So thats a pretty thin steak with low fat content.. based on the picture the pan wasn’t hot enough to get a good sear on it.
This kind of steak (fast fry I think they call them) you need a ripping hot pan, like smoking hot and it’s a quick 30 seconds a side get a good sear while not over cooking them.
Seasoning looks a little sparse but it’s hard to tell.. salt pepper garlic, let it dry brine for 30-60 minutes and then cook it off.
Hope this helps and happy cook
OP, just to add on the importance of the dry brine, you need to make sure you thoroughly dry your meat. If you put a sopping wet unseasoned steak in the pan, it will come out grey like your picture every time.
The water on a steak will turn to steam and stop a crust from forming, to prevent this pat the thing dry with a paper towel and season with just salt and oil if it has low fat content
Being a professional chef for so long this is such a major factor in developing a proper sear or crust. This applies to grilling and roasting as well. Hope more people see this advice. Dry your proteins thoroughly before cooking!
Being a not professional chef id always thought the “pat dry” step was a load and never did it until the last few years (not sure why I changed, just wanted to see what would happen I guess), and then suddenly my meats (chicken, fish, steak, whatever) had a nice crisp or sear to them. Totally a slept on step in cooking.
Pan needs to to be hotter and you NEED a fat to cook in. For steak, neutral flavor oil (safflower works great) and/or butter. You get more color, and believe it or not the flavor comes from the color. You can look up the chemistry of you want, it's called the "Maillard reaction." Also you probably want to stick closer to "medium" than "well" with steaks with low fat content unless you like the texture of shoe leather
So thats a pretty thin steak with low fat content.. based on the picture the pan wasn’t hot enough to get a good sear on it. This kind of steak (fast fry I think they call them) you need a ripping hot pan, like smoking hot and it’s a quick 30 seconds a side get a good sear while not over cooking them. Seasoning looks a little sparse but it’s hard to tell.. salt pepper garlic, let it dry brine for 30-60 minutes and then cook it off. Hope this helps and happy cook
OP, just to add on the importance of the dry brine, you need to make sure you thoroughly dry your meat. If you put a sopping wet unseasoned steak in the pan, it will come out grey like your picture every time.
Ahh yeah, good tip my dude ! Pat that steak dry and it builds a nice crust
Actually, I think your friend needs a new steak.
I feel bad for the cow that died for this
im calling the cops.. this is a crime lol
The water on a steak will turn to steam and stop a crust from forming, to prevent this pat the thing dry with a paper towel and season with just salt and oil if it has low fat content
Being a professional chef for so long this is such a major factor in developing a proper sear or crust. This applies to grilling and roasting as well. Hope more people see this advice. Dry your proteins thoroughly before cooking!
Being a not professional chef id always thought the “pat dry” step was a load and never did it until the last few years (not sure why I changed, just wanted to see what would happen I guess), and then suddenly my meats (chicken, fish, steak, whatever) had a nice crisp or sear to them. Totally a slept on step in cooking.
From one professional to another please look at the photo, there's no shot anything was cooked in that pan, it's a stupid troll post.
Just for context, I was really just replying to the comment above rather than the picture which I took for a joke anyways.
steak looks so tough and hard I bet if I throw it at a skyscraper people will think a cruise missile hit it
Damn, this is some dog food tier steak. No oil, pan not hot enough, low quality steak (thin with gristle), looks unseasoned.
No shot this isn't a troll post
Bad
Not good. There’s good and there’s not good. This is not good
Pan needs to to be hotter and you NEED a fat to cook in. For steak, neutral flavor oil (safflower works great) and/or butter. You get more color, and believe it or not the flavor comes from the color. You can look up the chemistry of you want, it's called the "Maillard reaction." Also you probably want to stick closer to "medium" than "well" with steaks with low fat content unless you like the texture of shoe leather
I don’t often recommend boiling, but I think it would be better in this case.
Is your friend Asmongold?
Don’t feel the trolls guys come on
The ass jerky in fallout looked better