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pwnyexpress
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Oct 12, 2017
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Perfect Steak Preparation:
- Select a prime cut of meat (I prefer Ribeye) from your butcher that is about 2 inches thick for best results - Salt your steak generously and then place on an oven rack over a baking sheet and set in fridge for 24 hours - After 24 hours, pre-heat oven to 250 F - Place steak on rack and baking sheet into the oven until internal temperature reads 124 F (for medium rare) - Remove steak from oven and transfer straight into a scalding cast iron skillet with some canola oil pre-heated in the bottom (Canola smokes at a higher temperature than butter and other oil options) - Sear steak 1 minute on both sides and sear edges - Remove steak from the pan and places on cutting board, tent with foil and let rest for 15 minutes - Serve and season with salt and pepper
Oct 12, 2017
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