Got this almost inch and a half thick grass fed ribeye from Whole Foods (probably the thickest steak I’ve cooked and probably won’t go back to anything thinner after this). I was aiming for rare but left it on a bit too long. Still pretty stoked on the consistency and lack of gray banding. Probably my best cook yet.
Cooked on a cast iron skillet, in beef tallow, salt, pepper, garlic. Finished with some garlic, kerrygold butter and rosemary from our herb garden.
by pimpsdntcmtsuicide
7 Comments
Looks great ! !
Sure, maybe not *perfect*, but you’re now in the territory of having a better looking steak than most steakhouses put out. I’d be thrilled if someone said we’re having steak then served this up. Lookin solid.
Looks delicious!! Great job.
Don’t be so hard in yourself, I’d devour that gladly.
Thought it was a birds nest at first bro lol
Looks pretty damn good to me. Nice work!
Pretty darn good there bud. Enjoy!