/ck/ - Food & Cooking

>>9314513
I'd buy a decent cut of Ribeye from the supermarket, and dry age it yourself. You save a ton of money and it takes only 5 days. You basically only pay for Kosher salt as a premium.

Cast iron is a correct. Just use a dry, seasoned pan.. add butter and a some fresh crushed garlic on the last turn.. at this point the stove should be off. Basically, you are not allowing the butter enough time to burn, and you don't have to dilute it with oil.

I also suggest on the day of cooking, take the steak out 4 hours before cooking, and rest the bottom of your cast iron skillet on top of it...

One last thing... While I agree a good steak only requires salt an pepper, I fucking love putting a thin rub of paprika before the salt and pepper. Especially over the fat. Fucking delicious!

>>8337778