Anyone else just want steak and no sides? My side less reverse seared prime strip for dinner
Anyone else just want steak and no sides? My side less reverse seared prime strip for dinner
by YogurtclosetBroad872
28 Comments
Mystialos
Nice. No notes 👌
Slicky007
That looks oddly satisfying / delicious.
Please_Take_Me_Home
When I’m by myself sure. Mostly because I don’t want to prep and clean so much lol
But when my girl comes over she handles the sides and I handle the steak, and we clean up together. It’s definitely a more satisfying meal that way, but I’d never judge a side less steak!
4thTime74
That’s perfect.
Proper-Pollution4761
That looks really good
NamePuzzleheaded858
I don’t do strips, but y’all got me feeling stoopid with this strip porn on the r/steak
Frosty558
I just hope you had some fiber for lunch.
KulSheep001
How the hell did you achieve this
joreclros92
My big back ass needs some sides lol but I respect it.
1nternetTr011
should be marked NSFW
_Poppagiorgio_
You cook a damn good steak, sir.
-tkof-
Curious, what temp did you pull from slow cook? Then how long searing?
Mac2663
How are you getting such a good sear with literal no gray banding
OneDayAtATime283
That legit looks like some Michelin star shit. Big ups! 🫡
Dumb_butkindafunny
Thank you for posting in reverse order
masonism
Perfect
buttahfly28
Looks amazing but I always need a side vegetable
RamblerTheGambler
We need a breakdown of your cooking technique sir
biglug58
Dude. Perfect. And perfectly lined up
Eclectophile
Now THAT is cut perfect for reverse sear. Excellently done. That looks great.
SignificanceGreen669
That might be the most beautiful thing I’ve ever seen
YogurtclosetBroad872
For those asking for my method… pretty much the same as I usually do but slightly adjusted for steak thickness. Starting with dry aged prime beef which is the only time I don’t dry brine first. Cooked on a rack in the oven at 250 for about 45 mins until the internal temp hit 115. Then I put it in the fridge to cool the outer layers prior to the sear (important to reduce banding). While it sits in the fridge, I heat my cast iron pan until smoking and very hot (5-7 minutes). Pull the steak out of the fridge and hit the fat side first to render some fat to sear the steak. I do not use oil of any kind for searing except rendered fat. Then I sear one side for 30 seconds exactly, flip and sear the other side for 30 seconds exactly, flip and repeat so each side ends up with one full minute of sear time. Pull the steak out and put it back on a rack and rest 10-15 minutes. Then it’s ready to slice. I don’t use this method all the time but for this type of steak and end result it produces a very soft and juicy meat texture and that’s from the resting periods and temper technique going from oven to fridge and then hot pan to slow final rest.
ComRealEstateGod
10/10
Capt_Dyl_Panhandle
Hell yes bro, I like my steak with a side of steak most nights! That cook looks perfect 🔥
humble_harney
Were they standing up and you touched one like dominoes?
Purple_Map_507
Well pulled in to Perth in 2014, went downtown and stopped at the first Italian restaurant we saw. I feeling very “Saturday Night Fever” so I loudly asked if I could just have steak and spaghetti. They made it happen and it was amazing. By far my favorite port visit I’ve ever had.
DillDeer
All the time brother
Grundle___Puncher
Perfectly cooked and nicely crusted. Zero criticism.
28 Comments
Nice. No notes 👌
That looks oddly satisfying / delicious.
When I’m by myself sure. Mostly because I don’t want to prep and clean so much lol
But when my girl comes over she handles the sides and I handle the steak, and we clean up together. It’s definitely a more satisfying meal that way, but I’d never judge a side less steak!
That’s perfect.
That looks really good
I don’t do strips, but y’all got me feeling stoopid with this strip porn on the r/steak
I just hope you had some fiber for lunch.
How the hell did you achieve this
My big back ass needs some sides lol but I respect it.
should be marked NSFW
You cook a damn good steak, sir.
Curious, what temp did you pull from slow cook? Then how long searing?
How are you getting such a good sear with literal no gray banding
That legit looks like some Michelin star shit. Big ups! 🫡
Thank you for posting in reverse order
Perfect
Looks amazing but I always need a side vegetable
We need a breakdown of your cooking technique sir
Dude. Perfect. And perfectly lined up
Now THAT is cut perfect for reverse sear. Excellently done. That looks great.
That might be the most beautiful thing I’ve ever seen
For those asking for my method… pretty much the same as I usually do but slightly adjusted for steak thickness. Starting with dry aged prime beef which is the only time I don’t dry brine first. Cooked on a rack in the oven at 250 for about 45 mins until the internal temp hit 115. Then I put it in the fridge to cool the outer layers prior to the sear (important to reduce banding). While it sits in the fridge, I heat my cast iron pan until smoking and very hot (5-7 minutes). Pull the steak out of the fridge and hit the fat side first to render some fat to sear the steak. I do not use oil of any kind for searing except rendered fat. Then I sear one side for 30 seconds exactly, flip and sear the other side for 30 seconds exactly, flip and repeat so each side ends up with one full minute of sear time. Pull the steak out and put it back on a rack and rest 10-15 minutes. Then it’s ready to slice. I don’t use this method all the time but for this type of steak and end result it produces a very soft and juicy meat texture and that’s from the resting periods and temper technique going from oven to fridge and then hot pan to slow final rest.
10/10
Hell yes bro, I like my steak with a side of steak most nights! That cook looks perfect 🔥
Were they standing up and you touched one like dominoes?
Well pulled in to Perth in 2014, went downtown and stopped at the first Italian restaurant we saw. I feeling very “Saturday Night Fever” so I loudly asked if I could just have steak and spaghetti. They made it happen and it was amazing. By far my favorite port visit I’ve ever had.
All the time brother
Perfectly cooked and nicely crusted. Zero criticism.