Hearted Youtube comments on WestJett (@WestJett) channel.
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This content is better than an 8oz cut of A5 Wagyu beef dry aged for 30 days covered in lemon and orange zest, take the meat out if the dry ager, cut off the sides and look at the beautiful marbling, carefully season with salt and pepper, heat your pan to 430 and sear, make sure to use a thermometer to check the internal temperature, after your steak has developed your ideal sear, make sure to add around 1/3 stick of butter (alongside your herb of choice, I love rosemary) and make sure to lower the pans temperature so the butter fizzles and pops. Basting adds an amazing flavor and unforgettable crust if done right. After your internal temperature has reach an ideal point, take your steak out of the pan and set it on a cutting board. Make sure to use a sharp knife so the slices can be thin. Try to get a piece of crust on every bite. After that, season with spices of your choosing, lemon juice also gives it a kick. Once you open the steak, it should be very juicy depending on how you cook it. Tender is always better.
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