A couple different steaks. I can’t get rid of the grey band. Is it worth the effort?
Do i need to sous vide to get it right?
by Impossible-Hat-8643
32 Comments
ILostMyBananas
How long do you sear each side? Maybe flip more frequently.
TheBonusWings
Literally who cares other than people on this sub? Looks great to me! Its not like it effects the flavor
Edit: how does my dumb comment have more upvotes than the post? Steaks perfect
NottTheMama
Reverse sear also works wonders. I keep thinking sous vides are expensive so I haven’t taken the plunge yet, (I know objectively they are not, but my gut reaction has kept me away) but I can’t go back to just traditional methods.
QuiGon-Ginger
The last picture looks perfect. But flipping every 30-45 seconds works for me.
Empty_Application926
It’s not worth the effort usually. That steak looks amazing and I hope it tasted just as good!
spkoller2
No, the sous vide guys only do a paper thin crust because the steak is unattractive. A lot of them just color it with a torch
You need a higher temperature for the sear, wait for the pan to be smoking, listen for the meat to sizzle. Then you won’t get the gray
Nedstarkclash
Reverse sear on a grill or in the oven. Sear cast iron. Profit!
timdr18
Once you’re down to that little grey band honestly it doesn’t matter imo, that’s a beautiful steak.
Neil_Enblowmi
Cold Searing on a non stick skillet worked for me but it seems the slab has to be at least 1.5 inches thick for no grey band consistently
cyclingtrivialities2
Sous vide steaks look weirder IMO with their edge to edge uniformity. But yes, delicious. I will happily eat both.
noimtotallynotatroll
Try searing for about 30 seconds to 1 minute per side, and then taking the steak off the heat to rest. The heat distributes during that time for a more even cook, reducing the grey band substantially. Takes a bit longer but I feel as if its worth it for the additional control.
spitballz
Are you letting it get up to room temp before cooking?
LeadNo9107
Who cares, looks delicious. I do steaks in my cast-iron all the time and they always have a nice crust on top of that gray band. Mmm mmm.
foozebox
I actually like the contrast. I’ve sous vide to overcome this and feel it’s missing that well cooked part that just kind of keeps everything together
NewVenari
If you want to get rid of the grey band, i recommend reverse sear. Get the steak to temp slowly, and then give’er on the sear. Just absolutely send it, fast as you can.
MarzipanOdd5691
Flip every 30 seconds
swellsnj
If you weren’t happy with it, I don’t think it’s the grey band as much as the steaks temp when you started cooking. The heavy variation suggests the steak was still cold. That’s a big steak. I would have taken it out at least an hour in advance. I like to reverse sear as much as everyone else in this sub, but regardless of method, high heat on warmer meat will get the crust where it needs to be faster, and then the inside will be more even.
2HappySundays
Check out the sous vide subreddit. That’s about the only way to get a crazy thin crust and absolutely uniform perfect doneness throughout.
Impossible_Tackle973
Looks delicious.
d_imon
As some people have said, reverse sear is the only way to get rid of that grey band. But honestly that much doesn’t matter
Early-Ad-7410
Looks good, tastes good, cooked properly, who gives a shit about gray band
hoockdaddy12
Was just contemplating this an hour ago while grilling a couple sous vide NY strips. I grill outdoor whenever able and starting using CharCrust rub last year… It’s kind of a cheat code. My amateur takes:
– Sous vide- You lose some moisture/flavor in lean cuts, but the cook is perfectly even. – Grilling raw- Flip every minute or 2 (alternating grill marks) for a nice sear w/out heavy grey bands. – Reverse sear- It’s becoming my favorite… 200’ oven for 30 minutes. Let adjust to room temp and sear for a few minutes total to form a nice crust on w/ all juices intact.
Successful_Flow7171
Is that chocolate syrup on the bread ? 🤤
lasersharp22
Absolutely nothing wrong with any of these steaks.
jbiroliro
Honestly, no, unless you wanna brag on this sub
Wanda_McMimzy
When I see steaks on here with gray bands, ugh. Irl when I see them, I dig in. I didn’t even know they were a thing before this sub. If it tastes good, enjoy it. That’s all that matters.
Tanabe21
Don’t worry about the grey band. If the steak tastes good and it chews like you want it, just enjoy it
Lord_Muramasa
Getting rid of the grey band is a flex, not a necessity.
