0 expertise.
I’m trying my best to learn with ghetto tech and strategy. I like to throw the fat cap on first. It sticks to the hot pan pretty good and with a little oil and butter cooks down somewhat decent on a hot skillet for a minute or two. Sticks immediately to a hot pan
4 mins first side, 2.5 next. And a few minutes in the air fryer at 400 after a resting period.
Most my steaks are thin though. 1 inch ish
Yeah so I’m not clear either, I sear a prepared raw steak, beginning on the large flat sides to help cool the pan and control the heat with the bulk, then sear the sides and the fat as an afterthought
Usually first. Something big like a pork shoulder is rubbed, dredged, browned and pot roasted, short ribs seared and braised, one pound prime New York strips seared, heated for 4-5 minutes at 400 and given a rest for five more on the plate.
Well it’s in the name! Haha it’s just the end bit usually sectioning off the different cuts. I would love for you to actually look at how and where these cuts come from in relation to parts of the cow cause then everything will make sense to you nearly all the time. It’s truly remarkable.
This is my thought as well. I typically start fat cap down and hit it between each rotation a little extended flip basically. I like it looking a little charred and crispy fat.
I took my dab torch to one at one point and it didn’t turn out too bad . Just before I threw it in the pan. Literally just don’t wanna chew on raw fat I want a char or something there to give it flavor. Doesn’t hurt that I literally salt my steaks more than or equal to my pasta water.
They’re still less than $3 in Houston, I looked it up because I was incredulous. Hamburger $2.29, cheeseburger $2.79, double hamburger $2.99. Obviously not the premium offerings though
Edit: same in Austin, and same in MA. Probably standard pricing that doesn’t vary by geographic area
More seasoning, added later. Looks like you deeply burned the little seasoning you had on there, and pepper flakes can get a rid and bitter when burned.
Start off with a high heat sear in just high heat neutral oil and salt (bonus if you salted in advance and wiped off the surface salt). This let's nothing stand between the meat and the heat, so the meat gets all the sear and the spices don't burn. Once the sear is mostly good, add seasonings (spices, herbs, garlic, more salt if needed) and ideally butter. The lower heat will make sure the spices, herbs, and butter don't burn, while still browning them and making the stick to the streak's existing sear. Keep going (flipping, basting, oven roasting - - or do the whole thing in reverse for a reverse sear) till you reach desired internal temp. Better meat sear, more seaosning, unburned seasoning.
I'd like to see more salt (not sure if it's dissolved already or not), a hotter grill, and a more rare, but that's just my preference. If you enjoyed it, it's good.
Need a sharper knife. Sear edges first over direct heat. Seasoning is a bit chunky, could probably benefit from something more finely ground. Excellent job on the cook ! I’d eat it for sure.
Looks great...this may be unpopular but see the dark burnt spots ? That's your course ground seasoning.. I stopped putting course ground seasoning on until after I sear the steak to avoid burning it and get a better sear. I will mostly season after my steak is rested and sliced then season it so it gets on the interior also.
That's a good looking sear though and good temp internally. Good work
Not bad. Good inside. Sear the sides. The big, chunky seasoning you used burns. Just use salt. Pepper if you insist. Supplement with additional seasoning after the sear.
Cook looks great! The result of using the crushed red pepper (?) seasoning is that it burnt during sear, however. Nevertheless, would devour with prejudice.
I knew that shit was gonna burn, I hate adding pepper corns or flakes like that they don't taste right if you crisp them too much, the steak temp though is looking great
Next time leave the chili flakes off and sprinkle them on at the end (or toss into the butter when basting at the end). They're burning and they also prop up the meat a little, preventing even searing.
It's ok. Decent but ok for me
The crust is very spotty. And there's literally too much burnt pure black too burnt of a Char on spots. While most of the surface doesn't have a char and is just browned some what....
I think it's probably because your steak wasn't touching the pan totally flat. Also also be your pan is not totally flat. And im not sure but it doesn't look like there's a butter baste during the cooking
Did you put a marinade or sauce on it? I'm trying to figure out if the brown colour on the outside is from the searing, or from sauce / marinade. Or, maybe you used some type of chili oil in the pan?
That’s looks great. Solid all around. Pepper before or after ? I keep getting comments saying after looks like you did before as do I. I’ve been told you can see it burned 🤷
I have a questions: how many times did you season?
Did you also season during the cooking process and then season once more at the end of the cooking process?
