Titch
somebody shut me the fark up.
You did that steak some real justice, looks delish
Beautiful looking steaks, but I'm having a hard time forgiving you for doing them in the oven/skillet. I'm sure you had your reasons. Lol! Good cook anyways!
I'm with you, maybe next time do thirty day aged again but over a charcoal grill at least.
I chose the oven because I didn't want to add any flavors to these steaks, I wanted them to taste the way they were intended to be enjoyed. Without intentionally sounding smug, these were very expensive and I wanted to enjoy them as they were. I've reverse seared plenty of steaks on my KJ and there is always the addition of the wood fire flavor (as KJ likes to called it). With these I only wanted to taste beef and rendered fat.
I can say that I completely understand where you are coming from on this. Grilled steaks over coals are amazing. However, with a really good steak you truly want just the crusty, salty exterior and the beefy, juicy interior to be the predominant flavors. Searing in a pan or under a Salamander allows the entire surface of the meat to have that amazing crust without any other flavors getting in the way. This is why most all high-end steak houses do it this way...
Absolutely beautiful steak by the way!
Looks absolutely awesome!
I know what I'm adding to my Christmas list....
Thanks for posting...great steaks and right in my neck of woods.
I chose the oven because I didn't want to add any flavors to these steaks, I wanted them to taste the way they were intended to be enjoyed. Without intentionally sounding smug, these were very expensive and I wanted to enjoy them as they were. I've reverse seared plenty of steaks on my KJ and there is always the addition of the wood fire flavor (as KJ likes to called it). With these I only wanted to taste beef and rendered fat.