Ribeye dry brined overnight w/kosher salt and garlic powder. Avo oil in cast iron on high, flipped every 30-40 seconds on alternating sides of the pan and taken out around 100 F. Pan set to medium to simmer butter + garlic + rosemary for a min, then steak back in and basted till about 120 F. Rested for 7 min, finished with black pepper.
Obligatory meat gripping pic at the end 🇺🇸
by sadnonstateactor
23 Comments
My only issue is why are you holding it like that? Lmao
Fire
+10 point for raw holding the cooked meat
Nice!
That last picture ruins everything
The new thing that I’m seeing is that dry brining is either aging or seasoning but not brining. I don’t have any skin in the game, just letting you know they’re changing the names on us!
I would leave my theoretical wife and kids in the middle of the night for that steak
What’s up with the final slide, dude?
Lost my appetite.
Upvote for the final photo, perfect execution
Dry brining is an oxymoron.
Oh my God!
Tried it for the first time last night with a ribeye. Mind blown!
Hijacking thread to ask about dry brining: how much salt? Do you leave it covered or uncovered in the fridge? Is there such a thing as too long/too short?
Lol the last pic. Yes this is how you handle your meat – always squeeze a little at the base
All good except the last photo lol
Holding that like a baby mouse
that looks so edible 😩 also good gripping technique 10/10
So u got an orgasm from dry brining⁉️
I never grip the meat on film.
the only thing missing is a paper plate
Fucking moaned looking at that that is the best looking steak I’ve ever seen. Ong
Perfect way to grab your steak, 10/10 on the char. Great job 👍
Bro showed how he holds his meat 😂
Picture six makes me so angry. Downvote.