Crop dusting genius asks, "what is your favorite way to cook a steak?" It's my favorite question I've gotten so far, because I get to eat a steak.
So we're going to start with a two-inch bone-in Ribeye that we're going to liberally salt and pepper.
Now salting the meat early on and letting it come to room temperature allows the meat to retain more moisture
So we want to salt it very heavily, and let it sit for a half an hour, then we're going to put in a
250 degree oven for about an hour, or until it registers
115 degrees, and it looks ugly like this. There's only one cure for this ugliness: cast iron.
Come on. Come on over.
We're going to start with some leaf lard,
and we're gonna put the cast iron skillet. Let it get smoking hot, and then we're going to place our steak gently in the center.
Now you want to let that sit there and not move it until you get a beautiful.
Brown crust on the bottom, at which point
we're going to flip it and begin butter basting.
So we're going to take a big old pat of butter, a whole crushed clove of garlic, and a thyme sprig
and we're going to baste the butter over top the steak. Isn't that a pretty sight? I'm sorry my arm is in the way.
Then, the steak needs to rest. So we're going to give it a butter blanket.
We're going to put the garlic clove and thyme sprig on top.
And It's going to take a little nap for at least 10 minutes. Step away.
10 minutes have passed and it's time to carve.
So we're going to cut down the bone and then cut it to about half-inch slices.
That's the way I like them at least. Cut it however you want. I don't care.
And then fan them out to make it look pretty.
Ahhh.
Now, if you guys don't mind, we'd like some privacy
