Hi, it's also the first time I'm cooking a ribeye with butter, garlic and rosemary. Any advices how to make a better sear ? Especially the middle part of my ribeye. Tried to make it medium. Thank you !
by rancevsky
13 Comments
Fester3787
Dear Lord I can smell that from here.🤤
SloppyMeathole
Looks great for a first try. But notice that in the center you don’t have any crust. I suspect it’s because you didn’t have enough oil in the pan when you put the steak down.
When you go to put the steak in the pan, shake it around a little and make sure the oil is evenly distributed. Then gently lay the steak down in the center of the pan, and make sure there is oil underneath the entire thing. Then don’t move it until you are ready to flip. That should you a better crust.
Best of luck to you! Looks great!!
Glittering_Koala_799
Is it tasty..is it scrumptious 😋
MyWorkIsNotYetDone
I went to Ireland in 2018. Their beef is top notch (as is their cheese). Hope you enjoyed it!
ResolutionNo2642
You will never regret cooking in a cast iron pan that are wonderful
MPThreelite
I love my cast pans and wok. Just started cooking around a tear ago and already have 4 cast pans/wok. All seasoned up and ready to go. The Dutch oven is my favorite …..
RedditFedoraAthiests
Im gonna lay it on the line here for ya, that looks absolutely fantastic. Everything.
DIJames6
That gorgeous.. Great job..
Top_Narwhal1244
For anyone who hasn’t tried it. Try a stainless steel pan, heat it up no oil until water beads instead of steams up, put clarified butter or ghee in and let that come to temp for a minute then throw the steak in. Better results than even cast iron.
limitlessfun02
Nice work for the break in cook
DondeRob_NL
For a first try in a new skillet this looks really good. The lack of grey band is pretty amazing. The crust on the sides is very good, but in the centre it’s not as good as can be, though still acceptable if it was served to me like this.
The reason the centre is not as crusty as the outsides is because moisture collects in the centre during the heating process. This steams the meat, instead of baking/frying it. To combat this, let it air out before frying/baking (whatever it’s called in English, while having it covered in paper towel that doesn’t stick to the meat too much.
Another tip is to put a bit of pressure on the centre, either with cooking weight or alternatively with something like a spoon or fork.
Some say it’s best to just flip a steak once, but I prefer to flip it once every minute, flipping it to the other side of the pan while doing so. The side it’s on gets colder while the steak bakes and obviously you should get it as hot as possible (just below the burning point).
Apprehensive-Bag5447
The thing I’ve learned that consistently delivers the best crust is letting the steak sit overnight in the fridge on a wire rack. It dries out the outside of the steak and doesn’t let moisture get in the way. Other things are a decent amount of fat in the pan and salting after cooking.
Remarkable-Fix4837
Damn, I thought meat was expensive here in NZ. It’s half that price here.
13 Comments
Dear Lord I can smell that from here.🤤
Looks great for a first try. But notice that in the center you don’t have any crust. I suspect it’s because you didn’t have enough oil in the pan when you put the steak down.
When you go to put the steak in the pan, shake it around a little and make sure the oil is evenly distributed. Then gently lay the steak down in the center of the pan, and make sure there is oil underneath the entire thing. Then don’t move it until you are ready to flip. That should you a better crust.
Best of luck to you! Looks great!!
Is it tasty..is it scrumptious 😋
I went to Ireland in 2018. Their beef is top notch (as is their cheese). Hope you enjoyed it!
You will never regret cooking in a cast iron pan that are wonderful
I love my cast pans and wok. Just started cooking around a tear ago and already have 4 cast pans/wok. All seasoned up and ready to go. The Dutch oven is my favorite …..
Im gonna lay it on the line here for ya, that looks absolutely fantastic. Everything.
That gorgeous.. Great job..
For anyone who hasn’t tried it. Try a stainless steel pan, heat it up no oil until water beads instead of steams up, put clarified butter or ghee in and let that come to temp for a minute then throw the steak in. Better results than even cast iron.
Nice work for the break in cook
For a first try in a new skillet this looks really good. The lack of grey band is pretty amazing. The crust on the sides is very good, but in the centre it’s not as good as can be, though still acceptable if it was served to me like this.
The reason the centre is not as crusty as the outsides is because moisture collects in the centre during the heating process. This steams the meat, instead of baking/frying it. To combat this, let it air out before frying/baking (whatever it’s called in English, while having it covered in paper towel that doesn’t stick to the meat too much.
Another tip is to put a bit of pressure on the centre, either with cooking weight or alternatively with something like a spoon or fork.
Some say it’s best to just flip a steak once, but I prefer to flip it once every minute, flipping it to the other side of the pan while doing so. The side it’s on gets colder while the steak bakes and obviously you should get it as hot as possible (just below the burning point).
The thing I’ve learned that consistently delivers the best crust is letting the steak sit overnight in the fridge on a wire rack. It dries out the outside of the steak and doesn’t let moisture get in the way. Other things are a decent amount of fat in the pan and salting after cooking.
Damn, I thought meat was expensive here in NZ. It’s half that price here.