Underestimated the heat a tiny bit and got a burn on my steak. Still had a great time though.
by RA272Nirvash
34 Comments
unicorngamergirl1
Looks good
MannaMan3617
Let’s give OP a round of applause for the prep work!
Maleficent_Big_2007
stunning mise en place, stunning results. Good job!
joh2138535
Not saying it looks bad, it looks delicious. But why does the outside of the steak look like that??? Weird looking sear
Shiloh8912
Gas or electric heat? I’d guess electric based on the bark (or lack thereof) Beautiful presentation though.
Complex_Win3480
Thank you for the thoughtful presentation, steak looks nice.
Pretty_Brick9621
Looks tasty. Looks like a glaze on your steak. What are those long white things? carrots?
okayestlibrarian
Looks delicious! You went all out for this meal, the white asparagus makes the presentation even more beautiful.
See-A-Moose
Steak looks great… But those green beans look WAY overcooked.
Sir_Hunticus
Everything looks great but I’d recommend learning a better sear. If you’re into that but I’d pay for that plate my man
Relative_Today_336
Excellent work! Looks delicious!
No_Amoeba_9272
Hotter pan
Woodland_Abrams
Do you work for the cooking channel? The presentation is awesome
Tatsandacat
Looks like you figured it out just fine.🫶🏼
JasonDomber
10/10 would smash
Significant_9904
That looks awesome!
One_Situation_3157
You were missing out until then lol
Known_Slice_7336
Did that steak end up being tender? It looked lean. Great job on the cook.
hornet_teaser
I want to fork and knife my way through my computer screen and eat this right now. Great job!
DarthSueder
Perfection
lcdroundsystem
White asparagus! Nice I thought it was parsnips! I was like damn OP really likes parsnips lol
dashard
Process I wish I’d learned earlier in my cast iron journey:
1. Put the empty, dry pan on the burner over medium low heat. Leave it there for the duration of your prep, or 7-10 minutes min. *THIS IS THE CRUCIAL STEP.* It creates the solid, residual heat that’s going to give you a proper sear vs the softer one you got. It’s what lets the pan win the battle of thermodynamics.
2. When you’re ready to cook, add your fat (for a steak, less is more) to the pan, swirl it around quickly and get your food in. Turn the heat up to medium/med -high or whatever your desired “cooking” temp is.
3. *General Cooking Note:* Don’t preheat fat (unless you’re blooming herbs or spices in it); fat should go in just before the food. Any Jeff Smith (Frugal Gourmet) fans will recall “hot pan, cold oil, food won’t stick.” It’s true.
3. This is specific to searing, but that’s why we’re here: Don’t move it, don’t lift it, don’t peek. Let it go for a few minutes, or a little more than half of what you expect your cooking time to be based on your experience, the recipe, your instinct, etc. It should be a few minutes at least, and in the case of the steak in the picture I’d start with 4 minutes on the first side before I took a gentle look underneath.
4. When timing things as above, SET A TIMER. Four minutes is way longer than it “feels.” Get to know the timer built into your oven if you don’t.
5. Regulate your heat as you go. You will likely need to turn the heat down during the first-side sear, then back up when you flip it. Don’t be afraid to regulate it, but also don’t be afraid to just let her rip if that’s what’s working.
Other thoughts:
– If you’ve ever preheated your cast iron, put your protein in to sear and it’s basically *burning*, you preheated way too high and/or your burner is too high for the food in the pan.
– Cast iron usually doesn’t require full throttle high heat. I do most of my cooking on medium or medium-high. If you preheat properly (item 1 above) you should be able to pull off a perfect sear every time.
– Also crucial to a good sear is the surface moisture of the meat itself. After you put the pan on to preheat, set your protein out and pat it multiple times with paper towel. You want the surface of the meat to be as dry as possible.
PS: the steak looks beautiful, it’s just the sear.
DIJames6
That’s beautiful..
YouSaidItButIForgot
Looks great, lad! 👌
-VatoLocos-
BRAVO!! looks great
Budget-Actuator-1336
Some ppl also do not know the benefits of a good foil. I used to love roasting a whole chicken with a stem of rosemary sticking out the top, a big unbothered lemon in the cavity, then a nice blanket of black pepper, and maybe some garlic(my luve-in hates garlic, do I’d never use it if I was cooking for him-as fhat would be the case. I eat nothing from any animal(used to), but he does, and I like to make him happy..anyway, point being what ever that you make, good luck but be careful. Those things get pretty stinking hot..
HerbTarlekWKRP
I think you nailed it
BrianOconneR34
Love me some spargel
Budget-Actuator-1336
Shiloh: I never heard of Avacado oil,but it sounds good.
Johnny_Bigman
Beautifully cooked overall, great job for your first time using cast iron! 👍👍👍
Appropriate_Spare600
Top notch work OP
Peanutblitz
One of the first times on this sub I’ve seen the same care put into the veg as the meat. Bravo.
