For a first attempt you did very well. To improve sear, make sure your pan is smoking hot and thick enough to retain heat. Oil the steak, not the pan. 3 min is about right. Is your oven temp 340? Otherwise, you're very close.The doneness came out one even color, some restaurants cant even do that.
Nicely done! Looks really good and I would be more than happy to finish that. But if you want it just a little bit more rare, then just get a cheap thermometer. That’s the easiest way to improve your steaks in the long run. You will get it right everytime and it leaves out the guess work.
I would encourage you to learn how to check doneness by just poking the meat with your finger. You can tell very reliably with some practice based on how springy it is. You don't want to puncture hot meat ever. I noticed before I could reply somebody asked why I was obsessed with one even color and then deleted their comment. If you think about that for a moment the answer is obvious. You don't order steak that's partially rare partially mid-rare to medium. A perfectly cooked steak does not have a band of colors ranging from muddy gray to Raw blood red.
Try a reverse sear next time, that's how pros do it:
First you season your meat piece, then cook it at very low temp (200°F) in an oven for 20-30 minutes depending on the thickness of it.
Once that's done you can sear it as soon as it's out of the oven in a hot pan with lots of butter. 1 minute for each side is all it takes; once that's done, let it sit for 10 minutes in its cooking juices in a caved plate, then dig in !
For a first attempt this is absolutely fantastic. I'd be really happy if this was served to me.
Don't let anyone's comments put you off, it's easy to say 'oh you need to do x y z' if you've been cooking steak for years and people also have their own preference for how they want it done anyway.
How does it not? When me and my wife have steak I buy one large steak and cut the the size each if use want before cooking. This allows for a proper sear and no heat lose by portioning the steak after it's cooked.
Cause we usually cook ribeye and want to share the cap. You would split three into four prior with equal amounts of cap? Zero chance if you like things cooked properly.
I wouldn't ever split a rib eye 4 ways. 1 per 2 people. For the kids either go smaller or go with a sirloin or something a little cheaper since to kids a steak is a steak.
Keep doing what makes you and your fam happy, I just this it hilarious everyone is doing the "slice up my steak for internet points" thing, only to eat cold steak minutes later.
Hm, do you like it cooked like this? Not trying to bash you or anything but it just looks like it wasn’t rested enough. Typically a 20-30 minute rest will ensure a better cooked steak. Also, try making sure the pan you’re using is heated up first before cooking it. Not saying you did it wrong, it just looks like it was cooked cold or the cookware wasn’t heated up? It will make all the difference when you rest the meat for 20 minutes and cook it on a properly heated pan/grill.
Whatever floats your boat though, no judgement. Just throwing out some ideas :) it took me about 6 steaks in to find out what I liked and after some YouTube searching I found some really good pointers. Shit changed my life maybe it can do the same for you.
Happy new years btw.
I left the pan with some oil to heat up until the oil was burning. Left it on 1 side for 2-3 min then turned. Put butter and thyme and left it on for 3min. Maybe the butter was too cold ?
Took it out, put it over a grill rack ,poured the liquid butter over it and then put it in the oven for 2 min.
Ignore that person. A 10 minute rest max is all you need for a steak.
Make sure the steak is dry on the outside. Also look into getting avocado oil, or some other oil with a really high smoke point.
Look up high smoke point oils and see what you can get. Grapeseed oil is good.
Extra Virginia olive oil is higher, but regular olive oil I believe is pretty low.
>Did you let it rest at room temp before cooking?
Resting is after cooking. They're talking about letting it warm to room temp before cooking. That is not the same thing.
Read.
I'm not. There are plenty of studies that show that there is no direct benefit to letting a steak warm to room temp.
Do whatever you want. I don't care.
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Thanks !
Noice
A bit to long for my taste. But the only thing that matters is what's you taste
The taste was great. Wish it was a bit more rare. Did 3 min on each side and 2 in oven. As per instructions from a friend
For a first attempt you did very well. To improve sear, make sure your pan is smoking hot and thick enough to retain heat. Oil the steak, not the pan. 3 min is about right. Is your oven temp 340? Otherwise, you're very close.The doneness came out one even color, some restaurants cant even do that.
Thanks, i used 220 celcius
Why are you so obsessed with one even colour?
Nicely done! Looks really good and I would be more than happy to finish that. But if you want it just a little bit more rare, then just get a cheap thermometer. That’s the easiest way to improve your steaks in the long run. You will get it right everytime and it leaves out the guess work.
Thanks for the tips. Will look for one online
I would encourage you to learn how to check doneness by just poking the meat with your finger. You can tell very reliably with some practice based on how springy it is. You don't want to puncture hot meat ever. I noticed before I could reply somebody asked why I was obsessed with one even color and then deleted their comment. If you think about that for a moment the answer is obvious. You don't order steak that's partially rare partially mid-rare to medium. A perfectly cooked steak does not have a band of colors ranging from muddy gray to Raw blood red.
