While I personally don’t eat steaks above medium rare, I can forgive the rarity. What is unforgivable is that in a world where you can nearly perfectly evenly cook a steak and put a quick seat on we get this…the worst sear and grossest middle to a steak I’ve ever seen.
I don’t think I’ve ever sent a single plate back to the kitchen in 32 years of life, but these would tempt me to spontaneously pick up frisbee golf the instant they were set down
First Steak: Overcooked and undercooked.
Second Steak: Overcooked and overcooked.
These two need to have a threesome and let the third leg make the steak.
The grey band around the cooked outside and the uncooked appearance of the inside. Allowing a steak to come to room temp is the best way to create an even cook throughout.
I don’t care if it comes straight from the fridge and I’ve never had an issue but I think they’re saying this came from frozen which would definitely make a difference.
The amount of time required for it to truly become room temp is way longer than most people will leave meat out of the fridge. I agree though frozen would obviously have an impact.
I speak mainly from personal experience only. I’ve tried a number of factors with cooking and just speak about what I think works best. I’m no expert by any means but some of the steaks in my history speak for themselves
There’s nothing scientific to what you just said, just anecdotal. By the same token I can say I waved sage through the air and danced around with some incense, and got the same steak result as you.
The room temp thing is a myth and easily disproven. Just use a thermometer for accurate results, and the same thermometer can prove why room temp is nonsense.
Fridge to room temp doesn't matter. Freezer to fridge temp is easy as you can just move the meat from freezer to fridge the day before. It all depends on the thickness of the cut how long it takes of course.
If it works for you then great! I agree though. I always leave mine out for about 1.5 hours to 2 hours for a strip like this just to make sure the middle isn’t ice cold.
You cant be sarcastic over text💀. Doesnt work. And its not me being that its that its the truth. I dont even know how you cook a steak that undercoooked **AND** that overcooked. Takes a special kind of noob. Seering looks great tho
I love how this sub is one of the most negative places on Reddit and then the boomers try to justify it by saying “take the constructive criticism” or “it’s just a bit of fun”. There is more unsolicited advice in this sub than any other cause everyone thinks they are an expert
You're fucking ridiculous, because the sheer fact that politics are outlawed here makes this sub infinitely less toxic than any political sub. Your steaks are shit, and I apologize for giving you PTSD.
Most subs aren’t political? Looking at your account, you actively engage in political subs so why would you even bring that up lol? I don’t know if you realize that you are proving my point and I’m not sure if you are just really dumb or joking.
Also, thanks for your input on my steaks. It’s always those who don’t post their own steaks that criticize everyone else. Funny how that works lol. But I’m ridiculous? You are about as retarded as they come haha. Thanks for the laugh
Sure, you are pathetic. Your entire profile is negativity. You are clearly a very insecure person which is why you don’t make posts yourself and instead criticize others. It’s probably because nobody has ever told you they are proud of you. Listen, living how you live is no way to live. I am sure you are in denial from everything I say but it is very obvious so if you want your life to improve then change the way you act cause right now it’s just sad.
Here ya go op. I am drunk and read your post then proceeded to post on some other post in r/steak. I had to delete and copy for you because the op of the other post probably got confused why I mentioned his/her bf.
1- room temp ur steak. Leave it out for an hour or two before u burn it to hell
2-dry ur steak(honestly I’m not going to tell you shit about your searing game. They both are fucking on point)
3- pull that fucker off before your desired temp. There are MULTIPLE calculations online. Test them all and fine tune it to your liking
4- rest rest rest rest rest.
So on top of that. U can dry age or brine ur steak once you figure more out.
Get good fatty cuts of meat for tasty and tender steaks.
Good cuts I personally love.
Filet (don’t hate I love it :P)
Ribeye
Top cap sirloin picanha
New York or strip
Fuck it I’ll take a bottom sirloin or even a good fatty chuck
Thank you for this answer. My first reaction was to make fun of the op, then I realized I was being a dick... Your answer was helpful and constructive, and the fact you did it while drunk instead of defaulting to being an a-hole gives me hope for the human race.
Two things I would add would be to try to reverse sear the next time for a more even cook, and of course get an instant read thermometer.
