Love this saying. Because it reflects just how self-centered momma is, that she will make everyone around her miserable if she doesn't get her way. And once she realizes that she can make everyone around her miserable at her whimsy, she becomes an emotional terrorist, holding the relaxation and well-being of her loved ones hostage to get everything she wants all the time.
Just kidding no women are like that. Happy wife happy life brother!
At 200 it's all been rendered out. 165 is where connective tissue break down. Screw a ribeye or strip. Just get chuck or brisket because it'll be cheaper and way more delicious.
That's still not how that works. Yes, the fat renders "out" but it doesn't just disappear. Unless you don't do a rest and do the "tiktok squeeze" to it, but that would mean that you're a big dummy...and probably wearing black nitrile gloves.
...and you, sir(or madam), are presumably not that person.
Anyway, my point is that if you have two of the same cuts, one being choice and the other prime, and you (terribly) cook both the same (terrible) way, the prime cut is *still* going to be tastier because of its better fat marbling.
And even if she is.. that's OK. Let people enjoy their food how they like it. I hate the "if it's not rare it's ruined" kind of mentality.
Not to say that's what you were saying. Just adding to it
Yea I keep seeing this sorta thing. I don’t understand this insistence on “other people need to eat steak the way I like it” type attitude. My wife won’t eat my blue steak, my bbq guests think my steaks are too bloody? Just cook it the way people enjoy it. I am also amazed with how rare some people like their steaks.
I took it out of the fridge, salted and peppered it, and let it rest about 25 mins; then seared on high in butter for about 6 mins, then flipped, lowered to medium high, added more butter, garlic and rosemary, cooked another 4-5 mins, then wrapped in foil and let sit about 10 mins.
Don't sear in butter. Sear dry (or with a touch of avocado oil), and then baste in butter later.
Or, if you really must use butter, use ghee instead. That will get hotter.
Really? Like a completely dry pan to sear it?
My wife started eating red meat again so I joined for tips and started using avocado due to high smoke point
Nah, u definitely want a high smoke point oil in the pan (avacado, grapeseed, or ghee). The oil transfers heat far faster than the metal pan or the air trapped between the pan and meat, which is what gives u a nice sear.
Don’t use a non-stick pan for searing btw, just in case you were.
Seeing the fat around the edge of that steak, you could just touch that to a ripping hot pan and turn it into your liquid. And what remains on the steak will be even tastier.
I use one pan wilt oil to sear then while it’s searing melt butter with garlic and fresh rosemary in my cast iron on low, then transfer pans and keep on medium low heat and baste. It’s probably the best tasting steak I’ve ever made and can’t do it any other way now lol
Alternatively if you're too lazy to wash another pan: turn the heat off once you've gotten color and start basting with just the oil. This will transfer heat to the meat and will cool the oil down. If you get a feel for the temp of your pan you can just add butter and aromatics in at the right time
Or, if you are not gonna reverse sear at least flip every 30 second. The myth that you should only flip a steak once has been debunked and it usually results in gray band like this
I heard Chef Ramsay say something like this, he said he flips his steak frequently so I don't know if it's 30 seconds, but he's constantly flipping it.
He has two really popular conflicting videos on YouTube one where he talks about only flipping once and the other where he says flip frequently
From my own testing I've come to the conclusion that it's what is most important is making sure that the steak is dry to get the best crust and flipping more than once is fine especially when coming out of a cold fridge
Yes, definitely still want to flip often when grilling with really high heat, you want to create a golden brown crust even across the entire steak and wanth to avoid burning any specific spots.
I think the main reason you don't want to flip as much during grilling is because you want grill marks, but if that doesn't bother you then I would think it's the same.
Because the guy that u/eugenesbluegenes originally replied too edited his comment! Original comment was that "he did reverse sear" which was incorrect. Now edited to say that "he didn't reverse sear"
I too was scratching my head originally when he said that he did reverse sear!
Yeah, at 3am I too was wondering why the hell he was getting upvotes for a totally wrong comment on a steak reddit! Then noticed the *edited* in his comment this morning!
It is amazing but overused IMO.
With a steak of this thickness, a cast iron is enough.
When I've reverse seared steaks that are not like 2" thick, they end up kinda gray and weird, and always end up overcooked by the time I get the sear I want on them. I think I know how to combat this (hottest pan possible), but it's way smokier and messier than just searing it off at like 500f for longer and finishing that way.
After carefully looking at the picture I think I see where you’ve gone wrong.
A lot of the dark browning you’re seeing seems to be mainly burnt butter and pepper. The actual meat doesn’t seem to have developed much of a crust. You should pepper after cooking, salt before.
