Using a prime dry aged strip, reverse seared with baked potato on the side. Baked at 250(f) for 40 minutes, rested well on its edge, seared hot in cast iron (30 seconds / side, twice) and a final rest for 10 minutes prior to slicing.
by YogurtclosetBroad872
30 Comments
So simple yet beautiful
Great steak no doubt potato needs a bit more love but hey can’t take time away from that steak , well done indeed
This guy fucks.
beautiful
Epic
Goddamn son
Seared in butter or ghee ?
Could you reverse sear cook in the air fryer for 250 @ 30 mins
That’s a great piece of cooking
Impeccable. State your methods yoda. Sous Vide?
Great presentation!
That mother fucking sear.
Holy shit.
Perfection. Even the salt on the potato skin. #NailedIt
Holy fuck
Yep, that’s a good looking plate of steak and potatoes.
Simple, stunning, only thing I think is missing is a sauce
that potato looks amazing
Perfect
You say 30s/side; is that all sides (fat cap etc) or do you sear the fat cap a little longer than flesh sides? Are you using just the fat cap as a fat for the pan to sear all sides or are you using another fat? Thank you!
Perfect NY strip
well done
That’s a Bon App worthy steak
Beautiful.
dude.
Magazine quality photos, which is even more impressive, since advertisers often have the benefit of using non-food to achieve their aesthetics, whereas you achieved it with real edible food.
Holy shit
Looks absolutely increasingly! Did you dry brine the steak at all or just go right to the reverse sear?
Doesn’t even look real! Well done, sir or madam.
God damn. The lay out of the cuts is phenomenal 💪
Perfection
Mother of God
Followed your method after the first post. Worked flawlessly. Key ingredient? Good quality beef.