Did you baste in the pan?
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Yep, and Kerrygold because Ireland.
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I like a strong sear, like at Met Grill. In iron skillet you can achieve that: higher heat (5-10 minutes on high, empty), ghee (which doesn't smoke as quickly as butter) and *burn* that steak! I do that over mesquite but iron skillet is almost as good.
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They are definitely some nice cuts...
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This was my Weber effort last evening... some nice dry-aged fillet steak.pic.twitter.com/qtdceFSC9t
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Oh man. All the original replies are the reverse seer crowd.
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