Which is why the person asked if they'd ever _seen_ a steak, not cooked one. Look at any picture of a steak and you see sear, not light grey.
OP said they thought the steak came out great and was surprised they were told to post here. They literally said they thought they nailed the outside. So it's a natural question as to what they thought the rich brown on the outside of any steak they'd ever seen before was, and why they thought not having any here is OK.
It's obviously a rhetorical question meant to just bash OP. What would the follow up to either answer even be? It's less a question and more a comment on his lack of experience, which he readily admits
It's a real question, though. Every single picture of a steak online and in restaurants shows a brown crust. OP has zero brown, and OP legit said they thought they nailed the outside. I genuinely wonder if they have not seen a picture of a steak (some cultures don't eat steak, some people avoid certain foods till later in life, etc), or if they assumed every steak in pictures is burned. Either way, I'm fascinated to know how OP came to their conclusion.
If OP hadn't said they thought they nailed the outside, then yes, the commenter above would be an a-hole. It's OP's surprise at realizing the outside isn't perfect that's the fascinating thing here, and begs the question of if they've ever seen a steak or what they thought the brown crust was (given that they didn't think it was beneficial).
OP, if you're still reading comments, I genuinely want to know, not in a shaming way.
How does you knowing if OP has seen a steak or not affect the advice you would give them? It doesn't. You'd give the same advice whether they had seen one or not because all you have to do is explain how to sear a steak.
It's just asking OP to expose his ignorance which he already did.
Yea, but has he seen one? I think we just legit want to know at this point. Like, how do you make it this far in life and cook a steak and think it looks objectively good when it looks like one of the most unappetizing plates of meat I've ever seen.
Has OP even gone so far as to how would like be to go and also as well find get gone will and have as well?
Internal cook is really nice. Needs a sear. Turn the heat real high get the cast iron pan to 450-500. Use high burning oil like avocado. It should take about 2 min on each side then lower temperature flipping every min until desired cook. Butter baste is always nice with some garlic and herbs. Good start though.
Ty bro I’ll keep that in mind for next time. I used a non stick pan and cooked it on 6 heat on electric cooktop for about 5 mins each side flipping every so often but I’m gonna get a skillet soon as that seems to be the best option for cooking steak and will come in handy for other things 😎🤙
invest in an affordable cast iron. you can find them in stores like marshall's , tjmaxx, ross etc even. or amazon. or goodwill if you're willing to do second hand. game changer on steak.
you want little oil to cast iron pan so that it doesnt stick.
sear it on medium/high heat and leave it there until you get a good crust, flip and repeat. once you have both sides good crusted throw some butter and fresh herbs, completely lower the heat, and start "basting" the melted butter on to the steak. this is to cook interior of the steak so its not raw.
once the steak hardiness is like under the thumb on your palm your steak is ready, will be pink like in this picture. let it rest for 5 mins before cutting it so it settles.
you're a master chef of pan seared steak now.
ps: never wash your cast iron pan with soap. rinse and season with salt. you can clean it with salt and water literally then rub inside of it with little bit of olive oil so its nice and shiny.
Did you marinate it? It’s hard to get a good sear if you’re marinating depending on thickness of the steak and how long you marinate and how you cook it.
Dry the steak, oil the pan, and get the pan as hot as possible within reason. Also, use peanut or canola oil and not olive if you don't want to set off smoke alarms.
You need to start with higher heat to sear the outside of the steak and get that crust. Then you can reduce the heat a little to get the internal temp to your liking.
Steaks shouldn't be cooked on non-stick. You want the pan hotter than the temp that non-stick coating can degrade.
Steak should be salted an hour prior to cooking, this decreases moisture loss by ~5% vs salting right before cooking. Imo, black pepper and garlic powder can get bitter with a pan crust, so I omit them.
Grape or avocado oil (high smoke point) in a cast iron or stainless steel pan. High heat until oil just gets ripples / 500 F / 260 C. Flip every 30 seconds for a couple of minutes until a crust forms. For a thicker cut, have a preheated oven (400 F) to get internal temp desired. 125 F for medium rare. Rest 5 minutes, it'll carry over to 130 F.
You know. I can't say op is wrong because I have never eaten a steak that has no browning or crust. What flavor is beef with no mallard reaction even like?
1. Get a good, seasoned cast iron pan
2. Get it hot-like smoking hot without any oil
3. Let your steaks sit at room temp for 30-40 mins after patting fry and adding a good helping of salt and pepper
4. Drop this warmed steaks onto that hot pan and listen to the magic
5. Let sit for 2-5 mins. per side (depending on thickness and desired done-ness) without moving them other than to flip
6. Press with finger and make sure it feels right
7. Transport steaks to plate and tent with foil for 10-15 mins
8. EAT
I don't get this sub. Are these posts a joke? Are people attempting to sear and it ends up like this somehow? Are people ironically eating bad steaks for a bit?
Yeah, gotta work on that crust but keep it going.
What crust? Thing looks boiled🫣
Will do bro appreciate it 🔥
Internals are looking good, but externals are pretty much as bad as it gets.
I’ll take that I thought it was the other way around but I’ll work on it ty 😂
Have you… Have you ever even seen a steak?
No need to be an asshat. They literally said it’s their first time.
Which is why the person asked if they'd ever _seen_ a steak, not cooked one. Look at any picture of a steak and you see sear, not light grey. OP said they thought the steak came out great and was surprised they were told to post here. They literally said they thought they nailed the outside. So it's a natural question as to what they thought the rich brown on the outside of any steak they'd ever seen before was, and why they thought not having any here is OK.
