u/RKRecordings

The storm absolutely ripped thru with crazy winds and heavy rain, then followed things up with the old double rainbow lightning storm combo. Made for some cool pictures.

Alright, we’ve all seen the NSFW pics of medium rare steaks, perfectly seared with scrape-able crusts, and virtually zero gray band. Those of you who can do it, I ask: How do?

These ribeyes were 1.1lb and .85lb. Patted dry, salted on a rack w/Morton’s, and put in the fridge for a few hours (idk, maybe 4-5?). Preheated oven to 225 F, patted steaks dry, placed on rack in the oven for about 30 mins/until internal temp hit 100 F, then pulled to rest uncovered for 10 mins or so.

Patted dry again, rubbed freshly cracked black pepper on all sides (sometimes I rub with avocado oil first, sometimes no pepper). Seared the sides/fat of the big one in a super duper hot stainless steel pan with a little avocado oil, then seared the rest, flipping every 30 seconds. Did the smaller one in a cast iron pan the same way at the same time. Tossed some unsalted butter and garlic cloves in the pans before last couple flips. Rested on a rack for 10 mins uncovered.

Looking for tips, advice, suggestions, discussion, w/e you all got