EDU - This is how you steak.

[Mister Big]

I have to post the pics as links since I cant embed pics with https links

Has a ribeye, put salt and pepper on it, set it on the counter until it's room temp.

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Get your cast iron pan hot, sear it for 3-4 minutes for per side. No pics of this, I was cooking. It will look like this.

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After it rests for 5-10 minutes under foil, it will be medium rare, like this:

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While the steak is resting, take the pan you just cooked the steak in. Throw a pat of butter and a handful of shallots in there. Soften the shallots over medium-low heat.

Deglaze with some newcastle.

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Scrape all the good sh*t off the bottom of the pan:

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Reduce by about half

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Spoon over steak and serve with my potatoes from this post:

sigcooks.com/side-dish/white-cheddar-and-rosemary-potatoes-au-gratin/

Except this time I browned them under the broiler after they were done for extra noms.

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VICTORY

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And salad, which I would post pics of, but I didn't take any.

You're welcome

[Google Bot]

Guess it doesnt like them as links either lol.

[Nesco87]

you dont win friends with salad, but you do with steak. Looks good!

[Phantom Phreak]

Except for one part... you shouldn't salt the steak until right before you cook it. Otherwise, perfect.

[Mister Big]

That's why there's no salad pics, brew.

I've always salted as soon as I started resting them, what's the logic behind waiting?

[Phantom Phreak]

The thinking is that salting beforehand draws moisture out of the steak. Like salt curing but on a much smaller scale.

Could be horsesh*t for all I know.

[Mister Big]

I mean, I can't say for sure as I didn't do a side by side comparison, but the steak I just ate was not short on moisture at all. My girlfriend actually cut it with a plastic take out knife because there were no clean knives.

[Juliet Long]

ive heard the same thing but mostly about marinades. not sure if letting a steak come to room temp with salt would have much of an affect but maybe

i always salt last anyway just to be safe

[hanlopedia]

Steak? Yes. Salad? Yes. Reminding you of my detest of au gratin potatoes and you making them to spite me? OUT.

[Wolf]

Your steak looks ****ing delicious.

[Vìŋẻsså]

Looks good. 10 minutes seems too long to let it rest though

[Google Bot]

^ It basically comes down to "how long does it take me to make the pan sauce". Five minutes is plenty.

[Juliet Long]

BTW, interesting choice of beer.

[Mister Big]

Any dark beer. It's what was in the fridge. I'm not using a La Fin Du Monde for a ****ing pan sauce.

[Wolf]

La Fin du Monde is one of the beers I use to convert people to drinking good beer. I basically say "it's blue moon on crack" and they are intrigued.