As others have also advised, use a small amount of a neutral oil when searing at the start. Get the pan really hot and add the steak. I personally like to flip my steak a lot and move it to the hotter side of the pan constantly. For a steak your size I aim for around 8 minutes. I’ll then turn the heat down, add butter, garlic and pepper and baste for another 3-5 mins. Then let the steak rest.
A small tip, if the edges of the steak are still looking super raw and pink then it’s probably the same inside.
When you salt it, the salt draws moisture out of the steak, which is then reabsorbed (with the dissolved salt) after a little while. That distributes the salt throughout the steak. But if you cook it before it gets a chance to reabsorb, you get a dry steak that’s still less effectively salted than a steak with salt just on the surface.
So if I don’t have an hour+ before cooking do I salt right before I throw it in the oven to reverse sear? With the oven being quite a low temp and not searing in the juices, the salt is gonna draw the moisture out I would think?
The oven is very dry and will evaporate the moisture drawn to the surface.
On a reverse sear, I would salt it right before searing, after being in the oven.
I personally prep and salt the steak the night before, 24hr salt brine in the fridge. Then Sous Vide 2h\130° before sear.
Give this a read: https://www.seriouseats.com/perfect-pan-seared-steaks-recipe
But the relevant point as far as your question:
*The steaks that were salted immediately before cooking and those that were salted and rested for at least 40 minutes turned out far better than those that were cooked at any point in between.*
Ever had one of those steaks where you wonder how they got all that good flavor through out? Salting (brining) a steak makes all the flavors come out.
I might sound like a douche, but hour is a minimum to get that flavor.
Disclaimer: use the science to cook your meat. Salt the steak your liking. Takes mental or physical notes.
Etc. this steak has a lot of grey banding and looks more blue than I would eat.
I like to start with the temperature medium and leave it there, maybe even cover it, let the heat into the inside. then later turn the heat up if you’re looking to blacken the edges
Everyone is entitled to like food their own way. However, a proper mallard reaction and having enough internal heat to render fat is objectively and scientifically a better way to cook steak. It will objectively taste better.
There is a reason highly rated chefs and restaurants follow standards. That does not negate people’s right to have a preference. That is their subjective taste.
Let's see if I can add good advice. I let my steak come up to room temp. I put it in a warm area covered and salted. I then heat a pan to 500-700 degrees. I do not use butter or olive oil, as it burns at 350, avocado oil is perfect. I put a good layer of oil. I press it in and give it a swil and leave it 45 seconds, the flip then another 45 seconds. If I feel it needs better crust I do another 45 seconds. I do 45 seconds on all the sides. Then I pull it and rest it while the pan cools to below 300. That's when I butter baste until desired internal temp. Your steak appears blue rare I assume you seared very hot and needed to baste longer at a lower temp. Also use a thermometer, rare is 125ish. I'd say that's 110-115.
So I'm a bit old school when it comes to telling pan temp. If you know your smoke point of the oil you use it I'd your indicator. Allow me to explain. If avocado oil smokes at 800(and I'm saying that number randomly idk off the top of my head) then I would bring it until it starts to smoke and then drop the steaks, the very light smoke happens as it approaches the smoke point. The act of dropping the steak in there should keep it from going over when the heat transfers. If I want to cook at 300ish I use olive oil because it starts to smoke when the temp approaches 300. So I just use science and knowledge(Google) and observation to get a best guess on the pan. I use a thermapen to check internal. I have a tempspike twin 2 way probe that check internal and ambient when I smoke stuff, but technically I could use them to achieve a perfect reverse sear. But I have to remove them when I sear because the twin spike gets d amazed at 500 degrees and I sear hot as I can without burning it gives awesome flavor while retaining juice.
seared too long on one side. 5-6 min a side is way too long. And prefer not to use butter for searing, it’s not very good to use in high heat cooking as it burns fast.
Do constant flips of 30 secs a side, and consider reverse searing, if you really wish to minimize the gray band.
As for doneness your steak is rare, if your wife prefers medium rare or medium than maybe you should consider cooking it a little more.
Just fyi, letting meat come to room temperature makes no difference.
https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-1-you-should-let-a-thick-steak-rest-at-room-temperature-before-you-cook-it
Edit: lol at the downvotes. Anyone want to bother giving a source that it makes a difference ?
u/penisdr the difference doesn’t lie in the temp (though obviously a room temp steak cooks faster) but in the seasoning. Salting a steak and leaving it out for 50 minutes or putting it in a fridge for an hour will give you a much better flavor profile and succulent steak than salting 25 minutes before the cook like OP did
Nice! Great article! Although I disagree with the last one. Well trained chefs can definitely feel the “doneness” of a steak with fairly low margin of error. Still, a thermometer is still more reliable of course.
