Most expensive steak I’ve bought and cooked, Had to go in 😇
Most expensive steak I’ve bought and cooked, Had to go in 😇
by darth_knuth
20 Comments
rn_2024_wfyalldyz
Looks so good!
jlabbs69
Looks good , really good
GrassFedMoney
Perfect Medium.
How was the Truff? I always see it but decided to pass. I never liked the truffle oil fad. But this always caught my eye in the markets.
954fla
Kurt Cobain might have been right…
wowcomingfromu
Steak is 🔥🔥🔥!!! Great job, OP!
CoffeePizzaSushiDick
But?!?!?!!! crust…is…life.
Jonas_Read_It
A non Wagu steak is your most expensive, and you’re pouring fake truffle oil on it.
I mean it’s better than like a generic chain steak, but certainly not worth posting about.
JACKHOFFER
Where’s the sear .. you put butter on it and no sear
Ok_Astronomer5362
Yummy!
Bolshevik-ish
What’s the recipe for the gravy?
Dajjal1
Great
Some-Self-8198
That looks delicious 😋
JPF93
Do a long dry brine with diamond kosher salt only (a little over 1 tsp per lb, diamond brand is easier to spread evenly as it is less salty by volume because of its shape) till it looks darker and dried out on the surface. (Overnight to 3 days, thicker needs more time thinner less) That makes the biggest difference on the crust. Idk how you did everything else but hold the truffle oil and seasoning till after the initial sear and use a high smoke point oil just a small amount to just barely coat the pan and once it starts to smokes then sear on all sides and quickly drop the temp to medium just before it’s all brown then do everything else how you did in the picture. Add the truffle oil and butter, garlic, steak seasoning etc and cook at a slower pace as the crust is already good and now you are infusing the flavors until it reaches temp.
I’d eat it either way, especially with gravy but this past 2 years I feel like I started to find the groove after cooking many steaks on cast iron and needed to put it into words based what I found improved it.
AdAltruistic8513
Isn’t truffle oil a faux Pas from the 90s?
Ok-Exchange5756
Me scrolling through each photo: ok/very good/adda boy/ chefs kiss
SuspiciousStress1
Looks amazingly yummy!!!
Flashy-Switch6694
Looks great.
One process I really recommend and stick to is reverse searing. Turns out amazing every time.
20 Comments
Looks so good!
Looks good , really good
Perfect Medium.
How was the Truff? I always see it but decided to pass. I never liked the truffle oil fad. But this always caught my eye in the markets.
Kurt Cobain might have been right…
Steak is 🔥🔥🔥!!! Great job, OP!
But?!?!?!!! crust…is…life.
A non Wagu steak is your most expensive, and you’re pouring fake truffle oil on it.
I mean it’s better than like a generic chain steak, but certainly not worth posting about.
Where’s the sear .. you put butter on it and no sear
Yummy!
What’s the recipe for the gravy?
Great
That looks delicious 😋
Do a long dry brine with diamond kosher salt only (a little over 1 tsp per lb, diamond brand is easier to spread evenly as it is less salty by volume because of its shape) till it looks darker and dried out on the surface. (Overnight to 3 days, thicker needs more time thinner less) That makes the biggest difference on the crust. Idk how you did everything else but hold the truffle oil and seasoning till after the initial sear and use a high smoke point oil just a small amount to just barely coat the pan and once it starts to smokes then sear on all sides and quickly drop the temp to medium just before it’s all brown then do everything else how you did in the picture. Add the truffle oil and butter, garlic, steak seasoning etc and cook at a slower pace as the crust is already good and now you are infusing the flavors until it reaches temp.
I’d eat it either way, especially with gravy but this past 2 years I feel like I started to find the groove after cooking many steaks on cast iron and needed to put it into words based what I found improved it.
Isn’t truffle oil a faux Pas from the 90s?
Me scrolling through each photo: ok/very good/adda boy/ chefs kiss
Looks amazingly yummy!!!
Looks great.
One process I really recommend and stick to is reverse searing. Turns out amazing every time.
You ruined it with that truffle oil
Pretty.. but truffle oil is overrated
Nice cook. Pathetic sear however