Dry abrined for 8 hours and cooked on stainless. The sauce is a homemade hollandaise. I've always used cast iron for steaks, but felt like seeing if there's a big difference between the two approaches. I got the same result. Anyways, cheers.
by riftastic76
19 Comments
Looks beautiful…. Steak & Eggs has always been one of my favorite meals! 🤤🤤🤤🥩🍳😋😋😋
Fuck I’m hungry lemme get a plate
i’ll be waiting for my plate 🍽️
I’m on my way over!
That look so good right now! 🫡
https://preview.redd.it/ea66w79jui0g1.jpeg?width=838&format=pjpg&auto=webp&s=577dd073ed62945af9a72aee84f3c229a0cdf2f1
This is so perfect it almost makes me cry
Nice crust on that bad boy
So beautiful 🥹
You can, you didn’t. 🫡
This looks perfect right now
Three slices would be plenty for me, but I’d like some gravy and biscuits, too. Rufus Teague sauce.
Holy moly that’s awesome! I used to travel all over the country for weeks. My last breakfast on the road was always steak and eggs. I miss it.
That steak is perfect too
Gorgeous
The first photo looked like you ordered from a restaurant. Nicely done!!
The best posts are always the most humble. Don’t be fooled guys, this guy knows his shit.
Nice!
Alright this is how I do my strip steaks:
1. **Dry brine ~8 hours:** Light, even coat of fine salt. I mix powdered pink Himalayan + iodized. Leave it uncovered in the fridge.
2. **Before cooking:** Take the steak out about an hour before it hits the pan. Not to “room temp” — just to take the chill off the outside.
3. **Heat the pan:** Put your pan on low for ~10 minutes to heat evenly.
4. **Crank it for the sear:** Turn heat up to high/med-high. Add a thin layer of high-smoke-point oil.
5. **Sear + full contact:** Press the steak into the pan for full contact. Use a weight/spatula for the first minute if it curls.
6. **Build the crust FIRST:** Don’t move it until a real crust forms. Flip, crust side two. Once both sides have crust, lower the heat.
7. **Season mid-cook:** I only add pepper/seasoning *after* crust forms so it doesn’t burn or ruin the sear.
8. **Baste to finish:** At ~120°F internal, move to a clean pan with butter + garlic + herbs. Baste and flip a few times to about 135°F.
9. **Rest:** Let it rest ~10 minutes so juices settle.
10. **Finishing salt:** Slice, then add a little finishing salt to the cut surface for flavor + texture.