Filet mignon in cast iron and ribeye in carbon steel. Dry brined for one day, cooked in avocado oil, basted in ghee and garlic, and finished with a little cracked pepper.
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this post was submitted on 26 Jan 2024
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Cast Iron
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It was eaten too quickly!
The steaks were actually cooked to opposite preferences. The filet was a perfect medium rare, but my wife likes it more medium/medium well. The ribeye was a solid medium, but I like it more medium rare.
The ribeye was delicious, though, and my wife was happy, so no complaints.