1min sear each side, turned pan off and butter basted for a couple mins to warm up the steak.
Rested 3 mins and sliced.
by zdf0001
7 Comments
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3for1-5for2
Probably yes due to less water/ moisture in a dry aged piece of steak as compared to a regular piece of steak.
Lumpy_Plankton_6430
4 hours was WAY too much time. I only cook my steaks for 1:45 minutes to 2 hours at that temperature. The length of time is why you have the grey rings. I did this once with a tri tip.
xicor
Yes. Yes they are. They have less water in them to cool them down
swanspank
Are from my experience over the last 8 years. Our local grocery store has dry aged reasonably priced when on sale. (30 to 45 day Prime $20 pound on sale) We typically go 132 for ribeye but dry aged I drop to 128-129. Could probably drop even a bit lower.
tawpbawsdawg
Are you sure you hit them 1 min on each side? Like did you time it or just feel it out? You have a pretty big gray band on those and searing too long is the only reason I can think of that would cause that. Crust looks great though!
sfcfrankcastle
Did you dry brine them before hand by any chance and if yes for how long
7 Comments
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Probably yes due to less water/ moisture in a dry aged piece of steak as compared to a regular piece of steak.
4 hours was WAY too much time. I only cook my steaks for 1:45 minutes to 2 hours at that temperature. The length of time is why you have the grey rings. I did this once with a tri tip.
Yes. Yes they are. They have less water in them to cool them down
Are from my experience over the last 8 years. Our local grocery store has dry aged reasonably priced when on sale. (30 to 45 day Prime $20 pound on sale) We typically go 132 for ribeye but dry aged I drop to 128-129. Could probably drop even a bit lower.
Are you sure you hit them 1 min on each side? Like did you time it or just feel it out? You have a pretty big gray band on those and searing too long is the only reason I can think of that would cause that. Crust looks great though!
Did you dry brine them before hand by any chance and if yes for how long