Beginner Steak Connoisseur Here…
aspiring steak connoisseur here! i want to improve… specifically struggle with obtaining a nice crispy crust, other than that, everyone who has tried my steaks say they’re to die for. my wife hated steak before we married and now she only liked how i make them 😁 but i wanted to do better…
FIRST steak was done with literally no experience prior and was done with no butter and no oil and no pan 😂💔… (was don’t on a military installation in temporary housing so we figured it out and it somehow had the most amazing crust i’ve ever had)
SECOND one (most recent, as of last weekend) was on a flat top grill for the first time, and while decently buzzed off several beers. awesome color for what the boys and gals asked for, but no crust. tasted amazing.
the other slides are just off my instagram highlight of steaks BEFORE my most recent one.
I’m about to make another steak for me and the wife here soon. this style of culinary art is a huge interest to me and started when i first ever made a steak. told my friends i wanted to make it something i’m signaturely good at.
please let me know how to get it right so it can’t stop being so expensive 😂
How I Make my Steaks :
The at-home and medium effort way
- Stage and prep all gear.
NY strip or ribeye steaks premium cut (room temp)
Salt, Pepper, Steak seasoning of choice
Butter
Organic Rosemary or Thyme
Fresh garlic bulb
Nonstick pan because don’t have cast iron 💔
Tongs, spoons, cutting board to rest steak
rinse and stage thyme or rosemary
peel and prep garlic on the side before you start.
Stage meat and wrap in absorbent tuff wipe towels for like an hour or until towel has absorbed moisture.
season meat and the sides
tiny bit of oil in pan
place steak away from you
place cake pan or some sort of light weight on top 2 min on each side (?)
REST steak on cutting board
prepare baste with butter, split garlic cloves, and thyme or rosemary on medium low heat
baste as you lift off the heat (PREVENT EXTRA COOKING IF NEEDED, let cook if needed)
Return to rest board and let it sit before slicing and serving