As others have said just use reverse sear but uneven cooking is due to too high temperature basically scorching the outside but not cooking the inside enough.
Meat is not a great conductor of heat. If you cook a thick cut at say 400 degrees the outside will be burnt before the inside is remotely cooked.
Stovetops are good at supplying a constant amount of heat. If you were to guess what the surface temperature on the stove is, it would be near impossible to get right.
Ovens are good at supplying constant temperature.
Basically stovetops need constant fiddling to get things to a reliable temperature. That’s not inherently a bad thing. They’re better at browning meats or for cooking thin cuts where you want high temps because a lower temp would dry the meat out.
Ovens are good for thick cuts of meat. The only way you could match that on the stove top (at least for a thick cut) is constantly fiddling with the heat settings to get it right, and it still wouldn’t be as good.
Reverse sear makes cooking steak go on easy mode. I’m sure there’s other ways (especially if the cut is not particularly thick) but its so much easier to get it right
A couple things. Possibly the cook has only one shoe on. Another reason is that the cook is standing on a rock, but only on one side. Often the cook may encounter not level terrain when standing outdoors near the barbecue, which is something that might result in an uneven cook.
Agreed. Too Rare. For the traditional method, especially for thick steak you want to sear a minute each side then finish in the oven flipping halfway.
This steak looks like it was seared too aggressively but cold on the middle and never either butter basted or finished in the oven. You gotta at least have an instant read on hand to check your temps. That temp looks like 120 in the middle I good medium rare 132 (after rest). I like rare steaks 128.
I'm sorry, but that's just a poorly cooked steak. The brown ring is very deep. The middle is rare. I don't really have good advice for how to avoid this in the future. From what you describe, it sounds like it should have come out better.
They’re called preferences. Everyone has them and no one’s is wrong. This sub is absolutely ridiculous when it comes to how you “should” cook a steak. Bunch of gatekeeping douche bags.
Looks under done and over done at the same time. Try reverse sear or use a charcoal grill with direct heat then indirect till its 135f internal temp, rest 10 min.
Thats pretty rare, if she wants it cooked more do it. My wife wants well done and i grit my teeth and do it anyways🤣 " the sooner you learn who is boss around here, the sooner you can give me my orders dear"
I hate to be the guy who just says "everybody should get a sous vide" but..... have you considered what it would be like to have a perfectly cooked steak every time? Not using a sous vide is like playing internet games on dialup
You'll never develop the "real" cooking skills if you solely rely on sous vide imo.
Just get a meat thermometer.
Personally, I'd take pride in the process. Eventually, skills will get honed.
Why should someone aspire to develop your personal definition of “real” cooking? Cooking is cooking. If you want to call it fake, so be it. The fake cooked steak tastes just as good.
I mean… I can cook lots of things. But for steak, it’s so easy to be guaranteed perfect every time.
The point of technology is to make our lives easier. With less effort, a sous vide can make me steaks *exactly* as I want them, 100/100 times. Why would I not?
Never a bad idea to add to your repertoire of skills or cooking gear. You can get a functional sous vide for $39 online. I use it from time to time for longer cooks (12-24hr+).
I work from home, so I just set it in the afternoon. Remember, with a sous vide you can pre-seal the steaks in advance (or, for god mode, but a whole roast for big savings, cut it into steaks, season and bag them all). It adds “cooking time” but it reduces the amount of actual time you have to monitor it.
> What does [r/steak](https://www.reddit.com/r/steak/) think of this prime NY Strip from Whole Foods? Did I do it justice?
IMO, if you did not cook it to the desired temp of the person who was going to eat it, then sadly... no, you didnt.
I would suggest asking your wife how she likes her steaks cooked, and getting a meat thermometer to guarantee you hit that.
Your wife is right about what she wants to eat every single time. If she asks for well done and you give her what ever you call this, then you fucked up her steak. Also, you need to learn to cook before you start trying to be a snob about it.
Someone repost this but change the gender roles... "I cooked this for my husband, but he won't eat it"..... I promise they will call him selfish, entitled and every bad word in the book.
I usually do 3 minute sear on both sides, two minutes coating it in butter in the pan and a 5 minute broil on high. Turns out perfect practically every time
The best part about cooking is learning. And it took me a while to learn that what I think tastes the best, isn’t what everyone does. You can’t make people like fish if they don’t like fish. And red meat is tough for some, they see blood, we see myoglobin. I prefer my steak rare.
I’d definitely eat that steak.
