[Pepe Silvia]

Originally Posted by GloryDayz

There's really not much magic to it. For me the key is a thick steak (1.75 inches in this case), the rosemary seasoned olive oil, dry-brining to rock salt (one hour per inch-thick of steak), using a HOT skillet.

* I wash-off the dry brine (just my preference)
* Pat the steak dry.
* Add a little Montreal steak seasoning
* Sear the edges all around
* Three minutes on each side
* Five-Six minutes in a 500-degree oven
* Let rest for five minutes.

It's really that easy... And far too many folks mistake a pink middle with being really rare. The 450-500 degree oven, post-pan sear, really does cook the meat but not turn it gray..

And there's this too, that stead fed two men and a 10-year-old young man. So, the 1.75 inches means the meat can be cooked properly, it doesn't mean portion control flies out the window.

That makes it even more pathetic for him.