Gf asked for her steak medium. Made these in the cast iron. Did I succeed?
She said it was more "rare" not medium but she "liked it anyway".
by heckin_cool
36 Comments
One-Abbreviations-59
Definitely medium I’d say
letsgetmarriedlol
Haha far too done for me but looks lovely and I hope she still enjoyed!
CDN_STIG
Yes, but let the steak rest more before cutting it.
Mainfram
She doesn’t know what medium is, also let that boy rest.
Screamin11
Yes but that poor cow deserved a better resting.
Spicy_Tunah
medium well imo but still looks good
greent67
You need more resting time OP! Would lock in all those flavor packed juices
BoozySquid
You cooked it correctly. Then you sliced it about 5 minutes too soon, and it’s going to feel like leather. You’re halfway to perfect steak!
uncle-fisty
Looks medium to me but it’s tired, you should have let it rest longer
4ArgumentsSake
You failed.
But that’s ok, in the future you can find a girlfriend that likes her steaks medium rare and knows how to judge temps better.
That steak is medium.
netherlanddwarf
Yup
payperplain
Buy a temperature probe to know. Medium is not a color it is a temperature. No one here can tell you what you cooked this to with any degree of accuracy.
However, we can tell you that you cooked it longer on one side than the other. Another thing a temp probe helps is to know when to flip it so it spends the same amount of time on each side at temperature.
porkdozer
If you’re going to slice it right away, make a board sauce first by putting a few tbs of butter, some herbs, maybe some garlic and s&p. Then slice the steak on top of that. The juices will emulsify with the butter and give you a really tasty sauce.
And contrary to popular belief, you don’t lose more moisture by slicing right away. There are videos out there that prove this.
Wonder how many of the comments are gonna be about letting it rest.
Educational_Face6507
Med well to well done. I think med is perfectly pink. This is alittle past that in parts and gray in others
xx_deleted_x
close enough
Unique9FL
Looks like it could have been given a rest. Next time, why don’t you try giving it a rest before enjoying it. Happy Easter!
Jumpy-Shift5239
Get a temp probe. Steak doneness is a function of temperature. It will continue rising a few degrees once you take it off the heat so keep that in mind.
TheRupertBear
She likes it medium well or well, not medium. This is medium like she asked for
OppositeSolution642
Definitely medium, probably a little closer to med well than rare. Nicely done.
millerdrr
If she thinks that’s too Rare, she would probably be more pleased with ordering her steaks Medium Well.
Plate looks terrific to me, though.
Jimmy_ijarue
More medium than rare actually
RespectableDegen
Yall still together?
Available_Mix_5869
Lol she did not want medium she wanted well done.
This is medium well. I’d be cool if I ordered medium and got this. Not even close to medium rare though.
eternallytacos
Yes. Amazing
caryn1477
Looks more like medium well, but it still looks great.
Raise_A_Thoth
She’s wrong. This is one the “medium well” side of medium, but it’s definitely medium. Well done.
And I’m also here to dispel the “resting” myth. Well, sort of. You *should* rest big pieces of meat like briskets, tenderloins, and turkeys. You probably shouldn’t intentionally rest individual portions of meat like 16 oz steaks or smaller.
You’re not losing much liquid under most circumstances by serving a hot, whole steak as soon as reasonably possible, but by resting it you lose some of the hot “freshness” mouthfeel without really making any difference in liquid retention.
Major-Specific8422
Did you succeed? Did you get a bj after dinner?
Noobieonall
No you did not. Give them to me.
lucasorion
aside from the need to rest next time, maybe try reverse sear method – season the steak with kosher salt in the morning or the night before, put on a wire rack over a small sheet pan, into the fridge. About 90 minutes before dinner time, take the pan out of the fridge, pat any moisture dry with paper towel, then put it into an oven at 250. You’re looking for the steak to get to about 125 on the inside, which will take longer as the steak gets thicker. When it gets to temp, take it out, maybe season with salt a little more (even pepper if you want), then sear in a hot pan (after high smoke point oil gets shimmery) for a couple minutes per side to get a nice crust, including a little time searing the sides of the steak. You could put some butter and garlic cloves, rosemary sprigs, in the pan after you flip it the first time, and baste it a little with a spoon.
take it out when the crust looks good, rest for a bit, but it shouldn’t need much compared to a steak done only in the pan.
You should end up with a steak that has very little gray on the inside, just a nice pink throughout.
Skyziezags
Certainly not rare in the slightest. Well cooled, but that level of pink with this much blood probably means you sliced too early
Basic_Quantity_9430
Look like you got the cook time and temperature right, but you should have turned off the heat and hit each side first another minutes and NOT slice it. Your color looks a bit medium rare, but I doubt that your gf will care, it is close enough. Personally I like medium rare more than I like medium, the juices with medium rare taste better, imo.
