Achieving a good crust without grey bands has been a struggle. Would occasionally get it right by luck of the draw but finally feel like I have it down.
How do you guys think I did on both the crust & the temp? Was making this one to be used in Philly cheesesteak wraps
by michael2334
17 Comments
You got it
Looks great to me. Good crust to medium rare ratio. Minimal banding and looks juicy inside. A+
Looks great. How’d you do it?
Dayum! Looks perfect!
Sheesh
Oh its a thing of beauty. You got it!
Looks nice , I’m guessing you flipped it often ?
Who wants steak for dinner?
delicious
Looks like you’re doing a damn fine job.
When we do the Philly cheesesteaks we give the ribeye a little freeze so you can cut it in little slices. Cook up the pepper and onions then use the same pan for the steak then mix it all together.. your crust is nice and it took me a while to get rid of the gray. How did you do it? I salt mine and leave it in the refrigerator for a few hours then it gives it a great crust.. thanks to this Reddit page for that.
Looks pretty damn good! Anymore crust and its going to bed a bit too crunchy
Spectacular.
Currently Nutting because of this image
Nice!
Nice.
You know you did well