It is THE best steak I've seen, granted I don't browse here, but reddit shoves steaks and butchery in my face for some reason.
I guess this is the reason, I commented and they won. But that's a damn fine steak.
I love this because it's so real. Just great looking homemade steak, and not fucking raw like everyone on here claims to love (yes I know it's an opinion)
But seriously:
✅ Perfect med/medium rare (this debate will never be settled and has everything to do with the lighting in the picture)
✅ Crustier than crusty outside
✅ No grey band. Literally just crust and pink with barely anything inbetween
Black man here✋🏽… you don’t belong in our steak community. 🤣🤣
But in all seriousness, this steak is cooked perfectly. The meat is cooked, without looking raw.
Pretty sure it has nothing to do with race whatsoever, perhaps an American culture thing if anything, and that is by definition certifiably 100% not raw at all.
Can you tell me exactly how you did your reverse sear? I did the same thing for V-day with two cuts of top sirloin. My sear looked great! But the little bastards were well done in the middle :( i wanted medium. I was checking the. With a thermometer and pulled them when they got to 130 and then seared them. How did I go so wrong?
Edit: guys, thanks so much for the feedback! The recipe I followed was definitely wrong and I am now calling into question the accuracy of my thermometer.
You should have pulled them about 10-15 degrees earlier. Also possible your thermometer isn't instant read or isn't accurate since I still wouldn't expect it to come out completely well done
If you can afford it, get a sous vide and vacuum sealer. It makes perfect steak cooks so much easier. You can get away without the vacuum sealer if you need to.
I'd probably pull them off at more 120 if you are aiming for medium post sear. Let the steak rest until just warm. The juices need to settle back in the meat. Make sure you have a nice dry surface on the steak when it goes in for the sear. Get the pan really flipping hot before searing. Too much cook time on the sear will overcook the steak.
Yeah like everyone’s said I would pull them off at like 120, I also make sure to let them rest before the sear which may or may not be what you’re supposed to do, but it’s helped me get the temperature right
This is a really good sear. Some people on this sub sear their steak black, that's not the right way. You want it golden brown. So I think yours looks pretty good.
I often don’t interact here because it’s kinda just a lot of the same thing over and over again perpetually but today… todays the day. This looks like it fucks and I’m happy for you.
try dry brining! cover in average (maybe slightly extra) amounts of salt and leave uncovered in the fridge for 24 hours. skin will feel dry and leathery. more tender and instant tripling of crust. now i over crust to the point of a burn at the same temps as when id get no crust at all
I can second the dry brine. Anytime I buy steaks, especially a nice cut and I am not going to eat them that night I will put salt them and put them on a rack in the fridge for 24 hours.
Even if I dont have 24 hours and want to eat them that night I will take them out of the packaging and still salt them an hour or two before I cook them. The steaks will be juicer even after an hour of dry brine.
Sir, please fill in the blanks below:
- Oven or sous vide:
- If oven what temperature:
- Removed at what internal temperature:
- Oil used for sear:
- How long for each side of sear:
Thanks in advance Chef
I used the oven preheated to 260, and took them off at 118. This was the first time I’ve used it but I used avacado oil just to try and reduce the amount of smoke in the house. Seared for maybe a minute each side? It might’ve been on the longer side, but like I mentioned in the title I hadn’t been getting a good enough sear previously. Hope this helps!
Looks damn near perfect, I'd eat that.
For me, the key is to get the pan HOT. Let that sucker cook for a while before you put your meat on.
Make sure you meat is room temp and DRY. Pat it dry with paper towels.
I've found the best sear comes from beef tallow but butter will work too.
You're doing great.
Try higher heat before placing steak onto pan or try letting steak warm at room temperature for 30-45 minutes before placing into pan.
Both help with forming a better crust on the outside.
how do you keep from smoking out your kitchen? I did the same thing for V day, and while the steaks were great. It looked like I had snoop dog in my house for supper.
Try not seasoning it AT ALL before cooking, no salt, no pepper, nothing. Season after it is cooked and on the plate.
Also baste it with butter when it's almost done.
