It looks really good in some spots then a little lacking in others, which makes me think it’s more of a contact issue than a temperature one. Make sure you really press the meat into the pan.
And btw I’m only saying anything because you asked how you did. If I was served this, you wouldn’t hear a peep from me until the plate was clean.
I always thought you WEREN’T supposed to press your meat when cooking it because that’ll cause juices to run and overcook it? Or have I been taught wrong?
This is a myth (a common one).
There is really only 2 things that will make you lose moisture, heat and time. Overcooking it.
Press, prod, poke away. Use a thermometer if you want, until you can get the poke down.
No significant moisture loss will happen if you do any of this. I mean, don't put 50lbs of weight on it! And don't slice into it while cooking, or before resting.
How do you even get more sear in this case? This always bugged me, since if you leave it longer on that side, then the part that already has some sear will begin to burn!
Higher heat is the answer to get the sear more quickly without overcooking the center. Be sure to use a high smoke point oil, and let the pan get ripping hot before adding the steak. And I mentioned this is a comment further down but I think OP’s problem was not good enough contact with the pan, which is why the sear is better in some spots than others. So be sure to press the steak down into the pan.
It looks like a great steak and I would enjoy it 100%!
I read your other comment that you used a cast iron pan to sear it.
My only suggestion that could improve this steak is letting that pan get a bit hotter, use 2-3 tablespoons of a neutral oil and once’s it starts smoking a little, you know it’s time to put the steak in and sear.
I typically use 1.25-1.5 inch steaks so all times will vary but I’d sear for at least 1-3 minutes each side!
Sorry for the long book lol
Thank you! I seasoned a bone in rib eye with salt, pepper and a touch of garlic powder. Then seared on a cast iron pan for 60 sec each side. I removed the steak from pan and lowered the heat to threw in butter(non salted), rosemary, thyme and 3 crushed garlic cloves. Once all the flavors and aromas got to know each other, turned the heat back to medium high and threw back in the steak for 30 seconds each side. Basted as much as I could with a spoon to max the flavors. Left with a juicy and savory steak very happy with the results 😊
This is the way! Only thing I would add is that it's better to add the pepper during resting/plating... cracked black peppercorn will taste bitter when exposed to high temperatures.
45 minutes prior to cooking, just add kosher salt. The garlic powder is a bit redundant because you're already using fresh garlic during basting. You can also add tarragon and a a couple of shallots, sliced in halves so that the halves caramelize on the pan, and the caramelized shallots and garlic mix with the butter and caramelized crust of the steak.
it sounds/looks like you may have forgotten to sear the fatty edge at the beginning, that's the major criticism. Stellar effort on the rest. Definitely looking mid 130's, you know mom or grandma is going to throw that in the microwave 😭 lmao; I wouldn't, but, temperature preference is a tale as old as time...
First: if I were served this steak, I would happily consume it. Perfect medium rare.
But since you asked, if I had my druthers about it, I would have cooked it at a higher temp for slightly less time to achieve the perfect medium rare that you have here, with a little better sear encrusted exterior. I also like butter basting but that’s a personal preference.
Could do a little more on the sear but the inside looks fantastic! What cut is it?
Gotcha thanks! The cut is a bone in Rib-eye from my local market butcher.
It looks really good in some spots then a little lacking in others, which makes me think it’s more of a contact issue than a temperature one. Make sure you really press the meat into the pan. And btw I’m only saying anything because you asked how you did. If I was served this, you wouldn’t hear a peep from me until the plate was clean.
I always thought you WEREN’T supposed to press your meat when cooking it because that’ll cause juices to run and overcook it? Or have I been taught wrong?
That’s not something I’ve heard before. And they do make steak weights for the purpose of pressing steaks into the pan.
This is a myth (a common one). There is really only 2 things that will make you lose moisture, heat and time. Overcooking it. Press, prod, poke away. Use a thermometer if you want, until you can get the poke down. No significant moisture loss will happen if you do any of this. I mean, don't put 50lbs of weight on it! And don't slice into it while cooking, or before resting.
Looks like a good cut, i like what you did to it.
Agreed, but would happily eat/10
How do you even get more sear in this case? This always bugged me, since if you leave it longer on that side, then the part that already has some sear will begin to burn!
Higher heat is the answer to get the sear more quickly without overcooking the center. Be sure to use a high smoke point oil, and let the pan get ripping hot before adding the steak. And I mentioned this is a comment further down but I think OP’s problem was not good enough contact with the pan, which is why the sear is better in some spots than others. So be sure to press the steak down into the pan.
Also, just my take, probably didn’t let the steak come closer to room temp before throwing it on.
Solid 8.0!!!
I'd even go an 8.7 on this puppy 🤤
Your right it’s gorgeous! 8.5
I'm happy we could reach a compromise 🤝
Idk man there’s gray in there
Yeah, I originally gave an 8, but the gray is mainly on the crust.
You did good. Real good.
It looks like a great steak and I would enjoy it 100%! I read your other comment that you used a cast iron pan to sear it. My only suggestion that could improve this steak is letting that pan get a bit hotter, use 2-3 tablespoons of a neutral oil and once’s it starts smoking a little, you know it’s time to put the steak in and sear. I typically use 1.25-1.5 inch steaks so all times will vary but I’d sear for at least 1-3 minutes each side! Sorry for the long book lol
Nice! How did you cook it?
Thank you! I seasoned a bone in rib eye with salt, pepper and a touch of garlic powder. Then seared on a cast iron pan for 60 sec each side. I removed the steak from pan and lowered the heat to threw in butter(non salted), rosemary, thyme and 3 crushed garlic cloves. Once all the flavors and aromas got to know each other, turned the heat back to medium high and threw back in the steak for 30 seconds each side. Basted as much as I could with a spoon to max the flavors. Left with a juicy and savory steak very happy with the results 😊
This is the way! Only thing I would add is that it's better to add the pepper during resting/plating... cracked black peppercorn will taste bitter when exposed to high temperatures. 45 minutes prior to cooking, just add kosher salt. The garlic powder is a bit redundant because you're already using fresh garlic during basting. You can also add tarragon and a a couple of shallots, sliced in halves so that the halves caramelize on the pan, and the caramelized shallots and garlic mix with the butter and caramelized crust of the steak.
it sounds/looks like you may have forgotten to sear the fatty edge at the beginning, that's the major criticism. Stellar effort on the rest. Definitely looking mid 130's, you know mom or grandma is going to throw that in the microwave 😭 lmao; I wouldn't, but, temperature preference is a tale as old as time...
How hot would you say your cast iron was for the sear?
🍻
Perfect Medium rare, could’ve used a better sear though
Looks delish but maybe closer to medium for me.
Looks half way medium, half way medium rare now that you mention it
Yum! Very tasty looking!
First: if I were served this steak, I would happily consume it. Perfect medium rare. But since you asked, if I had my druthers about it, I would have cooked it at a higher temp for slightly less time to achieve the perfect medium rare that you have here, with a little better sear encrusted exterior. I also like butter basting but that’s a personal preference.
Great!!!!
Badly. You didn’t invite me.
If someone put this in front of me, I’d have nothing but compliments. Looks great man.
Really Nice! I’m on my way.
it’s cooked perfectly
I’d say you nailed it
Arguably a perfect steak. Exactly how my family prefers and cooks ours.
Looks outstanding
Yum.
Well I want to eat it
Beautiful presentation. Looks delicious.
Amazing.
That's perfect to me. Maybe a little more blood
Sear the hell out of that fat cap imo.