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RaspberriesAndPi OP t1_ja8eo53 wrote

Reply to comment by LocalNative141 in [homemade] Dry-aged steak with sage butter by RaspberriesAndPi

It was in the oven at 200°F until the internal temp was at 100°F (this was a 1" cut of steak), then I seared it at a very high heat with ghee for about 2 minutes on each side.

I really smoked up my apartment to achieve that crust. I probably won't try searing at such high temps again until I move to a house with a fume hood.

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smbutler20 t1_jaaasz2 wrote

There is a misconception that crust can only be achieved from a ridiculously hot pan. If the surface is dry, and a little weight is added, you can still get crust from a reasonably hot pan that isn't smoking.

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Jumpin-Jebus t1_jach0xs wrote

Want to try sous vide, then seared, steak that I dry-age myself. WITH marrow butter.

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