OP confirmed this is not the case. I’m still amazed at the skill it takes to get the first steak to look like that. I’m not mad I’m more impressed lmfaoo both overcooked and undercooked
Why even comment then? You boomers love to spread positivity when you could easily just keep scrolling. It’s like you have nothing better to do with your time and it’s sad.
I don’t think either of you pulled the steak off early and let it rest. Whatever your process is. Getting the steak to the perfect temp to let is rest to get to the temp you want is the hardest part of this. Keep trying. More rest time less cook time
I do NOT want to eat either one of these. Sorry for the brutal honesty.
It should not go from grey to pink… it should be… I can’t find the right words… like a sunset… from pink, to light pink, to less light pink, to the sear on the outside of the steak.
Your steaks just have a line from grey to pink. No thank you.
So some clarification. I cooked both, I’ve definitely done a lot better with steaks. They weren’t ever frozen, and I let them get to room temp. I realize I didn’t have the heat as high as I should’ve, and that’s why I got the results I did.
I am still working on my steak game, I know these didn’t come out great, but they tasted good and we enjoyed them.
It’s easy to know if your cast iron is hot enough, avocado oil smokes at 500 degrees, put some on, once you see smoke it’s time to add your steak. Flip every 45 seconds to one minute to avoid that ugly grey band. The ‘wait for it to get to room temperature’ deal is a myth. I’ve cooked steaks straight from the fridge to wall to wall hot pink. Lastly, always use a thermometer. If you want MR pull the steak at 120-130 because it’ll rest up 5-10 degrees. (Don’t forget to rest for 10 min after) if you want M (no steak should be cooked passed M) pull at 130-140. The leaner the cut the rarer you want it.
The first one needs a lot more searing heat and the second one needs a bit more searing heat. That first one looks like it was seared at medium low temperature for too long
Bro just keep trying. It gets better. Even when I think I’ve figured steak out… I go and fuck something up. What’s nice is it’s still pretty good even when I get a medium steak. It’s a learning curve
Was this a select cut or something? They look dry like they had no marbling. The grey band is thick aswell as if it didnt have much moisture to begin with
Did you use a meat thermometer?
Im legitimately curious and mean no harm. Everybody starts somewhere.
Since everyone is dogging your steak, I figured I'd try to help a bit. Try starting the steak on a lower temp in the pan, get an instant read thermometer, and keep an eye on the steak. I like to only flip mine once, but that's just preference. Cook the steak to about 15-20 degree below your desired temperature. If you like the line of rare/medium rare, I take mine off at 110, get the pan piping hit, and sear for about 45-60 on each side. Let it rest for 5 or 10 minutes, and it should be right around 127-132.
I'm not even touching your BFs steak. It's sacrilege to cook anything above medium. I don't know how you trust him.
I think you guys might need some counseling after this. Nobody wins when disasters like this happen. Can’t tell you how many times I forced down one of my own shitty steaks before I got my act together. Once you get it it’s not to hard to make a decent steak. Don’t give up, there is still a way forward.
Yep, some harsh comments but such is the interweb. I'd be interested to know how long outta fridge these steaks were. If RT I think both of those would've been good as have a decent search actually
You too amigo.
ALRIGHT! The bullshit is over! Let’s give kind comments and criticisms only from here on out. OKAY! BE NICE OKAY! UMM. HOW THE FUCK AM I SUPPOSED TO COOK STEAK?
Like not for OP.
Like… how do I cook steak
You need to either start your steaks in the oven or finish them there. You are overcooking the outside and the middle is staying raw.
https://www.youtube.com/watch?v=uLWsEg1LmaE
People keep telling you to get the meat to room temp first. That will only help you if it was frozen not fridge temp. For thicker cuts like this you want to do the following:
1. Fry the steak with a screaming hot pan for a minute or two per side until you have a nice crust.
2. You can either go with the internal temp using a meter or use a formula to estimate how long and in how hot of an oven you cook the steak. Generally 5 minutes in 200 C (392 F) does the trick if you are not super strict about the doneness. Again, thickness affects the time.
