C-zom posted...
That looks Blue Rare to me, but I also know that internet/phone pictures of steaks absolutely kills the lighting on it. Seen a few cooks on youtube make videos on it.
My main issue is the sear on the outside, and using butter to cook it in. Butter burns much, much quicker than the meat. The heat required to get a sear on a steak is way above the butter threshold. But if you must, add a little bit of oil into the pan as well to help. Since I assume you cooked it in the 5-7 range on your stovetop purely in butter, it just never got hot enough for a proper sear.
Anyway, that looks like a 10/10 steak and horseradish rules.
It definitely was not blue rare, it wasnt even cold on the inside. If I ordered it rare at a restaurant and it came out the way I cooked it I would have been very pleased.
if I was cooking anything thicker Id have used the actual grill, this was a mere two-three minute on each side sear and serve, and I really wouldnt do that with any other cut of meat but a filet
LonelyStoner posted...
My go to is a 14oz prime ribeye cooked on a propane grill.
Espresso rub.
Well your go to sounds expensive and time consuming. Sometimes thats okay, other times you just want to spend ten bucks and cook it on the stove top