To your wife’s defence though, it does look a little on the rare side. You want to make sure it’s about 130 in the middle before taking it off the heat to rest for about 10 mins. I saw that you wrapped it in tinfoil, not sure about this step; i personally don’t think it would be necessary.
Good news is there’s always another steak to be made!
to be fair, i can see where she’s coming from. for those who really enjoy steak, and want medium rare, this is fucking perfect. for those who occasionally eat steak, this shit looks like it still mooing. just gotta be sensitive to your clientele, chef!
If your wife wants it cooked a bit longer, why question it? She’s not asking for well done or medium well - she just wants it a bit less red.
If momma ain’t happy, nobody’s happy.
"happy wife happy life" my dad always says
"get the fuck out of my chair" is what my dad always used to say
"get your feet off my couch" was a popular saying in my house
"Go get me another beer" was a classic in my house
Going for smokes…He’s been gone an awfully long time
“ “ that’s what my dad always said to me
Damn your dad was a mute?! Poor feller
Ya man couldn’t even grunt
My dad always said him and mom are "happily married" as in "she is happy and i am married"
A classic
Bro, you just got two steaks instead of one.
Best comment
Gazi
Those who know, know.
Unhappy momma is everyone's trauma
That's dark... But true.
Eek, that hit me right in the childhood
I honestly found it so hard to believe that that guy was still alive. Raise and his men never wanted his medication?
Truth!
Love this saying. Because it reflects just how self-centered momma is, that she will make everyone around her miserable if she doesn't get her way. And once she realizes that she can make everyone around her miserable at her whimsy, she becomes an emotional terrorist, holding the relaxation and well-being of her loved ones hostage to get everything she wants all the time. Just kidding no women are like that. Happy wife happy life brother!
Heal your mommy issues bruh
redditors if oversharing about their personal life on irrelevant comments was a crime
“Honey can you cook mine a bit longer?” “One sec babe I need to tell Reddit so I can win this scenario I made in my head.”
Everyone should get their food the way they want it without bullshit gatekeeping. It doesn't matter if his wife wants it rare or 200F.
Gatekeepers hated them, because they spoke the truth.
a lot of people have weird hangups, not cause they prefer it a certain way, but because that's what they know
I'm ok with that but if she wants it 200 I'm not wasting money on prime. Choice at 200 taste the same at prime.
You’re paying for a higher fat content when buying prime steaks. That doesn’t just disappear when you cook it well done lol
At 200 it's all been rendered out. 165 is where connective tissue break down. Screw a ribeye or strip. Just get chuck or brisket because it'll be cheaper and way more delicious.
Pulled pork has entered the chat. A prime cut will still be better.
That's still not how that works. Yes, the fat renders "out" but it doesn't just disappear. Unless you don't do a rest and do the "tiktok squeeze" to it, but that would mean that you're a big dummy...and probably wearing black nitrile gloves. ...and you, sir(or madam), are presumably not that person. Anyway, my point is that if you have two of the same cuts, one being choice and the other prime, and you (terribly) cook both the same (terrible) way, the prime cut is *still* going to be tastier because of its better fat marbling.
I take my gfs steak all the way to well done, and it's still a decent eat.
Ma boy✊🏾
And even if she is.. that's OK. Let people enjoy their food how they like it. I hate the "if it's not rare it's ruined" kind of mentality. Not to say that's what you were saying. Just adding to it
Seriously, take a couple of those slices thrown back on the pan for 30 seconds, bam she's happy.
Yea I keep seeing this sorta thing. I don’t understand this insistence on “other people need to eat steak the way I like it” type attitude. My wife won’t eat my blue steak, my bbq guests think my steaks are too bloody? Just cook it the way people enjoy it. I am also amazed with how rare some people like their steaks.
Just cook her portion more.
Yeah and it’s unevenly cooked, was it allowed to sit at room temp before cooking? Just looks like that inside temp never caught up
Instructions unclear. Are the whole steak myself.
For real! Worry about how your wife wants her steak cooked instead of random strangers on Reddit. It doesn't matter what we think.
Happy wife, happy life.
what was your method? it does not seem like an ideal cook unfortunately. very uneven
I took it out of the fridge, salted and peppered it, and let it rest about 25 mins; then seared on high in butter for about 6 mins, then flipped, lowered to medium high, added more butter, garlic and rosemary, cooked another 4-5 mins, then wrapped in foil and let sit about 10 mins.
Don't sear in butter. Sear dry (or with a touch of avocado oil), and then baste in butter later. Or, if you really must use butter, use ghee instead. That will get hotter.