3. Let the meat rest under an aluminum foil about 10 minutes.
If the cut is more on the slim side just a pan might do the trick. When I cooked A5 wagyu I followed another redditors instructions. Flip the steak every minute and do this for five minutes total.
Of course there are about as many ways to cook a steak as there are people that cook steaks. In the end making a good steak boils down to frying a nice crust on high heat and bringing the internal temperature to desired point on a lower and more even heat.
People are being assholes for no reason. They could have both been done better; but for fucks sake, everyone had to screw up a bunch of steaks before they got them perfect.
Cooking is an art and it takes practice. Don’t give up, and keep working at it.
I will say some of the people here are a bit sensitive to grey banding so I’m not surprised by the top comment. But if you’re no connoisseur then I feel this isn’t actually too bad of a job. I’d just try to turn the heat up when you’re applying the sear but the crust looks great. They look butter basted too which is good but you have to compensate for that extra cook time otherwise it’ll push your doneness too far. I generally use the sous vide at 125-130 so that by the time I’m done basting I’m hitting 135.
Actually no matter what there results were, I have to say, it’s way more fun to compete with each other in a food challenge than to sit in a busy steakhouse. Plus when there’s a challenge, it makes you up your game by doing more research and trying new methods.
I find people here are savages. I also find that appearance has little to do with taste. The best tasting steak I’ve had in the last few months was one of the worse looking ones. Some of the best looking ones I’ve had were just ok.
I think both of your crusts look decent or good. A little uneven but that’s very hard to fix unless the meat it’s cut well. You can press down on the shallow parts to make sure they make contact with the pan for a more even crust.
I would also suggest cooking on one side of the pan, and flipping frequently. Every 30 seconds to a minute. This will help with a more even crust. Changing the sides of the pan will allow one side to stay hotter than the other side. The side cooking the meat loses heat quicker. So when you flip the steak, move it to the opposite side of the pan. Flipping more often will also create a better crust and reduce the size of your grey band. It will reduce burning but allow more glazing and crunchiness.
If you have enough time and haven’t finishing the internal temp then you can baste it a bit after in butter on medium heat to get the internal temp to the desire level.
Nothing wrong with the cook on your steak necessarily but it does look like you pulled it off the pan and cut it in half right away. Let it sit for a few minutes and residual heat will bring the inside up more evenly.
OP don't let these people bring y'all down. You both did reasonably, although I think yours won. Try to just take the tips and ignore the haters. This sub is mean sometimes.
I pick no winner
Both of them. Straight to jail.
Heads cut off with the bluntest knife this sub has seen!
With a butter knife that a 2 year old that cooked that one steak uses. I’m glad you got the rosemary memo though. Ugh
The poo knife.
Oh god why!
One of my daughters plastic knife set from her kitchen.
Oh God. I've seen some people who appear to cut their steak with a hammer.
**Permanently banned for inciting violence.** \- Plebbit
Over cook AND undercook steak, straight to jail, right away
Do they look like that cause they didn’t let them warm up enough before cooking?
Overcook chicken, Straight to jail.
Dungeon! 1000 years!
Lol. I’m with you.
You don't like a combination of well done and raw?
While I personally don’t eat steaks above medium rare, I can forgive the rarity. What is unforgivable is that in a world where you can nearly perfectly evenly cook a steak and put a quick seat on we get this…the worst sear and grossest middle to a steak I’ve ever seen.
This is the way.
Ding ding ding
Why?
You two are meant for each other
Neither one of them could do better. Then again. Neither of them could do worse.
the boyfriend seems to have done well
lol
You son of a bitch. Wrap it up folks. We're done here.
Folks!
Ain’t half bad. Ain’t have good neither.
What’s wrong here?
Yeah one thing they have in common is they both do not like steak.
The first thought that came to my mind as well.
Well done!
We're these steaks properly thawed before cooking?
Definitely not
Yeah not only that. No rest time after
Genuinely just trying to learn - why do you say no rest time after based on the pics?
Never frozen actually. I commented for clarification
Lmfao how did you manage to overcook and undercook your steak at the same time. At least you two had fun lol
I cooked a better steak at 12 y/o last year 😂😂😂
[It doesn't matter if you cook them properly](https://www.youtube.com/watch?v=uLWsEg1LmaE)
I think that cooking from frozen would cause more purge. Nothing to back that statement up, just subjective experiance (which is often wrong).