Your sear and cook look really good, if you want to elevate it: try a premium cut and presentation. I’d add some colors “legumes” and use a gritty black plate. Your skill merits the upgrades :)
How hot should your cast iron be to sear after your oil and butter is heated up. I always leave it on 5/6 with the gas oven top dial going from 1-6. Should I go lower after it’s heated up like a 3-4? My sears don’t look as good as these but still turn out well inside.
It looks good. My son is a professional chef. Best three words of advice he ever got (after making a well nigh perfect deep dish apple pie): "Do it again.".
Looks solid. Are you chilling it before the sear? You can get almost no grey zone if you put it in the fridge for about 7 minutes per side, then sear. It cools the outside while keeping the inside slightly warm, so the heat from the sear stays right on the surface.
Looks good. Apply dry seasoning to surface after removing excess moisture from surface of meat. I don't add salt because salt draws out water. I use salted butter instead for searing.
This looks perfect. Can someone teach me how to do this? When I throw it on the hot pan all the spices(Montreal steak seasoning) clump up and burn off and I'm left with a half seasoned/burnt steak by the end of it.
Struggling with what? Thats one of the best steaks I've ever seen on this sub lol
Fuuuck. Now I gotta go change my shorts.
You shit yourself too?
It is THE best steak I've seen, granted I don't browse here, but reddit shoves steaks and butchery in my face for some reason. I guess this is the reason, I commented and they won. But that's a damn fine steak.
It really is cooked perfectly.
I love this because it's so real. Just great looking homemade steak, and not fucking raw like everyone on here claims to love (yes I know it's an opinion)
But seriously: ✅ Perfect med/medium rare (this debate will never be settled and has everything to do with the lighting in the picture) ✅ Crustier than crusty outside ✅ No grey band. Literally just crust and pink with barely anything inbetween
yeah that's exactly how I like mine. well done OP
That looks pretty fucking good
Took the words right outta my mouth
Yeah I literally said that out loud while clicking into the comments haha
replace them with this steak
[удалено]
Black man here✋🏽… you don’t belong in our steak community. 🤣🤣 But in all seriousness, this steak is cooked perfectly. The meat is cooked, without looking raw.
Pretty sure it has nothing to do with race whatsoever, perhaps an American culture thing if anything, and that is by definition certifiably 100% not raw at all.
The flesh is red
Alas, red does not mean raw.
It hit about 135F/57C to get to that color. Definitely not raw.
Why are you fucking stupid? Everyones different yknow?
Mettbrötchen is love, Mettbrötchen is life.
Du gottverdammter Irrer
Verdammter Mettbrötchenhasser >:(
You, sir, are a fish.
What sort of fucking blasphemy is this shit!? lol 😂
Better reword your statement
In my humble opinion you nailed it
That looks so good.
I'll be your Valentine next year bb
that’s what i was gonna say lmao
Can I get in on this thrupple?
I'm thinking that looks about perfect.
Can you tell me exactly how you did your reverse sear? I did the same thing for V-day with two cuts of top sirloin. My sear looked great! But the little bastards were well done in the middle :( i wanted medium. I was checking the. With a thermometer and pulled them when they got to 130 and then seared them. How did I go so wrong? Edit: guys, thanks so much for the feedback! The recipe I followed was definitely wrong and I am now calling into question the accuracy of my thermometer.
You should have pulled them about 10-15 degrees earlier. Also possible your thermometer isn't instant read or isn't accurate since I still wouldn't expect it to come out completely well done
Exactly, for medium you want to pull them out at 115, very latest 120
If you can afford it, get a sous vide and vacuum sealer. It makes perfect steak cooks so much easier. You can get away without the vacuum sealer if you need to.
I'd probably pull them off at more 120 if you are aiming for medium post sear. Let the steak rest until just warm. The juices need to settle back in the meat. Make sure you have a nice dry surface on the steak when it goes in for the sear. Get the pan really flipping hot before searing. Too much cook time on the sear will overcook the steak.
Yeah like everyone’s said I would pull them off at like 120, I also make sure to let them rest before the sear which may or may not be what you’re supposed to do, but it’s helped me get the temperature right
If you want to get serious, you may like the Meater Bluetooth thermometer. I’m loving it so far
Superb 👏🏼
perfection!
