It looks perfect. You don’t want such a hard crust that you have a big tough dry grey band under the crust.
Green-Cardiologist27
Too much crust if anything. Gray band is pronounced and it’s cooked a bit too much.
Less-regret-please
Hotter. Run waaaaay hotter- more coal, more heat in a pan, whatever. It’ll crust more, and cook less. Just make sure you have it warmed well before the cook.
LeadingGuide693
Wait, it gets better than THIS?! This looks absolutely perfect.
beckychao
You want it hot. As close to 500 F as you can get. Some chefs do 600 F but I end up with blackened meat on the cast iron (works fine on the grill, for whatever reason). Sear for as little time as you can get away with and still get the crust. I made a nice flank this weekend but even a minute and a half on each side was too long, since it’s a thin cut of meat compared to a ribeye or strip.
You also need good surface contact. Don’t go crazy with oil BUT having a thin layer of oil also helps a lot to get a cut started. Flip side to side. This helps with grey band, too. That whole flip once thing is dated.
Exciting_Ad1647
I have more issues with your knife selection than your steak
Royal_Slide_3168
Tbh, honestly doesn’t matter if you like it med/rare or medium, we’d eat it because we like steak with color!!!
eggs__and_bacon
Crust is fine, your interior is what needs a lot of work. It’s literally like 40% overdone grey band.
Crust isn’t the end all, it’s just a great way to compliment a properly cooked steak.
I’d suggest you start with the basics, and go from there.
No-Examination9611
Salute 🫡! The smoke ring looks nice and that is a delicious looking cook! What did you cook it on? Grill on Grill strong 💪 Make Barbecueology Great Again! Have a most joyous holiday season too!
9 Comments
It looks perfect. You don’t want such a hard crust that you have a big tough dry grey band under the crust.
Too much crust if anything. Gray band is pronounced and it’s cooked a bit too much.
Hotter. Run waaaaay hotter- more coal, more heat in a pan, whatever. It’ll crust more, and cook less. Just make sure you have it warmed well before the cook.
Wait, it gets better than THIS?! This looks absolutely perfect.
You want it hot. As close to 500 F as you can get. Some chefs do 600 F but I end up with blackened meat on the cast iron (works fine on the grill, for whatever reason). Sear for as little time as you can get away with and still get the crust. I made a nice flank this weekend but even a minute and a half on each side was too long, since it’s a thin cut of meat compared to a ribeye or strip.
You also need good surface contact. Don’t go crazy with oil BUT having a thin layer of oil also helps a lot to get a cut started. Flip side to side. This helps with grey band, too. That whole flip once thing is dated.
I have more issues with your knife selection than your steak
Tbh, honestly doesn’t matter if you like it med/rare or medium, we’d eat it because we like steak with color!!!
Crust is fine, your interior is what needs a lot of work. It’s literally like 40% overdone grey band.
Crust isn’t the end all, it’s just a great way to compliment a properly cooked steak.
I’d suggest you start with the basics, and go from there.
Salute 🫡! The smoke ring looks nice and that is a delicious looking cook! What did you cook it on? Grill on Grill strong 💪 Make Barbecueology Great Again! Have a most joyous holiday season too!