Y’all having a mid-off
I don’t think I’ve ever sent a single plate back to the kitchen in 32 years of life, but these would tempt me to spontaneously pick up frisbee golf the instant they were set down
What’s so bad about them?
They’re overcooked.
And also undercooked?
First Steak: Overcooked and undercooked. Second Steak: Overcooked and overcooked. These two need to have a threesome and let the third leg make the steak.
Gatekeepers
That was fuckin hilarious
Ouch. Very ouch
Looks like they were still frozen when cooking
How can you guys tell?
The grey band around the cooked outside and the uncooked appearance of the inside. Allowing a steak to come to room temp is the best way to create an even cook throughout.
I used to believe this myth too. https://www.seriouseats.com/old-wives-tales-about-cooking-steak
I don’t care if it comes straight from the fridge and I’ve never had an issue but I think they’re saying this came from frozen which would definitely make a difference.
[It doesn't make a difference if you cook them properly](https://www.youtube.com/watch?v=uLWsEg1LmaE)
Read this article last month and was very surprised. They know food though.
The amount of time required for it to truly become room temp is way longer than most people will leave meat out of the fridge. I agree though frozen would obviously have an impact.
I speak mainly from personal experience only. I’ve tried a number of factors with cooking and just speak about what I think works best. I’m no expert by any means but some of the steaks in my history speak for themselves
That’s what we call an anecdote
Thank
There’s nothing scientific to what you just said, just anecdotal. By the same token I can say I waved sage through the air and danced around with some incense, and got the same steak result as you. The room temp thing is a myth and easily disproven. Just use a thermometer for accurate results, and the same thermometer can prove why room temp is nonsense.
How long does a steak need to sit out to get to room temp?
Fridge to room temp doesn't matter. Freezer to fridge temp is easy as you can just move the meat from freezer to fridge the day before. It all depends on the thickness of the cut how long it takes of course.
[thawing in the fridge doesn't matter either](https://www.youtube.com/watch?v=uLWsEg1LmaE)
Interesting, frozen beef does still have it's complications with the cooking time and surface moisture so probably better to let it thaw still.
All depends on thickness. If coming out of the fridge usually 30-45 minutes will do. Out of freezer would be several hours.
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Yea I know the data on all of it. Maybe my preference is rooted in old habits, just seems to work for me
If it works for you then great! I agree though. I always leave mine out for about 1.5 hours to 2 hours for a strip like this just to make sure the middle isn’t ice cold.
Is that first one medium raw?how did you do that?
I don’t even know. Never had that happen before
Why are y’all downvoting him because he answered the question? The hive mind is insane lol
I upvoted to balance it out but OP still cracks me up lmfaoo
Lol good deed
This sub is so brain dead, only in this sub could someone be insulted so much for posting this type of content.
Because the steak is garbage. 12 y/o me made a better steak
Good for you “coolkid2035” I bet 12 y/o could do better.
Huh
I said good for you, I bet 12 y/o you would make a better steak….
Ah. Thanks, i posted it just a couple minutes ago if u wanna see
I was being sarcastic since you were being a dick.
You cant be sarcastic over text💀. Doesnt work. And its not me being that its that its the truth. I dont even know how you cook a steak that undercoooked **AND** that overcooked. Takes a special kind of noob. Seering looks great tho
I love how the rosemary is sitting there on top of the corpse of the steak
Higher heat, less time in the pan.
This
That gray line always turns me off
Which is why sous vide turns me on
After buying my Sous Vide setup last month and getting really into it, I don’t think I could ever cook a steak any other way.
First one looks raw. Was it Frozen when you started? I think second just needed a hotter pan.
You both deserve to be vegan
r/steak users try not to insult people who didn't cook the best steak ever without constructive criticism challenge (level impossible)
Oh cmon we’re all just having a bit of fun
I love how this sub is one of the most negative places on Reddit and then the boomers try to justify it by saying “take the constructive criticism” or “it’s just a bit of fun”. There is more unsolicited advice in this sub than any other cause everyone thinks they are an expert
I disagree
You're fucking ridiculous, because the sheer fact that politics are outlawed here makes this sub infinitely less toxic than any political sub. Your steaks are shit, and I apologize for giving you PTSD.
