Quote:
Originally Posted by El Diablo
mr,
Cooking technique details, please? That looks pretty awesome, only possible criticism is that the dark ring is a tiny bit too thick. How thick was the steak? How much did it weigh?
I'm gonna be annoyed when I go to Whole Foods tonight and the dry aged ribeye is $23.99/lb or some ****.
it was a behemoth, weighing in at about 1.8lbs. It was also vvthick for its weight. Flavor was amazing very big beef flavor, and even though it was quite rare didn't have the chewiness of a lot of rare ribeyes. I think this is due to a slower cooking time allowing for the fat to soften up more.
As for cooking it started in a cold pan and put the steak fat side down(the trimming of the steak had left a huge fat strip that was also very hard) rendered out a bunch of beef fat while the heat was on high
after rendering off a bunch of beef fat did each side for about 3 minutes, poured off fat
put in about 2tbsp? of butter with two garlic cloves, tilted the pan back and basted with a spoon while flipping the steak about 4-6 times
put it in a 400 oven checked it after 5ish minutes, poked it didn't seem done yet put it in for another 2? minutes poked it again felt like it needed more so did another 2 minutes then let it rest covered for 8ish minutes before consuming
also saved some beef and made a sandwich