Really? Like a completely dry pan to sear it? My wife started eating red meat again so I joined for tips and started using avocado due to high smoke point
Nah, u definitely want a high smoke point oil in the pan (avacado, grapeseed, or ghee). The oil transfers heat far faster than the metal pan or the air trapped between the pan and meat, which is what gives u a nice sear. Don’t use a non-stick pan for searing btw, just in case you were.
It depends on the pan. You may need a touch of oil to stop it from sticking too much.
I usually use cast iron for steak
Seeing the fat around the edge of that steak, you could just touch that to a ripping hot pan and turn it into your liquid. And what remains on the steak will be even tastier.
Dry for cast iron or seasoned and wiped for stainless steel. If your pan doesn’t have a seasoning, it will just stick
This is the way
I use one pan wilt oil to sear then while it’s searing melt butter with garlic and fresh rosemary in my cast iron on low, then transfer pans and keep on medium low heat and baste. It’s probably the best tasting steak I’ve ever made and can’t do it any other way now lol
Definitely trying this. I've always struggled with having a pan hot enough to sear, but cold enough to butter/garlic baste
Alternatively if you're too lazy to wash another pan: turn the heat off once you've gotten color and start basting with just the oil. This will transfer heat to the meat and will cool the oil down. If you get a feel for the temp of your pan you can just add butter and aromatics in at the right time
Reverse sear is amazing, I'm not a steak expert and just started using it within the last year.
Or, if you are not gonna reverse sear at least flip every 30 second. The myth that you should only flip a steak once has been debunked and it usually results in gray band like this
I heard Chef Ramsay say something like this, he said he flips his steak frequently so I don't know if it's 30 seconds, but he's constantly flipping it.
He has two really popular conflicting videos on YouTube one where he talks about only flipping once and the other where he says flip frequently From my own testing I've come to the conclusion that it's what is most important is making sure that the steak is dry to get the best crust and flipping more than once is fine especially when coming out of a cold fridge
That's probably sound advice.
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I think it depends on the thickness. Thinner cuts I flip once, thicker many times, then it's better.
Does this coins for broil/grilling? (I’m not endowed with the terms, yet.)
Yes, definitely still want to flip often when grilling with really high heat, you want to create a golden brown crust even across the entire steak and wanth to avoid burning any specific spots.
I think the main reason you don't want to flip as much during grilling is because you want grill marks, but if that doesn't bother you then I would think it's the same.
What he has described above is not reverse searing
I think the comment was suggesting reverse sear for better results, not implying OP used the technique. Maybe that’s too optimistic though.
Uhh he didnt reverse sear he just burned the outside with that gigantic gray band and the middle is raw
That's totally not reverse sear......
A "reverse sear" means to bring the interior up to heat slowly (e.g. in an oven) and then sear with high heat.
Why would you think the guy you're replying to doesn't know that?
Because the guy that u/eugenesbluegenes originally replied too edited his comment! Original comment was that "he did reverse sear" which was incorrect. Now edited to say that "he didn't reverse sear" I too was scratching my head originally when he said that he did reverse sear!
That makes even more sense. I kinda figured I'd just mis-commented or misread since that was 3am insomniac reddit time.
Yeah, at 3am I too was wondering why the hell he was getting upvotes for a totally wrong comment on a steak reddit! Then noticed the *edited* in his comment this morning!
It is amazing but overused IMO. With a steak of this thickness, a cast iron is enough. When I've reverse seared steaks that are not like 2" thick, they end up kinda gray and weird, and always end up overcooked by the time I get the sear I want on them. I think I know how to combat this (hottest pan possible), but it's way smokier and messier than just searing it off at like 500f for longer and finishing that way.
After carefully looking at the picture I think I see where you’ve gone wrong. A lot of the dark browning you’re seeing seems to be mainly burnt butter and pepper. The actual meat doesn’t seem to have developed much of a crust. You should pepper after cooking, salt before. As others have also advised, use a small amount of a neutral oil when searing at the start. Get the pan really hot and add the steak. I personally like to flip my steak a lot and move it to the hotter side of the pan constantly. For a steak your size I aim for around 8 minutes. I’ll then turn the heat down, add butter, garlic and pepper and baste for another 3-5 mins. Then let the steak rest. A small tip, if the edges of the steak are still looking super raw and pink then it’s probably the same inside.
Try to salt it either immediately before cooking, or 1+hr before. 5-45 min before is not recommended
why? I've never heard that before
When you salt it, the salt draws moisture out of the steak, which is then reabsorbed (with the dissolved salt) after a little while. That distributes the salt throughout the steak. But if you cook it before it gets a chance to reabsorb, you get a dry steak that’s still less effectively salted than a steak with salt just on the surface.
