Salted this nice NY strip this morning. Took it out 8 hrs later and popped it in the oven till it hit 100F internal. Let rest in foil for 10 mins while the cast iron heated up. Seared in peanut oil on all sides before lowering heat and basting with butter, garlic, and rosemary/thyme from the garden.
by mmm-toast
25 Comments
Dang, looks great!
Beautifully done. Dry brine is the way
That’s how it’s done 💣🔥
I do t like the dry brine bc the exterior gets rubbery
That looks absolutely exceptional and I’ve cooked and eaten hundreds of steaks. Might even be the best looking one ever seen
Dry brine for life.
The sear looks good but it’s definitely unevenly cooked. I’d still eat all of it
I always dry brine overnight. Good job.
How much salt to dry brine and how do you keep in the fridge? Is it just on a plate in the fridge? Covered? In a bag? Please educate me on the art of the dry brine, I just went to the butcher and purchased a Prime rib eye and would like to try this method out. I cast iron in case you’re curious.
That looks like a mighty fine piece of meat sir
It’s beautiful. You knew that all along.
Nicely done ✔️
Smash!!!!
Looks absolutely perfect
She pretty.
You crushed this man amazing work here 😦🙌 looks phenomenal
Looks incredible!
Dang never thought about peanut oil! Looks perfect.
10/10
Absolutely beautiful. I’m drooling.
Looking good, now get a lobster tail and shrimp cocktail your in business
Gawdamn 🤤
perfectly cooked
You can email that to me any time
I really like a good dry brine. But I’ve recently discovered, that I love the contrast of a salty crust, and a pure beef inside. Sometimes a brined steak can be a bit salty for me. But it works wonders in other ways for sure beyond taste.
Man I want it for breakfast good job!