Jess Pryles
Region: AU
Saturday 11 April 2026 20:20:38 GMT
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Leif Ericson :
I always salt a few hours ahead and put it in the fridge, then right into the pan. I do 90 seconds per side then rest for 90, repeat 3 times for medium rare. Perfect crust, minimal effort.
2026-05-01 02:10:22
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Steve Jones591 :
Incorrect, but I love your confidence! Take your steaks out of the package at least 4-5 hours before cooking and pat them dry on all sides. Place them on a sheet pan with a wire rack and put them back in the refrigerator. Then pull them straight out of the refrigerator and straight onto a scorching hot grill for 3-4 minutes a side depending on how thick they are. With them being cold, they get a better crust on the outside while keeping the center from overcooking. Let rest for 5-7 minutes… and enjoy a fantastic steak
2026-05-01 03:29:27
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jason_4d :
just sous vide and not everyone knows it doesn't come to room temperature
2026-04-26 15:44:59
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Papa Stubbs :
Tell em Jess!!!
2026-04-11 20:41:57
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223Dave :
Does salting the meat during this period help with making a good crust?
2026-04-12 22:45:29
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PARRILLA PAPI 🥩 :
Ms. Pryles, do you still have that Lonestar Michelada seasoning?
2026-04-14 19:49:02
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Mitchell :
exactly 💯
2026-04-12 16:32:51
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user221645790524 :
Thankyou🤗
2026-04-16 09:12:06
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digbipper :
🤌🤌
2026-04-12 01:18:31
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gwdriver1 :
💯
2026-04-11 20:38:53
1
Bkhr01 :
❤️❤️❤️
2026-04-11 20:27:49
1
Tbro1124 :
🥰🥰🥰
2026-04-13 12:16:15
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icemill :
👏👏👏👏👏
2026-04-14 18:37:55
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Backdeckcookin’ :
💯💯💯
2026-06-01 14:45:40
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