Honest thoughts ? Been trying to dial in my steaks. My seasoning always feels lacking. Reverse sear on stainless
Honest thoughts ? Been trying to dial in my steaks. My seasoning always feels lacking. Reverse sear on stainless
by Subject-Director1480
23 Comments
9-lives-Fritz
Dry brine?
Razoreuphoric
Feel free to add seasonings post cook. Some flakey salt after slicing goes a long way
Rounders93
Seasoning is a personal preference so try different ones until you get what you like. Steak looks great. I don’t season my steaks with a seasoning, I butter baste with fresh garlic and either thyme or rosemary.
Padgit8r
You’ve got the cook down. Just dial in the seasonings by adding a little at a time. You can always add more, but it’s a lot of work to remove.
Free-Computer-6515
The cook looks beautiful chef. Salt is love and fat is flavor. Just give ‘em a pinch after the cook if you aren’t happy and adjust for next time.
Icy-Training3538
Wow looks awesome
That_Replacement6030
Cook looks impeccable. I flavor my steaks with 24hr dry brine, then reverse sear, and after I take the steak off I melt some butter and let it cook with some thyme and rosemary and pour it over the steak. Delicious every time imo
bennysnaps26
Holy yes please
Inter_Web_User
A+ Looks great. Keep it up.
ihatetheplaceilive
10/10 no notes.
japp182
I actually gasped when flipping to the second picture. This looks unbelievable, great job dude.
aoddawg
That looks perfect. What’s your method?
PoisonBones
If you like blue cheese then put some crumbles on top when you let it rest. I do it from time to time and love it
DDS-PBS
I’d smash that
throwingbadthoughts
Looks great. But pls let your steak resttttt
bigcat7373
Crust game could improve a touch. Making sure you’re completely patted dry and pan is ripping hot? A weight wouldn’t hurt either for even surface area contact.
New-Composer7591
Looks on point!
dubblies
There is a science to adding salt before hand AT LEAST 30 MINUTES before cooking – look into that and dry brining.
Also are you doing butter and garlic? Try that and cowboy butter
StatementOfObvious
My immediate honest thought is that the first photo looks like a rat (probably helped by the mouse in a car video I saw just before this). Beautiful job though!
MathU416
Montreal Steak Spice is the Iverson
Awkward-Kiwi452
Typical go to. Baste in pan with butter, fresh sliced garlic and rosemary sprig. Flavortown.
Pucketz
Our lord and savior kosher salt and dry brine has entered the chat
Objective_Warthog620
Seasoning is a matter of preference. That said, you could adjust a few things pre-cook (that dry brine is pretty short even for short brines) or post cook (feel free to add flaky salt and more pepper in the end). Some of my guests prefer sauces so I’d do an au poivre, chimichurri, or maybe compound butter.
23 Comments
Dry brine?
Feel free to add seasonings post cook. Some flakey salt after slicing goes a long way
Seasoning is a personal preference so try different ones until you get what you like. Steak looks great. I don’t season my steaks with a seasoning, I butter baste with fresh garlic and either thyme or rosemary.
You’ve got the cook down. Just dial in the seasonings by adding a little at a time. You can always add more, but it’s a lot of work to remove.
The cook looks beautiful chef. Salt is love and fat is flavor. Just give ‘em a pinch after the cook if you aren’t happy and adjust for next time.
Wow looks awesome
Cook looks impeccable. I flavor my steaks with 24hr dry brine, then reverse sear, and after I take the steak off I melt some butter and let it cook with some thyme and rosemary and pour it over the steak. Delicious every time imo
Holy yes please
A+ Looks great. Keep it up.
10/10 no notes.
I actually gasped when flipping to the second picture. This looks unbelievable, great job dude.
That looks perfect. What’s your method?
If you like blue cheese then put some crumbles on top when you let it rest. I do it from time to time and love it
I’d smash that
Looks great. But pls let your steak resttttt
Crust game could improve a touch. Making sure you’re completely patted dry and pan is ripping hot? A weight wouldn’t hurt either for even surface area contact.
Looks on point!
There is a science to adding salt before hand AT LEAST 30 MINUTES before cooking – look into that and dry brining.
Also are you doing butter and garlic? Try that and cowboy butter
My immediate honest thought is that the first photo looks like a rat (probably helped by the mouse in a car video I saw just before this). Beautiful job though!
Montreal Steak Spice is the Iverson
Typical go to. Baste in pan with butter, fresh sliced garlic and rosemary sprig. Flavortown.
Our lord and savior kosher salt and dry brine has entered the chat
Seasoning is a matter of preference. That said, you could adjust a few things pre-cook (that dry brine is pretty short even for short brines) or post cook (feel free to add flaky salt and more pepper in the end). Some of my guests prefer sauces so I’d do an au poivre, chimichurri, or maybe compound butter.