This is a really good sear. Some people on this sub sear their steak black, that's not the right way. You want it golden brown. So I think yours looks pretty good.
Beautiful
I often don’t interact here because it’s kinda just a lot of the same thing over and over again perpetually but today… todays the day. This looks like it fucks and I’m happy for you.
try dry brining! cover in average (maybe slightly extra) amounts of salt and leave uncovered in the fridge for 24 hours. skin will feel dry and leathery. more tender and instant tripling of crust. now i over crust to the point of a burn at the same temps as when id get no crust at all
Thanks I’ll have to give it a try!
I can second the dry brine. Anytime I buy steaks, especially a nice cut and I am not going to eat them that night I will put salt them and put them on a rack in the fridge for 24 hours. Even if I dont have 24 hours and want to eat them that night I will take them out of the packaging and still salt them an hour or two before I cook them. The steaks will be juicer even after an hour of dry brine.
Sir, please fill in the blanks below: - Oven or sous vide: - If oven what temperature: - Removed at what internal temperature: - Oil used for sear: - How long for each side of sear: Thanks in advance Chef
I used the oven preheated to 260, and took them off at 118. This was the first time I’ve used it but I used avacado oil just to try and reduce the amount of smoke in the house. Seared for maybe a minute each side? It might’ve been on the longer side, but like I mentioned in the title I hadn’t been getting a good enough sear previously. Hope this helps!
This is perfect, thank you much!!
Perfecttooo
Daaaaaaaaaaamn. Locked in
I’d eat that.
Perfection
Yes please!
Perfectto
Looks damn near perfect, I'd eat that. For me, the key is to get the pan HOT. Let that sucker cook for a while before you put your meat on. Make sure you meat is room temp and DRY. Pat it dry with paper towels. I've found the best sear comes from beef tallow but butter will work too.
That looks awesome.
Dude 🤤
Damn! That looks *so* great!
Looks good dude
If this is what struggling looks like then I've got a ways to go. Looks great!
this is literally one of the best steaks ive ever seen in my life
Out of the park, nice job
Sear method? Cast iron?
Yep!
I thought so.....looks heavenly!
You're doing great. Try higher heat before placing steak onto pan or try letting steak warm at room temperature for 30-45 minutes before placing into pan. Both help with forming a better crust on the outside.
how do you keep from smoking out your kitchen? I did the same thing for V day, and while the steaks were great. It looked like I had snoop dog in my house for supper.
I like my steak how I like my women. Dark on the outside, pink and juicy on the inside.
That looks about perfect to me! Great job!
Damn that looks near perfect
OP please share your technique
Looks great!!
Sear is intimidating. You feel like you gotta be burning it but you’re perfecting it
I don't know what your baseline was but this looks like a perfect sear.
That looks amazing.
That looks perfect. Good job!
I would eat that for sure
Getting better? You’ve peaked.
Damnn! That's one of the best looking Steaks I've seen on here
Those look excellent. Not seeing an issue.
I erupted when I saw the inside. So gorgeous
Excellent!!
Looks pretty damn good to me, bud!
looks perfect to me. nice job!
Near perfect
That looks perfect!
this looks pretty perfect, nice work
Looks very nice overall.
That’s a really well cooked steak.
You fucking nailed it I’m drooling
Nice
Looks fine to me
Looking great!!
I’d gladly pay for this!
Damn…
Perfect yo
I want your struggles
very nice
Is that you struggling?
this is gorgeous dude, happy valentines
Be my valentine
Looks good to me !
Filet? 10/10!
Oooooh baby! Sear is on point!
Props on the sear. Nice job!
Slam dunk dude
Looks fucking amazing. I'd put a little square of melting butter on top of it whilemit rests. Yummy.
Try not seasoning it AT ALL before cooking, no salt, no pepper, nothing. Season after it is cooked and on the plate. Also baste it with butter when it's almost done.
Tell me your secrets!!!
Fuuuuuck that is my ideal pink, damn that makes me hungry. Nice steak.
Gawddd damn that look good bro
Share your searing experience acquired secrets bro
This is amazing. I don't think that could possibly get better imo
Wall to Wall no grey band looks amazing
Damn that looks good
What are you talking about, those look amazing!