SnooLentils8424
Are you going straight from fridge to flame? Let it sit on the counter for around an hour to let some of the chill out of the meat. Pat it dry and then season
Short_Purple_6003
Sear the steak while it’s still frozen and then finish in the oven. There are guides online that will help you.
karavan7
Lots of good technique advice already. Basically, you’ve overcooked the outside, hence grey. The reverse sear and sous vide chefs are offering you a way around that. It can also be done with high heat on an iron pan, for example.
ElDub62
I like it like that. It adds a bit more flavor and texture, imo. I generally prefer the texture of a rare steak with that band.
32 Comments
How long do you sear each side? Maybe flip more frequently.
Literally who cares other than people on this sub? Looks great to me! Its not like it effects the flavor
Edit: how does my dumb comment have more upvotes than the post? Steaks perfect
Reverse sear also works wonders. I keep thinking sous vides are expensive so I haven’t taken the plunge yet, (I know objectively they are not, but my gut reaction has kept me away) but I can’t go back to just traditional methods.
The last picture looks perfect. But flipping every 30-45 seconds works for me.
It’s not worth the effort usually. That steak looks amazing and I hope it tasted just as good!
No, the sous vide guys only do a paper thin crust because the steak is unattractive. A lot of them just color it with a torch
You need a higher temperature for the sear, wait for the pan to be smoking, listen for the meat to sizzle. Then you won’t get the gray
Reverse sear on a grill or in the oven. Sear cast iron. Profit!
Once you’re down to that little grey band honestly it doesn’t matter imo, that’s a beautiful steak.
Cold Searing on a non stick skillet worked for me but it seems the slab has to be at least 1.5 inches thick for no grey band consistently
Sous vide steaks look weirder IMO with their edge to edge uniformity. But yes, delicious. I will happily eat both.
Try searing for about 30 seconds to 1 minute per side, and then taking the steak off the heat to rest. The heat distributes during that time for a more even cook, reducing the grey band substantially. Takes a bit longer but I feel as if its worth it for the additional control.
Are you letting it get up to room temp before cooking?
Who cares, looks delicious. I do steaks in my cast-iron all the time and they always have a nice crust on top of that gray band. Mmm mmm.
I actually like the contrast. I’ve sous vide to overcome this and feel it’s missing that well cooked part that just kind of keeps
everything together
If you want to get rid of the grey band, i recommend reverse sear. Get the steak to temp slowly, and then give’er on the sear. Just absolutely send it, fast as you can.
Flip every 30 seconds
If you weren’t happy with it, I don’t think it’s the grey band as much as the steaks temp when you started cooking. The heavy variation suggests the steak was still cold. That’s a big steak. I would have taken it out at least an hour in advance. I like to reverse sear as much as everyone else in this sub, but regardless of method, high heat on warmer meat will get the crust where it needs to be faster, and then the inside will be more even.
Check out the sous vide subreddit. That’s about the only way to get a crazy thin crust and absolutely uniform perfect doneness throughout.
Looks delicious.
As some people have said, reverse sear is the only way to get rid of that grey band. But honestly that much doesn’t matter
Looks good, tastes good, cooked properly, who gives a shit about gray band
Was just contemplating this an hour ago while grilling a couple sous vide NY strips. I grill outdoor whenever able and starting using CharCrust rub last year… It’s kind of a cheat code. My amateur takes:
– Sous vide- You lose some moisture/flavor in lean cuts, but the cook is perfectly even.
– Grilling raw- Flip every minute or 2 (alternating grill marks) for a nice sear w/out heavy grey bands.
– Reverse sear- It’s becoming my favorite… 200’ oven for 30 minutes. Let adjust to room temp and sear for a few minutes total to form a nice crust on w/ all juices intact.
Is that chocolate syrup on the bread ? 🤤
Absolutely nothing wrong with any of these steaks.
Honestly, no, unless you wanna brag on this sub
When I see steaks on here with gray bands, ugh. Irl when I see them, I dig in. I didn’t even know they were a thing before this sub. If it tastes good, enjoy it. That’s all that matters.
Don’t worry about the grey band. If the steak tastes good and it chews like you want it, just enjoy it
Getting rid of the grey band is a flex, not a necessity.
Are you going straight from fridge to flame? Let it sit on the counter for around an hour to let some of the chill out of the meat. Pat it dry and then season
Sear the steak while it’s still frozen and then finish in the oven. There are guides online that will help you.
Lots of good technique advice already. Basically, you’ve overcooked the outside, hence grey. The reverse sear and sous vide chefs are offering you a way around that. It can also be done with high heat on an iron pan, for example.
I like it like that. It adds a bit more flavor and texture, imo. I generally prefer the texture of a rare steak with that band.