1
Trim the fat cap diagonally to increase surface contact with the pan.
2
Season with salt and pepper.
4
Dehydrate the crust overnight.
5
Blend the dehydrated crust into a powder.
6
Season the steak normally.
7
Add the crust dust and sear.
8
Blend the steak until it's a fine powder.
9
Sear the steak on high heat again and give it a flip.