Thats about as good as you can get it, not sure what you need advice on
Automatic-Pressure72
This is really good dont know if you can
gtrocks555
Now THIS is how you humblebrag about steaks.
NightmareCyril
I would do terrible things to that steak. It looks perfect.
beckychao
This is a question of the steak being thin, not the grey band being significant in any way
You’re overthinking it
But if you want less grey band, short sear times, and flipping your steak every 15-30 seconds
YborOgre
Why’d you cut Florida off the steak?
FameDeloche45
I found reverse searing almost completely gets rid of the grey ring
majorwizkid1
Dude this is a fantastic cook. Just keep on keeping on
ReallyEvilRob
Any better than that would have to be sous vide and reverse-seared.
JoeGPM
Lol, there is barely any grey. Looks great. Good work and enjoy.
krishall1209
The steak looks like the US
GeoFish123
Turn the phone sideways and the first picture almost looks like the U.S.A.
Looks delicious!
Own-Screen3101
Don’t worry about a caramelized ring. Carmelization is delicious. You were borderline rare which tells me it was damn cold on the heat.
Guavadoodoo
You’re actually complaining about nothing. Your results are damn near perfect!
Own-Screen3101
The replies tell me people aren’t warming the meat and are working in restaurants
PrimeTimeInc
Wasn’t I just in a thread where someone suggested r/steakcirclejerk be a thing. This post right here
Federal_Pickles
Bud this looks good
Primary-Border8536
This is so pretty stfu
dasn101
This steak looks exactly like America
ThatPeak3884
That is a sublime steak. Everything in this photo screams tasty. Mind sharing how you got that incredible sear? In terms of oil level, pan type etc?
There is hardly any grey there and whatever grey you see in this picture is only going to elevate the taste due to the fats being rendered well. Internally the steal looks beatiful. I would dry vacuum it and hang it in a picture frame lol.
the__party__man
Is this a humble brag? Cause you earned the right to do it. Awesome job.
stevedz313
Where is Florida?
TCristatus
Never change, OP.
If you’re throwing this away I’ll take it off your hands
Ferret_Acceptable
Dude has a whole USA strip
cornbeeflt
Conplai ing about a grey strio when the fat strip is just barely acceptable.
mystro8
OP, Did you dry brine it overnight? If so, next time don’t. Just salt it 1-2 hours before hand if you want. Or right before cooking.
I find dry brining, while has its advantages, dries out the outer layer of the steak.
38 Comments
Flip it every 30 seconds
Dang man there’s like barely any grey ring on there, and personally you got the perfect crust imo. Fat looks well rendered too.
I feel like to get any less grey ring would require sous vide and less sear time.
but that’s a damn perfect looking steak to me
why people focus on a millimeter of gray is beyond me. The Sear is WAY more important.
idk man. looks perfect to me. i’d be very impressed getting this steak in a restaurant
How do you get this sear?
I heat my iron cast for like 10/15 min
I leave my steak 2 hs out of the fridge before cooking
I dry my steak before cooking with some tissue paper
I don’t add salt to it until just right before cooking to avoid moisture
What am I missing?
I started a diet a while back and i haven’t eaten much today… my stomach rumbled at me
https://www.reddit.com/r/steak/s/b2N1WjyLt5
I think you’re just bragging about that sear lol
Thats about as good as you can get it, not sure what you need advice on
This is really good dont know if you can
Now THIS is how you humblebrag about steaks.
I would do terrible things to that steak. It looks perfect.
This is a question of the steak being thin, not the grey band being significant in any way
You’re overthinking it
But if you want less grey band, short sear times, and flipping your steak every 15-30 seconds
Why’d you cut Florida off the steak?
I found reverse searing almost completely gets rid of the grey ring
Dude this is a fantastic cook. Just keep on keeping on
Any better than that would have to be sous vide and reverse-seared.
Lol, there is barely any grey. Looks great. Good work and enjoy.
The steak looks like the US
Turn the phone sideways and the first picture almost looks like the U.S.A.
Looks delicious!
Don’t worry about a caramelized ring. Carmelization is delicious. You were borderline rare which tells me it was damn cold on the heat.
You’re actually complaining about nothing. Your results are damn near perfect!
The replies tell me people aren’t warming the meat and are working in restaurants
Wasn’t I just in a thread where someone suggested r/steakcirclejerk be a thing. This post right here
Bud this looks good
This is so pretty stfu
This steak looks exactly like America
That is a sublime steak. Everything in this photo screams tasty. Mind sharing how you got that incredible sear? In terms of oil level, pan type etc?
There is hardly any grey there and whatever grey you see in this picture is only going to elevate the taste due to the fats being rendered well. Internally the steal looks beatiful. I would dry vacuum it and hang it in a picture frame lol.
Is this a humble brag? Cause you earned the right to do it. Awesome job.
Where is Florida?
Never change, OP.
If you’re throwing this away I’ll take it off your hands
Dude has a whole USA strip
Conplai ing about a grey strio when the fat strip is just barely acceptable.
OP, Did you dry brine it overnight?
If so, next time don’t. Just salt it 1-2 hours before hand if you want. Or right before cooking.
I find dry brining, while has its advantages, dries out the outer layer of the steak.
You killed it with this one dude
United steaks
Looks great
More heat.
No. This is amazing. How did you do it ???