For some reason, it took me a long time to perfect the steak that I love. And it’s magic, now that it’s happened. I can do it with my eyes closed, but that would take part of the fun out of it.
The way I love it: Dry brine for an hour or two. Sous Vide ribeyes (the thicker, the better!!) in ghee at 120 for an hour. Dry them off. REALLY dry them off. Rub all over with ghee. Grind pepper on one side.
Sear on a HOT griddle (outside!), pepper side down. Don’t move for at least three minutes. Sprinkle more ground pepper. Check the sear and flip. Remove when the second side has a good sear. Probably two minutes.
EAT!!
The way I love it: Dry brine for an hour or two. Sous Vide ribeyes (the thicker, the better!!) in ghee at 120 for an hour. Dry them off. REALLY dry them off. Rub all over with ghee. Grind pepper on one side.
Sear on a HOT griddle (outside!), pepper side down. Don’t move for at least three minutes. Sprinkle more ground pepper. Check the sear and flip. Remove when the second side has a good sear. Probably two minutes.
EAT!!
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