Is this a troll or are y’all actually cooking y’all steaks at heats high enough to forge a fucking sword?
Is this a troll or are y’all actually cooking y’all steaks at heats high enough to forge a fucking sword?
by ClimbingSun
30 Comments
ClimbingSun
The smoke point of avocado oil is 500F. How are y’all cooking steaks at 700 – 1200F without burning the shit out of your oil / the surface of the steak?
freefallingagain
1200°F?
Pffft those are rookie numbers!
Junglepass
These are the ppl that like it rare. cause you can only do it for less than a minute each side before charring the hell out of it.
gert_beefrobe
Ruth’s Chris’ broilers are 1800F.
__nullptr_t
I wouldn’t use a pan at those temps, but a grill or broiler absolutely.
Still though, using an infrared thermometer, I try to get my pans up to 500f+ every time if I’m using a stainless steel pan. The idea here being that the moment the steak hits the pan, the outer layer of cells will burst, and immediately release liquid to lower the surface temperature of the pan.
Now I’ve always advocated for using a dehydrator to dehydrate my steaks first before searing, but that’s controversial around here haha.
GenericUsernameHere0
What is that a flip flop steak? As in, flip it, flop it, and you’re done?
MetalWhirlPiece
That’s not necessarily the extent of the “cooking”. They are more than likely discussing just the sear.
A good method for any decent steakhouse cut is sear it at those ultra high temps, let it cool for a bit and then put it in the oven at a much lower gentler temp to finish cooking. (For example, I will do 200F for an hour or 30 mins per side, some will do 275 or 350 for shorter times, etc.)
sevencast7es
Don’t kink shame 😘
I have and have seen many attachments to grills that get to 800-1100°+ for specifically this purpose.
Used_Security5145
Bots talking to each other
After-Perspective-59
Those dudes are idiots. Obsession gone wrong. Steaks are relative to your preference but none of us need 700 degrees + for a sear lmao. I’d like to see the pic of the steak they’re referring to
Ini_mini_miny_moe
Morton’s steakhouse in Chicago has an even that goes 1800 degrees, they do the best Pittsburgh seared.
Cautious_General_177
As a blacksmith, I sometimes need to multitask. Forging works up an appetite.
Odd-Principle8147
Idk if I have a burner that will get that hot.
_IratePirate_
How are mfs able to tell the temperature of a pan ? I’ve always wondered this
Like I have meat thermometers, I don’t expect those to be able to work on hard surfaces tho since they’re pointed
I just put my cast iron on high heat for the sear then lower it to like 1/4 heat to add butter and aromatics
That_Sandwich_9450
Obvious troll.
Aggressive_Local8921
Cast iron must start to melt first before cooking
Barbeqanon
I recently melted a thermometer that is rated for 700F while cooking steaks, so yeah.
A lot of people online seem to think it has to do with heat retention, like with cast iron but I have a different theory It has more to do with thermal mass and heat transfer, disapation, and radiation If you use a thinner pan that can take high heat, carbon steel, has almost no heat retention but gets hot in seconds, so it get the surface of your steak at a high temp for more consistent time
LadmiralIIIIIIII1
All jokes aside, I normally sous vide just to get that perfect pink center, *sometimes* I might take a blow torch (my most extreme measure) to the fat just to melt off the right amount of gristle, then I finish it like everyone else does at the Space X observatory at maybe 1-2 feet from the thrusters.
spkoller2
Restaurants with wood fire grills often have amazing food cooked at over 800F
Bearspoole
I grill my steaks at 1200 on my Weber kettle. Works great for a quick sear on thin meat
peppnstuff
With the amount of people that say our steaks are too thick and they don’t know how you cook something that thick….yes.
Complete-Ad8159
I cook my steak on a Kamado grill that hot. Usually dry brined and left uncovered in the fridge for a day or two. It cooks PERFECTLY. takes 90 seconds a side and you get a perfect mallard reaction without burning the steak at all. Adjust an extra 15-30 seconds for thickness or if you want it more done (30 seconds can be the difference between medium rare and medium well) I don’t put any oil on my steak before cooking, though.
Cooking steaks that hot has completely revolutionized them for me. They get perfect mallard reaction outside and they’re cooked consistently on the inside. You don’t get that graying closer to the surface with the inside being medium, especially with really thick cuts (i prefer the really thick cut 1.5″ steaks, not the 0.75″ the grocery store usually sells.
Thatguy7242
Yes.
SloppyMeathole
In all fairness, there are steak broilers that get that hot. That’s how they cook steak at Ruth’s Chris.
IdaDuck
Do you have a grill or broiler that can get to those kinds of temps? I think the hottest I could do is my Kamado at full tilt but it won’t get up to those temps. I think higher end steakhouses get up that high.
Jloh84
Reddit has become such a hellscape anymore. If you look back in some subs there use to be useful content. Now it’s just a circle jerk of who’s is bigger.
30 Comments
The smoke point of avocado oil is 500F. How are y’all cooking steaks at 700 – 1200F without burning the shit out of your oil / the surface of the steak?
1200°F?
Pffft those are rookie numbers!
These are the ppl that like it rare. cause you can only do it for less than a minute each side before charring the hell out of it.
Ruth’s Chris’ broilers are 1800F.
