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Posted on 6/24/25 at 8:33 pm to jlovel7
Salt and pepper
Pad of butter to melt and rest for 5-7min
Key point: the grade of meat matters…..Prime, Wagu, dry-aged being the optimal. Grass fed is healthier but tougher on lean cuts.
Pad of butter to melt and rest for 5-7min
Key point: the grade of meat matters…..Prime, Wagu, dry-aged being the optimal. Grass fed is healthier but tougher on lean cuts.
This post was edited on 6/24/25 at 8:35 pm
Posted on 6/24/25 at 8:49 pm to jlovel7
Just did one.
Malden sea salt, a fresh cracked tri-color pepper medley. Rosemary and garlic in the pan with herbed butter.
2" thick.
4 mins one side 3 the other, sear the edges
Rest 5 minutes. Beautiful sear with a rare center.
ETA: I usually age my steaks 1-3 weeks.
Pat dry. Liberally apply salt, pepper and garlic powder. Wrap in paper towels and either vacuum seal or ziplocs with the air pushed out.
Every day or so change the wrappings and add more salt and pepper.
Really enhances the flavor
Malden sea salt, a fresh cracked tri-color pepper medley. Rosemary and garlic in the pan with herbed butter.
2" thick.
4 mins one side 3 the other, sear the edges
Rest 5 minutes. Beautiful sear with a rare center.
ETA: I usually age my steaks 1-3 weeks.
Pat dry. Liberally apply salt, pepper and garlic powder. Wrap in paper towels and either vacuum seal or ziplocs with the air pushed out.
Every day or so change the wrappings and add more salt and pepper.
Really enhances the flavor
This post was edited on 6/24/25 at 8:56 pm
Posted on 6/24/25 at 8:54 pm to jlovel7
Marinate in French's worchestershire sauce. Season with Mortons Natures Seasoning. Pecan Smoked grilled. Better than any steakhouse restaurant.
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