SixRiverStyx
It looks good, but I’d say for the steak get your pan hotter you want the oil in it to just begin to smoke. This will give it a better sear
Individual_Smell_904
Garlic powder might burn, but you butter basting with garlic butter would get you the garlic flavor without that risk. I personally just use salt and pepper for my steaks, and if I’m feeling fancy ill butter baste with thyme and rosemary, but imo garlic kinda overpowers the beefy flavor I’m looking for. I’d rather have chimichurri with it personally
34 Comments
Looks good
Let’s give OP a round of applause for the prep work!
stunning mise en place, stunning results. Good job!
Not saying it looks bad, it looks delicious. But why does the outside of the steak look like that??? Weird looking sear
Gas or electric heat? I’d guess electric based on the bark (or lack thereof) Beautiful presentation though.
Thank you for the thoughtful presentation, steak looks nice.
Looks tasty. Looks like a glaze on your steak. What are those long white things? carrots?
Looks delicious! You went all out for this meal, the white asparagus makes the presentation even more beautiful.
Steak looks great… But those green beans look WAY overcooked.
Everything looks great but I’d recommend learning a better sear. If you’re into that but I’d pay for that plate my man
Excellent work! Looks delicious!
Hotter pan
Do you work for the cooking channel? The presentation is awesome
Looks like you figured it out just fine.🫶🏼
10/10 would smash
That looks awesome!
You were missing out until then lol
Did that steak end up being tender? It looked lean. Great job on the cook.
I want to fork and knife my way through my computer screen and eat this right now. Great job!
Perfection
White asparagus! Nice I thought it was parsnips! I was like damn OP really likes parsnips lol
Process I wish I’d learned earlier in my cast iron journey:
1. Put the empty, dry pan on the burner over medium low heat. Leave it there for the duration of your prep, or 7-10 minutes min. *THIS IS THE CRUCIAL STEP.* It creates the solid, residual heat that’s going to give you a proper sear vs the softer one you got. It’s what lets the pan win the battle of thermodynamics.
2. When you’re ready to cook, add your fat (for a steak, less is more) to the pan, swirl it around quickly and get your food in. Turn the heat up to medium/med -high or whatever your desired “cooking” temp is.
3. *General Cooking Note:* Don’t preheat fat (unless you’re blooming herbs or spices in it); fat should go in just before the food. Any Jeff Smith (Frugal Gourmet) fans will recall “hot pan, cold oil, food won’t stick.” It’s true.
3. This is specific to searing, but that’s why we’re here: Don’t move it, don’t lift it, don’t peek. Let it go for a few minutes, or a little more than half of what you expect your cooking time to be based on your experience, the recipe, your instinct, etc. It should be a few minutes at least, and in the case of the steak in the picture I’d start with 4 minutes on the first side before I took a gentle look underneath.
4. When timing things as above, SET A TIMER. Four minutes is way longer than it “feels.” Get to know the timer built into your oven if you don’t.
5. Regulate your heat as you go. You will likely need to turn the heat down during the first-side sear, then back up when you flip it. Don’t be afraid to regulate it, but also don’t be afraid to just let her rip if that’s what’s working.
Other thoughts:
– If you’ve ever preheated your cast iron, put your protein in to sear and it’s basically *burning*, you preheated way too high and/or your burner is too high for the food in the pan.
– Cast iron usually doesn’t require full throttle high heat. I do most of my cooking on medium or medium-high. If you preheat properly (item 1 above) you should be able to pull off a perfect sear every time.
– Also crucial to a good sear is the surface moisture of the meat itself. After you put the pan on to preheat, set your protein out and pat it multiple times with paper towel. You want the surface of the meat to be as dry as possible.
PS: the steak looks beautiful, it’s just the sear.
That’s beautiful..
Looks great, lad! 👌
BRAVO!! looks great
Some ppl also do not know the benefits of a good foil. I used to love roasting a whole chicken with a stem of rosemary sticking out the top, a big unbothered lemon in the cavity, then a nice blanket of black pepper, and maybe some garlic(my luve-in hates garlic, do I’d never use it if I was cooking for him-as fhat would be the case. I eat nothing from any animal(used to), but he does, and I like to make him happy..anyway, point being what ever that you make, good luck but be careful. Those things get pretty stinking hot..
I think you nailed it
Love me some spargel
Shiloh: I never heard of Avacado oil,but it sounds good.
Beautifully cooked overall, great job for your first time using cast iron! 👍👍👍
Top notch work OP
One of the first times on this sub I’ve seen the same care put into the veg as the meat. Bravo.
It looks good, but I’d say for the steak get your pan hotter you want the oil in it to just begin to smoke. This will give it a better sear
Garlic powder might burn, but you butter basting with garlic butter would get you the garlic flavor without that risk. I personally just use salt and pepper for my steaks, and if I’m feeling fancy ill butter baste with thyme and rosemary, but imo garlic kinda overpowers the beefy flavor I’m looking for. I’d rather have chimichurri with it personally