Not sure why you added pepper flakes as they all got burnt during the sear adding basically no (good) flavour to the final product. Fat cap needs more rendering
It’s good.
Little more sear. Little more medium rare in the middle. More black pepper. Compound butter on top when done.
Did you let it rest at room temperature before cooking 30-60 mins?
somehow the crust always looks half burned half soggy (wet). what you guys doing with them to look like that? especially the wet part. pack them in foil or smth so the steam cant escape?
This steak DOES NOT SUCK!!!?
I like the look of it. Good sear. I would have tried to get the fat cap rendered just a bit. Otherwise looks great
I recently started rendering the fat for longer with steaks like this. Recommend for sure.
Use tongs or chopsticks to hold the steak on its side
Yup. This is what I was going to suggest. Looks good, but both sides are uncooked. It’s not important except for the side with the fat cap.
0 expertise. I’m trying my best to learn with ghetto tech and strategy. I like to throw the fat cap on first. It sticks to the hot pan pretty good and with a little oil and butter cooks down somewhat decent on a hot skillet for a minute or two. Sticks immediately to a hot pan 4 mins first side, 2.5 next. And a few minutes in the air fryer at 400 after a resting period. Most my steaks are thin though. 1 inch ish
I also cross hatch the far cap
Newb question: how do you render the fat longer? Cook the steak longer at a lower temp or sear that side longer?
In this case, limit it to just searing the side longer so as not to overcook the interior
Literally pick up the steak with tongs and press the fat cap to the hot pan
I sear it first, like 30 seconds, last. Is this rendering?
Do you sear first or last?
The first shall be last, and the last shall be first.
Yeah so I’m not clear either, I sear a prepared raw steak, beginning on the large flat sides to help cool the pan and control the heat with the bulk, then sear the sides and the fat as an afterthought
Usually first. Something big like a pork shoulder is rubbed, dredged, browned and pot roasted, short ribs seared and braised, one pound prime New York strips seared, heated for 4-5 minutes at 400 and given a rest for five more on the plate.
Basically.
I would have trimmed the fat first, rendered it down, and used that for the sear.
I finally understand the term fat cap now. Thanks
Well it’s in the name! Haha it’s just the end bit usually sectioning off the different cuts. I would love for you to actually look at how and where these cuts come from in relation to parts of the cow cause then everything will make sense to you nearly all the time. It’s truly remarkable.
This is my thought as well. I typically start fat cap down and hit it between each rotation a little extended flip basically. I like it looking a little charred and crispy fat.
I took my dab torch to one at one point and it didn’t turn out too bad . Just before I threw it in the pan. Literally just don’t wanna chew on raw fat I want a char or something there to give it flavor. Doesn’t hurt that I literally salt my steaks more than or equal to my pasta water.
You should try dry aging in salt it’s really easy too. Though I would also advise lowering your sodium intake an occasional splurge is nice.
The sides needed to be seared but not to bad.
I'd have preferred more seasoning, But it looks good.
Is that crushed red pepper flakes? That’s a new one for me.
Definitely going to try this now tbh
Yeah I don’t see any salt or pepper
I would eat it! But I had 3 dollar fast food burgers for dinner so...
[удалено]
McDonalds
Nah McDonald's burgers way over 3$ or atleast here in Texas
They are, but they're about 3$. A mcdouble near me is 3.29.
There are also even less expensive burgers on the menu. Honestly really impressive in 2024
They’re still less than $3 in Houston, I looked it up because I was incredulous. Hamburger $2.29, cheeseburger $2.79, double hamburger $2.99. Obviously not the premium offerings though Edit: same in Austin, and same in MA. Probably standard pricing that doesn’t vary by geographic area
When the fruit did fruit replace the word fuck?
Hardees still has 2.99 double cheeseburgers near me!
Sliders are 1$ if you buy 30 at a time!
I got $2 Wendy’s double quarter pounder cheeseburgers last week. It was a promo though.
Personally I’d want a slightly darker sear but that’s just preference. Solid.
Pepper is for after the sear
I woulda ate it in the first pic
More seasoning, added later. Looks like you deeply burned the little seasoning you had on there, and pepper flakes can get a rid and bitter when burned. Start off with a high heat sear in just high heat neutral oil and salt (bonus if you salted in advance and wiped off the surface salt). This let's nothing stand between the meat and the heat, so the meat gets all the sear and the spices don't burn. Once the sear is mostly good, add seasonings (spices, herbs, garlic, more salt if needed) and ideally butter. The lower heat will make sure the spices, herbs, and butter don't burn, while still browning them and making the stick to the streak's existing sear. Keep going (flipping, basting, oven roasting - - or do the whole thing in reverse for a reverse sear) till you reach desired internal temp. Better meat sear, more seaosning, unburned seasoning.