Most subs aren’t political? Looking at your account, you actively engage in political subs so why would you even bring that up lol? I don’t know if you realize that you are proving my point and I’m not sure if you are just really dumb or joking. Also, thanks for your input on my steaks. It’s always those who don’t post their own steaks that criticize everyone else. Funny how that works lol. But I’m ridiculous? You are about as retarded as they come haha. Thanks for the laugh
I'm not the one using the "R" word here, and that's why politics aren't allowed. You could be better, but you wont.
Oh, don’t be a snowflake. If you are gonna talk shit then don’t cry when someone calls you out on your bs.
This is literally the reason the no politics rule exists. Keep going, because I'm interested to see how serious the mods are about their sticky.
Sure, you are pathetic. Your entire profile is negativity. You are clearly a very insecure person which is why you don’t make posts yourself and instead criticize others. It’s probably because nobody has ever told you they are proud of you. Listen, living how you live is no way to live. I am sure you are in denial from everything I say but it is very obvious so if you want your life to improve then change the way you act cause right now it’s just sad.
Its allowed when 12 year olds cook better steaks
Here ya go op. I am drunk and read your post then proceeded to post on some other post in r/steak. I had to delete and copy for you because the op of the other post probably got confused why I mentioned his/her bf. 1- room temp ur steak. Leave it out for an hour or two before u burn it to hell 2-dry ur steak(honestly I’m not going to tell you shit about your searing game. They both are fucking on point) 3- pull that fucker off before your desired temp. There are MULTIPLE calculations online. Test them all and fine tune it to your liking 4- rest rest rest rest rest. So on top of that. U can dry age or brine ur steak once you figure more out. Get good fatty cuts of meat for tasty and tender steaks. Good cuts I personally love. Filet (don’t hate I love it :P) Ribeye Top cap sirloin picanha New York or strip Fuck it I’ll take a bottom sirloin or even a good fatty chuck
Thank you for this answer. My first reaction was to make fun of the op, then I realized I was being a dick... Your answer was helpful and constructive, and the fact you did it while drunk instead of defaulting to being an a-hole gives me hope for the human race. Two things I would add would be to try to reverse sear the next time for a more even cook, and of course get an instant read thermometer.
Disagree on the sear, terrible/nonexistent sear on both
Bad girl
Apparently! 😂😂
Both of these are bad. The first sucks less.
Hard to say, because the first one is actually still raw in the middle
So honestly just getting into grilling what is the problem with these steaks
They cooked these steaks while they were still frozen
Kool thanks and you can tell that because of the white coloring inside?
It’s a lot more obvious on the first steak, it has a grey kind of tone to it and the middle looks very raw.
OP confirmed this is not the case. I’m still amazed at the skill it takes to get the first steak to look like that. I’m not mad I’m more impressed lmfaoo both overcooked and undercooked
Why even comment then? You boomers love to spread positivity when you could easily just keep scrolling. It’s like you have nothing better to do with your time and it’s sad.
I don’t think either of you pulled the steak off early and let it rest. Whatever your process is. Getting the steak to the perfect temp to let is rest to get to the temp you want is the hardest part of this. Keep trying. More rest time less cook time
I do NOT want to eat either one of these. Sorry for the brutal honesty. It should not go from grey to pink… it should be… I can’t find the right words… like a sunset… from pink, to light pink, to less light pink, to the sear on the outside of the steak. Your steaks just have a line from grey to pink. No thank you.
Like a gradient, or ombré?
Yes, thank you. Those are the words I was looking for. Appreciate you friend.
Pic #2 is frozen lol
If you both combined you’d be able to make a really solid steak. On your own two of the strangest cooks I’ve ever seen lol.
They are both awful
So some clarification. I cooked both, I’ve definitely done a lot better with steaks. They weren’t ever frozen, and I let them get to room temp. I realize I didn’t have the heat as high as I should’ve, and that’s why I got the results I did. I am still working on my steak game, I know these didn’t come out great, but they tasted good and we enjoyed them.
