Few weeks back I made a post complaining about how I'm overcooking my steaks while trying to get a perfect crust. Was given a lot of advice, applied some of them and I think my steak turned out better. Still some room for improvement but I'm more satisfied than before. This is 137f ribeye.
What I changed:
Used a larger cast iron pan instead of a smaller carbon steel.
Chilled steak on a wire rack in the fridge for 15 mins after taking out of the bag.
Timed myself searing the steak, did total of 2 mins flipping every 30 secs. Apparently time really flies when searing. I think I was doing close to 4-5 mins before.
Stopped stressing about perfect crust. Good crust and good insides are better than close to perfect crust and overcooked steak. I have few more tips to try for my next steak so it can turn out even better.
Just wanted to thank everyone here for the advices I've received.
by BanInvader69
8 Comments
Have you tried leaving it in the bag but putting it into an ice bath? That is what I do, but I wanna know if putting it on the wire rack to cool it in the fridge turns out better.
Looks flawless…well done!….errr..good job
Guys… Just pat it dry. Cooling it does nothing but delay dinner.
The key to a rapid sear is a dry surface and hot pan/oil. That’s it.
One thing no one else mentioned. Do you see how parts of your steak aren’t seared at all? That’s due to not having enough oil in your pan. If you add a little more oil it will sear those spots.
What I like to do is spoon over the oil/butter combo over the steak while it’s in the pan to make sure every spot is getting that seared look.
Pat the steak dry as much as possible, moisture=steam. You don’t want that.
Will also recommend a cast iron press to help with surface contact. Same idea, would recommend pepper after sear, especially if course ground.
It looks perfectly seared. Great job!
Beautiful