Just turned 18 and made my first steak (thoughts?)
Just turned 18 and made my first steak (thoughts?)
by swarleysweet
29 Comments
Fluid-Leading-6653
Looks really good!! The coloring and seer look spot on! I think people here might give you a little crap about the grey bands but overall I give you two thumbs up! Nicely done.
J_bravo82
Well done for a first mid-rare + 👏
Higher heat, next time, and make sure you’re getting good and solid surface contact of the steak…with the oil, from the onset (when you first drop it). Slosh side to side a little (not always safest), or take tongs and kind of gently press the tips of them (with the prongs spaced to width of steak) and push down every couple inches down the steak. Then bring tongs together to about 1/2 in. apart and push down middle a few times (again, from top to bottom, a few times, along the length). And kind of (for lack of getter words) “shimmy” It back & forth with the tongs pressed tightly enough to the steak to “grip it”, if you will. Basically, you’ll wanna feel as though you’re rubbing it across the surface of the pan.
I say that just so you can get that contact across entire surface, and it’ll provide a more continuous crust. Ensure you’re using a high heat oil (EVOO is my go-too, and/or about 3/4 tbsp butter (dropping butter on pan that’s been heated to temp, then steak atop that butter melt pool— then, same process/slide, make contact, ensure oil at right temp making continuous contact). If you can be careful and not cooking over open flame gas, then gently sliding the pan kind of forward<->backward a little bit, like you would with a fried egg or pancakes on a skillet, couple times on each side, will also help maintain that constant-contact with the super hot oil.
If your stove has like “0-9” setting with “High” at the top, I recommend going to HIGH to heat that oil before dropping the steak. Let it get about a minute to minute and half on that heat (if under 1.5-2” thickness), then holding the steak (FIRMLY) in tongs…press down your fat band to render it against that same high heat, for about 30-40 seconds (until you see the fat get almost plastic looking and darkening brown). Flip steak, and do another 1.5 minutes or so on that side with high heat. Turn down to 7-8 on stove, flip again and let steak get 30-45 seconds on that lower heat while pouring that butter and/or oil over the top with a spoon (carefully), roll to second side, repeat. Take off stove and put on something that will catch drippings…and pour pans contents over top of steak. Let rest 3.5-5 minutes tops. Slice, enjoy.
^^^ MY METHOD FOR STEAKS ABOUT THE SIZE OF THIS ONE— not the only or all-around/one size fits all strategy or method, and many may disagree with some of the fine points above. That’s just my $0.02 that I think would yield you much better results next time.
Still a beautifully done steak that looks delicious, and SURELY a 100% score for first time at only 18.
JTHM8008
Looks good but remember…. As long as it tastes good and you keep practicing!
Altimeter30-06
Looks like crap. Give it to me, I’ll dispose of it. You try again.
KaundaBits
You did good man. Happy B´day
Neil_Enblowmi
Looks good! How’d you prep and cook?
lo-lux
If you like it, it’s a good steak.
ChunkMonkeysMomma
I am impressed!! Great job!!
SpecificDate7501
🫡
Beascoffee_and_t
Looks good to me!
InclusivePhitness
Looks great, my tip for getting rid of the gray bands is basically to get the sear on ‘faster’. And you can do that by putting another pan on top of the steak on each side (or any weight, but I just use another heavy pan). That’s how I remove the gray bands.
Pandora_Stingray
Excellent job, Padawan! Continue to work on your skills and feed the family.
Disastrous_Spend4504
Looks good
ponyo_impact
Asmongold would be proud
tmlmanmagee
aint too bad young buck (i just turned 18 2 months ago)
limitlessfun02
Over all not a bad attempt . Less time in the pan and higher heat will give you a better sear and more uniform inside. Keep going to for it , live learn eat steak
huhuhuhhhh
Dude , lots of people here eat raw cow meat. This steak sir is Indeed NOT raw, i commend you for that.
Steak looks delicious
Radbrad90s
Back in the good ole days (pre 84’) you could’ve had a cold beer to go with it.
South_Texas_Survivle
Not bad at all.
BucketsOfHate
Its great for 18. To widen the pink area, sear at a higher heat and less time on each side. Flip every 30 seconds and butter baste until youve got the maillard youre looking for.
IfIWntdHmmrCalnUrSis
Overcooked! If it ain’t mooin, I ain’t chewin!
Yaboiiiiiii6578
No more chicken tenders for this guy!!!
Mendozena
Better than my first go at it. I used to suck at making steaks.
I watched a few videos and when I finally got it right, it was a good feeling.
Kakarot503
Let it rest
Stinkydadman
Well done and happy birthday
DIJames6
Not bad.. Especially for the first time.. I’d eat it..