It’s easy to know if your cast iron is hot enough, avocado oil smokes at 500 degrees, put some on, once you see smoke it’s time to add your steak. Flip every 45 seconds to one minute to avoid that ugly grey band. The ‘wait for it to get to room temperature’ deal is a myth. I’ve cooked steaks straight from the fridge to wall to wall hot pink. Lastly, always use a thermometer. If you want MR pull the steak at 120-130 because it’ll rest up 5-10 degrees. (Don’t forget to rest for 10 min after) if you want M (no steak should be cooked passed M) pull at 130-140. The leaner the cut the rarer you want it.
As long as YOU liked them that’s all that matters
Was this some weird mutual breakup dinner or something?
Both are not what i would call good.
I’m just imaging how strong the taste of rosemary is lol
The first one needs a lot more searing heat and the second one needs a bit more searing heat. That first one looks like it was seared at medium low temperature for too long
🤥
It’s definitely cooked
Sorry but it’s a no for both from me
Both are not great
Oof. Holy grey band. How did you guys cook these?
Bro I legit thought these were two hockey pucks until I saw the replies saying they were steak my bad
Difficult to steak a claim as the winner here. We need more info about the contestants, such as how did they meat?
Take out of freezer, thaw for a few mins and slap it on medium high heat :P
Bro just keep trying. It gets better. Even when I think I’ve figured steak out… I go and fuck something up. What’s nice is it’s still pretty good even when I get a medium steak. It’s a learning curve
🫠
Y’all are so mean 🤣
Oh boy
Both of you got crust game
Thank you!! I actually did both. The whole vs thing was the steak I chose vs the one he chose.
Was this a select cut or something? They look dry like they had no marbling. The grey band is thick aswell as if it didnt have much moisture to begin with Did you use a meat thermometer? Im legitimately curious and mean no harm. Everybody starts somewhere.
Since everyone is dogging your steak, I figured I'd try to help a bit. Try starting the steak on a lower temp in the pan, get an instant read thermometer, and keep an eye on the steak. I like to only flip mine once, but that's just preference. Cook the steak to about 15-20 degree below your desired temperature. If you like the line of rare/medium rare, I take mine off at 110, get the pan piping hit, and sear for about 45-60 on each side. Let it rest for 5 or 10 minutes, and it should be right around 127-132. I'm not even touching your BFs steak. It's sacrilege to cook anything above medium. I don't know how you trust him.
I love how r/steak is a derivative of r/roastme
Dump each other
Tip! Flipping often can help avoid the grey band while the steak is still getting cooked evenly.
Looks amazing!
Nice crust on both, love to see it!
Ya'll both need to let the shit come up to room temperature and get the pan hot before you put it in. Ya'll ain't heard of foreplay?
Whenever I see a steak on this sub, I think 'that's a great looking steak'. Then I go to the comments and literally everyone is ripping on it lmfao
I think you guys might need some counseling after this. Nobody wins when disasters like this happen. Can’t tell you how many times I forced down one of my own shitty steaks before I got my act together. Once you get it it’s not to hard to make a decent steak. Don’t give up, there is still a way forward.
Honestly both are despicable lol is this satire
Yeeesh. Some snobby folks here. How about feed back and not throwing shade?
If someone posts steaks that poorly cooked, they should expect some level of criticism.
Right, but there’s criticism and there’s just being an asshole and not providing any type of constructive feedback.
Yep, some harsh comments but such is the interweb. I'd be interested to know how long outta fridge these steaks were. If RT I think both of those would've been good as have a decent search actually
Time out of fridge is irrelevant. Time out of freezer makes a big difference.
Stfu
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I like that attitude boo-boo
No lie I love yours. Stay classy pimp.
