Dry brined steak with a side of #hodlbutter.

The steak is super salty from the brine, well charred, a bit overcooked by texture even though the temperature was right for medium rare. I'd give it a C.

Less salt for an overnight brine, pan temp was good for a char, but I could have pulled it off 10-15 degF sooner.

A C-grade steak paired with the pecan butter butter leaves a lot to be desired, but I got a hint of how it could taste pretty good. I'll try it with a better steak and then decide.

Side note, I sharpened my knife with a whetstone for the first time, and it cut through this steak like butter.