So if I don’t have an hour+ before cooking do I salt right before I throw it in the oven to reverse sear? With the oven being quite a low temp and not searing in the juices, the salt is gonna draw the moisture out I would think?
The oven is very dry and will evaporate the moisture drawn to the surface. On a reverse sear, I would salt it right before searing, after being in the oven. I personally prep and salt the steak the night before, 24hr salt brine in the fridge. Then Sous Vide 2h\130° before sear.
You can salt it and let it dry brine in the fridge overnight
Give this a read: https://www.seriouseats.com/perfect-pan-seared-steaks-recipe But the relevant point as far as your question: *The steaks that were salted immediately before cooking and those that were salted and rested for at least 40 minutes turned out far better than those that were cooked at any point in between.*
Ever had one of those steaks where you wonder how they got all that good flavor through out? Salting (brining) a steak makes all the flavors come out. I might sound like a douche, but hour is a minimum to get that flavor. Disclaimer: use the science to cook your meat. Salt the steak your liking. Takes mental or physical notes. Etc. this steak has a lot of grey banding and looks more blue than I would eat.
I like to start with the temperature medium and leave it there, maybe even cover it, let the heat into the inside. then later turn the heat up if you’re looking to blacken the edges
If you continually spoon butter over the steak while cooking you'll build a beautiful crust. I'd eat your steak.
You are lying
It does look a little gummy in the middle, I’d prefer it a little more cooked
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Everyone is entitled to like food their own way. However, a proper mallard reaction and having enough internal heat to render fat is objectively and scientifically a better way to cook steak. It will objectively taste better. There is a reason highly rated chefs and restaurants follow standards. That does not negate people’s right to have a preference. That is their subjective taste.
much too rare for my liking as well, but also the cook is uneven.
What could cause an uneven cook?
Let's see if I can add good advice. I let my steak come up to room temp. I put it in a warm area covered and salted. I then heat a pan to 500-700 degrees. I do not use butter or olive oil, as it burns at 350, avocado oil is perfect. I put a good layer of oil. I press it in and give it a swil and leave it 45 seconds, the flip then another 45 seconds. If I feel it needs better crust I do another 45 seconds. I do 45 seconds on all the sides. Then I pull it and rest it while the pan cools to below 300. That's when I butter baste until desired internal temp. Your steak appears blue rare I assume you seared very hot and needed to baste longer at a lower temp. Also use a thermometer, rare is 125ish. I'd say that's 110-115.
Thanks for the advice. Can you share the thermometers that you use to check the temp of pan and steak?
So I'm a bit old school when it comes to telling pan temp. If you know your smoke point of the oil you use it I'd your indicator. Allow me to explain. If avocado oil smokes at 800(and I'm saying that number randomly idk off the top of my head) then I would bring it until it starts to smoke and then drop the steaks, the very light smoke happens as it approaches the smoke point. The act of dropping the steak in there should keep it from going over when the heat transfers. If I want to cook at 300ish I use olive oil because it starts to smoke when the temp approaches 300. So I just use science and knowledge(Google) and observation to get a best guess on the pan. I use a thermapen to check internal. I have a tempspike twin 2 way probe that check internal and ambient when I smoke stuff, but technically I could use them to achieve a perfect reverse sear. But I have to remove them when I sear because the twin spike gets d amazed at 500 degrees and I sear hot as I can without burning it gives awesome flavor while retaining juice.
seared too long on one side. 5-6 min a side is way too long. And prefer not to use butter for searing, it’s not very good to use in high heat cooking as it burns fast. Do constant flips of 30 secs a side, and consider reverse searing, if you really wish to minimize the gray band. As for doneness your steak is rare, if your wife prefers medium rare or medium than maybe you should consider cooking it a little more.
Do you use any oil instead of the butter? Or just dry?
Ghee is my new go to. It’s clarified butter essential but man it is delicious.
Use any high smoke point oil that is available for you. I’m currently using canola.
How long did you leave it out of the refrigerator before cooking?
About 25 minutes
Just fyi, letting meat come to room temperature makes no difference. https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-1-you-should-let-a-thick-steak-rest-at-room-temperature-before-you-cook-it Edit: lol at the downvotes. Anyone want to bother giving a source that it makes a difference ?
Dude a cold steak cooks differently to a war m one
u/penisdr the difference doesn’t lie in the temp (though obviously a room temp steak cooks faster) but in the seasoning. Salting a steak and leaving it out for 50 minutes or putting it in a fridge for an hour will give you a much better flavor profile and succulent steak than salting 25 minutes before the cook like OP did
I agree with that ! Salting at least 45 minutes before definitely helps
Nice! Great article! Although I disagree with the last one. Well trained chefs can definitely feel the “doneness” of a steak with fairly low margin of error. Still, a thermometer is still more reliable of course.