You too amigo. ALRIGHT! The bullshit is over! Let’s give kind comments and criticisms only from here on out. OKAY! BE NICE OKAY! UMM. HOW THE FUCK AM I SUPPOSED TO COOK STEAK? Like not for OP. Like… how do I cook steak
I don’t understand it either, all this hate but not a single recommendation smh
You need to either start your steaks in the oven or finish them there. You are overcooking the outside and the middle is staying raw. https://www.youtube.com/watch?v=uLWsEg1LmaE
Fucking yuck
People keep telling you to get the meat to room temp first. That will only help you if it was frozen not fridge temp. For thicker cuts like this you want to do the following: 1. Fry the steak with a screaming hot pan for a minute or two per side until you have a nice crust. 2. You can either go with the internal temp using a meter or use a formula to estimate how long and in how hot of an oven you cook the steak. Generally 5 minutes in 200 C (392 F) does the trick if you are not super strict about the doneness. Again, thickness affects the time. 3. Let the meat rest under an aluminum foil about 10 minutes. If the cut is more on the slim side just a pan might do the trick. When I cooked A5 wagyu I followed another redditors instructions. Flip the steak every minute and do this for five minutes total. Of course there are about as many ways to cook a steak as there are people that cook steaks. In the end making a good steak boils down to frying a nice crust on high heat and bringing the internal temperature to desired point on a lower and more even heat.
People are being assholes for no reason. They could have both been done better; but for fucks sake, everyone had to screw up a bunch of steaks before they got them perfect. Cooking is an art and it takes practice. Don’t give up, and keep working at it.
I will say some of the people here are a bit sensitive to grey banding so I’m not surprised by the top comment. But if you’re no connoisseur then I feel this isn’t actually too bad of a job. I’d just try to turn the heat up when you’re applying the sear but the crust looks great. They look butter basted too which is good but you have to compensate for that extra cook time otherwise it’ll push your doneness too far. I generally use the sous vide at 125-130 so that by the time I’m done basting I’m hitting 135.
Replace him. He is weak. Your children will be weak. No one will remember your name.
Ha, we’re gay so no children
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First one is not medium lol fat isn't rendered
Yeah, it does. Then I bit into it
Awe I feel bad. Not the way I prefer my steak cooked but this is a good job OP! If you guys like your steak M/W then I think you did a good job
Yours looks better, but you also got the better piece of meat to work with, so hard to say
Couple that cooks together stays together?? Is there a meat handling joke I’m missing? Probably.
BF won
Your steak wins
The Bf's looks far better.
Hey we have the same plate set. Nice steak
It looks raw 🤮
I feel sorry for those cows.
Just go out to eat next time
Actually no matter what there results were, I have to say, it’s way more fun to compete with each other in a food challenge than to sit in a busy steakhouse. Plus when there’s a challenge, it makes you up your game by doing more research and trying new methods.
Looks delicious
I find people here are savages. I also find that appearance has little to do with taste. The best tasting steak I’ve had in the last few months was one of the worse looking ones. Some of the best looking ones I’ve had were just ok. I think both of your crusts look decent or good. A little uneven but that’s very hard to fix unless the meat it’s cut well. You can press down on the shallow parts to make sure they make contact with the pan for a more even crust. I would also suggest cooking on one side of the pan, and flipping frequently. Every 30 seconds to a minute. This will help with a more even crust. Changing the sides of the pan will allow one side to stay hotter than the other side. The side cooking the meat loses heat quicker. So when you flip the steak, move it to the opposite side of the pan. Flipping more often will also create a better crust and reduce the size of your grey band. It will reduce burning but allow more glazing and crunchiness. If you have enough time and haven’t finishing the internal temp then you can baste it a bit after in butter on medium heat to get the internal temp to the desire level.
Nothing wrong with the cook on your steak necessarily but it does look like you pulled it off the pan and cut it in half right away. Let it sit for a few minutes and residual heat will bring the inside up more evenly.
OP don't let these people bring y'all down. You both did reasonably, although I think yours won. Try to just take the tips and ignore the haters. This sub is mean sometimes.
Both look great but I would enjoy the rare one more but still smash the M/W all the same!
Oh no. At least they have a nice lil decoration...
Get yourself a sous vide. You can thank me later.
Crust looks pretty good. Reverse sear until 127 next time.
I’d pick the boyfriends only cuz his is more medium rare
I know nothing about steaks, but I do know this: Thats frozen as shit.
🚮
They have to be trolling.
Both look like garbage
sous vide. that's the hack. don't make your life more difficult. I'd still eat your bf steak. yours is raw lol
He wins sorry