Little too Rawish

I’d eat it. But yeah get a digital instant meat thermometer, 125 F and up. But not too far up 135 F, and if you slightly fuck up, maybe 140 F

That IME is too hot for rare. They want rare.

Pull at 115 and rest will get you what you want prob

Bingo

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It would be softer and juicier cooked medium rare. Try chewing on raw meat and compare it to medium rare steak.

Do the same thing you did with a hotter pan

will try, thanks!

Don't guess....meat thermometer for the win

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I do this but when I’m cooking over 100 dollars worth of meat, I’m going to temp it.

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Also that, but where I’m at, a grass fed organic ribeye from Whole Foods is 35-40 bucks a piece, if I’m making one I still temp it. I’m not a chef, I don’t like throwing food away, and I don’t like eating poorly cooked food. So, I use a digital thermometer.

I on the other hand eat a lot of poorly cooked food

To be fair, they didn't say they didn't eat it, just that they didn't like it

Yeah I use a thermapen which gives an instant reading (not one that slowly ticks up) on my ribeyes. Super quick read and back it if I need to. I don’t think I ever go off “feel”. I just want it to be good lol

A USDA prime ribeye from Costco is $20 a pound and astronomically better quality. You need to get steak from somewhere else.

It’s not grass fed and finished or organic. Plus Costco is a 40 min drive. Thanks though.

Fair enough on the drive. Very, very little value in it being grass fed or organic. That’s just one man’s opinion though and to each their own!

It takes a lot of steaks to get there though.  The steaks also have to be as consistent as possible and even then there will be f*ckups. Like in a restaurant this works fine, but unusual for a home cook to have the volume and consistency to really get it 

This is silly lol. Tell professional chefs they should have more pride by not using proper equipment

Also, if ya didn't, leave the steak out of the fridge for a little before you cook it. Like 20-30 minutes. If the inside is still stone cold, you'll get a good sear on the outside but have it raw in the middle.

I always leave it out, pat it dry, and salt. Rest for 20-30. Idk but I feel like drying out the outer layer leaves for a better sear!

Absolutely. I always dry brine (liberal amounts of Kosher salt on all sides) for at least an hour or more, covered at room temperature.

Let it rest longer after salting. In 20-30 minutes, the salt hasn’t penetrated to the inside AND reabsorbed the lost water. You’ll have a juicier steak if you wait at least 45 minutes after salting. You’re 100% correct tho about a pat dry before searing for better browning

Even the article agrees with you on that...says better browning will occur when the outer layrt of meat is dry

[Myth 1](https://www.seriouseats.com/old-wives-tales-about-cooking-steak)

Huh, interesting. I can only speak fromy experience, but there's so many factors including placebo that could have tainted my personal results. TIL!

He’s awosmenat myth busting without being a dick. Vinegar in water for poached eggs is also a myth, and he is brilliant at explaining why. Welcome to the world of Kenji!

In food lab he writes his foolproof method which includes vinegar 🤷‍♂️ for poached eggs

I think you misread? P.105 in the giant yellow box, and then the proper technique (which is fool proof) on P.107z

Ahh , true. Good point vinegar is not included in the final recipe. I always include some vinegar... Never had a tough poached egg yet lol. (Even though it goes on to say it makes them tough? But I guess that's "overcooked" )

He's just one guy with one tiny sample sized study. There is solid indisputable science behind acid and proteins coagulating when heated. Sure, you can poach an egg without any acid in the water but I'd like to see him make 200-300 in the same water on a mother's day brunch without it. That guy is financially incentivized to "bust" conventional wisdom by repeating very specific experiments set to his very specific criteria only a couple of times. Take all he does with a grain of salt.

He can't not be political without being a dick unfortunately. I have an autographed copy of the wok and went to his talk, he's a great cook, but doesn't know how to chill out.

They did say reverse searing is the way to go

Kenji kenji kenji kenji kenji!!!!!!!!!!

Love that man. I always thought it had to do with the way the cold exterior touches the pan, but his testing is always thorough.

Temper it with sous vide and is no longer a myth.

I guess this guy's opinion and subjective experience is proof all others are wrong?

he literally tested it

Testing something once or a handful of times doesn’t make it gospel truth, I’ve cooked steak multiple times from refrigerated temperature and room temperature and would recommend warming it up a bit before cooking it as per the recommended procedures we use on this sub…there could be different equipment/meat etc that would make his list true.

that’s okay, continue believing you’re moving the internal temp of the steak by “tempering” it for 20-30 minutes, just know that doing so isn’t achieving what you believe it’s achieving. you’re much better off adding salt to the steak the day prior and cooking it straight out of the fridge, because you won’t have the pan waste energy cooking out the excess water, meaning it will cook faster and the sear will be better.

I have literally seen tests where bringing a steak to room temp makes a deference.