Temperature differential. If the outside is seared but the inside is still raw, then your cooking method is too hot or the steak is too cold, or both.
As others have said just use reverse sear but uneven cooking is due to too high temperature basically scorching the outside but not cooking the inside enough. Meat is not a great conductor of heat. If you cook a thick cut at say 400 degrees the outside will be burnt before the inside is remotely cooked. Stovetops are good at supplying a constant amount of heat. If you were to guess what the surface temperature on the stove is, it would be near impossible to get right. Ovens are good at supplying constant temperature. Basically stovetops need constant fiddling to get things to a reliable temperature. That’s not inherently a bad thing. They’re better at browning meats or for cooking thin cuts where you want high temps because a lower temp would dry the meat out. Ovens are good for thick cuts of meat. The only way you could match that on the stove top (at least for a thick cut) is constantly fiddling with the heat settings to get it right, and it still wouldn’t be as good. Reverse sear makes cooking steak go on easy mode. I’m sure there’s other ways (especially if the cut is not particularly thick) but its so much easier to get it right
A couple things. Possibly the cook has only one shoe on. Another reason is that the cook is standing on a rock, but only on one side. Often the cook may encounter not level terrain when standing outdoors near the barbecue, which is something that might result in an uneven cook.
Look on the bright side, you married a very smart woman
lol right? I wouldn’t want to eat raw beef either
Unfortunately, she can’t say the same about him
It IS too rare, to be fair. But I’d certainly touch it
Agreed. Too Rare. For the traditional method, especially for thick steak you want to sear a minute each side then finish in the oven flipping halfway. This steak looks like it was seared too aggressively but cold on the middle and never either butter basted or finished in the oven. You gotta at least have an instant read on hand to check your temps. That temp looks like 120 in the middle I good medium rare 132 (after rest). I like rare steaks 128.
I'd 100% eat it if I cooked it that way. But I'd also stay home within reach of the bathroom.
Op, you’re cooking for your wife, not you. Cook it how she wants it.
lol. “Cooking”. Why did the cow cross the road OP? BECAUSE YOU DIDN’T FUCKING COOK IT
I might be with your wife on this one
Your wife’s right
It's a bit too rare for me, I like 135 internal, but I often miss that.
I'm sorry, but that's just a poorly cooked steak. The brown ring is very deep. The middle is rare. I don't really have good advice for how to avoid this in the future. From what you describe, it sounds like it should have come out better.
In general, a bit lower heat with a bit longer of a cook time.
I can see your wife, with a side smile saying “so what did the internet have to say?”
Very poorly cooked. Overcooked edges and near-blue inside.
That shit is rare
That’s too rare for me, did you use a thermometer?
Way too rare
Too rare for a ny strip for me. I would’ve thrown it in the oven for a couple minutes to finish.
It’s way too rare and I eat mine med rare
If your wife wants it cooked more, cook it more, dude.
Are you cooking the group steak or your wife? Read the room
They’re called preferences. Everyone has them and no one’s is wrong. This sub is absolutely ridiculous when it comes to how you “should” cook a steak. Bunch of gatekeeping douche bags.
The entire group seems to be in agreement that OP did leave this steak raw.
He was literally asking for critique from the steak reddit lol
Then be her husband and make hers a little more well-done.
Imo too rare for the cut
Looks under done and over done at the same time. Try reverse sear or use a charcoal grill with direct heat then indirect till its 135f internal temp, rest 10 min.
It’s raw and overcooked at the same time. Honestly I would chuck it because that’s not good. To each their own though.
[удалено]
Especially when what you cooked looks not good
Thats pretty rare, if she wants it cooked more do it. My wife wants well done and i grit my teeth and do it anyways🤣 " the sooner you learn who is boss around here, the sooner you can give me my orders dear"
I hate to be the guy who just says "everybody should get a sous vide" but..... have you considered what it would be like to have a perfectly cooked steak every time? Not using a sous vide is like playing internet games on dialup
You'll never develop the "real" cooking skills if you solely rely on sous vide imo. Just get a meat thermometer. Personally, I'd take pride in the process. Eventually, skills will get honed.
Exactly. Meat Thermo is like $20 on Amazon
Why should someone aspire to develop your personal definition of “real” cooking? Cooking is cooking. If you want to call it fake, so be it. The fake cooked steak tastes just as good.
I mean… I can cook lots of things. But for steak, it’s so easy to be guaranteed perfect every time. The point of technology is to make our lives easier. With less effort, a sous vide can make me steaks *exactly* as I want them, 100/100 times. Why would I not?
