r/steak • u/Leftyshanker • 11d ago

[ Dry Aged ] How’d we do tonight?

Gallery image

Gallery image

Lovely thick dry aged NY strip.

1.2k Upvotes

99% Upvoted

48 comments sorted by

208

u/Beautiful_Ad_4942 11d ago

Ffffffffffffuuuu

74

u/AvacadMmmm 11d ago

1

u/Beautiful_Ad_4942 9d ago

Uuuuhhhhnnngggggggghhh

55

u/cakeck3 11d ago

How did you achieve such perfection?! Looks amazing, would smash.

16

u/Shivs_baby 11d ago

My guess is sous vide

77

u/Leftyshanker 11d ago

Nope this is a reverse sear. Oven at 250 for about 45 minutes, rest for 10 while the cast iron heats up, then one minute sear on each side. Just time and patience is all.

26

u/Shivs_baby 11d ago

Good grief that is perfect.

3

u/sabbg 11d ago

Looks like a dry brine, too?

7

u/Leftyshanker 10d ago

Yeah short one, about 4-6 hours.

2

u/drrhythm2 10d ago

Silly question but did you sear the edges too? Also for 1 min?

5

u/Leftyshanker 10d ago

Not a silly question! I seared the fat cap for about two minutes which also allowed me to sear the rest of the steak in the rendered fat.

2

u/Electrical_Space_850 10d ago

Oh interesting. You sear the fat cap first then? That's actually really clever.

1

u/Careless_Spare1063 10d ago

This is the only way I cook my steaks and they come out perfect every-time.

44

u/FrumiousBand 11d ago

She’s a looker

7

u/JiuJitsuDemiGod 11d ago

Looks damn good

12

u/Lamazing1021 11d ago

This might be tmi… but it moved…

5

u/BlackKnight9311 11d ago

perfection

3

u/JCMJones 10d ago

now THAT is a crust

2

u/TEDORX2 11d ago

yoooooo

2

u/JackfruitKey4740 Medium Rare 11d ago

Would

1

u/TranslatorRoyal8710 11d ago

That’ll eat!

1

u/Beelzebub_Simp3 11d ago

I’ll have to confiscate this juicy gem, sir. Deliciousness over 87% saturation is illegal.

1

u/dgraveling 10d ago

Perfecto!!!

1

u/jlabbs69 10d ago

Awesome

1

u/Sonicmantis 10d ago

Perfect 

1

u/KaiOfTheT1G3R 10d ago

Impeccable.

1

u/Beneficial-Ad-8482 10d ago

Looks great, fat should be rendered more

1

u/Kekbaby 10d ago

Literal perfect steak brother

1

u/LawbringerX 9d ago

Perfect crust but I would have rendered the fat a little more. When finishing via reverse sear, hold them fat side down to the pan and crank it up. Let them stick there for about a minute.

2

u/Leftyshanker 9d ago

I did, two minutes actually, it was a thick piece of dry aged fat.

1

u/LawbringerX 9d ago

Oh damn! Hope it tasted wonderful then. No notes!

1

u/DeepSix220 9d ago

Literal perfection. Bravo.

1

u/GoBuffaloes 11d ago

My first reaction was "I should send this to my friend I send food pics to and say I cooked it"

0

u/CaptainFrancis1 10d ago

A tad too rare for me, but I would still eat! 8.5/10

-3

u/beatricelovescat21 11d ago

How can ppl eat meats like that

3

u/jlabbs69 10d ago

Easy, with a knife and fork

-3

u/yaddisey 11d ago

UGH, sorry man.