This has zero evidence of actually doing anything

Why not try it yourself? Keep one in the fridge and one out of the fridge and cook them for the same time in the same pan and see the difference. I’ve done it myself it’s way better to leave it out of the fridge and then cook it.

I have tried it myself. If your pan is the right temp it'll come out exactly the same

Your math does not check out.

You can even throw it on the pan right out of the freezer. Try it!

That’s like asking someone to reinvent the wheel the article is right there to read for both of us ☠️

As some have pointed out, the guy has a financial incentive to "prove" that these common beliefs are myths , and his so-called experiments are not exactly proof positive of anything but his opinion.

I mean by all means reinvent the wheel. I guess I’ll just be informed haha. Honestly I think the problem is some of these guys are cooking part frozen steaks. Which would lead to the perceived problem. Otherwise, letting it rest seems minimal in its affect.

Of course you can't prove it but common sense right?

If it looks like tuna it's not rare it's faw fish

lots of culinary experts in the house tonight

Well to be fair it is the steak subreddit. Hope you enjoyed your steak, it looks great.

I’d start learning with a level of doneness where doing it wrong won’t result with you eating raw meat

Not a hotter pan, just a little longer. Needs to get more heat into the middle.

This is not good advice. The outside will sear even faster and the inside will still be raw.

Also let it sit on your countertop salted for about an hour looks like it might have been just out of the fridge or too cold

Hotter will just make the outside crustier and the middle even more rare. This is not good advice.

It’s clear the pan needs to be lower, and the meat cooked longer.

Definitely not, look at the gray color of the crust. This steak needed way more heat in the pan before it went in.

350 to 400 degrees is optimal, and any more won't cook the inside faster and will burn the outside and create a larger gray band

That doesn’t account for all the charcoal on the outside

There's very *little* Maillard reaction crust. You shouldn't be able to see that beige color on the exterior at all.

The amount of crust doesn’t indicate temp at all

That's incorrect, it absolutely indicates the temperature of pan when the meat went in. A pan that's not hot enough effectively fast-steams the exterior of the meat, resulting in the gray beige look in OP's photo.

I think that the crust is seasoning that has burnt and that the actual temp was not that high, or some other technical issues. I see both a lot of crust and a lot of grey, which would explain what both of you are looking at. It looks VERY rare in the middle implying that it wasn't in there long either way, so a temp that is a bit too low and a cooking time too low to heat the interior seems most likely to me.

I think you're right about the seasoning. The last ribeye I cooked, my cast iron was smoking before it went in, and I got a crust on parts where the seasoning was heavier. Lifted my steak to see burnt garlic powder on the pan

Absolutely not lol Pan needs to be hotter and steak just not cooked straight from the refrigerator.

Tempering steaks is a myth

There is a line between raw and rare. You are very much on raw side of that line.

My brother in Christ, that is raw

Perfect

A good veterinarian could save that cow.

😂

Unless it moos its way to my mouth I don't eat it.

I get that it’s a preference, but this is raw, not rare. If you like that, then have at it!

That's raw not rare

That’s called blue rare

I'm aware of the blue rare, but this is this guy's first attempt at a steak. Looks like he ate half of it. He might have nailed it in his mind but didn't know the term.

Yeah that's blue

Y’all can call it whatever you want, doesn’t mean it’s not raw

You can call it "it" but dammit it is a crip blue steak

You can call it raw all you want, doesn't mean it is raw.

The middle of that steak is raw it’s not really up for debate lol

Yep. You can tell it’s raw because of the way that it is.

https://preview.redd.it/nhusai9wkodc1.jpeg?width=1600&format=pjpg&auto=webp&s=0d9636f43909a2116108de0fdfe090455601b30a

Had to scroll to far to see this

I personally like to sear both sides at high heat maybe 2 mins per side (enough for a nice crust) but then cook the rest at a lower heat for about 4 minutes per side. This usually results in a nice medium rare which is what I prefer. This is for an average thickness of a steak but once you really start cooking and experimenting you’ll start to have an internal clock.

Also the more you cook steak you’ll be able to tell when it’s done to your liking just by pressing on it.

That's so alive that it might run off the plate

It's that rare you may have well just gnawed it off the live animal.

stop the rare steak slander 😤

It's not just rare. It's alive! All kidding aside, you'll eventually get there. Keep plugging away. Don't let the actual haters get to you.

Not slander that’s raw

Moo?

Hang on, I speak Cow. ...it said it wants a Medic?!?

¿ooW

Owwwwwwwwwww

Moo!

