Tried a little more on the rare side with this prime strip. Dry Brined 24 hours. Baked at 250(f) for about 40 minutes. Rested for 30 minutes while I made the sides and seared hot in cast iron for a minute each side. Seared the fat cap first and then seared the steak in its own fat. Topped with Maldon flake sea salt. Pics through the process
by YogurtclosetBroad872
27 Comments
You did a great job!
I would be happy with this on my plate 🫶🏻
Perfect Medium Rare
Wonderful plating. Nice to see a formal dish put together without a messy sauce design. Beautiful craft.
😍😍😍😍 restaurant quality!
Looks really good!
I like the girth of your meat. Great color.
Where’s the steak juice???
It’s…it’s beautiful.
After your dry brine and reverse sear, are you putting more seasoning on before the pan sear?
Finally a proper rare steak that is actually rare
When do I come over?
What temp do you sear at?
That looks divine!
Caesar salad is the best salad ever created and it’s not even close
Nice crust!
Excellent mate
Advice on plating, if you must have everything on the same plate
Salad in place of the steak and spread out, steak over the potatoes.
Take the rosemary out and chop it finely and mix it with salt or brown some butter with it and finish with it.
What knife do you use mate? Such clean cuts
Superb.
The portions made me angry bc I thought you paid for the sides at a restaurant. But now I’m angry see that these are the portions you willingly subjected yourself to
OMG, do you have a restaurant? love to dine in!
That is definitely an amazing plate. I have seared in CI exactly the same for several years. I have found that the result is consistently the best. The sides are a perfect balance of starch and vegetable in perfect amounts. Isn’t it true that we can dine at home and be so much more satisfied than dining out.
NY strip?
He’s back…
Wow that looks like a dream
Looks amazing. Perfect.
A rare prime strip and all the sides, looks like a dinner to remember.