🦐🥩🍳 Perfect Pan Steaks

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=QSC_E0jObf0

First steaks in the new condo, and let me tell you—the smoke alarm got a workout! • STEAKS • 60-Day Dry-Aged NY Strip 100% Grassfed NY Strip from @dryagedmarket • SALT • Dry brined with kosher salt for 6 hours. Not my favorite grind—too coarse, which doesn’t absorb well into the meat, so make sure to pat it dry before cooking. • BBQ BURNER • Tried the BBQ, but it couldn’t keep the pan hot with the lid open. Ended up indoors, smoke alarm and all! • OIL • Would’ve preferred beef tallow or fat from the steak, but we used grapeseed oil—great high-smoke-point option in a pinch. • COOKING TIP • Don’t be afraid to pull the steak out mid-cook to avoid burning or overcooking. Let the pan cool a bit, then return the steak for a more even cook and beautiful blush. • BUTTER • Bubble the butter before basting! This keeps your hard-earned crust intact. I basted with residual heat only—no burner on—to avoid burning the butter while gently finishing the steak. • REST • Rested steaks in the oven at 200°F for 8 minutes, door cracked to let steam escape. Skipped butter during the rest to preserve the crust—better to save it for another use! • SHRIMP • Cooked with aromatics, chili crunch, honey, and a squeeze of lime. Perfect as a steak topper or bread dipper. • . • . • . • #Steak #DryAged #SurfAndTurf #MediumRare #Foodie

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