There is so much good information and, more importantly, debunking of bad information here.
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lalalaexistence reblogged this from harharhar
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goddamnedpansies likes this
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hugeinjapan said:
I used the reverse sear the other night. I don’t really think it takes that much more time.
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allofthenomnoms reblogged this from themattsmith
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dontexpectanything reblogged this from themattsmith
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bco reblogged this from themattsmith
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becoming--brina reblogged this from harharhar and added:
I’m terrible at cooking meat; most of my formative cooking years were spent as a vegetarian.Let’s see if this helps.
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sdotmarymartha said:
we’re debating a cowshare as I type, probs gonna go for it. Considering adding a quarter pig. I learned this by reading you!
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bmichael likes this
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nebraskagasm said:
Awesome! I’ll take a steak cooked on cast iron than a steak done on a propane grill any day. A butter basted steak with a nice salty crust is one of my favorite meals.
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dljs reblogged this from themattsmith and added:
basically J. Kenji Lopez-Alt combining all...his previous steak myth busting posts from...
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dljs likes this
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seanrrwilkins reblogged this from themattsmith and added:
Lots of gems in here for all experience levels. Definitely going to try the salting a few days ahead on the next big...
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seanrrwilkins said:
Killer article. Definitely want to try salting for a few days on the next nice steak.
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whiskeybot likes this
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harharhar reblogged this from themattsmith
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ananonymousbob said:
I was just about to post this. The basting is a new dimension I hadn’t considered before that I can’t wait to try.
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themattsmith posted this
