As the title states this is my first time posting to this sub. Bought a NY Strip from the local grocery store. Used a heavy amount of salt, pepper, garlic ("The Blend" from Costco) with no binder/oil, sat in the fridge on a wire rack uncovered for 24 hours. Wiped most of The Blend off, added olive oil and cracked a generous amount of black pepper on all sides, then let it rest on the wire rack for 30 minutes to get it to room temp, added a generous amount of olive oil to my cast iron and brought it up to a 7 out of 10 heat on the electric stove. 1 minute on the fat cap to start then 4 minutes on one side 3:30 on the other then 30 seconds on the side opposite the fat cap. Turned the heat off and threw half a stick of butter in basted for 1:30 on the side that got 3:30 and then flipped and basted 1 minute on the 4 minutes side. Sliced, dipped in the ju/butter and sprinkled a decent bit of this local seasoning I found.
It was incredibly tasty and very well seasoned, however I did not get the wall to wall I was looking for, the grayish/brown side was the 4 minute side so should I just crank the heat up (Still trying to get a crust ofc) to 8/8.5 out of 10 and do 3/3:30 both sides and a 1 minute baste each side for a more medium rare/rare steak? I had no issue housing the whole steak in the amount of time it took me to baste it lol. I just think it could be better even if it's slightly better.
by Always_Prime
15 Comments
I ask my son if he would click on this post based off the title, quickly he said no 😂
Nice looking meat. I’m sure people would line up for a taste.
Don’t lie about that caption big dawg. Lol
Really happy I got to see your meat OP 🥰
Confirmed. OP posted his meat.
I can now say i have seen your meat and it is glorious
love your meat, OP!
It’s so long, and girthy. I wanna put your meat in my mouth!
I’d put that in my mouth
what the hell dude lmao
I liked how you rubbed it well. Now put it in my mouth.
You should have an OnlySteaks account because there are some degenerates on this subreddit that would pay good money for this… myself included
Fun aside, try avocado oil, tallow, or other high temp oils instead of EVOO. Olive oil has a much lower smoke point and can leave a burnt/ bitter taste, as well as a bunch of unnecessary smoke.
Looks great tho!
10/10 meat, would eat. Thanks for not holding it in your hand.
If you added one more step before the hot pan you probably would have had an even centre. That step is reverse searing (cooking the meat slowly and low in the oven(oven about 115*C) to gently and evenly get an internal temperature around 55*C , then fry off to your liking . This slow cook helps also to produce a tender final product because the connective tissue breaks down a little more than when you just fry off only.