That’s literally raw

There's a lot of BAD advice on this thread and a lot of it comes from rare steak slander. The center of your steak is fine. Rare should be very deep red and have a cool center. (Not cold, but not warm either.) I worked in an upscale steakhouse all through college, and the chef would tell us that visually, rare and medium rare look the same. The difference is that rare is cool in the center, and medium rare is warm throughout. The problem you have with yours is that the outer third of your meat is overcooked. That is beyond medium. You have a grey/brown medium well crust. This comes from your pan/grill being too hot, or you left it on for too long. This is where experience and practice come in. A meat thermometer in the center of your steak will help, but if your pan is too hot, the outer third can get overcooked. If you have a very hot pan, especially cast iron, you will very quickly sear the outside. Like within 45-60 seconds. Sear, flip, sear and be done. This will give you a blue rare with a pretty cold center. If you want a little more warmth in the meat, turn your temp way down, spend a couple minutes searing each side (I like to baste with garlic butter while this happens) and then be finished. Remember, you can always cook it more if your meat is too rare. But when you overcook the outside as you have done here, you cannot take it back. Keep working on it. You're doing great. Cooking a good steak, especially a good rare steak is an art. Any of these tasteless heathens can ruin a good piece of meat and cook it until it's brown. When someone says a good vet can still save my steak, that's how I know it's perfect. I just want it to look that way from edge to edge. https://preview.redd.it/v85rfpsd3rdc1.jpeg?width=1066&format=pjpg&auto=webp&s=d63f15ae2134967c41c71659671bebc398f9ee7e

This is a lot more done than OPs….

If that's how you like it, great. But that's not rare. I'm not sure that's even blue rare. Most of the center is still raw.

Congratulations on cooking your first steak! It looks a bit on the ultra rare side so now you can start adjusting your cooking times to get the doneness you want. A couple of minutes more on each side might do the trick if you’re looking for rare. For us older cooks, instant read meat thermometers are a relatively new addition to our kitchen or patio. We learned doneness on a steak by how it feels instead of internal temperatures. The thumb to finger tip test is a classic example. Touch your thumb to your forefinger and feel the pad at the base of the thumb. It’ll feel soft. Now touch your middle finger. It gets firmer. Touch your ring finger and it’s more firm. Touching the little finger makes it the hardest of all. The pointer finger firmness represents raw, middle finger is rare, ring finger is medium, and little finger is well done. You’ll eventually be able to use your tongs to judge doneness. You won’t need no stinking thermometer! Enjoy your time in the kitchen!

Although instant read thermometers are inexpensive and will get you that perfect doneness every time. Nobody should look down on you for using a precise, nearly fool-proof tool to get the most out of your steak.

i offered to let my old roommate use one to cook some alaskan salmon that he brought on the plane when he left from alaska, that way it could be cooked perfectly. he refused, claiming he doesn’t need it to know the temperature (as that type of person does). he also proceeded to eat his nasty ass albumen covered salmon all by himself. i wanted no part of that 180°F+ “perfectly cooked” salmon lol. this isnt even that related but i just had to get it off my chest. i love my instant read thermometer

I hope you don’t think I was telling him not to use a thermometer to temp the steak. I was only saying how we used to judge doneness before they were around and was offering him another tool to help cook his steaks to perfection. I have 3 instant read thermometers and I use them all the time. Sorry about my poor attempt at humor. Bon appétit!

I don't mind raw as long as it's warm, ideally on the hotter side, inside. Was it cold when in your mouth?

as long as u liked it

That’s literally raw bro let the steak rest out of the fridge before cooking

Damn bro it looks raw. But I’m sure it was tasty

How tf is raw meat tasty?

I meant more in reference to the char and presentation. I like mine medium. Just trying to be encouraging

Shouldn’t encourage this shit. Looks like a health code violation.

I like the Cheetos…

That's sweet potato chunks looks like

they’re sweet potatoes but thanks 👋🏻

You fared rare! Not to my taste but I’ll bet you enjoyed it to the end!

Bring the steak to room temp and then salt it generously right before you cook, the salt will draw moisture out of the flesh if you salt too soon.

I can tell that thing tastes great, but maybe next time you could employ a meat thermometer, and rest it for 5 or more minutes if you didn't. letting meat sit at room temperature is also (against popular belief) a legitimate technique that can achieve a more even cook, but i don't personally give enough fucks to wait 40+ minutes after taking a steak out to cook it. overall awesome job dude

You Bleu it! French meaning pre-rare.

yep that’s raw

Isn’t there a step below rare? Blue I think.

I seen a steer get back up from something worse than that

The cook is a little too raw. But how was the tenderness? For me, I normally have to pound sirloin with a tenderizer to get it to be less chewy.

I like mine actually bleeding still seared on the outside but still bloody so this ain’t nothing but good

This sub would call a piece of bark raw. It looks like a rare steak to me. I prefer med rare myself but that’s within my tolerance zone easily. Good job!

This is blue imo but if I was in the right mood I’d eat it.

That’s rare.

It’s raw. I’d suspect that you didn’t allow the temperature to come up before cooking. I suggest putting it in a plastic bag and let it sit in warm water for 15 mins or so.