I wouldn’t use a pan at those temps, but a grill or broiler absolutely.
Otto Wilde grill is 1500*
Funnily enough most of your favorite restaurants use Salamander broilers to cook their steaks. Some of the most popular brands today can go up to 1850f: [What is a Salamander Broiler? | BlueStar Cooking](https://www.bluestarcooking.com/creating-ultimate-chefs-kitchen-salamander-broiler/)
Still though, using an infrared thermometer, I try to get my pans up to 500f+ every time if I’m using a stainless steel pan. The idea here being that the moment the steak hits the pan, the outer layer of cells will burst, and immediately release liquid to lower the surface temperature of the pan.
Now I’ve always advocated for using a dehydrator to dehydrate my steaks first before searing, but that’s controversial around here haha.
What is that a flip flop steak? As in, flip it, flop it, and you’re done?
That’s not necessarily the extent of the “cooking”. They are more than likely discussing just the sear.
A good method for any decent steakhouse cut is sear it at those ultra high temps, let it cool for a bit and then put it in the oven at a much lower gentler temp to finish cooking. (For example, I will do 200F for an hour or 30 mins per side, some will do 275 or 350 for shorter times, etc.)
Don’t kink shame 😘
I have and have seen many attachments to grills that get to 800-1100°+ for specifically this purpose.
Bots talking to each other
Those dudes are idiots. Obsession gone wrong. Steaks are relative to your preference but none of us need 700 degrees + for a sear lmao. I’d like to see the pic of the steak they’re referring to
Morton’s steakhouse in Chicago has an even that goes 1800 degrees, they do the best Pittsburgh seared.
As a blacksmith, I sometimes need to multitask. Forging works up an appetite.
Idk if I have a burner that will get that hot.
How are mfs able to tell the temperature of a pan ? I’ve always wondered this
Like I have meat thermometers, I don’t expect those to be able to work on hard surfaces tho since they’re pointed
I just put my cast iron on high heat for the sear then lower it to like 1/4 heat to add butter and aromatics
Obvious troll.
Cast iron must start to melt first before cooking
I recently melted a thermometer that is rated for 700F while cooking steaks, so yeah.
……………………………………..________
………………………………,.-‘”……………….“~.,
………………………..,.-“……………………………..”-.,
…………………….,/………………………………………..”:,
…………………,?………………………………………………,
………………./…………………………………………………..,}
……………../………………………………………………,:`^`..}
……………/……………………………………………,:”………/
…………..?…..__…………………………………..:`………../
…………./__.(…..”~-,_…………………………,:`………./
………../(_….”~,_……..”~,_………………..,:`…….._/
……….{.._$;_……”=,_…….”-,_…….,.-~-,},.~”;/….}
………..((…..*~_…….”=-._……”;,,./`…./”…………../
…,,,___.`~,……”~.,………………..`…..}…………../
…………(….`=-,,…….`……………………(……;_,,-”
…………/.`~,……`-………………………………./
………….`~.*-,……………………………….|,./…..,__
,,_……….}.>-._……………………………..|…………..`=~-,
…..`=~-,__……`,……………………………
……………….`=~-,,.,………………………….
…………………………..`:,,………………………`…………..__
……………………………….`=-,……………….,%`>–==“
…………………………………._……….._,-%…….`
……………………………..,
A lot of people online seem to think it has to do with heat retention, like with cast iron but I have a different theory
It has more to do with thermal mass and heat transfer, disapation, and radiation
If you use a thinner pan that can take high heat, carbon steel, has almost no heat retention but gets hot in seconds, so it get the surface of your steak at a high temp for more consistent time
All jokes aside, I normally sous vide just to get that perfect pink center, *sometimes* I might take a blow torch (my most extreme measure) to the fat just to melt off the right amount of gristle, then I finish it like everyone else does at the Space X observatory at maybe 1-2 feet from the thrusters.
Restaurants with wood fire grills often have amazing food cooked at over 800F
I grill my steaks at 1200 on my Weber kettle. Works great for a quick sear on thin meat
With the amount of people that say our steaks are too thick and they don’t know how you cook something that thick….yes.
I cook my steak on a Kamado grill that hot. Usually dry brined and left uncovered in the fridge for a day or two. It cooks PERFECTLY. takes 90 seconds a side and you get a perfect mallard reaction without burning the steak at all. Adjust an extra 15-30 seconds for thickness or if you want it more done (30 seconds can be the difference between medium rare and medium well) I don’t put any oil on my steak before cooking, though.
Cooking steaks that hot has completely revolutionized them for me. They get perfect mallard reaction outside and they’re cooked consistently on the inside. You don’t get that graying closer to the surface with the inside being medium, especially with really thick cuts (i prefer the really thick cut 1.5″ steaks, not the 0.75″ the grocery store usually sells.
Yes.
In all fairness, there are steak broilers that get that hot. That’s how they cook steak at Ruth’s Chris.
Do you have a grill or broiler that can get to those kinds of temps? I think the hottest I could do is my Kamado at full tilt but it won’t get up to those temps. I think higher end steakhouses get up that high.
Reddit has become such a hellscape anymore. If you look back in some subs there use to be useful content. Now it’s just a circle jerk of who’s is bigger.