I haven't cooked steak in a while and this is how it came out. I was really satisfied with it but I am open to pointers.
I bought it from the store and let it sit in the counter until it was room temperature
I seasoned it with salt and pepper
I placed it on high heat for 3 mins on each side and then I lowered the heat and basted it in butter with crushed garlic and rosemary. I flipped it ever 2 mins and after a couple of flips I was done.
by NeighborhoodSolid128
32 Comments
You have quite a bit of juice spilling out on the cutting board? How long did you let it rest for?
Yeah. Eat it
Sous vide
A great tip that someone gave me was to flip often, which went against everything I’d ever been told.
1. Make sure you’re using a carbon steel, stainless or cast iron pan on fuck-off heat, like leave it in the highest heat for 5 minutes to get stupid hot. Non-stick will not work. **Don’t put oil in yet**.
2. Pat dry your steak with absorbent towel.
3. Add enough oil to coat the bottom of the pan.
4. Chuck in your steak and turn every 20 seconds until done. The crust will build little by little, rather than all at once.
The advantage of flipping often is that the grey band doesn’t have enough time to really develop and you end up with a great crust and a redder interior.
Sprinkle Maldon over the top.
Gonna be honest. I ain’t waiting ten minutes to eat my steak. Not happening. I plate it, serve up the side dishes, take a seat and eat. Steak Frites with fries soaking up steak juices is bliss.
It looks good, if you have the means I would recommend a leave-in meat thermometer and try a reverse sear, you can completely eliminate the gray band that way
Even a cheap sub $100 one is ok, just stay away from MEATER because they are garbage products
To avoid the grey band, flip often. Other than that, it looks great! 8.5/10 if I got this at a high end steakhouse.
Only one; enjoy
U missing my favourite part where u bring the steak to a yellow lighting environment 😀
Yeah point it in the direction of my mouth, then go home and re-think your life.
No
Looks fantastic, great seasoning too!
I recommend letting the pan get as hot as the devil’s dick before adding the oil and steak.
Only one time did the oil combust as soon as it hit the pan, I dunno why
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i’m sure this is perfectly delicious but that is by far the thickest grey band i have ever seen.
*If possible – cook with higher heat and pull sooner. You got this🤘🏼
That said, this is nothing to be upset about. Still a win.
Chew slowly
Yes please
Flip it more, take it off sooner, use high heat, and get a thermometer.
Eat
Share lol
Ive found my steaks crisp quicker and more evenly when I season then liberally and put them uncovered in the fridge, If I’m planning really well Ill put them in there for 2 days and flip then after day 1. This does make a huge difference in crunch
Yea point it to my mouth and throw it…accurately!!
Higher temp and less searing time like 1.5 minutes each then 4 minutes in the oven at 375F. Results in thinner grey band and better sear.
Yes please give it to me
Less time on the fire?
I can point you in the direction of my mouth, bring steak
Looks great, would smash
Only tip would be less time on the sear with higher heat, turn off the fire alarms and fry that sucker. That will reduce the grey bands
Higher heat. Less time.
This is fine. I’d prefer slightly more rare. And slightly more crust. But wouldn’t turn this away.
My advice is give it to me
Turn it more often to reduce that grey band, otherwise looks good 👍