perfect
question: How did the steak turn out after the writer cooked it?, context: Here my New Years Eve 30 day dry aged Nat CAB Ribeye. My best friend has been a vegetarian for the last 25 years and a few months ago started eat meat. She came to me and asked to buy and cook the best steak I could find. My butcher does his own dry aging, anywhere from 30 days to 60 so I knew that's what I wanted. I followed Kenji's ultimate steak guide to a t (LINKREMOVED) and it turned out great. It was cooked for an hour and 45 min at 127f. I then browned it in a cast iron skillet while blow touching it. It turned out perfect and everyone including my self was blown away. Unfortunately after I took one bite I went into the zone and forgot to take a picture of the inside but it was perfect with a barely visible grey line from the sear. LINKREMOVED
How did the steak turn out after the writer cooked it?
It turned out perfect and everyone including my self was blown away.
Here my New Years Eve 30 day dry aged Nat CAB Ribeye. My best friend has been a vegetarian for the last 25 years and a few months ago started eat meat. She came to me and asked to buy and cook the best steak I could find. My butcher does his own dry aging, anywhere from 30 days to 60 so I knew that's what I wanted. I followed Kenji's ultimate steak guide to a t (LINKREMOVED) and it turned out great. It was cooked for an hour and 45 min at 127f. I then browned it in a cast iron skillet while blow touching it. It turned out perfect and everyone including my self was blown away. Unfortunately after I took one bite I went into the zone and forgot to take a picture of the inside but it was perfect with a barely visible grey line from the sear. LINKREMOVED
It turned out <hl> perfect <hl> and everyone including my self was blown away.
Here my New Years Eve 30 day dry aged Nat CAB Ribeye. My best friend has been a vegetarian for the last 25 years and a few months ago started eat meat. She came to me and asked to buy and cook the best steak I could find. My butcher does his own dry aging, anywhere from 30 days to 60 so I knew that's what I wanted. I followed Kenji's ultimate steak guide to a t (LINKREMOVED) and it turned out great. It was cooked for an hour and 45 min at 127f. I then browned it in a cast iron skillet while blow touching it. It turned out <hl> perfect <hl> and everyone including my self was blown away. Unfortunately after I took one bite I went into the zone and forgot to take a picture of the inside but it was perfect with a barely visible grey line from the sear. LINKREMOVED
Here my New Years Eve 30 day dry aged Nat CAB Ribeye. My best friend has been a vegetarian for the last 25 years and a few months ago started eat meat. She came to me and asked to buy and cook the best steak I could find. My butcher does his own dry aging, anywhere from 30 days to 60 so I knew that's what I wanted. I followed Kenji's ultimate steak guide to a t (LINKREMOVED) and it turned out great. It was cooked for an hour and 45 min at 127f. I then browned it in a cast iron skillet while blow touching it. <hl> It turned out perfect and everyone including my self was blown away. <hl> Unfortunately after I took one bite I went into the zone and forgot to take a picture of the inside but it was perfect with a barely visible grey line from the sear. LINKREMOVED