Dining and Cooking
Steak

Is this too much sear?


This was delicious too me, but I feel I have a different taste from the people I cook for. Would you call this too much sear or burnt?

by Impossible-Hat-8643

45 Comments

  3. Repulsive-Rough-7445

    I’d cry tears of joy if you brought this before me

  5. UMK3RunButton

    That’s a good level of sear. Look at that contrast. Excellent example of Maillard reaction.

  6. concretefluid

    Holy shit! That’s perfect! What method did you use to get that??

  7. Agent_Orangina_

    Looks terrible. I will be by to help you dispose of it. 🙂

  8. TristeroDiesIrae

    I think it’s beautiful… preferences are very individual, but if I cooked that I would be absolutely delighted with my behavior.

  10. Ecstaticismm

    To me this might be a bit much but it seems I am the minority on this one. It’s a good steak if it’s good to you

  11. beckychao

    uh no, that’s a great crust

    unless you used butter while searing, then scorched butter has an awful taste, but that doesn’t look like scorched butter to me

  15. voxpopper

    There is no such thing as too much sear for those on this sub. It could be a steak cooked on magma to the point of becoming a burnt ember and as long as pink inside it’s approved.
    Personally I tend not too like too much carbonization since it can overwhelm other flavors but to each their own.

  23. CompoteStock3957

    You want a nice crust that’s the outside near the red. The more of a crust the more evenly cook the steak will be

  25. Alive-Juggernaut9638

    That’s like my wife saying “that’s too much money honey”. That sear looks world class my guy.

  29. CelticRage

    Is it bitter? If yes; then yes, it is too much.
    If it is not, then 👍

  34. ILSmokeItAll

    There’s no such thing. It’s a thin, outter nost layer of the steak. You can do it no harm, unless you don’t do what you did.

  38. AnitaIvanaMartini

    Not too much dear for me. It looks perfect. I wish you were my neighbor.

  41. Dankbarber

    Would I still eat it without complaints? Hell yes.

    For me preference wise, maybe just slightly overdone crust. I like it dark too but that is on the side of burnt vs proper Maillard reaction.

    I would say maybe 30 seconds less would be perfect! Some people enjoy the bitterness from a burnt edge so who am I to judge.

  43. Significant-Fail1182

    The crust you got is perfection. But, thats a pretty large gray band which indicates you seared for too long. For me I like to go for the same cook all the way through. You can raise your pan temp and reduce the sear time to try to remedy the band. Or, for even more control, sear super hot just until you get your desired crust on both sides then move it to the oven till 125 internal temp (shouldnt reach that during sear).

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