Salted, fridge for 6 hours, then seared in a cast iron. Finished with a butter/thyme/garlic baste!
by Prestigious_Map_703
6 Comments
LibrarianNo8242
Not bad! With a nice fatty cut like this i usually recommend mid-rare (like 135 degrees ish) so the fat can render a bit. Sous vide or smoker works best for me.
Article241
Strictly from the looks of it, and the poor lighting, I’d guess it’s right on the threshold of rare and med-rare.
engrish_is_hard00
Looks good op. When you have a chance to deliver to Louisiana your foodie friend here would be very thankful for a rare cooked steak from you.
Stay awesome
duh1
Solid 8/10
r/ratemysteak
ElectricTomatoMan
I’d skip the garlic. Strictly a matter of personal preference.
Bruddah827
Looks good n tasty from here! I’d let you cook a steak for me!
6 Comments
Not bad! With a nice fatty cut like this i usually recommend mid-rare (like 135 degrees ish) so the fat can render a bit. Sous vide or smoker works best for me.
Strictly from the looks of it, and the poor lighting, I’d guess it’s right on the threshold of rare and med-rare.
Looks good op. When you have a chance to deliver to Louisiana your foodie friend here would be very thankful for a rare cooked steak from you.
Stay awesome
Solid 8/10
r/ratemysteak
I’d skip the garlic. Strictly a matter of personal preference.
Looks good n tasty from here! I’d let you cook a steak for me!