Step 1. Open a bottle of wine.pic.twitter.com/1ms118cNon
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Step 2. Smear avocado oil on cast iron skillet and liberally salt and pepper all sides of the steak.pic.twitter.com/bjDX0hybXQ
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Step 3. Into a 325 degree oven. Some prefer 275 degrees. It’s silly to argue over. I’m already blocking people who tell me to sous-vide as if I don’t have one and do that, too. 45 minutes should be good.pic.twitter.com/Q8fy0BosiX
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Not quite ready to be taken out of the oven. 5 more minutes. You want the center red to pink.pic.twitter.com/OOfy9h819b
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The best way to cook a steak is the reverse-sear by
@kenjilopezalthttps://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html … -
Yes. Yes, it is. It's why if
@kenjilopezalt isn't one of your go-to people for cooking, he needs to be. Might I also suggest picking up his brilliant book: https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087 … Get the hardcover. You absolutely will not regret it especially if you love concise explanations.
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The Pittsburgh is great if you can Season to your style, kosher salt is great Butter it up & toast on a very hot grill encouraging moderate flaring Flip every few minutes till done getting a fair amount of charring center should be cold rare / medium rare according to your taste
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Sous vide bro that's where it is at. We live in the same area you can borrow my sous vide heater if you want. LOL
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Sous is nice but oven reverse sear renders the fat better, imo. Something about the dry heat.
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I agree with you. Sous Vide made the steak look perfect, but taste bland af.
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How can I pin this to Pinterest?
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