SkyBabeMoonStar
Thats a beautifully cooked, mouth watering mid rare 🙌 congratulations, also happy birthday 🎈
TheDJFC
Looks like you cooked it pretty good, but I’m guessing you cut into it pretty soon after? Just judging by how much juice I see flowing. If you let it rest a little bit you’ll retain some of those juices.
29 Comments
Looks really good!! The coloring and seer look spot on! I think people here might give you a little crap about the grey bands but overall I give you two thumbs up! Nicely done.
Well done for a first mid-rare + 👏
Higher heat, next time, and make sure you’re getting good and solid surface contact of the steak…with the oil, from the onset (when you first drop it). Slosh side to side a little (not always safest), or take tongs and kind of gently press the tips of them (with the prongs spaced to width of steak) and push down every couple inches down the steak. Then bring tongs together to about 1/2 in. apart and push down middle a few times (again, from top to bottom, a few times, along the length). And kind of (for lack of getter words) “shimmy”
It back & forth with the tongs pressed tightly enough to the steak to “grip it”, if you will. Basically, you’ll wanna feel as though you’re rubbing it across the surface of the pan.
I say that just so you can get that contact across entire surface, and it’ll provide a more continuous crust. Ensure you’re using a high heat oil (EVOO is my go-too, and/or about 3/4 tbsp butter (dropping butter on pan that’s been heated to temp, then steak atop that butter melt pool— then, same process/slide, make contact, ensure oil at right temp making continuous contact). If you can be careful and not cooking over open flame gas, then gently sliding the pan kind of forward<->backward a little bit, like you would with a fried egg or pancakes on a skillet, couple times on each side, will also help maintain that constant-contact with the super hot oil.
If your stove has like “0-9” setting with “High” at the top, I recommend going to HIGH to heat that oil before dropping the steak. Let it get about a minute to minute and half on that heat (if under 1.5-2” thickness), then holding the steak (FIRMLY) in tongs…press down your fat band to render it against that same high heat, for about 30-40 seconds (until you see the fat get almost plastic looking and darkening brown). Flip steak, and do another 1.5 minutes or so on that side with high heat. Turn down to 7-8 on stove, flip again and let steak get 30-45 seconds on that lower heat while pouring that butter and/or oil over the top with a spoon (carefully), roll to second side, repeat. Take off stove and put on something that will catch drippings…and pour pans contents over top of steak. Let rest 3.5-5 minutes tops. Slice, enjoy.
^^^ MY METHOD FOR STEAKS ABOUT THE SIZE OF THIS ONE— not the only or all-around/one size fits all strategy or method, and many may disagree with some of the fine points above. That’s just my $0.02 that I think would yield you much better results next time.
Still a beautifully done steak that looks delicious, and SURELY a 100% score for first time at only 18.
Looks good but remember…. As long as it tastes good and you keep practicing!
Looks like crap. Give it to me, I’ll dispose of it. You try again.
You did good man. Happy B´day
Looks good! How’d you prep and cook?
If you like it, it’s a good steak.
I am impressed!! Great job!!
🫡
Looks good to me!
Looks great, my tip for getting rid of the gray bands is basically to get the sear on ‘faster’. And you can do that by putting another pan on top of the steak on each side (or any weight, but I just use another heavy pan). That’s how I remove the gray bands.
Excellent job, Padawan! Continue to work on your skills and feed the family.
Looks good
Asmongold would be proud
aint too bad young buck (i just turned 18 2 months ago)
Over all not a bad attempt . Less time in the pan and higher heat will give you a better sear and more uniform inside. Keep going to for it , live learn eat steak
Dude , lots of people here eat raw cow meat. This steak sir is Indeed NOT raw, i commend you for that.
Steak looks delicious
Back in the good ole days (pre 84’) you could’ve had a cold beer to go with it.
Not bad at all.
Its great for 18. To widen the pink area, sear at a higher heat and less time on each side. Flip every 30 seconds and butter baste until youve got the maillard youre looking for.
Overcooked! If it ain’t mooin, I ain’t chewin!
No more chicken tenders for this guy!!!
Better than my first go at it. I used to suck at making steaks.
I watched a few videos and when I finally got it right, it was a good feeling.
Let it rest
Well done and happy birthday
Not bad.. Especially for the first time.. I’d eat it..
Thats a beautifully cooked, mouth watering mid rare 🙌 congratulations, also happy birthday 🎈
Looks like you cooked it pretty good, but I’m guessing you cut into it pretty soon after? Just judging by how much juice I see flowing. If you let it rest a little bit you’ll retain some of those juices.
The force is strong in you…..