Actually got some crust on it this time… was definitely still frozen in the middle when I stuck it on the pan though. Got my money’s worth
Actually got some crust on it this time… was definitely still frozen in the middle when I stuck it on the pan though. Got my money’s worth
by shit_poster9000
17 Comments
Excellent_Lynx7402
Hell ya, next time set the pan med high and leave it for 15mins, take the steak out salt it and leave it while the pan heats up. Dry the steak with a paper towel flip salt again and throw that bitch on there for 3-4 mins each side for that size and you’ll have an iron chef steak yo!
jonnysnow17
As a steak snob, you did great here.
halffullofthoughts
Recipe: shitty
Result: gourmet
Triforcesarecool
You need a better pan
PoopTransplant
Cast iron next time
front_torch
Why was it still frozen? You can quick defrost with a plastic bag and water
The-Final-Reason
Enjoy your not-rare but raw steak. This isn’t shitty food. This is bad cooking.
CoffeeExtraCream
You can also sear the steak and then throw it in the oven to finish it and make sure the center is cooked how you like it.
Appropriate-Ad-3498
Your pan has hot spots out the ass
Instantsoup44
Lol classic raw cold in the middle with gray bands on the edge, frozen steak special
CubingCubinator
Please get a cheap steel pan, ikea has a good one for like 20-25 bucks.
topcheese911
Beef steak needs to be left out with salt and pepper until room temp. Preheat the pan in the oven, NOT on a hot spot over the stove burner to achieve an even heat.
High smoke point oil in the pan, sear the steak both sides (I use butter and thyme after the flip) and depending on your desired temp, finish in oven or plate.
Either way, rest it at least half of the time it was cooked
Edit for detail: you need a pan you can preheat in an oven. What you have here is a cheap, thin pan with a plastic handle. You can use a non stick if you don’t want to use cast iron or stainless steel but you need a pan you can put in the oven to heat evenly. All Clad is a basic non stick pan that is affordable and heats evenly if used properly. Personally I use cast iron because I get the best high heat results.
HPDopecraft
Don’t try to sear in a nonstick pan and don’t use metal utensils in a nonstick pan. Get a cast iron, carbon steel, or even stainless and some silicon tongs.
deppresio
You’re getting a lot of conflicting advice here in this comments section, so rather than throwing my own hat in, let me just say: please don’t trust random redditors’ opinions on cooking steaks. There’s a ton of misinformation out there about steak. If you want to improve, look up a decent recipe from a trusted source, someone like kenji or chef john. And finally, not a bad job on the steak, I’d crush that!
food-coma
This is the ultimate way,
Dry steak–>season–>wait for pain to get ripping hot
Place steak in pan for seconds until moisture appears on pan and remove steak and dry steak again.
Let moisture in pan evaporate place steak in pan again and repeat until no moisture
Don’t let the steak sit too long but I promise I can get crispy sears with any cut on any pan this method
17 Comments
Hell ya, next time set the pan med high and leave it for 15mins, take the steak out salt it and leave it while the pan heats up. Dry the steak with a paper towel flip salt again and throw that bitch on there for 3-4 mins each side for that size and you’ll have an iron chef steak yo!
As a steak snob, you did great here.
Recipe: shitty
Result: gourmet
You need a better pan
Cast iron next time
Why was it still frozen?
You can quick defrost with a plastic bag and water
Enjoy your not-rare but raw steak. This isn’t shitty food. This is bad cooking.
You can also sear the steak and then throw it in the oven to finish it and make sure the center is cooked how you like it.
Your pan has hot spots out the ass
Lol classic raw cold in the middle with gray bands on the edge, frozen steak special
Please get a cheap steel pan, ikea has a good one for like 20-25 bucks.
Beef steak needs to be left out with salt and pepper until room temp. Preheat the pan in the oven, NOT on a hot spot over the stove burner to achieve an even heat.
High smoke point oil in the pan, sear the steak both sides (I use butter and thyme after the flip) and depending on your desired temp, finish in oven or plate.
Either way, rest it at least half of the time it was cooked
Edit for detail: you need a pan you can preheat in an oven. What you have here is a cheap, thin pan with a plastic handle. You can use a non stick if you don’t want to use cast iron or stainless steel but you need a pan you can put in the oven to heat evenly. All Clad is a basic non stick pan that is affordable and heats evenly if used properly. Personally I use cast iron because I get the best high heat results.
Don’t try to sear in a nonstick pan and don’t use metal utensils in a nonstick pan. Get a cast iron, carbon steel, or even stainless and some silicon tongs.
You’re getting a lot of conflicting advice here in this comments section, so rather than throwing my own hat in, let me just say: please don’t trust random redditors’ opinions on cooking steaks. There’s a ton of misinformation out there about steak. If you want to improve, look up a decent recipe from a trusted source, someone like kenji or chef john. And finally, not a bad job on the steak, I’d crush that!
This is the ultimate way,
Dry steak–>season–>wait for pain to get ripping hot
Place steak in pan for seconds until moisture appears on pan and remove steak and dry steak again.
Let moisture in pan evaporate place steak in pan again and repeat until no moisture
Don’t let the steak sit too long but I promise I can get crispy sears with any cut on any pan this method
Was the microwave too fancy for ya?
I appreciate that you’re making an effort. You should check out Chris Young’s video about cooking steak from frozen: https://youtu.be/_jKYjg35Cm0?si=4q5aXK5RaBdymF7F