College student second steak – took all of your advice from last post
Really tried to give it a better sear without setting off the smoke alarms.
Tastes great – definitely an improvement from steak #1
Lmk what y’all think and any suggestions on new cuts or techniques to try!
by SnooRobots9124
19 Comments
killerkitten115
👍🏼
pah2000
Nice!
alexgetty
Hell of a lot better than the shit I was making in college. If you can find one, try a cast iron skillet. You can cook a steak in any pan, but that will hold the heat and it keep it even. Otherwise, looks like you’re on the right path!
Very good, maybe a little too done, but depends what level you like!
ryan676767
Looks good! Decrease cook time for less doneness (duh) if you’re looking for more M/MR.
Also, if accessible, you can wrap your smoke alarms in tin foil, saran wrap, etc. while you cook to prevent them from going off, just don’t forget to take them off after!
Golfswingfore24
Get yourself a cast iron skillet.
Shr1mpandgrits
Biggest upgrade you can make is a pan. Cast iron or carbon steel. Don’t cook a steak in a nonstick. For one thing, it’s toxic to cook at a high temp with those
MasterBigBean
Go heavier on the seasoning
bnjthyr
I was eating easy Mac and cheese with Doritos. Have my award.
BarneThatIsntNoble
Probably not all of the advice.
I assume someone suggested a cast iron.
Doesn’t look terrible though.
TFG4
Looks good
Bar-Bruh-Que
One thing I would suggest is to let it rest a couple more minutes than you did. There shouldn’t be that much liquid on your cutting board. I can tell the difference in your pre-cut “juices” vs post cut.
Great progress!!!
jussimonthedigger
Nice job man looks great and you actually cooked your steak most steak post on here are so raw you’d think they had a pulse still
Inner-Tennis7300
Looks like you’ve graduated from Steak 101 with flying colors! Keep sizzling, my friend!
darealest10
Get a grill. Its easier on the house. Hank hill says propane but charcoal is a gateway into smoking.
But hell yea on the cook. Solid medium, medium well.
Pull it off a minute or 2 earlier and you probably hit the sweet spot.
Granted each steak can be different, but mainly the thickness is the main variable on that change in cook time i find.
FLORI_DUH
Were you trying for medium-well?
akila219
looks good! toss that plastic cutting board away and get yourself a cast iron pan in the future
19 Comments
👍🏼
Nice!
Hell of a lot better than the shit I was making in college. If you can find one, try a cast iron skillet. You can cook a steak in any pan, but that will hold the heat and it keep it even. Otherwise, looks like you’re on the right path!
Now I’m hungry
guga will show u the way [guga knows](https://m.youtube.com/watch?v=DmORW3rBvyc)
Very good, maybe a little too done, but depends what level you like!
Looks good! Decrease cook time for less doneness (duh) if you’re looking for more M/MR.
Also, if accessible, you can wrap your smoke alarms in tin foil, saran wrap, etc. while you cook to prevent them from going off, just don’t forget to take them off after!
Get yourself a cast iron skillet.
Biggest upgrade you can make is a pan. Cast iron or carbon steel. Don’t cook a steak in a nonstick. For one thing, it’s toxic to cook at a high temp with those
Go heavier on the seasoning
I was eating easy Mac and cheese with Doritos. Have my award.
Probably not all of the advice.
I assume someone suggested a cast iron.
Doesn’t look terrible though.
Looks good
One thing I would suggest is to let it rest a couple more minutes than you did. There shouldn’t be that much liquid on your cutting board. I can tell the difference in your pre-cut “juices” vs post cut.
Great progress!!!
Nice job man looks great and you actually cooked your steak most steak post on here are so raw you’d think they had a pulse still
Looks like you’ve graduated from Steak 101 with flying colors! Keep sizzling, my friend!
Get a grill. Its easier on the house. Hank hill says propane but charcoal is a gateway into smoking.
But hell yea on the cook. Solid medium, medium well.
Pull it off a minute or 2 earlier and you probably hit the sweet spot.
Granted each steak can be different, but mainly the thickness is the main variable on that change in cook time i find.
Were you trying for medium-well?
looks good! toss that plastic cutting board away and get yourself a cast iron pan in the future