Can't argue with results for an unbelievably lean steak that looks awesome.

today i learned groundnut = peanut

Daddy, regular butter or ghee? Cooking cold or bring to room temp first? Thanks in advance for your insight.

I've used both, but have been having nice results with the straight butter cook on medium, finishing with a butter sear on med/hi.

I salt for at least an hour before cooking, but make no special effort to get the steak up to room temp.

Hadn't done of these badboys in a while. Grilled it up with a filet for Mrs. Drummin.

Seasoned and ready for the chimney:


Post-sear, getting up to temp:


Pulled off at 125F:


Done resting, time to take a look inside (and trying to find some decent light in this ****ing kitchen):










Time to feast:


EMCx2:

IBD,

Great work on the steak but you gotta up your sides game. Green beans suck in general, and those look particularly rough.

IBD--spectacular.


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Yeah screw green beans with steak, just give me some fries and Dijon and I'm set.

Legit vegetable wise spinach seems like a decent option.

Steak looks insane btw

General question to you steak experts , thoughts on tomato salad, do you think it can accompany a steak well.

In regards to what kind of tomato salad I'm thinking simple beefsteak with salt, pepper, maybe cherry vinegar idk. Optimal tomato salad recipes welcome!

I'm a green bean fan. I prefer fresh, but today was a result of me forgetting about everything but steak and asking Mrs. Drummin last-minute to crack open a can of whatever we had in the cupboard.

Ha was going to say the same thing those steaks look great also added factor of grilled. However your side looks like you opened a can of green beans and dumped them on the plate.

Reverse sear Jack approved

What was the burner on, medium-low? Jesus dude, give it some heat.

I'm told that's not an April Fool's joke, so I guess he meant to do that. Pro tip, make sure the steak is actually touching the pan or else it won't sear

Looooooooooooollllll... soooooooooo much done soooooooo poorly, beginning with not even cooking steak like he said he was going to.

On a positive note, at least we know what to expect when reverse searing pork chops.

Man i love me some prime costco cap steaks

Labax,


Simple beefsteak salad is a classic steak accompaniment. Def need some red onions in there!

Green beans are great and I won't have them maligned like this. Not plain though, they need to be sexed up. Chinese style is awesome (fried with garlic/sesame oil and oyster/soy sauces stirred in at end) or just with anchovies, garlic and chilli is great also.

the only thing green/string beans need is a parboil or steam, some salt+pepper and some butter. and they are delicious. i generally do them with pork ribs tho

My favorite steakhouse as a kid always served half of a broiled tomato topped with browned parmesan. It was delightful.

Ha. I'm so impressed with my radar. I thought those looked like canned green beans.

Well, ****.

Unwrapped and heavily salted my steak. Left it out.

An hour later I got out my cast iron skillet, heated to 4.5/10 on my stovetop, added a stick of butter. Patted my steak dry with paper towels.

I remembered Daddy saying something about 12 minutes last week, flipped every 30 seconds, and I ended up with very little color and a steak that hit 140 and rising before I ever got a thermometer into it. It coasted to a sweet 150+.

After attempting to get a bit more color onto it several minutes later with a finish in ghee at 7.5/10, I begrudgingly ate a couple of bites and threw the goddamn thing out.

Cursed Daddy's elaborate ruse intended to get people to cook well done steaks in a pan while he reverse sears his way to glory.

Came to my senses and apologized to Daddy aloud, alone in my kitchen, wiping a tear from my cheek.

Ate delicious eggs fried in butter and steak fat.

I'm speculating that I needed to leave the thing cold for the start of the cook. Maybe cast iron is a no-no here? Maybe I needed a little higher temperature initially. Maybe I needed to weight it. I'm at a loss.

To add injury to insult a bit of oil popped and splattered onto my eyebrow while I was taking the pan off the stove to pour out the first round of butter.

try higher heat, shorter time on the initial cook.
room temp vs fridge temp steak has never made too much of a difference for me, at least not as it relates to the quality of sear.

I'm sorry you had a bad experience. I agree with cs; your temp needs to be high enough so the butter browns but doesn't blacken to get the mallard effect going.

Also, how thick was your steak? I needed 12 min for a 2lb bone-in ribeye. A regular 16 oz Costco cut is gonna take half that time.

Gonna Team Pan this ribeye end piece. It's uneven (obv) but I expect it to be plenty tasty.

fro,

How much did your steak weigh and how thick was it? Thickness is the biggest factor in pan cook time. For ~1-inch steaks, I typically cook about 5-6 mins total followed by 45-60s/side sear.