People are making fun of my steak, its not that bad right?
People are making fun of my steak, its not that bad right?
by Candid-Two8606
30 Comments
prayersforrain
It’s not that good either unfortunately. Looks like you boiled it, needs more maillard reaction/crust and it’s a tad overcooked for me.
thelectricrain
Amazingly enough, it looks both soggy _and_ overcooked. Your pan isn’t hot enough bro, or you didn’t pat down your steak to dry it.
0201boss
Why is it breaking bad filter colored?
mrguykloss
It’s not bad. I prefer my steak a little more rare, but if you like it, then that’s all that matters. To improve browning remember to pat it dry with a paper towel before laying it down on a very hot, properly oiled pan.
Fantastic_Upstairs87
If you have the palate of my 6 yo and same mistrust of any “brown bits”, it’s fine. But yeah, a little sizzle and charring on the outside would be my preference.
heyuhitsyaboi
thought it was bread from the thumbnail
the warm lighting isnt helping it, though i would eat it
SunnyDiiizzle
You boiled it in its own juice because you couldn’t be bothered to heat up the pan enough. Congrats.
pdperson
It is indeed that bad.
Dreddiefred
Milk steak?
irrelevantTomatoMan
If you like it that way, there’s nothing to make fun of
HammelGammel
The outside is so sad 🙁 It should be brown and crispy, you heathen! Here’s some constructive feedback:
– get a pan you’re allowed to heat up to ungodly temperatures (stainless steel works great for me. Gives me better results than cast iron and is so much easier to clean. Fight me.) – crank the heat all the way up and wait for the pan to be piping hot – dab the moisture from the outside of your steak with a bit of kitchen towel, then add salt and pepper. Also, make sure you waited for the steak to be at room temperature. – use a decent amount of oil (such as vegetable oil.) No need to deep fry it, but the pan’s surface should be covered. Frying in water instead of oil is what gets you gray steak. – don’t move the steak around constantly. Be patient – butter basting is entirely optional if you’ve done the rest correctly, but recommended
If you follow these steps, I’m confident you’ll get nice browning next time 🙂
zajfo
Next time, dry brine your steak. Cover it with a dusting of 5:1 salt and MSG on all sides and set it in the fridge on a tray with a wire rack, uncovered, for at least an hour and up to overnight. Before cooking, blot away any moisture that remains on the surface of the steak.
This process dries out the exterior of the steak, which does two things – it concentrates the beefy flavor of the meat and dries out the surface.
A dry surface sears better because your stove is dumping all its energy directly into the surface of your steak instead of losing some of it to boiling the moisture on the meat’s surface. A steak that feels dry when raw will counterintuitively still come out juicy and delicious after cooking.
Also, use stainless steel or cast iron and get your pan hotter! A steak that thin should be cooked at almost max heat, flipping after a couple minutes when the steak releases cleanly from the pan without force and has a solid crust. After the flip you can lower the heat to medium-high, add butter, herbs, garlic, or whatever and baste until 10 degrees (F) shy of your desired temp (use a thermometer). Let it rest on a tray for a few minutes to let the interior come up to your desired temp (SERIOUSLY USE A THERMOMETER), then serve, cutting across the grain if you are pre-slicing the steak.
AutopsyDrama
Did you boil it? Looks boiled. Grey and no fat render. Yuck.
ThinCrusts
That’s how steaks look like in Arizona and New Mexico
Megid_00
/r/nosear
j_dogg221
lighting is terrible. no crust on the steak and it’s been cooked to hell. at least it’s seasoned though. i say you’re doing great!!
peacandaneOG
Why does it look like that, did you boil the meat, but the medium in the middle is baffling me
TequieroVerde
I tell you what, it is perfect for this sub. Every shittyfoodporn submission in my feed is fire lately. By the way OP, fire is what you need to cook a steak.
MoOnmadnessss
I legit thought this was a fossil or some shit I was about to scroll up on
BeefSkillet19
Cooked that bitch on the radiator, took 86mins
icefas85
You boil that thing in turmeric water?
f4tony
I wouldn’t eat that, with your mouth.
Jlegend33
is it green?, why is it green?
geezeslice333
its…. pretty bad ngl. you need to cook it at a higher temp for less time so the meat browns and the inside doesn’t over cook
-_ellipsis_-
What steak? I don’t see a steak, I see a dissected placenta.
Hadrians_Twink
Did you …. microwave this?
Prof_LaGuerre
It’s pretty rough. But instead of roasting you, here’s what you should do to improve. A couple hours before you make the steak, pull it out of the wrapper, and salt it. Set it on a baking sheet with a rack in the fridge. If you don’t have one put it on a plate with a paper towel underneath. About 30 minutes before you want to cook it, pull it out and let it start to come up to room temp. Pat it dry just prior to cooking. Get a pan nice and hot, most stoves you want to be in the 6-8 range, depends on the stove but you can flick some water on the pan and if it beads up then sizzles away the pan is hot enough. Sear on both sides to your preferred doneness, a steak this size at that temp will happen usually only a couple minutes per side for mid rare. Remove the steak and do not immediately cut into it. Let it rest a few minutes. During this period I like to add a little butter, garlic, and black pepper. You can skip the fridge part and just add the salt and let it come to room temp but still be sure to pat it dry; however for best results let it hang out in the fridge with the salt.