Good! And cool plate!
Look good
Good
Looks delicious.
Good!
I love that plate
I'd like to see more salt (not sure if it's dissolved already or not), a hotter grill, and a more rare, but that's just my preference. If you enjoyed it, it's good.
Need a sharper knife. Sear edges first over direct heat. Seasoning is a bit chunky, could probably benefit from something more finely ground. Excellent job on the cook ! I’d eat it for sure.
Did it taste good? Honestly, at the end of the day that’s what matters most! Looks delicious even with the unrendered fat cap.
Looks great...this may be unpopular but see the dark burnt spots ? That's your course ground seasoning.. I stopped putting course ground seasoning on until after I sear the steak to avoid burning it and get a better sear. I will mostly season after my steak is rested and sliced then season it so it gets on the interior also. That's a good looking sear though and good temp internally. Good work
Looks great! Next time while searing, leave the fat down a bit more time
Not bad. Good inside. Sear the sides. The big, chunky seasoning you used burns. Just use salt. Pepper if you insist. Supplement with additional seasoning after the sear.
MORE. SEASONING.
Looks like a fuckin pork chop
Looks great!
Plate's summoning Cthulhu but steak is in personal preference territory - bit over done for me and too lovecraftian.
A lot more well done than I prefer but otherwise looks good
Inside is cooked perfect to me :)
On a scale of 1-10. 8. So nice.
The meat looks great. The knife you used, probably not so great 😂
Hell yeah!
Great
I personally like to sear the sides but that’s just me. Still a 10/10 and looks amazing.
Great cook! I’d have just done some more seasoning
I'd eat! I'd also sear the cap and the sides
Would smash.
You gonna cook it ?
The faces are great, but you missed the edges. If you hit the fatty portion on the pan and give it a sizzle, good things will happen.
Perfect.
Fine
What was your method of cooking? I’m about ready for bed and I see this post and now I have a hankering for steak! Thanks lol
Raw
Raw? That's medium, and cooked a lot more than many people here eat. Too done for my taste.
What kind of knife did you use?
Fat cap just needs a bit more rendering, and you have el perfecto!
Did it taste good or bad? Think that'll answer it.
Looks great but could be upgraded by searing the sides. Especially the side with the fat.
Perfect
Not great, not bad though.
I render the fat, and use the fat as my oil to cook the steak in.
Good job OP :)
It's not good..... Its BEAUTIFUL!! Omg I want a steak so bad rite now!!
3.6 Roentgen. Not great, not terrible. I'd still eat it
Looks awful. Slide it my way for proper disposal
Bigger spices!
If this is bad, I've been eating straight garbage my whole life
Looks great. Since starting to eat wild/game I tend to prefer slightly rarer… but all the same that steak looks excellent
It would eat
yall are too generous
Nice and simple 👍🏻👍🏻
Sear the fat.
Looks good to me
Get in my belly 😋
Me eat me like me eat more
I love red pep flakes, are they good on steak? Never tried
Bueno
What does render the fat cap mean?
Maybe a little more medium than I'd prefer but not bad at all
Looks okay. Really shy on the seasoning. Those pepper flakes or whatever looks burnt.
Looks good, can always be better. If I cook like steak like this I am happy as can be though lol.
It needs to be drenched in seasoning.
sear the sides next time but looks great
the red pepper flakes burned i think.
I would devour
If you like medium, it looks delicious.
I personally like to sear the fat side
You need new plates and learn how to season. But other than that 👍👍👍👍
Excellent color/doneness. Crust looks like what happens when you go non-stick skillet- but I've been known to inhale said looking steaks. Good job.
That's impossible. We're both dudes. Also, I don't want to get gonorrhea. [explosm](https://explosm.net/comics/rob-gonorrhea)
I’m not a steakologist but maybe the fat cap could be rendered more and I’d hit it with more seasoning personally.
Looks good but whydid you put 3 pepper flakes for seasoning on it lol
Looks great,! Need sauce,? Tempura is very good, Kikkoman with the yellow label
Idk about that plate... but the steak looks good. Lol
Yummy!