ReadAllowedAloud
No, you should have taught her to enjoy medium rare.
36 Comments
Definitely medium I’d say
Haha far too done for me but looks lovely and I hope she still enjoyed!
Yes, but let the steak rest more before cutting it.
She doesn’t know what medium is, also let that boy rest.
Yes but that poor cow deserved a better resting.
medium well imo but still looks good
You need more resting time OP! Would lock in all those flavor packed juices
You cooked it correctly. Then you sliced it about 5 minutes too soon, and it’s going to feel like leather. You’re halfway to perfect steak!
Looks medium to me but it’s tired, you should have let it rest longer
You failed.
But that’s ok, in the future you can find a girlfriend that likes her steaks medium rare and knows how to judge temps better.
That steak is medium.
Yup
Buy a temperature probe to know. Medium is not a color it is a temperature. No one here can tell you what you cooked this to with any degree of accuracy.
However, we can tell you that you cooked it longer on one side than the other. Another thing a temp probe helps is to know when to flip it so it spends the same amount of time on each side at temperature.
If you’re going to slice it right away, make a board sauce first by putting a few tbs of butter, some herbs, maybe some garlic and s&p. Then slice the steak on top of that. The juices will emulsify with the butter and give you a really tasty sauce.
And contrary to popular belief, you don’t lose more moisture by slicing right away. There are videos out there that prove this.
[https://www.youtube.com/watch?v=pYA8H8KaLNg&ab_channel=ChrisYoung](https://www.youtube.com/watch?v=pYA8H8KaLNg&ab_channel=ChrisYoung)
Cut it way way way too soon
Yum
She’s a lucky girl!
Wonder how many of the comments are gonna be about letting it rest.
Med well to well done. I think med is perfectly pink. This is alittle past that in parts and gray in others
close enough
Looks like it could have been given a rest. Next time, why don’t you try giving it a rest before enjoying it. Happy Easter!
Get a temp probe. Steak doneness is a function of temperature. It will continue rising a few degrees once you take it off the heat so keep that in mind.
She likes it medium well or well, not medium. This is medium like she asked for
Definitely medium, probably a little closer to med well than rare. Nicely done.
If she thinks that’s too Rare, she would probably be more pleased with ordering her steaks Medium Well.
Plate looks terrific to me, though.
More medium than rare actually
Yall still together?
Lol she did not want medium she wanted well done.
This is medium well. I’d be cool if I ordered medium and got this. Not even close to medium rare though.
Yes. Amazing
Looks more like medium well, but it still looks great.
She’s wrong. This is one the “medium well” side of medium, but it’s definitely medium. Well done.
And I’m also here to dispel the “resting” myth. Well, sort of. You *should* rest big pieces of meat like briskets, tenderloins, and turkeys. You probably shouldn’t intentionally rest individual portions of meat like 16 oz steaks or smaller.
https://www.foodfirefriends.com/resting-meat/
You’re not losing much liquid under most circumstances by serving a hot, whole steak as soon as reasonably possible, but by resting it you lose some of the hot “freshness” mouthfeel without really making any difference in liquid retention.
Did you succeed? Did you get a bj after dinner?
No you did not. Give them to me.
aside from the need to rest next time, maybe try reverse sear method – season the steak with kosher salt in the morning or the night before, put on a wire rack over a small sheet pan, into the fridge. About 90 minutes before dinner time, take the pan out of the fridge, pat any moisture dry with paper towel, then put it into an oven at 250. You’re looking for the steak to get to about 125 on the inside, which will take longer as the steak gets thicker. When it gets to temp, take it out, maybe season with salt a little more (even pepper if you want), then sear in a hot pan (after high smoke point oil gets shimmery) for a couple minutes per side to get a nice crust, including a little time searing the sides of the steak. You could put some butter and garlic cloves, rosemary sprigs, in the pan after you flip it the first time, and baste it a little with a spoon.
take it out when the crust looks good, rest for a bit, but it shouldn’t need much compared to a steak done only in the pan.
You should end up with a steak that has very little gray on the inside, just a nice pink throughout.
Certainly not rare in the slightest. Well cooled, but that level of pink with this much blood probably means you sliced too early
Look like you got the cook time and temperature right, but you should have turned off the heat and hit each side first another minutes and NOT slice it. Your color looks a bit medium rare, but I doubt that your gf will care, it is close enough. Personally I like medium rare more than I like medium, the juices with medium rare taste better, imo.
No, you should have taught her to enjoy medium rare.