/ck/ - Food & Cooking

Alright let's step this shit up fuccbois and talk about how to do it right.

PREP
>Go to my butcher
>Locally bred glenarm shorthorn ribeye, 30 day aged, cut to 2 inches thick there and then only
>salted more than liberally with Maldon, or Himalayan if I don't have any Maldon. Small dash of pepper.
>goes into the fridge on a rack over a baking tray for at least one, preferably 4 days. I try to turn twice daily for even evaporation, minimum once

COOK TIME
>get home from work
>put cast iron skillet on highest heat
>leave on for 10-15 minutes until it's not getting any hotter because cast iron is fucking shit at heating up
>3-4 tablespoons vegetable oil
>take steak out of fridge and pat down entirely with paper towel until bone dry, use knife edge for maximum dry
>chop up a shallot and grab a sprig of thyme
>cover the ever loving shit of the outside of the steak in fresh ground pepper
>at this time the oil in the skillet should be shimmering, grab the steak with the tongs and lay down in pan, facing away from me because I don't like being covered in boiling oil
>flip ever 20-30 secs, taking temp regularly
>when we're at about 95-100F, throw in the shallot and thyme and start butter basting any light spots that haven't been Maillarding it up enough
>lift off onto a new rack when we're at 120F or so, to allow the internal heat to finish bringing her up to a perfect 125F medium rare
>pour all pan juices over steak
>rest for 20 minutes
>eat

Worked fine for pic related

No fries, but will post some of my recent steaks at home if anyone gives a shit. Will probably post anyway if no one does.

#1: Got this one from my usual local butcher, 28 day dry aged Herefordshire ribeye, seasoned and dry brined an additional 3 days in the fridge, then seared in cast iron in canola oil and butter basted as it finished, before a quick 15m rest. No pic of it done, it was too good so I fucking demolished the cunt.