Keep in mind, I live in an apartment and it’s 9:00 pm and I’m tired 🤣🤣🤣
by Jaybotts-718
28 Comments
pchiggs
Ummmm why did you score the meat before? Why are you cooking all that at the same time super crowding the pan? And why non-stick????
httpshassan
I’m so confused.
How the hell did you get that good of a sear on it in such a wet pan?? Did you do it just for the pic??
AnotherVexium
Looks fantastic
naomi_estylove109
Looks good
carsuncovered
The steak equivalent of wrong equation, right answer.
BitesTheDust55
Oh my word
brenden77
I would have taken the onions and mushrooms out, cooked the steak, and then added them back on after. But that’s just me. I like my onions with a little life still in them.
Optiblue
My first thought on the first pic was this is not going to end well. Saw the final pics and I’m thinking how did you manage to get a good sear 🤣
pumpupthevaluum
5/10
106milez2chicago
I thought that was pasta at first and was unreasonably upset about what you had done
LongAd4410
Well, from the onset I was worried.
That changed to a major “YES PLEASE!” at the end of it all.
How tf did you manage that? Nah, the real question is, can I come over for dinner please?! 🤤
CrispvsDominvs395
Really it’s the other way around: fry the steak first then sauté the onions &c. in the drippings and perhaps a bit more olive oil. Red wine is a must with this, can also be used to make a sauce in the skillet
stevefuzz
Can I rate your onions instead?
Zalonrin-
Mfer out here breaking the laws of thermodynamics
Minimum-Barracuda911
For how you did it, not bad.
Life1989
Coarse salt on top and im totally in
DerSSsaint
Looks great for a poached steak
Ijlii
It is food
againstthis
How tf
Character-Leek-3011
First picture a 1 not cooked at all other 2 an 8 or 9 can’t decide lol
Minute-Performance67
7/10
I’m sure it tasted great with onions&shrooms — I just personally prefer a thicker crust.
Mandy-Mae-Everyday
Higher Heat next time my man. Looks good though
JaegersAh
9/10, looks better than most stuff posted here.
Nova_Voltaris
Mmm ultra rare steak enjoyer. Awesome taste my friend
Acoustic_AF
Update: I typed all this out thinking OP wanted an actual review or tips. Haha (Sorry, I’m new to this whole reddit thing).
First off, i don’t think it’s unreasonable to get that sear on a steak with the setup you had going in the pics (don’t know what people are getting at with that). Seems like u started with the mushroom onion combo for a bit in butter on med-high heat then moved it to the side and placed a thick steak down without touching it for a while before flipping. It looks perfectly cooked in the middle. Amazing job and I would absolutely enjoy that steak, guaranteed! However, if you want a better sear, you can definitely get it by avoiding some of the added moisture from the onions and mushrooms to basically steam the exterior. You really want a dry exterior to maximize sear and get a good Maillard reaction without burning it. I’ll put my own personal recommendation below. I’d give u a 6-7/10 overall with your setup. 9.5/10 for the cooked temp interior to exterior and 4/10 for the sear (the sear really makes or breaks a steak for me – and this is reddit afterall haha).
My recommendation for your setup would be to season it a night or two before and leave it on a cooling rack with an oven sheet to catch the drippings below it in the fridge (aka dry brining) but only to the extent u would normally season. No need to over-salt and rinse… When u are ready to cook it, pat it off with paper towels to make sure it’s super dry on the exterior, then leave to dry on some more more paper towels. Heat up a skillet on high (don’t TRY to set off the smoke alarms, but it should be HOT 500-600 degrees) and sear the steak FIRST. If you are doing a fatty cut like ribeye, no need for oil. A leaner new york strip, use a very light coating of avocado oil (but make sure you aren’t burning the oil before putting the steak on). Sear the heck out of one side for a couple minutes, flip, and do the same. Continue till u get a good sear on both sides. Then remove the steak from the pan onto a cooling rack or a plate (cooling rack is better to avoid one side keeping cooking more than the other). Put the onions on for a couple minutes, flip them and remove the pan from the heat source to a different cool stovetop. Let the onions continue cooking for a minute off the heat and add some butter (make sure it’s not too hot that the butter doesnt burn or start to smoke/turn brown). Add sliced mushrooms and some freshly minced garlic. Wait a minute or two until you smell the garlic cooking and mix it up (Mushrooms cook fast). Return the steak to the pan. It has done a half-rest sort of thing at this point and the pan is still off the heat so it has cooled substantially. The butter should be golden brown and the mushrooms should lightly cooked with the onions at this point. Spoon the butter over the steak for a minute or two, flip and do the same to the other side remember the pan is still cooling). Plate the steak and spoon the good stuff with the juices on.
