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SpiceyPorkFriedRice t1_jaa8t97 wrote

Is the herb raw?

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RaspberriesAndPi OP t1_jaaanwm wrote

Yeah the sage on the plate was raw, more for decorative purposes because the fried sage was really shriveled up

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LocalNative141 t1_ja8dnfm wrote

How long did you cook that for?

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RaspberriesAndPi OP t1_ja8eo53 wrote

It was in the oven at 200°F until the internal temp was at 100°F (this was a 1" cut of steak), then I seared it at a very high heat with ghee for about 2 minutes on each side.

I really smoked up my apartment to achieve that crust. I probably won't try searing at such high temps again until I move to a house with a fume hood.

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smbutler20 t1_jaaasz2 wrote

There is a misconception that crust can only be achieved from a ridiculously hot pan. If the surface is dry, and a little weight is added, you can still get crust from a reasonably hot pan that isn't smoking.

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Jumpin-Jebus t1_jach0xs wrote

Want to try sous vide, then seared, steak that I dry-age myself. WITH marrow butter.

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Ryan_S21 t1_ja8gp3k wrote

dang, looks awesome

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DutchKevv t1_ja8knae wrote

Dan that has to be a joy to eat!

Looks great :)

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wineANDdickAZ t1_ja8n6sm wrote

Looks fantastic. Love the sear. People have been telling me sage is good with steak, what’s your opinion on sage vs thyme, rosemary?

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RaspberriesAndPi OP t1_ja8rqy3 wrote

I prefer, but it was out at the grocery store, so I grabbed some sage instead.

Rosemary is a lot more herbal and astringent, and goes better with a fatty juicy steak. Sage is gentler, so while it tasted good, didn't compliment it as well imo. I haven't made thyme butter before, but I like tossing it in beef stews, so I'm sure it would be good with steak too.

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wineANDdickAZ t1_ja8sn08 wrote

Fantastic. This is the second time sage has popped up on my timeline this week, I think it’s a sign I need to try it soon. I’ll have to see what I think of it with beef. I’ve had it with poultry & pork chops.

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Jumpin-Jebus t1_jacguz1 wrote

So did you do the aging yourself? I want to try it...

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