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bloode975 t1_jdus53j wrote

Yea that's been my general process, guess either I'm cocking something up bad or the burner ain't that great xD

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jinbtown t1_jdvyjuj wrote

are you drying the meat in the fridge uncovered for like 12-24 hours? on a wire cookie cooling rack? you want dry air on all sides of the meat so it loses all the moisture. the heavy seasoning / salting is what sucks the moisture out of the "crust" of the steak and it collects in a cookie sheet used as a drip pan

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