Tried to get the cast iron super hot and get a good sear/crust but still got the grey. Pulled the steak out early and let to get to room temp and liberally salted. Still extremely good tasting though. Hoping for a better job next time!
by Smifferpiffens
35 Comments
Filet. Was hoping for medium rare but didn’t get it quite there. Next time!
Grey band is way overhated if you ask me. Looks like a great steak to me
I mean… I’d eat it 🤷
Looks fantastic to me.
I’d let it sit out less beforehand if you want less gray band. Unless you’re letting the entire steak come to 70F internal (would take hours), you’re unintentionally introducing a temperature gradient that will lead to more gray band.
I wouldn’t send it back!
Yeah I would pound this. Yum
Looks good to me and a few sides to boot.
I would smash the hell out of that!!!
You’re getting a grey band because you’re searing your steak too long, and you don’t mention using the oven. Whenever pan frying a steak to term, you’re going to get a lot of grey band. If you want the steak to be near wall to wall red/pink, you want to front sear or reverse sear. That is, sear as quick as possible – 1 to 2 minutes a side – and then put it in the oven at low heat, 200-270 F. Lower than 200 is fine, if you have the patience.
Otherwise, your steak came out really good for a steak fully pan fried. The grey band is inevitable with that method, you did nothing wrong. Grey band is a function of the surface of the steak staying hot for a long time.
i would fuck the ever living shit of out it.
It’s the tiny salad on the side that got me 💀. No hate, just thought that was pretty funny. It’s like a salad for a mouse. What was the cut of steak by the way? Pretty good color overall.
Good crust with grey banding>>>>>Bad crust with no grey banding
A little too long on the sear but still edible.
turn the heat up. shorten the cook time.
Looks like a beautiful, healthy dinner. Bravo.
There’re several different ways to avoid getting a grey band if you’re concerned. Sous vide, reverse sear – smoke or oven, or just use a lower temp and flip more often. A thicker cut can be cooked at a lower temp while still getting an excellent sear.
Sous vide it next time.
Don’t worry so much about it being picture perfect. It’s food. And that food looks great.
Looks quite tasty 🤤🤤😋
Try reverse sear. No gray
I prefer the gray. Gray dries out and gets really flavorful with the seasoning and gives a nice contrast to a rare/med rare center.
That pasta looks delicious what is it?
Job well done!
I’d eat the fuck out of that. It looks less than ideal, but I bet it tasted fantastic.
I think it looks fantastic. And I am pretty sure it was fuggin’ awesome.
Excellent job.
How tiny is everyone’s servings on here??
You’re eating 4 little bits of steak, a spoonful of pasta, and a light dusting of croutons and salad.
Your heat’s too hot.
🤤
Picture #4 made me feel like a fat piece of shit
This is a good steak. If you really want all pink – reverse sear is probably the easiest.
Chances are you don’t want to take 45 minutes to do a reverse sear and cook your steak. My tip to you is get avocado oil. Put it on your pan and get it as hot as you possibly can. Then just flip until both sides develop a nice crust. By the time it’s done developing a good crust maybe do an extra 30 seconds each side then take it off and let it sit for like 8 minutes. I promise you’ll have a nice medium rare with no gray band. Trust me try this out.
Extra juicy if you poor some melted fat on it.
I would never eat that wayyy too well done
If you’re reverse searing, let it rest for 20 minutes after it’s out of the oven, then get to searing, flipping it every 45 seconds. I’ve only made steak once and got absolutely zero grey bands when I made it.
Avocado oil and a knob of butter in the pan, if you put it in before getting the pan hot hot, then baste, I usually do 2-3 mins a side, and 1-3 minutes on the fat cap(I usually do trimmed ribeyes). Salt and pepper are crucial as well, then let that baby rest. I do my steaks on medium/high in cast iron on an electric stove for MR cook
Pasta.. rly? 😭