Tried something new and reverse seared this strip a little under my usual temp, increased pan heat on the power burner and seared hotter in less time. Leaning closer to rare with a much deeper crust. It was quite good and paired with some roasted cauliflower and blanched broccolini
by YogurtclosetBroad872
15 Comments
Absolutely gorgeous! Nice clean plating too!
What temp?
That is an incredible looking plate. Well done sir or ma’am
Get in my belly.
Beautiful
looks so tasty! I love the idea of pairing it with those healthy sides.. a great balance
I tried the method you mentioned in the last post of getting the skillet ripping and sear the fat cap, then sear on each side for 30s twice. I ended up with pretty large gray bands. Any tips? I let it rest for 30 mins.
That looks pretty much perfect.
Beautiful
lol crazy i took one look at you and I knew it was you from your other steak post last week
It looks delicious but the plating is almost surgical.
I’ve been seeing a lot of New York strips being cut like this, with the grain. It looks amazing. I usually cut my against the grain. Have I always been doing this wrong? Assuming so
Great plating!
Nice I prefer broccolini charred in the oven
Wow 🤤🤤🤤🤤