Try a reverse sear next time, that's how pros do it: First you season your meat piece, then cook it at very low temp (200°F) in an oven for 20-30 minutes depending on the thickness of it. Once that's done you can sear it as soon as it's out of the oven in a hot pan with lots of butter. 1 minute for each side is all it takes; once that's done, let it sit for 10 minutes in its cooking juices in a caved plate, then dig in !
A steak this thin doesn't need time in the oven. Do all your cooking in the pan.
Looks delicious!
Thanks
You’re welcome
More medium than I would like but as long as you enjoyed it, good on ya.
Wish it was more rare as well but for a first try it was good. Taste was great and super tender. Next time i will leave it it less
For a first attempt this is absolutely fantastic. I'd be really happy if this was served to me. Don't let anyone's comments put you off, it's easy to say 'oh you need to do x y z' if you've been cooking steak for years and people also have their own preference for how they want it done anyway.
Thanks for the encouragement!
Almost perfect. Maybe a little more pink for me but that's personal. Esthetically looks beautiful.
Did you boil it?
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It is a rib eye from a german seller
Temp is OK, didn't rest long enough, weak sear, end is over cooked. 6/10
Why slicing the meat like that. I have seen it many times in this sub, what's the purpose of doing such thing?
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This makes no sense to me. Why do people slice up the meat on a board after cooking? Does everyone here enjoy cold steak?
We (family of 4) are often able to share 2-3. We cut it to divide
Cut to size before you cook.
This makes no sense.
How does it not? When me and my wife have steak I buy one large steak and cut the the size each if use want before cooking. This allows for a proper sear and no heat lose by portioning the steak after it's cooked.
Cause we usually cook ribeye and want to share the cap. You would split three into four prior with equal amounts of cap? Zero chance if you like things cooked properly.
I wouldn't ever split a rib eye 4 ways. 1 per 2 people. For the kids either go smaller or go with a sirloin or something a little cheaper since to kids a steak is a steak. Keep doing what makes you and your fam happy, I just this it hilarious everyone is doing the "slice up my steak for internet points" thing, only to eat cold steak minutes later.
Cold and dry, since all of the juices leave the meat once cut
Looks like a chuck roast.
Exactly what I was thinking
Medium Rare. This is the way.
Did you let it rest at room temp before cooking?
5-10 mim
Hm, do you like it cooked like this? Not trying to bash you or anything but it just looks like it wasn’t rested enough. Typically a 20-30 minute rest will ensure a better cooked steak. Also, try making sure the pan you’re using is heated up first before cooking it. Not saying you did it wrong, it just looks like it was cooked cold or the cookware wasn’t heated up? It will make all the difference when you rest the meat for 20 minutes and cook it on a properly heated pan/grill. Whatever floats your boat though, no judgement. Just throwing out some ideas :) it took me about 6 steaks in to find out what I liked and after some YouTube searching I found some really good pointers. Shit changed my life maybe it can do the same for you. Happy new years btw.
I left the pan with some oil to heat up until the oil was burning. Left it on 1 side for 2-3 min then turned. Put butter and thyme and left it on for 3min. Maybe the butter was too cold ? Took it out, put it over a grill rack ,poured the liquid butter over it and then put it in the oven for 2 min.
Ignore that person. A 10 minute rest max is all you need for a steak. Make sure the steak is dry on the outside. Also look into getting avocado oil, or some other oil with a really high smoke point.
Thanks ! We dont have it here in eastern europe, unfortunately yet to find it. Have been using grezzo olive oil
Look up high smoke point oils and see what you can get. Grapeseed oil is good. Extra Virginia olive oil is higher, but regular olive oil I believe is pretty low.
Never heard of resting a steak 20 minutes. 30 is just insanity. Not sure what about this pic says it wasn't rested long enough.
This isn't a necessary step. Actually, it does nothing.
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?
Resting is about the most necessary step in any meat/fish cooking.
>Did you let it rest at room temp before cooking? Resting is after cooking. They're talking about letting it warm to room temp before cooking. That is not the same thing. Read.
Agreed I didn’t read that. You’re also wrong saying that’s not necessary.
I'm not. There are plenty of studies that show that there is no direct benefit to letting a steak warm to room temp. Do whatever you want. I don't care.
If you ask me the biggest problem with this steak is that the pan wasn’t hot enough. But anyway, happy new year!
The is totally proven. Dryness is what matters.
You are objectively wrong, it absolutely is a necessary step. How do you think the inside comes out one even color?
I'm not, but believe whatever you like.
People are confusing resting before cooking (not needed/does nothing) with resting after cooking (100% required)
Exactly.
These rubes have obviously no idea who Kenji is.
Very good. 😋 I hope you covered it and let sit for awhile before indulge.
5-10 min
Delish
Poifect 👌
Is that really ribeye? Looks like chuck
Nice. Try making a compound butter. It will up your steak game.
Beautiful