re: Just used Himalayan salt on 2 T-Bones

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Let the steak rest for at least 10 minutes.

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I think amazing ribs debunked the let it rest thing. With actual science.

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Within five minutes juices started emerging from the “rested steak” which sat for 30 minutes before Blonder cut it up. After he cut the meat up, he collected the juices, most of which were on the meat surface not the board, and weighed them. The total was about 0.85 ounces or 85% of the one ounce collected from the not rested steak. An insignificant difference of 0.15 ounces less juice expelled. Also, the meat temp rose to 145°F from carryover cooking, well past medium rare. Carryover could explain the fewer juices since the warmer meat is, the fewer juices it discharges. Not much juice left in a well done steak. Is carryover the reason people think resting meat preserves juices?

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Don’t know how to post pics but steak just came off…

Perfect rare, went 250 for 3 minutes each side then charred in pan.

Thanks everyone who helped glad some of y’all weren’t asses

3 minutes? You wasted your time doing that. If you like rare steaks, there is never any reason to do anything but sear it. You can get a hard delicious sear without absolute blistering heat. Still need some good heat level but not crazy.

I don't use sugar on steaks, but sugar in LOW amounts just acts as a good carbon source to help with creating a good surface texture on your meat. I do put sugar on my briskets, it isn't something you can taste but you can see and feel it. It doesn't add any sweetness but makes an amazing bark.

Theoretically a small amount of sugar should just enhance the texture on the sear.

Downvotes incoming, I know, but cooking is just chemistry and sugar is just a convenient source of carbon.

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Salt and pepper. Screaming hot cast iron to sear.

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Pro tip: only salt before searing and add the pepper after it’s cooked. Pepper only burns when searing

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Yeah I’m not sure this did a whole lot.

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Pro tip: only salt before searing and add the pepper after it’s cooked. Pepper only burns when searing

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This 100%.

I'm not even sure salting just before you cook it is even necessary. Just season with salt and pepper after.

I always heavily salt before the sear. To me it helps create a better crust.

You don't agree?

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its just funny to see so much "my why is the best way" with no rhyme or reason

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There have been some scientifically proven facts posted in here refuting old wives tales.

That said, there's more than a few ways to cook a really good steak.