Yummmmmmmmmmmm
Bump for later
I like my steak barely dead-I keep it in the fridge until I take it outside and put it on the grill...
Cooking a steak in a pan is a mortal sin...
Good recipe, now cook for 7-8 min per side after searing, take off the heat and drop a slice of butter on the top and let it set for 5 min before serving.
Sounds awesome.
We have a method we love where we take 1.5” ribeye and cover both sides with Kosher salt for an hour or so. We “sort of” wash it off and slow grill it at around 400 On the top rack of the grill for as long as it takes for the fat to slowly fry brown. When the fat turns a crispy gold brown, and you’ve salted it properly, most of the steak tastes like a giant piece of bacon.
The first time it turned out like this we could not believe the flavor. They never made it to the plates. We ended up gathering around and slicing pieces off telling each other how much it tasted like bacon. Now my son is trained to do it so I just let him cook and we start the wine. : )