Props to nostr:npub1t42gfjzfv74v8xrv65f2lrwd65jr85ysrtdmkkfrvqgcss5r4g0qk487qz and nostr:npub1xapjgsushef5wwn78vac6pxuaqlke9g5hqdfjlanky3uquh0nauqx0cnde for scolding me / coaching me to do better.

The better quality (thicker, fresher) steak plus the reverse-sear technique made for a killer upgrade combo (duh! But still... wow).

I had been buying prepackaged 1" steaks and freezing them. This time it was a ~1.5" thick ribeye directly from the meat counter (but tradeoff: those aren't grass fed).

Previous attempts were all on just cast iron or backyard grill. First time reverse-searing. 200° to an internal temp target of 120°.

Had not incorporated finishing with butter much before, first time using thyme. Garlic in there, too.

My steaks had been fairly dry (even when not overcooked), unpleasantly tough, and mostly weirdly flavorless. This one was incredibly juicy, tender, so much flavor!

The difference was like spending $6 at Denny's vs $80 at a steakhouse. NO JOKE.

I have one prepackaged 1" steak left in the freezer; will try reverse-searing it and see how much the cooking technique alone can improve upon my prior results. I expect disappointment, but worth running the experiment!

nostr:nevent1qqs8pljvzlh8x8p8cus9tg6sng8f9vsxelcqxymuzmuuk65qexe3sqczypdsardxlha6vccrs6gtxlfpdkp5tf3rese7zyd06rmn3mthj279gqcyqqqqqqgwlfglg