>decide to make some steak
>let oil and pan heat up for a while
>hear nice sound when I place steaks
>leave for a bit
>flip
>grey
WHY DOES GOD HATE ME
>decide to make some steak. >let oil and pan heat up for a while. >hear nice sound when I place steaks
Searing hot, nigga, just turn it all the way up
It was on the max
Get a cast iron then
Good recipe is:
1. All the way to high for 4+ minutes until it smokes
2. Butter in
3. Season steak and drop it in
4. Flip, turn off the heat and baste
Took a while for me to nail the doneness but by the end the process was smooth
how many minutes for medium rare
4 on each side I'd say
This is a recipe for burnt butter.
Do not sear in butter. Only a total retard would recommend that.
1. Dry your steak. A wet steak will not get a good sear. The gray area in the middle of your steak is likely where the steam prevented contact with the pan.
2. Cast iron. Heat it up till it fucking smokes. Add in high temperature oil. See smoke points here: https://www.getwellseasoned.com/blogs/news/the-best-oils-for-high-heat-cooking
Sunflower oil is good enough, cheap and accessible. I recommend it.
3. Season your steak 45 minutes before cooking. Dry the outside, season heavily with salt, set aside for 45 minutes. At first the salt will draw out moisture, but by the time you sear, it will be dry again, most of the water goes back in. Optionally salt overnight in your fridge, the surface will be nice and dry.
4. Use enough oil in your pan. Let the oil get fucking hot.
5. Lay the steak away from yourself, and for 30 - 60 seconds, press down on it with a spatula. This forces contact with the pan. Cook for 3 - 5 minutes depending on thickness of the steak.
6. Flip, but make sure you flip so there is again oil where you place the steak. Press down.
7. If you want to baste in butter, you need to take the pan off heat AFTER searing both sides and add a stick of butter, crushed garlic and fresh herbs. You then manage the temperature so the butter does not burn as you baste.
Optionally, just brown some butter in another pan, pour it into a bowl, place the bowl over cold water or ice, whisk as it cools, and you have a brown butter to add on top of your steaks.
8. If someone () is fucking dumb enough and clearly has never made a single dish outside the microwave, do not listen to them and do not sear in fucking butter.
sorry Moshe I don't use sneed oils
>do not sear in fucking butter.
Why?
The proteins burn at <250F.
You'll just have a bitter and acrid flavor.
Haven't noticed. I always cook with butter. Steak, chicken breast, burger patties, everything
Butter or cope butter?
real butter
>*unzips dick*
Sounds painful
You're not really searing the steak itself, you're covering the steak with sugar.
To elaborate, butter has milk solids and sugar that gum up as it heats up, and when it comes in contact with steak it sticks to it and has a similar colour to steak that underwent proper mailliard reaction or whatever the fuck it's called
This isn't very far from straight fried steak but there is a difference - the straight fried steak will be less sweet among other differences.
I personally only do this if I'm frying up a 2in thick roast where drying isn't an option.
If you have a preference for whole bone rib steaks for the romance of it (or if you're a pig bastard addicted to sugar) I won't judge, but if you have the time give the drying thing a try, an electric fan and a wire rack until the surface looks slightly cracked is a good start
cook this
*unzips dick*
Butter has a really low smoke point due to the proteins in it. It's not so bad if you get clarified/ghee. Regular butter on a steak is best used at the very end to baste it.
This anon gives the best advice. Personally I like to flip every minute to the side of the pan the steak isn't on. The side of the steak not currently cooking can cook down and disperse the heat deeper into the steak and the side of the pan not being cooked on can heat back up. Gets a deep sear and even temperature every time.
This works well if working with either a grill, flat top or only a few steaks.
I have worked about 30 years in kitchens and at home I prefer sous vide. In my opinion,the taste is in fact superior and intensified. You get the benefits of long brine with deep penetration of salt and no dilution by other stuff such as loss of flavor to the oil you are searing in.
