Looks good to me, keep up the awesome work you do.
Potential-Ad1122
Man I’d spread that garlic like butter if you know what I’m saying
Red_cilantro
Crust and interior look good to me!! Hope you enjoyed it!!
-(did you add nutmeg to it??)
ChunkMonkeysMomma
It’s perfect for me
Objective-Grass-2602
Looks perfect yum
jlabbs69
Looks like you did an excellent job
jlabbs69
Looks like you did a great job
Senior_Kiwi_586
Amazing. We can be friends.
Hannah_Dn6
Pic1 – decent sear and nice presentation. Pic2 – looks like u cut yer steak with a butter knife. lol. But if it tasted good then who cares. Minimal gray bands, wonderful med rare, and cut against the grain. Nice work! Cheers!
I would recommend using a meat press or applying light pressure to the steak as it sears (with your spatula). It looks like parts of the steak have perfect golden-brown Maillard reaction crust while others are gray — probably because they weren’t contacting the pan properly.
Also on a leaner cut like top sirloin, it may be beneficial to use a little bit extra oil (something high smoke, or even better use some beef tallow) which will also help get you an even crust. More oil/fat in the pan = more even browning, but you don’t want it to taste deep-fried so don’t go overboard!
19 Comments
Fantastic 🔥
You could work on the crust. Decent color though
Great
Your potatoes look wierd.
J/K, looks delicious 😋
I’d eat it
Looks good to me, keep up the awesome work you do.
Man I’d spread that garlic like butter if you know what I’m saying
Crust and interior look good to me!!
Hope you enjoyed it!!
-(did you add nutmeg to it??)
It’s perfect for me
Looks perfect yum
Looks like you did an excellent job
Looks like you did a great job
Amazing. We can be friends.
Pic1 – decent sear and nice presentation. Pic2 – looks like u cut yer steak with a butter knife. lol. But if it tasted good then who cares. Minimal gray bands, wonderful med rare, and cut against the grain. Nice work! Cheers!
Done good you rich bastard;) x
https://preview.redd.it/csxnc2p85v5e1.jpeg?width=227&format=pjpg&auto=webp&s=248ea39f02b638ef8605120fc000cc6c3694bb17
That’s the kind I’ll eat
looks beautiful!!
I would recommend using a meat press or applying light pressure to the steak as it sears (with your spatula). It looks like parts of the steak have perfect golden-brown Maillard reaction crust while others are gray — probably because they weren’t contacting the pan properly.
Also on a leaner cut like top sirloin, it may be beneficial to use a little bit extra oil (something high smoke, or even better use some beef tallow) which will also help get you an even crust. More oil/fat in the pan = more even browning, but you don’t want it to taste deep-fried so don’t go overboard!