Submitted by RaspberriesAndPi t3_11dg13f in food
Comments
RaspberriesAndPi OP t1_ja8cz8t wrote
Thank you! I've been reading lots of articles about steak haha
LocalNative141 t1_ja8dnfm wrote
How long did you cook that for?
RaspberriesAndPi OP t1_ja8eo53 wrote
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.
missingtoothtyler t1_ja8fodv wrote
LOOK AT THAT SEAR😫
RaspberriesAndPi OP t1_ja8g3hp wrote
Thank you! Almost set off the fire alarm for it 😅
missingtoothtyler t1_ja8g78x wrote
That happens with searing haha Always worth it though!
Ryan_S21 t1_ja8gp3k wrote
dang, looks awesome
DutchKevv t1_ja8knae wrote
Dan that has to be a joy to eat!
Looks great :)
eddiethemike t1_ja8ldti wrote
Looks incredible! What cut of beef is that?
RaspberriesAndPi OP t1_ja8n277 wrote
It's a boneless ribeye!
wineANDdickAZ t1_ja8n6sm wrote
Looks fantastic. Love the sear. People have been telling me sage is good with steak, what’s your opinion on sage vs thyme, rosemary?
RaspberriesAndPi OP t1_ja8rqy3 wrote
I prefer, but it was out at the grocery store, so I grabbed some sage instead.
Rosemary is a lot more herbal and astringent, and goes better with a fatty juicy steak. Sage is gentler, so while it tasted good, didn't compliment it as well imo. I haven't made thyme butter before, but I like tossing it in beef stews, so I'm sure it would be good with steak too.
wineANDdickAZ t1_ja8sn08 wrote
Fantastic. This is the second time sage has popped up on my timeline this week, I think it’s a sign I need to try it soon. I’ll have to see what I think of it with beef. I’ve had it with poultry & pork chops.
kc_chieffin t1_ja91w3m wrote
Cooked to perfection
SpiceyPorkFriedRice t1_jaa8t97 wrote
Is the herb raw?
RaspberriesAndPi OP t1_jaaanwm wrote
Yeah the sage on the plate was raw, more for decorative purposes because the fried sage was really shriveled up
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.
Jumpin-Jebus t1_jacguz1 wrote
So did you do the aging yourself? I want to try it...
Jumpin-Jebus t1_jach0xs wrote
Want to try sous vide, then seared, steak that I dry-age myself. WITH marrow butter.
panini3fromages t1_ja8co9a wrote
This looks incredible! You're a great cook!