I have cast iron and turn my homosexual electric range stove all the way up but still doesn't get hot enough for a good sear.
I recently discovered I preheat the CI in the oven on the hottest setting for a while, then keep the stove on high and that works.
"BRO ITS SO EASY ITS LIKE USING THE MICROWAVE"
Salt and dry the steak in a warmish oven
Remove steak, insert cast iron pan
Set your oven to the highest it will go
Take cast iron out after 20 minutes
Put it on the stove on max heat
Then fry your steak
if you want to know if a pan is hon enough trow some water droplets on the pan
>if they instantly vaporize then the pan is hot enough
>instantly vaporize
That doesn't happen, when the pans hot enough they dance around in the pan before evaporating
anon, your pan isn't hot enough to turn water into a plasma on contact?
Skill issue
Eh got some colour in the end
Did you just suddenly give up on veggie prep?
>Peeled but uncut potatoes
>Ehhh, Fuck It: The Carrot
Pretty much
>Ehhh, Fuck It: The Carrot
starring rob schneider rated pg13
AND HE'S ABOUT TO FIND OUT
nigga that's a pork chop
>grim potatoes
That's concentration-camp level blah.
yum
>the prison tier pork chop meal
>walmart desk, boiled veg
Did you peel your vegetables with a hammer?
Those sides are fucking depressing dude.
...why does your steak look like pork chops?
I don't like pork/ham so no it's not
Uh, no.
Those are most definitely pork chops.
You literally ate pork chops.
Did you had a lid on it?
what kind of pan is that?
pat them dry before cooking.
1.plastic wrap the smoke detector
2.add oil to pan and heat the cast iron pan to 450. The oil on the pan should have black smoke.
3. Put steak on pan and cook for 90 seconds on each side
4.done
high heat is a meme
use medium high and take your time. it will brown in all the cracks
a thick steak won't overcook
if you want an even nice crust, baste it. start at the half way mark and with butter, herbs, garlic, whatever, it won't burn by the time you are done
or finish it off in the oven. again, no need to use a super hot temperature. and not too low either or it won't brown
let your steaks come up to room temp
>muh germs
nigga its a primal, don't wait more than couple hours to cook it and you will be fine.
Dumbfuck it does nothing
Depends on how thick your cut of meat is. It just helps it cook more evenly. I've had better results on thick meats letting them sit for a bit, if I don't have time to do a reverse sear.
to make some steak
>WHY DOES GOD HATE ME
Because you're retarded.
get a fucking cast iron or just throw it on the grill
why do retards think they can get a good sear on no stick pans?
Question that doesn't deserve its own thread but is tangentially related to OP. I did some pork chops and figured I'd deglaze, make a gravy, all that good shit that people who know what they're doing do. Problem is that I had to cook my chops in batches due to pan size limitations (I don't know what's going on with the picture's aspect ratio, either) and you can see the result. Is there a way to avoid this going forward? It doesn't taste bad tbh, but it's unsightly and got a bit of a bitterness to it.
How do I cook in a pan without getting my whole kitchen greasy?
was your steak cold? does your pan suck? did you apply light pressure to the steak? did you put butter in? was the steak high quality? when did you salt it?
Not hot enough.
I get my butcher to cut 500gm porterhouse cuts. That's an inch. Two things. Do not put salt on raw meat, only after it is seared. Wait until there are blood droplets forming on the surface - THAT is when you flip them. On an inch, the surface will be charred, but the centre pink and running clear. Perfect.
Poor quality watery meat doesn't brown easily.
Pat your steak dry before cooking it. The moisture on the surface of the steak causes steam which prevents you from getting a proper sear. Make sure it's very dry and leave your steak out to come to room temperature before cooking.
>cooking steak in a nonstick
>using a cancer pan at all
You cooklets always make me laugh thanks for showing us how retarded ou are op
>sneed oil teflon schizo shitting everywhere again
God hates everyone equally, you aren't special.
You pan is just shit for the job. Thicker bottom equals heat retention. Learn what pan is good for what job