Also, I have no way of knowing how much of that u already knew so I figured I’d just write it out as if I was learning for the first time. Maybe it could help out someone just reading comments as well. Overall, well done (in a medium rare way).
28 Comments
Ummmm why did you score the meat before? Why are you cooking all that at the same time super crowding the pan? And why non-stick????
I’m so confused.
How the hell did you get that good of a sear on it in such a wet pan?? Did you do it just for the pic??
Looks fantastic
Looks good
The steak equivalent of wrong equation, right answer.
Oh my word
I would have taken the onions and mushrooms out, cooked the steak, and then added them back on after. But that’s just me. I like my onions with a little life still in them.
My first thought on the first pic was this is not going to end well. Saw the final pics and I’m thinking how did you manage to get a good sear 🤣
5/10
I thought that was pasta at first and was unreasonably upset about what you had done
Well, from the onset I was worried.
That changed to a major “YES PLEASE!” at the end of it all.
How tf did you manage that?
Nah, the real question is, can I come over for dinner please?! 🤤
Really it’s the other way around: fry the steak first then sauté the onions &c. in the drippings and perhaps a bit more olive oil. Red wine is a must with this, can also be used to make a sauce in the skillet
Can I rate your onions instead?
Mfer out here breaking the laws of thermodynamics
For how you did it, not bad.
Coarse salt on top and im totally in
Looks great for a poached steak
It is food
How tf
First picture a 1 not cooked at all other 2 an 8 or 9 can’t decide lol
7/10
I’m sure it tasted great with onions&shrooms — I just personally prefer a thicker crust.
Higher Heat next time my man. Looks good though
9/10, looks better than most stuff posted here.
Mmm ultra rare steak enjoyer. Awesome taste my friend
Update: I typed all this out thinking OP wanted an actual review or tips. Haha (Sorry, I’m new to this whole reddit thing).
First off, i don’t think it’s unreasonable to get that sear on a steak with the setup you had going in the pics (don’t know what people are getting at with that). Seems like u started with the mushroom onion combo for a bit in butter on med-high heat then moved it to the side and placed a thick steak down without touching it for a while before flipping. It looks perfectly cooked in the middle. Amazing job and I would absolutely enjoy that steak, guaranteed! However, if you want a better sear, you can definitely get it by avoiding some of the added moisture from the onions and mushrooms to basically steam the exterior. You really want a dry exterior to maximize sear and get a good Maillard reaction without burning it. I’ll put my own personal recommendation below. I’d give u a 6-7/10 overall with your setup. 9.5/10 for the cooked temp interior to exterior and 4/10 for the sear (the sear really makes or breaks a steak for me – and this is reddit afterall haha).
My recommendation for your setup would be to season it a night or two before and leave it on a cooling rack with an oven sheet to catch the drippings below it in the fridge (aka dry brining) but only to the extent u would normally season. No need to over-salt and rinse… When u are ready to cook it, pat it off with paper towels to make sure it’s super dry on the exterior, then leave to dry on some more more paper towels. Heat up a skillet on high (don’t TRY to set off the smoke alarms, but it should be HOT 500-600 degrees) and sear the steak FIRST. If you are doing a fatty cut like ribeye, no need for oil. A leaner new york strip, use a very light coating of avocado oil (but make sure you aren’t burning the oil before putting the steak on). Sear the heck out of one side for a couple minutes, flip, and do the same. Continue till u get a good sear on both sides. Then remove the steak from the pan onto a cooling rack or a plate (cooling rack is better to avoid one side keeping cooking more than the other). Put the onions on for a couple minutes, flip them and remove the pan from the heat source to a different cool stovetop. Let the onions continue cooking for a minute off the heat and add some butter (make sure it’s not too hot that the butter doesnt burn or start to smoke/turn brown). Add sliced mushrooms and some freshly minced garlic. Wait a minute or two until you smell the garlic cooking and mix it up (Mushrooms cook fast). Return the steak to the pan. It has done a half-rest sort of thing at this point and the pan is still off the heat so it has cooled substantially. The butter should be golden brown and the mushrooms should lightly cooked with the onions at this point. Spoon the butter over the steak for a minute or two, flip and do the same to the other side remember the pan is still cooling). Plate the steak and spoon the good stuff with the juices on.
Also, I have no way of knowing how much of that u already knew so I figured I’d just write it out as if I was learning for the first time. Maybe it could help out someone just reading comments as well. Overall, well done (in a medium rare way).
Definitely one of the better one.
Holy shit
Picasso 10/10