Just needed a bit more seering heat or time other than that it looks good
MrMumpus
Pat dry and leave out for anywhere from 2 hours to 2 days (obviously leave in fridge if it’s overnight). Would also recommend salting during this time as well, with kosher/coarse salt.
mmooney1
Hotter pan, make sure you remove moisture from the steak beforehand, a steak that size make sure you bring to room temp before cooking.
Honestly I think removing the moisture and seasoning a few hours before cooking would make a big difference. Hotter pan too (of course).
Still looks to be cooked well. Don’t throw away your whole game plan, you did a lot of things right.
holddemaio
temp looks great, maybe a little more charring but man that looks delicious. good job!
cyclorphan
Great looking interior, and there are solid tips for upping uour sear game above.
Moist_Fee5949
Temp is solid tho
brlan10
Cook in a way hotter pan to improve that crust.
Square_Topic_5611
I would definitely eat that if it was served at a friend’s house. Hint hint 😉😂
jacksraging_bileduct
Would totally enjoy this.
brittanyrouzbeh
I’d smash. Maybe let rest a hair longer.
Jealous_Airline_919
Bullseye
Late-Dingo-8567
I’m not convinced you need much higher heat. I think dry the outside + salt and let it sit for a bit before cooking and you can improve the crust. If you go much hotter you’ll get more grey banding.
I would just adjust the prep a bit, not increase the heat, you’re barking up the right tree here, that looks excellent.
if you really want to increase the heat, I’d consider flipping more often, like every 60 seconds, to reduce grey banding.
Training_Yak117
Great job! Next time don’t be afraid of searing it at a high temp for about 1 min. But this looks really great!
If you’re using a pan I highly recommend reverse searing it. Consistent internal temp, and you can just blast it uber hot to get the crust
sidlives1
Next time, try using chimney starter with a grill or grill grate placed on top of the chimney started. You get intense heat and some of that charcoal flavor in your steak. And you don’t to fire up the entire grill, just the started.
Elevatedspiral
That looks delicious
pinnd
Yum
ZestyMangoTime
Personal feelings on it: Cook 9/10 Crust 4/10
Honestly I’d rather have no crust and a good cook any day though.
Overall 7.5/10.
Obvious-Year-3719
it looks so yummy!!
Bishop825
I’m a Medium guy, so my opinion here doesn’t matter, but more sear would be nice for this.
dgraveling
I think it’s great nice n juicey 👍
Walnutbutters
Looks delish. I’d chop up that garlic and spread it over all the slices
jcritte546
Great!
WallabyFar196
the only thing that id do is perhaps get a hotter pan off the rip to get a nice sear. that being said, this steak looks phenomenal and probably tastes like it to
29 Comments
The cook is really good, looks delicious.
She’s real purtty
Just needed a bit more seering heat or time other than that it looks good
Pat dry and leave out for anywhere from 2 hours to 2 days (obviously leave in fridge if it’s overnight). Would also recommend salting during this time as well, with kosher/coarse salt.
Hotter pan, make sure you remove moisture from the steak beforehand, a steak that size make sure you bring to room temp before cooking.
Honestly I think removing the moisture and seasoning a few hours before cooking would make a big difference. Hotter pan too (of course).
Still looks to be cooked well. Don’t throw away your whole game plan, you did a lot of things right.
temp looks great, maybe a little more charring but man that looks delicious. good job!
Great looking interior, and there are solid tips for upping uour sear game above.
Temp is solid tho
Cook in a way hotter pan to improve that crust.
I would definitely eat that if it was served at a friend’s house. Hint hint 😉😂
Would totally enjoy this.
I’d smash. Maybe let rest a hair longer.
Bullseye
I’m not convinced you need much higher heat. I think dry the outside + salt and let it sit for a bit before cooking and you can improve the crust. If you go much hotter you’ll get more grey banding.
I would just adjust the prep a bit, not increase the heat, you’re barking up the right tree here, that looks excellent.
if you really want to increase the heat, I’d consider flipping more often, like every 60 seconds, to reduce grey banding.
Great job! Next time don’t be afraid of searing it at a high temp for about 1 min. But this looks really great!
[Dry brining](https://cookthestory.com/how-to-dry-brine/) over night will draw out the moisture on the surface of the meat through a process of osmosis.
If you’re using a pan I highly recommend reverse searing it. Consistent internal temp, and you can just blast it uber hot to get the crust
Next time, try using chimney starter with a grill or grill grate placed on top of the chimney started. You get intense heat and some of that charcoal flavor in your steak. And you don’t to fire up the entire grill, just the started.
That looks delicious
Yum
Personal feelings on it:
Cook 9/10
Crust 4/10
Honestly I’d rather have no crust and a good cook any day though.
Overall 7.5/10.
it looks so yummy!!
I’m a Medium guy, so my opinion here doesn’t matter, but more sear would be nice for this.
I think it’s great nice n juicey 👍
Looks delish. I’d chop up that garlic and spread it over all the slices
Great!
the only thing that id do is perhaps get a hotter pan off the rip to get a nice sear. that being said, this steak looks phenomenal and probably tastes like it to
Juicy!!!
Outside of the lax of sear, that looks lovely.