dinner was calling.
by Unhinged_Homecook
4 Comments
so little fat on this. I prefer picanha with less fat than I usually get… where did you find your steak? looks great
The steak furthest from the camera was cut with the grain of muscle. Not recommended. Whichever way the fiber is going: cut perpendicular.
Nicely done. That overnight dry brine will take it over the top.
Where’s the fat cap?