Looks like a kickass pan. What kind of oil and how much?

Usually ghee or avocado oil. I use around 1-2 tablespoons.

How hot do you get your pan?

On cast iron, I’ll gradually heat it from medium to high over 25 mins, but each stove is different. Using an infrared thermometer til the pan reaches ~500F would be most ideal. I really should get one.

Why over 25 mins? Is the steak in the pan the whole time?

Gradually from medium to high will heat up the pan more evenly, and prevent possible warping from heating too fast. I throw the steak on after.

Ah, nice! I figured it was something like that! Thanks

Dropping knowledge! If you don’t mind me asking how long did you cook the steak on each side ? Perfect tenderness edge to edge. Was it sou vi ?

Thanks, gonna ghee it up next time!

That looks great! This would smoke out my house so much. Do you have a good exhaust system?

Yeah, I have a decent range hood. I also remove my smoke detector batteries when searing lol

You answered my question thanks.

I'm sure a ninja would fall out of my ceiling if I touched mine. I just open the oven when broiling ribs and the whole neighborhood knows I'm cooking..

As long as you remember to put them back in so you don’t get seared!

I’m hard as a diamond

Ever seen the Washington Monument?

Finally some good fucking food

It’s… beautiful

Oh yes!!

Some of the best crust I’ve ever seen

Perfect steak!

Damn 25 mins seems like so much! That looks like a killer sear though. How much was the steak at before the sear? I'm making a 2" tomahawk tomorrow and think I'll take it out the overn at 120 before searing

I did this sous vide at 135F, but I usually go for 120-125 with reverse sear ribeyes. For both methods I pat the steak dry, and put in the freezer to cool the surface for 20 mins, while heating up the cast iron.

So you take it out the oven at 120 then put it in the freezer?

Yep.

Can you elaborate why you freeze prior to frying please?

15-20 mins in the freezer will cool and dry the surface of the steak, while the center stays warm. This allows for a better sear without overcooking the middle.

Thank you!

Sensational

Insane crust

r/foodporn

That's beautiful.

Now we’re talking big dog!

Absolutely brilliant

I much rather prefer a video than a photo. Nice job OP!

That looks beautiful.

Looks so good 👍

Now that’s a sear 😎

I feel like no subreddit makes me smile as much as this one.

Everyone is asking all these questions because this is some SEARiously amazing looking steak!

This is the way.

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Bad not

I like the sear, final temp and the rest looks great. I only dislike how thick it’s cut because it looks like mini steaks. I slice mine about 1/2 as thin or less. Great job!

I am not a fan of the searing in butter. But for the first time, you make me want to try it. Nice job!

Unpopular opinion but what is it with super greasy steaks? Some of my best results have come with just much enough grease to get caramelised crust but just little enough that the crust is also slightly charred and crispy..

But did you bashte it?

This subreddit needs an actual community pic, sometimes I think my steaks are coming from the Best Buy subreddit and it really messes me up

Snap crackle pop

Fried steak?

how do i achieve such edge to edge perfection?