Yea that's it right there.

Even has the perfect gradual crust to interior layers of awesome.

From this:
To this:
In less than three months. You’re steaking, my friend.

first one wasn't that bad, just looked like he tripled the thickness of his steaks. would eat both, good work

Thanks for the props, gents.

My local Kroger had boneless ribeyes on deep discount until a few days ago, so I went in and stocked up so that I could put a few away in my freezer.

Went up to the butcher. "Could I get four boneless ribeyes, cut to an inch and a half thick?"
Butcher: "Did you say an inch and a half?"
Me: "Yes."
Butcher: "An inch and a half is like this." <holds his thumb and forefinger like three ****ing inches apart>

I was so confused. A guy who apparently works behind a butcher counter as a regular job was so incredulous that I had to stand there and take stock of whether I had messed up and said something wrong. Once I decided I hadn't, I then thought, "Well he's wrong, but WTF do I say? 'No it isn't'? I mean, I'm sure he's butchering with the aid of a tool that specifically measures it out, so..." Rejoining things in progress,

Butcher: "An inch and a half is like this."
Me (after a pregnant pause): "...yes."
Butcher (with the demeanor of someone whose conscience is clear now that he has clarified things with the crazy dude making the weird request): "Okay!"

A few minutes of not knowing what exactly I was going to actually get, he came back with exactly what I wanted. No idea how a butcher was so thrown by what I asked for. I would expect him to get that type of request really frequently.

IBD cook is probably perfection.

Damn, some amazing steaks today!

LOL

Is this singular of marbling marbling? Has it ever been used in the singular before?

Well no one has ever had to use the singular of the plural marbling when referring to a steak until the Mick’s wife brought home that sorry steak. This steak is is not something to be discussed in written form prior to this thread.

That’s one sorry marble steak.

Welcome to the main event, my friend.

IBS’s ribeye deserves some more props. Oven reverse sear?

Bought this Himalayan salt block to put in my aging setup. Now my desk fan blows onto the block and into the meat. We’ll see if it makes a difference.

Tried something new (for me): straight into the pan frozen, then into a 250F oven to finish.

How do you work the seasoning then?

Technique looks interesting as I can imagine the frozen steak allows a great sear & reduces GB since you bring it up to temp gently afterwards.

I imagine seasoning can either be done pre-freeze or after the cook, like I did. I realized I couldn’t salt & pepper until afterwards as soon as I was about to throw it in the pan. Some course kosher salt and fresh cracked pepper after slicing worked very well for my taste. ETA: I will admit the crust, while tasty, obviously didn’t deliver the salty goodness of a pre-salted steak Sparksed on the grill.

And yeah, this method allows you to blast the surface without very much risk of overcooking below the crust. Not a bad result for when you need emergency steak.

Small dry age update. Just 10 days or so in, I’m really excited how this short loin is starting to look.

:drool:

wish me luck, i'm about to cook a steak for the first time in my life. 8 oz ribeye.

Have you read the sticky in the first post? Go pan reverse sear, or on that small one go hot pan in oil, frequent flips to internal of 125.

How is this supposed to work? Will salt over time evaporate and go into the meat? Is it a normal technique for aging? I don’t have any idea about aging.

We’re probably similar in regards to patronizing the closest grocery store, but if you want the real deal try Kincaid’s butcher shop at 56th and Illinois. The owners/operators are really nice people. Fresh market at 50th and college is really good also, as is fresh thyme at broad ripple and college (or 82nd and dean).

sure didn't, but certainly should have!

i followed some instructions i found on google that were probably for a thicker cut. seared first and 10 mins in the oven at 325. i should have seared it a little longer and a minute less in the oven. still came out pretty good. def buying a thicker cut tomorrow and will try the reverse sear.

325 is too high for the oven for the reverse sear especially for something that thin.

Make sure you patted the meat super dry as well. What did you sear the steak in?

augie,

Did you sear in a non-stick pan? Did you pre-heat the pan?

The inside actually looks quite nice.

heated up EVOO in a cast iron skillet. then just put the whole pan in the oven.

i seasoned and left it out for 30 minutes but didn't pat it down. i'll slap the next one around a bit, show it who's boss. maybe leave it out for 60 minutes?

when i'm searing, should the pan be scorching hot? it popped and sizzled but the pan could have been much hotter.