this post was submitted on 29 Jan 2026
176 points (94.9% liked)
Funny
13262 readers
1593 users here now
General rules:
- Be kind.
- All posts must make an attempt to be funny.
- Obey the general sh.itjust.works instance rules.
- No politics or political figures. There are plenty of other politics communities to choose from.
- Don't post anything grotesque or potentially illegal. Examples include pornography, gore, animal cruelty, inappropriate jokes involving kids, etc.
Exceptions may be made at the discretion of the mods.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I also tend to look for a thicker cut, since you can cook it more gradually to develop a good texture throughout without overcooking, and still develop a good crust.
You also want to dry brine it, that is 12-24 hours before cooking rubbing it with salt and leaving it uncovered in the fridge
Then before cooking, let it warm up on the bench
If you have a particularly good cut, you can warm it to room temp, then put it in a mixture of salt and water (20% salt) at freezer temperatures for 20 minutes before drying it and searing it. You'll get a perfect crust and also perfect edge to edge consistency with no bands of overcooked meat