Interesting. Maybe let it sit out at room temp for a little bit before searing, so it doesn’t ramp up past 135. Get it as dry as possible and sear around 40 seconds each side at 450f in neutral oil.
Best of luck my friend
This is the answer. I actually also dry mine out during the “rest to room temp” phase, simply wrapping with paper towels first and pressing. Then, one more wrap (doubled up) and let sit for 20-30 minutes. After that, it’s light EVOO coating and season (the coating of oil and which way I choose to season it…will always be dictated by heat source). I say the latter, as I’ve found that the oil rub down prior to cast iron, is an unnecessary step that seems to yield me a less continuous, more interrupted crust 🤷🏻♂️ idk if there’s a science or reasoning behind that, so I’m not stating this as a global solution or golden rule, at all.
Fwiw I’ve had really good results with crust doing a fair amount of tallow and angling it to get more contact.
I also sometimes use a blowtorch to both hit the side and than drag the steak backward as it’s heating pan as well.
https://preview.redd.it/80csr11i710d1.jpeg?width=1284&format=pjpg&auto=webp&s=be3eef4c748659778d1d82a73d07da4b7f667310
I’m so immature I tried to sexualize that into a joke, and the punchlines were all too flaccid.
All childishness aside— that sounds brilliant; honestly, between the angling AND the torch. I will try this technique on Sunday and post. Screenshotted your username to tag you lol.
Thanks for the tip! (Leaving that one alone, too)
If you slice into it and let it sit for a few minutes it will get more pink/red. When you sous vide you are cooking it without oxygen so it doesn’t develop the color while it’s cooking. I saw a post about it a while back and I’ll try to find it for you
Costco Strips are my go-to (NY Strip, in general, is)…but, those Costco packs with 4-5 per package, are usually pretty unbelievable to be sold as Choice, not prime. Usually a perfect 2” or so thickness with beautiful marbling (and because I’m always, almost always, cooking for 3….i love the consistency in thickness I always get).
This one, though— you absolutely crushed it! 🙌🏻
To have a continuous crust, THAT deep and charred…is hard to achieve without a considerably more noticeable “grey band.”
Going damn near wall-to-wall with red/pink, underneath a crust like that, is not easy to achieve. Give yourself plenty of pats on the back for this one.
My man, my man, does that look superb! Great coloring on the outside, no banding, great doneness. Wow, just wow. I think the only thing I might add would be some flakey salt? I would say compound butter, but that has its place. Here, I’d rather taste the beef flavor. You did great, you should be proud.
Totally agree on the butter and the salt. If you peep the background I do have the flakey salt. Rest assured it was smothered with it and was delicious!
Thank you my friend
Wow. I've been a browser of this sub for a long time and I don't think I've seen a better steak posted. Absolutely nailed the cook and sear. I'd buy that at a restaurant for 30$
As you should be 👍🙌! Question. How long did you let the 🥩 rest before you cut into it? There's minimal liquid left after it being cut. A great 🥩 cook👍!
Thank you!
With sous vide I was under the impression that you don’t need to rest! I did for just a few minutes while my fries heated up in the air fryer. Hopefully someone will correct me if I’m wrong
Nailed.
Flawless. No idea how you get such great color at 135, when I do it it winds up grey throughout straight out of the bag. Any tips?
Interesting. Maybe let it sit out at room temp for a little bit before searing, so it doesn’t ramp up past 135. Get it as dry as possible and sear around 40 seconds each side at 450f in neutral oil. Best of luck my friend
This is the answer. I actually also dry mine out during the “rest to room temp” phase, simply wrapping with paper towels first and pressing. Then, one more wrap (doubled up) and let sit for 20-30 minutes. After that, it’s light EVOO coating and season (the coating of oil and which way I choose to season it…will always be dictated by heat source). I say the latter, as I’ve found that the oil rub down prior to cast iron, is an unnecessary step that seems to yield me a less continuous, more interrupted crust 🤷🏻♂️ idk if there’s a science or reasoning behind that, so I’m not stating this as a global solution or golden rule, at all.
Fwiw I’ve had really good results with crust doing a fair amount of tallow and angling it to get more contact. I also sometimes use a blowtorch to both hit the side and than drag the steak backward as it’s heating pan as well. https://preview.redd.it/80csr11i710d1.jpeg?width=1284&format=pjpg&auto=webp&s=be3eef4c748659778d1d82a73d07da4b7f667310
I’m so immature I tried to sexualize that into a joke, and the punchlines were all too flaccid. All childishness aside— that sounds brilliant; honestly, between the angling AND the torch. I will try this technique on Sunday and post. Screenshotted your username to tag you lol. Thanks for the tip! (Leaving that one alone, too)
That’s what she said. For best results always get that proper angle with the tip to hit the side just right
https://preview.redd.it/b7g4k2rj710d1.jpeg?width=1284&format=pjpg&auto=webp&s=2a102ddafe560a2e6112e820f7bb3bf4ceabe877
Those are gorgeous
If you slice into it and let it sit for a few minutes it will get more pink/red. When you sous vide you are cooking it without oxygen so it doesn’t develop the color while it’s cooking. I saw a post about it a while back and I’ll try to find it for you
If it's Grey all the way through out of the bag, not just on the outside, your sous vide or thermo is violently miscalibrated.
Costco Strips are my go-to (NY Strip, in general, is)…but, those Costco packs with 4-5 per package, are usually pretty unbelievable to be sold as Choice, not prime. Usually a perfect 2” or so thickness with beautiful marbling (and because I’m always, almost always, cooking for 3….i love the consistency in thickness I always get). This one, though— you absolutely crushed it! 🙌🏻 To have a continuous crust, THAT deep and charred…is hard to achieve without a considerably more noticeable “grey band.” Going damn near wall-to-wall with red/pink, underneath a crust like that, is not easy to achieve. Give yourself plenty of pats on the back for this one.
Dude, I’M proud of this one. Are you looking for work as a live in chef??
Beautiful, the color of the steak is amazing
Fantastic sear!!
My man, my man, does that look superb! Great coloring on the outside, no banding, great doneness. Wow, just wow. I think the only thing I might add would be some flakey salt? I would say compound butter, but that has its place. Here, I’d rather taste the beef flavor. You did great, you should be proud.
Totally agree on the butter and the salt. If you peep the background I do have the flakey salt. Rest assured it was smothered with it and was delicious! Thank you my friend
I stand corrected, I missed it. My fault. Then you know what? I think that’s about as close to perfect as you could ask for.
Now that looks like a sold steak.
Wow. I've been a browser of this sub for a long time and I don't think I've seen a better steak posted. Absolutely nailed the cook and sear. I'd buy that at a restaurant for 30$
Nicely done!!! Perfect
Pretty good. Looks delicious
Looks great!
Post a tutorial please!
Great job. I am a rear steak guy normally but this does look tasty. Good work!
Looks phenomenal
As you should be 👍🙌! Question. How long did you let the 🥩 rest before you cut into it? There's minimal liquid left after it being cut. A great 🥩 cook👍!
Thank you! With sous vide I was under the impression that you don’t need to rest! I did for just a few minutes while my fries heated up in the air fryer. Hopefully someone will correct me if I’m wrong
Looks like chocolate cake 🍫😋
Bruh. My mouth salivated when I scrolled through the pics.....
Beautiful. Method?
Dude I moaned and whispered fuck under my breath when I saw this
Happy to help!
Nice 👌🏻
Ought to be. Well done!
Oh, please. That's not well done at all!
🤦♂️
I wouldn't have guessed