That salt trick is the best! :-)
[Reply]

Best thing I've ever learned from reading about cooking here. It makes the steaks stay so juicy. It really is incredible and super easy. I always thought steaks needed to be covered when in the fridge. Nope. Just salt/pepper and put plate right in fridge. It's that easy.
[Reply]

:-)

I do four minutes on each side with a 2' steak, then 3-5 minutes in a 500-degree oven. Then tent for 5 minutes. Mmmm Mmmmm good!

I wish my neighbors would learn that trick! And try 2", it's the sweet spot IMO. One steak feeds the three of us. And if the butcher is cutting it for me on the spot, I try to get him to graduate (angle) the cut of the steak from 1.75" to 2", that slight angle allows the one side to be a little less pink, and that's how Mrs. GloryDayz likes it.

Have you tried grape seed oil?
[Reply]

The word you're looking for is pellicle. :-)
[Reply]

best steaks i ever cooked i did this way. only i would keep them in the fridge on a wire rack for aeration, and would keep them in for three days. BUT, these steaks are fresh cut from the butcher too. not quite dry aging but it cooks up with little juices but tender as hell:-)
[Reply]

The wife made enchiladas.


.
[Reply]

I think of pellicle on fish, not a ribeye. But I guess it could be.
[Reply]

U should offer her the sex 2nite...
[Reply]

She went to bed, the draft is boring, maybe tomorrow.
[Reply]

She won't remember why.
[Reply]

The quality of the bun and meat really was fantastic. That's a good spot if y'all are ever unlucky enough to be in Lake Charles.
[Reply]

I'd tap that.
[Reply]

I wasn't looking for any word. I don't always leave mine open air, depends on how long I'm leaving them.
[Reply]

The word you're looking for is pedantic. :-)
[Reply]

LOL

I prefer precise. :-)
[Reply]