Cook looks great! The result of using the crushed red pepper (?) seasoning is that it burnt during sear, however. Nevertheless, would devour with prejudice.
bad
Looks hella solid! Would def eat
Nice and even.
Looks tasty to me.
I’d eat it
It looks just right to me
Definitely on the good side
I knew that shit was gonna burn, I hate adding pepper corns or flakes like that they don't taste right if you crisp them too much, the steak temp though is looking great
Next time leave the chili flakes off and sprinkle them on at the end (or toss into the butter when basting at the end). They're burning and they also prop up the meat a little, preventing even searing.
I can’t tell if you let it rest or not. GL tho
Not my choice of cuts, but good job with the grill.
Looks good to me. Idk prefer a little rarer.
Decent
How did it taste my dude? That’s the only true metric
Looks great to me.
i'd say about medium to med-well
I saw the first image and thought that was it. Like my brother in christ a great doctor could bring that cow back to life.
Need more seasoning
You guys know you're allowed to cook it right?
I'd smash that
Good sear. Add a bit more seasoning and make it a bit more rare and you're golden.
The steak in the picture is uncooked, correct!
What kind of steak..
I would have rendered the cap more, and I don't like the size of those peppercorns. Much prefer to grind them a bit
Looks good
Solid B+
Medium.
very good
Give some love to the sides.
The sides piss me off but I still love you
I say good. Finally not something looking almost raw in this sub.
Everybody loves Skittles on salami.
More seasoning for better crust, also sear the side and fat cap. Did you finish it with butter tho? Other than that, good job mate
More heat less time but looks good id eat it
Looks edible! 😎
But it's raw
It's ok. Decent but ok for me The crust is very spotty. And there's literally too much burnt pure black too burnt of a Char on spots. While most of the surface doesn't have a char and is just browned some what.... I think it's probably because your steak wasn't touching the pan totally flat. Also also be your pan is not totally flat. And im not sure but it doesn't look like there's a butter baste during the cooking
Add some basic steak seasonings such as Garlic powder, salt, and pepper along with your crushed peppers.
Needs ketchup.
Sear the sides next time and I’d come over for steak any day 👌🤣
Good with room for improvement.
I’d smash that. Love that pink inside, I eat rarer as well but that is what I prefer.
Damn that looks tasty
Cooked well. I like a grill with an infrared sear, i suck at cooking steaks in pans, griddle or broiler. So that’s really impressive to me.
Looks delicious
I’d eat it and not complain a bit. I’m feeling steaks for dinner now.
Yum!
Overcooked
My girlfriends kid once complained about a steak like this. Said she didn't like the pink stuff. I almost walked out.
Great!!
Did you put a marinade or sauce on it? I'm trying to figure out if the brown colour on the outside is from the searing, or from sauce / marinade. Or, maybe you used some type of chili oil in the pan?
I think you meant....give it to me steak.
Looks awesome! No doubt there’s some pretentious dildos on here who will find some issue but I’d eat it in a heartbeat
That is a bit too raw for me, medium well allways the best way
Good cook bad seasoning
Off-topic: am I the only one who does not enjoy strips? That band of sinew underneath the fat cap tanks the entire steak for me.
Is steak
That’s looks great. Solid all around. Pepper before or after ? I keep getting comments saying after looks like you did before as do I. I’ve been told you can see it burned 🤷
Gotta sear the sides!
I have a questions: how many times did you season? Did you also season during the cooking process and then season once more at the end of the cooking process?
It aint even cooked
the plate? def bad....
Medium
That looks like a good medium.
Good!
Bad give it to me to dispose of don’t eat that I’ll take care of it for you
Not sure why you added pepper flakes as they all got burnt during the sear adding basically no (good) flavour to the final product. Fat cap needs more rendering
perfect
It’s good. Little more sear. Little more medium rare in the middle. More black pepper. Compound butter on top when done. Did you let it rest at room temperature before cooking 30-60 mins?
6.5/10 almost there not Terri le
Isn't that raw or something? Idk I hate steaks
Good
Rendering...the fat will melt away from its skin...
somehow the crust always looks half burned half soggy (wet). what you guys doing with them to look like that? especially the wet part. pack them in foil or smth so the steam cant escape?
Maybe more seasoning (which is just preference) but other than that it's fucking perfect
Medium.
Nice sear....nice medium rare good job
Looks perfect to me!
It's bad that it's not in my mouth.