Filet mignon in cast iron and ribeye in carbon steel. Dry brined for one day, cooked in avocado oil, basted in ghee and garlic, and finished with a little cracked pepper.

  • ourob@discuss.tchncs.deOP
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    10 months ago

    It was eaten too quickly!

    The steaks were actually cooked to opposite preferences. The filet was a perfect medium rare, but my wife likes it more medium/medium well. The ribeye was a solid medium, but I like it more medium rare.

    The ribeye was delicious, though, and my wife was happy, so no complaints.