Quote:
Originally Posted by SuperChief
I've been getting into cast iron cooking lately and have been pleasantly surprised with the results (and the fun I've had with restoring/seasoning a really old skillet). The first dish I made was steak, naturally. A couple 2" thick strip steaks, seasoned generously with kosher salt and black pepper at room temp. Seared on the cast iron, then basted for a few minutes with a mixture of 4 garlic cloves (skins on, lightly crushed), bunch of thyme, and a few tbsp of unsalted butter. They were INSANE.
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Why didn’t you invite me, asshole?
If you haven’t tried dry brining, do it.