QuarAnt1ned • Page 755

ribeye

or strip

 

Shake Shack >

 

@Ken

 

every time you drink a coffee youre cutting 5 minutes off of your life. and that scale is logarithmic as you get older. and youll no longer be a pure keto boi either.

 

1 stick of butter per 1 cup of coffee evens it out though

 

proof? also: who says I wanna be 90 anyway

 

Ima try and find some aged ribeye I think

 

source: Trump’s EPA

 

How do you do your steaks in the cast iron? I usually do ~3 minutes (depending on thickness) on one side at high heat, flip, place entire pan into a 500-degree oven for another ~3 minutes, then let rest under foil for ~10 minutes before serving.

 

OK Paula

 

www.youtube.com

 

if they're too thick to cook entirely in the pan, I'll reverse sear them. It took me forever to come around to that method, but it results in a perfect steak every time. If the steaks aren't that thick, I'll cook them in the pan and go by feel & instant read thermometer. I let my cast iron preheat for a ridiculously long time when I'm cooking steaks or burgers.

 

hell yeah. dry-aged ribeyes, especially bone in, are probably my favorite cut of steak.

 

Yeah I pre-heat until I can flick some water droplets on the pan and they instantly evaporate lol. Rippin' hot.

 

My Opa used to have a steer that my cousin named Hamburger-Steak.

 

good morning

 

butter baste them steaks!

 

is yoga possible for a single person like at their house and shit? I wanna get into it but I'm not going to any classes (just yet anyway)

 

Good afternoon

 

cast iron makes the best steaks & burgers outside of those crazy steakhouse broilers.

 

garlic & herbs too