30 Comments
It’s not that good either unfortunately. Looks like you boiled it, needs more maillard reaction/crust and it’s a tad overcooked for me.
Amazingly enough, it looks both soggy _and_ overcooked. Your pan isn’t hot enough bro, or you didn’t pat down your steak to dry it.
Why is it breaking bad filter colored?
It’s not bad. I prefer my steak a little more rare, but if you like it, then that’s all that matters. To improve browning remember to pat it dry with a paper towel before laying it down on a very hot, properly oiled pan.
If you have the palate of my 6 yo and same mistrust of any “brown bits”, it’s fine. But yeah, a little sizzle and charring on the outside would be my preference.
thought it was bread from the thumbnail
the warm lighting isnt helping it, though i would eat it
You boiled it in its own juice because you couldn’t be bothered to heat up the pan enough. Congrats.
It is indeed that bad.
Milk steak?
If you like it that way, there’s nothing to make fun of
The outside is so sad 🙁 It should be brown and crispy, you heathen! Here’s some constructive feedback:
– get a pan you’re allowed to heat up to ungodly temperatures (stainless steel works great for me. Gives me better results than cast iron and is so much easier to clean. Fight me.)
– crank the heat all the way up and wait for the pan to be piping hot
– dab the moisture from the outside of your steak with a bit of kitchen towel, then add salt and pepper. Also, make sure you waited for the steak to be at room temperature.
– use a decent amount of oil (such as vegetable oil.) No need to deep fry it, but the pan’s surface should be covered. Frying in water instead of oil is what gets you gray steak.
– don’t move the steak around constantly. Be patient
– butter basting is entirely optional if you’ve done the rest correctly, but recommended
If you follow these steps, I’m confident you’ll get nice browning next time 🙂
Next time, dry brine your steak. Cover it with a dusting of 5:1 salt and MSG on all sides and set it in the fridge on a tray with a wire rack, uncovered, for at least an hour and up to overnight. Before cooking, blot away any moisture that remains on the surface of the steak.
This process dries out the exterior of the steak, which does two things – it concentrates the beefy flavor of the meat and dries out the surface.
A dry surface sears better because your stove is dumping all its energy directly into the surface of your steak instead of losing some of it to boiling the moisture on the meat’s surface. A steak that feels dry when raw will counterintuitively still come out juicy and delicious after cooking.
Also, use stainless steel or cast iron and get your pan hotter! A steak that thin should be cooked at almost max heat, flipping after a couple minutes when the steak releases cleanly from the pan without force and has a solid crust. After the flip you can lower the heat to medium-high, add butter, herbs, garlic, or whatever and baste until 10 degrees (F) shy of your desired temp (use a thermometer). Let it rest on a tray for a few minutes to let the interior come up to your desired temp (SERIOUSLY USE A THERMOMETER), then serve, cutting across the grain if you are pre-slicing the steak.
Did you boil it? Looks boiled. Grey and no fat render. Yuck.
That’s how steaks look like in Arizona and New Mexico
/r/nosear
lighting is terrible. no crust on the steak and it’s been cooked to hell. at least it’s seasoned though. i say you’re doing great!!
Why does it look like that, did you boil the meat, but the medium in the middle is baffling me
I tell you what, it is perfect for this sub. Every shittyfoodporn submission in my feed is fire lately. By the way OP, fire is what you need to cook a steak.
I legit thought this was a fossil or some shit I was about to scroll up on
Cooked that bitch on the radiator, took 86mins
You boil that thing in turmeric water?
I wouldn’t eat that, with your mouth.
is it green?, why is it green?
its…. pretty bad ngl. you need to cook it at a higher temp for less time so the meat browns and the inside doesn’t over cook
What steak? I don’t see a steak, I see a dissected placenta.
Did you …. microwave this?
It’s pretty rough. But instead of roasting you, here’s what you should do to improve. A couple hours before you make the steak, pull it out of the wrapper, and salt it. Set it on a baking sheet with a rack in the fridge. If you don’t have one put it on a plate with a paper towel underneath. About 30 minutes before you want to cook it, pull it out and let it start to come up to room temp. Pat it dry just prior to cooking. Get a pan nice and hot, most stoves you want to be in the 6-8 range, depends on the stove but you can flick some water on the pan and if it beads up then sizzles away the pan is hot enough. Sear on both sides to your preferred doneness, a steak this size at that temp will happen usually only a couple minutes per side for mid rare. Remove the steak and do not immediately cut into it. Let it rest a few minutes. During this period I like to add a little butter, garlic, and black pepper. You can skip the fridge part and just add the salt and let it come to room temp but still be sure to pat it dry; however for best results let it hang out in the fridge with the salt.
Milk steak over hard?
What’s not to like?
Cooked too long over too low a heat.