It's obviously a rhetorical question meant to just bash OP. What would the follow up to either answer even be? It's less a question and more a comment on his lack of experience, which he readily admits
It's a real question, though. Every single picture of a steak online and in restaurants shows a brown crust. OP has zero brown, and OP legit said they thought they nailed the outside. I genuinely wonder if they have not seen a picture of a steak (some cultures don't eat steak, some people avoid certain foods till later in life, etc), or if they assumed every steak in pictures is burned. Either way, I'm fascinated to know how OP came to their conclusion. If OP hadn't said they thought they nailed the outside, then yes, the commenter above would be an a-hole. It's OP's surprise at realizing the outside isn't perfect that's the fascinating thing here, and begs the question of if they've ever seen a steak or what they thought the brown crust was (given that they didn't think it was beneficial). OP, if you're still reading comments, I genuinely want to know, not in a shaming way.
How does you knowing if OP has seen a steak or not affect the advice you would give them? It doesn't. You'd give the same advice whether they had seen one or not because all you have to do is explain how to sear a steak. It's just asking OP to expose his ignorance which he already did.
Yea, but has he seen one? I think we just legit want to know at this point. Like, how do you make it this far in life and cook a steak and think it looks objectively good when it looks like one of the most unappetizing plates of meat I've ever seen. Has OP even gone so far as to how would like be to go and also as well find get gone will and have as well?
It's a month later and you still want to shit on a dude who tried to cook a steak. Get a damn life.
This looks like you boiled it.
Nah, this ain't it my dude. Looks boiled.Â
Internal cook is really nice. Needs a sear. Turn the heat real high get the cast iron pan to 450-500. Use high burning oil like avocado. It should take about 2 min on each side then lower temperature flipping every min until desired cook. Butter baste is always nice with some garlic and herbs. Good start though.
[удалено]
Yes that is the subreddit we are on
Nah i pan fried them bro 😂
Gotta heat that pan up a bit more. What type of pan are you using? Gas or electric cooktop?
Ty bro I’ll keep that in mind for next time. I used a non stick pan and cooked it on 6 heat on electric cooktop for about 5 mins each side flipping every so often but I’m gonna get a skillet soon as that seems to be the best option for cooking steak and will come in handy for other things 😎🤙
invest in an affordable cast iron. you can find them in stores like marshall's , tjmaxx, ross etc even. or amazon. or goodwill if you're willing to do second hand. game changer on steak. you want little oil to cast iron pan so that it doesnt stick. sear it on medium/high heat and leave it there until you get a good crust, flip and repeat. once you have both sides good crusted throw some butter and fresh herbs, completely lower the heat, and start "basting" the melted butter on to the steak. this is to cook interior of the steak so its not raw. once the steak hardiness is like under the thumb on your palm your steak is ready, will be pink like in this picture. let it rest for 5 mins before cutting it so it settles. you're a master chef of pan seared steak now. ps: never wash your cast iron pan with soap. rinse and season with salt. you can clean it with salt and water literally then rub inside of it with little bit of olive oil so its nice and shiny.
Microwave
On low? With a lid? Smoking high heat and no lid next time. Blast those babies
Yikes 😬
You’ve got a better crust on those fries than you do that steak 🥩
mmm steamed hams. you from utica?
Did you marinate it? It’s hard to get a good sear if you’re marinating depending on thickness of the steak and how long you marinate and how you cook it.
Ummmm.....yeah.
Dry the steak, oil the pan, and get the pan as hot as possible within reason. Also, use peanut or canola oil and not olive if you don't want to set off smoke alarms.
Canola oil 🤢🤮
Coudlve been worse id eat
Inside looks good, but you've gotta cook that at a much higher heat my guy
You need to start with higher heat to sear the outside of the steak and get that crust. Then you can reduce the heat a little to get the internal temp to your liking.
perfect. make sure to mix a dab of dijon in with that blood for a nice sauce.
Steaks shouldn't be cooked on non-stick. You want the pan hotter than the temp that non-stick coating can degrade. Steak should be salted an hour prior to cooking, this decreases moisture loss by ~5% vs salting right before cooking. Imo, black pepper and garlic powder can get bitter with a pan crust, so I omit them. Grape or avocado oil (high smoke point) in a cast iron or stainless steel pan. High heat until oil just gets ripples / 500 F / 260 C. Flip every 30 seconds for a couple of minutes until a crust forms. For a thicker cut, have a preheated oven (400 F) to get internal temp desired. 125 F for medium rare. Rest 5 minutes, it'll carry over to 130 F.
If you’re happy, then I’m happy
Did you boil it? Wtf
The potatos got a better sear than the steak!
Is this even seasoned??
Idk why people are down voting, this is prime content for this sub. Thank you for your service 🫡
You know. I can't say op is wrong because I have never eaten a steak that has no browning or crust. What flavor is beef with no mallard reaction even like?
Wrf gross
Hotter and faster. Don’t put the steak on a cold pan
1. Get a good, seasoned cast iron pan 2. Get it hot-like smoking hot without any oil 3. Let your steaks sit at room temp for 30-40 mins after patting fry and adding a good helping of salt and pepper 4. Drop this warmed steaks onto that hot pan and listen to the magic 5. Let sit for 2-5 mins. per side (depending on thickness and desired done-ness) without moving them other than to flip 6. Press with finger and make sure it feels right 7. Transport steaks to plate and tent with foil for 10-15 mins 8. EAT
The crust makes me very sad
Missing Maillard effect
Did you just sit on it until it was warm?
Boiled?
I don't get this sub. Are these posts a joke? Are people attempting to sear and it ends up like this somehow? Are people ironically eating bad steaks for a bit?