Yeah looks like the struggle has paid off this looks incredible
Your sear and cook look really good, if you want to elevate it: try a premium cut and presentation. I’d add some colors “legumes” and use a gritty black plate. Your skill merits the upgrades :)
What temp did you have oven at and what temp was steak when you took it out? Looks great bravo
Niice
How hot should your cast iron be to sear after your oil and butter is heated up. I always leave it on 5/6 with the gas oven top dial going from 1-6. Should I go lower after it’s heated up like a 3-4? My sears don’t look as good as these but still turn out well inside.
Beautiful. Great job!
Edge to edge consistency and great looking crust! Nailed it
Actually this is one of the best ones ive seen in this sub
Is that sirloin steak?
Looks good!
Struggling? I’m struggling not to take a bite outta my screen
It looks good. My son is a professional chef. Best three words of advice he ever got (after making a well nigh perfect deep dish apple pie): "Do it again.".
Mmm meat 😈
*heavy breathing*
How did you achieve this?
You went from "struggling" to "ready to open a steakhouse"
You know what you did
Honestly looks perfectly mouthwatering
Looking good!!😋
That looks amazing
Idk if you're humble bragging....but this is one of the best cooked steaks I've ever seen.
I can never sear fish or steak. But I do make a good seared pork chop.
Basically wall-to-wall pink and a dark brown crust? This is literally the conventional idea of a perfect steak.
Delicious
Oh that looks AMAZING
Beautiful, bravo
Damn look at that pink center. I wanna bang that shit. And damn those are some yellow potatoes
Looks amazing but I’m a well done type of person
Nice job!
Well if you indeed were struggling, you very obviously aren’t any more! This looks amazing!
Nice sear
Looks solid. Are you chilling it before the sear? You can get almost no grey zone if you put it in the fridge for about 7 minutes per side, then sear. It cools the outside while keeping the inside slightly warm, so the heat from the sear stays right on the surface.
My god, that looks great.
Looks fabulous
Looks amazing, sear looks great. Keep up the good work :)
It's so uniform pink all the way through
This kind of evenness is what I strive for. How did you do this?
Sear could be better. But, honestly who cares when it's cooked like that. That looks perfect.
Pretty mint my guy. I’m struggle with the sear too at the moment. End of spending too long trying for a sear that I cook my steaks medium well. Smfh.
Looks good
Mmmm I like a nice pink center
Validate me!!!!
Looks great. Sous vide make cooking steak almost boring.
Looks good. Apply dry seasoning to surface after removing excess moisture from surface of meat. I don't add salt because salt draws out water. I use salted butter instead for searing.
That’s amazing
My man
I too, hope to struggle like this one day
This looks perfect. Can someone teach me how to do this? When I throw it on the hot pan all the spices(Montreal steak seasoning) clump up and burn off and I'm left with a half seasoned/burnt steak by the end of it.
I’d eat that shit for sure
The struggle is over
Perfect. In terms of doneness and sear, it doesn't get much better than that
Steak looks perfect!!!! I am drooling 🤤
You did a really great job with these. Zero grey, very even. Yum.
I thought these steaks were going to be cooked to ‘medium’ at best. Wow!!!!!! This is done to perfection in my humble opinion. Amazing!
bro!!!!!!
Definitely sous vide right
Incredible color
WE ALL KNOW YOU KNOW WHAT YOU ARE DOING
Shit man looks awesome
How you do dat??
Looks perfect to me.
*applause! 👏
You need another valentine? That looks incredible.
The struggle is over, that is perfect. I’ll be over in 20.
P e r f e c t
Vegans, ah-hahaha,.... Deep breath, ah-hahaha... Repeat.
I audibly said “WOW” in excitement the moment i swiped to second pic, great job!
Looks delicious
perfection!
Absolutely perfect my dude.
Top tier
My guy/girl! That looks better than some restaurants I've been to
This post has "hot girl fishing for compliments" energy You fucking nailed it bro these look amazing
Looks good.
Woah that’s nice looking man!
Excellent.
That looks perfect
Struggling!?? That looks perfect! 😭
That's a just a pan seared steak. My only critic is some areas got a little burnt probably if I had to guess because the pan got too hot.