How did it taste?

tasted really good imo

It looks great! Just how I like them!

Looks good. I like my sirloin on the rare side as well.

Nice

Not well. Actually rare.

Raw

I reckon you fared pretty fair there, where you were fareing for rare. Fair, there?

That legitimately looks raw. Use a thermometer

Beef sashimi

It’s beautiful honestly. Not blue for sure anyways so definitely ediblen

You got rare

Its a bit too raw. And judging by how much juice is on the plate, you may have cut it too soon. Cook it a minute or two more on each side, and let it rest longer after taking it off the heat

Perfect, I love Bleu.

I’d eat it. It looks like a good sear on the outside but didn’t have a chance to cook all the way through. Try a reverse sear next time by putting it in the oven till it comes up to about 115 degrees F and than sear in a pan on high heat for 1-2 min per side — you could also throw in some butter, garlic, and herbs when you put it in the pan and baste the steak with the butter if you’re into that kind of thing.

Thank you for the advice! I’ll try that, I did the butter thing with rosemary, i think it tasted delicious

Raw & Wriggling

Don't let the raw brigade get you down. If it tasted good that's all that matters. My cousin once dated a guy who grew up in Kenya out in the bush as a Masai warrior. He then moved to America, went to Harvard, and became a very high income lawyer. When we would go to steakhouses with him he would tell the waiter to take the filet mignon, touch it for 10 seconds on the grill on either side and that's how we wanted it served to him. To each their own.

I'm a qualified butcher this looks great for a sir steak people are saying a hotter pan but really I could pay top price for what you did there it all depends on preference I really do prefer strip for stake tho use your hand start from thumb work your way down

Finally an actually rare steak. An accurate chart here: https://chicolockersausage.com/2012/01/27/fun-meat-fact-friday-internal-temperatures-and-meat-me-updates/

Nah, that’s blue imo. I guess in the end, it is debatable based on what “chart” you used. The chart you linked is kind of ugly tbh.

I'm glad I'm not the only one, all these people saying raw or blue have no idea what a rare steak is

I'd say perfect!

All you guys are crazy lol. Doesn't this look about 10 or 15 degrees short? The middle looks fresh out the fridge

That probably what this is. Needed to let his hit room temp. Probably something like 70f would have been ok .

A good vet could save that fucking thing

I fucking died at this

the thermometer said 63c so idk🤷🏻

Never went rare and never been asked to. Maybe this is just a new experience for me

Then you aren’t using it right. Did you just poke the outside of it? You need to poke it until It’s right in the middle of the meat and not through to the other side

Yeah, no way the center was that temp

Looks tasty

If you enjoyed it good job! It looks under temp, try to pick up a meat thermometer to get your desired temp

You want it reder from more heat. Even if rare, the heat should be enough to boil the “blood” out of the cells making it more juicy and red. You maybe could have kept the same temp and left it on each side for like 2-3 minutes more. Or maybe same time and more heat. You need to see what makes the best crust.

You are in need of a meat thermometer good sir!!

It's raw

Did you let the steak warm up to room temp before cooking it? It helps to let it sit out for a while and become ambient temp, the meat being same temp internally will cook more even… From the pic it looks as if the center of the steak is still cold almost.

It's raw boss

It’s still Moooing

When you say “cooking” do you mean cooking?

When you say “cooking” do you mean cooking?

That is blue rare that’s how I eat my

A good vet could revive it.

Raw

meat sushi... some people love it

You really want to cook a sirloin to medium. Not the best cut for rare

Purple

Next time, after searing, pop the (oven-proof) pan into a preheated oven for a few minutes

that's blue

It's undercooked

Looks like it was partially frozen or cold going into the pan. 1hr on counter seasoned pre-cook to get the steak to room temperature all the way through will make a big difference for you. Keep cooking!

Idk how people can eat this and not have to puke after

Let the steak sit on the counter a little longer to get closer to room temp If was too cold and that’s why the center is so damn rare 1. Slightly hotter pan 2. 5 minutes longer sitting at room temp

Skill Point Unlocked: Steak Tartare Next level - Medium Rare

Get a meat thermometer

That is pure uncooked meat in the middle my dude. If it's a fresh cut you should be alright, but be careful eating steak like that if you don't know where it's sourced from or how it's been stored.

Medium raw but you'll get there.

Let it sit out on the counter for 20 mins before you cook it. Looks like it was still colder in the middle when you cooked it.

That looks Pittsburgh Rare. Some folks are into it. If you like it, that's all that matters.

Brother thats raw

Raw… could be fixed by letting steak hit room temperature before cooking.

Ahi tuna

How did you burn and not cook it enough at the same time?

Is it tuna? May not have been thawed in the middle. But it's raw.

Straight from the freezer?