This is the best crust I’ve managed to achieve on gas before. I realised my grates could be flipped and the other side were much flatter and allowed for a better contact sear.
I cooked until 26c on one side flipped and cooked to 43c on the other side and pulled and rested for ten minutes.
I wanted more cooking in the fat which I’ll try to incorporate next time.
by jacobsmith14433
23 Comments
Looks amazing!
Looks more wall 2 wall medium. Good crust though.
To me, this looks more on the medium side, but hot damn I would devour that. It looks spectacular.
100% medium.
I would still crush it.
I think it looks great!
Looks more like a striploin
Nice
Looks great. 100% medium.
Opened reddit and thought this was a literal turd lmao. Good crust and looks medium, OP.
id say medium. looks good, 10/10 would eat.
Very nice doneness and overall looks very good. But if you want to take it to the next level; one side has a thicker gray “wall” which means your pan was too hot. Your steak soaked up all the heat, that’s why your other side has a thinner gray side but the one side boiled itself more deeply (if that wording makes sense).
I’d suggest using lower heat and flipping regularly. The idea that you need to leave your steak on one side for several minutes is very old. Just look up Heston Blumenthal’s method on cooking steak.
Still, looks very delicious!
Medium but looks awesome. Good job
That’ll do nicely.
Perfection 🤌
The beginnings of a perfect meal..
It’s medium, but it’s a good looking medium!
A lovely medium, enjoy!
Would eat. Looks like perfection to me.
God, I love a sirloin. Looks great!
Showed my wife, she said, “that looks good!”, so I know that is infact perfect medium. Great looking crust. I’ll take two please.
Very good.
Two things
1. Cook a little less for the med-rare sweet-spot. (Edit: on second glance. The medium rare looks pretty good here, i think #2 will improve this).
2. Even out the sear on the top/bottom.
I’d eat it all day
That looks medium so it’s a little to done for me. Nice rust!