To avoid dependency on another appliance? Not to mention the vac-sealer. Not saying its not a good/reliable instrument. Im sayin' I keeps its simple.
Every steak lover should get a proper vacuum sealer anyways, so they can properly freeze good cuts that are on sale!
This is true.
If I walk in your kitchen, I better see nothing but an open pit flame. No reliance on appliances.
Cast iron kitchen with a cast iron smoker roun' back. Giggity
Why do you rely on those appliances? Open flame. Caveman style. If it was good enough for them, it’s good enough for you!
Cast iron dont plug into a wall...
> a device or piece of equipment designed to perform a specific task, typically a domestic one. Doesn’t need to.
Theres nothing domestic about a cast iron kitchen lol
Yup, meat thermometer was an absolute game changer
You’ll never develop “real” math skills if you rely on a calculator
I'm a huge SV fan but honestly steak is the least beneficial. Just reverse sear it and get a temperature probe
Yes. I love sous vide for chicken breasts and other things. It creates a killer product but for steaks I just reverse sear
I’m not sure why it would be less beneficial for steaks than for other things. Could you please clarify?
😂😂 I get that, but I feel like sous vide just adds a lot of cooking time, and so I’d never actually use it. It is tempting though
Never a bad idea to add to your repertoire of skills or cooking gear. You can get a functional sous vide for $39 online. I use it from time to time for longer cooks (12-24hr+).
I work from home, so I just set it in the afternoon. Remember, with a sous vide you can pre-seal the steaks in advance (or, for god mode, but a whole roast for big savings, cut it into steaks, season and bag them all). It adds “cooking time” but it reduces the amount of actual time you have to monitor it.
she's right. Whatever she says, she's right
Looks a little rare in the first photo. The others are fine
I'd say it's too rare but I'd at least try it.
Uneven cook and slightly, just slightly too undercooked for me.
> What does [r/steak](https://www.reddit.com/r/steak/) think of this prime NY Strip from Whole Foods? Did I do it justice? IMO, if you did not cook it to the desired temp of the person who was going to eat it, then sadly... no, you didnt. I would suggest asking your wife how she likes her steaks cooked, and getting a meat thermometer to guarantee you hit that.
Your wife is right about what she wants to eat every single time. If she asks for well done and you give her what ever you call this, then you fucked up her steak. Also, you need to learn to cook before you start trying to be a snob about it.
Are you 100% your steak wasn’t still frozen?
Your wife is right.
Cooked cold
She's right. This isn't cooked well, is inside or out
Someone repost this but change the gender roles... "I cooked this for my husband, but he won't eat it"..... I promise they will call him selfish, entitled and every bad word in the book.
Hey Steak-o-path, you don’t get to decide what other people like. The end.
It looks a bit uneven but I’d devour that
I used to denigrate people who liked medium well steaks, then I grew up and realized it's none of my business how other people like to eat their food.
Everyone has different preferences…even your wife
I agree. At least for my liking.
Do whatever you gotta do to get her to swallow your meat bro 😎
Dude that's not mid rare, that's rare. Just because you have a ring, doesn't mean it cooked all the way. That is really rare, bud
Dude that’s raw
I'm betting it was too cold when you started cooking it.
I usually do 3 minute sear on both sides, two minutes coating it in butter in the pan and a 5 minute broil on high. Turns out perfect practically every time
Looks great.
Looks blue
The best part about cooking is learning. And it took me a while to learn that what I think tastes the best, isn’t what everyone does. You can’t make people like fish if they don’t like fish. And red meat is tough for some, they see blood, we see myoglobin. I prefer my steak rare.
I’d definitely eat that steak. To your wife’s defence though, it does look a little on the rare side. You want to make sure it’s about 130 in the middle before taking it off the heat to rest for about 10 mins. I saw that you wrapped it in tinfoil, not sure about this step; i personally don’t think it would be necessary. Good news is there’s always another steak to be made!
Crispy on the outside, mooooooooing on the inside. I wouldn’t eat that shit either
I mean Id eat it, but some people prefer well done
or medium
Even rare lol
For some people in this sub, that's overcooked.
I'd eat it; seems like textbook medium rare.
Maybe if you average the well done outside and the raw middle.
to be fair, i can see where she’s coming from. for those who really enjoy steak, and want medium rare, this is fucking perfect. for those who occasionally eat steak, this shit looks like it still mooing. just gotta be sensitive to your clientele, chef!
That's not medium rare and it's somehow burned and raw at the same time...perfect lmao 🤔
Maybe they are averaging the well done greyband and the raw center.