Dining and Cooking
Steak

Rate my steak. This is the best I’ve been able to do so far.

I tried something different today. I seared first straight out of the fridge, this resulted in the minimal grey band. Then into the oven at 200 to bring it up to temp slowly to 135. Stupidly, I added some brown sugar to the seasoning because I’ve seen all these posts with really black crusts. That was a mistake. It dropped the flavour a full point out of ten, and the sear didn’t really benefit. Will go back to Montreal steak spice for my seasoning, to me, nothing beats it!

by Maverick13

22 Comments

  2. Rumble_Rodent

    Im no connoisseur, but I know a good steak. If you slap this down in front of me; and I cut into it, and it looked like that? I’d nod my head at you in approval and dig in.👍

  3. Excellent_Tell5647

    rub me in the steak and then call me daddy

  4. LossingMassivePots

    Holy shit that’s absolutely perfect

  5. zephyrtr

    Yeah sugar burns. It doesn’t really do well on meat cooking above 325.

    I’d recommend you start making your own Montreal steak spice, and do a dry salt brine starting the night before. You can sear your steak, then put your aromatics on while it finishes cooking in the oven and I would out the oven on LOW, with a wire rack, like 275.

    That interior looks awesome as fuck just … Don’t mess with sugar unless you’re barbecuing.

  6. Background-Bag6846

    11/10. No gray ring. Perfect cook from crust to crust. Bravo.

  9. Ok-Sound-7355

    Yea people need to stop putting sugar on steaks.

  10. Current_Escape_2119

    Kudos, excellent result! How long did it take 1) to sear both sides and 2) to bring to target temp?

  13. Mammoth_Stallion_938

    ALWAYS get ur streak to room temp…salt one side .. u can add Montreal steak spice iffen you want, put less salt. Sear it both sides, 2 mins at most. Then to oven… Depending on cook , 120 degrees internal temp and u’ll have a very nice rare steak. Good luck

  15. book-and-dodge

    10/10 on the cook. Keep playing with the seasoning. I hate when people refuse to try anything new. How do you think we learned new and wonderful flavors?

  17. Hot_Tower_4386

    If you use sugar it should be so little you can’t taste it

  18. iammabdaddy

    Still mooing, needs 20 more mins on the grill

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