Hey all, I was the one who posted a couple days ago about trying to remedy a dry grey steak. I tried again tonight. I patted the steak dry and seasoned it. I put olive oil in the pan and let the pan get hot for 5 minutes. I had the stove set on a higher temp than last time. When the pan was nice and hot I put the steak on it and added butter to both sides. Once I seared the steak at the higher temp for one minute on each side. Then decreased the temp to a little above medium. Then flipped every 2.5 minutes. And the result was almost the same as last time.
by Special_Reputation21
22 Comments
Too much oil and your meat need to be room temp.
Meat room temp. Dont need much oil at all if any. You need your pan RIPPING hot. Hotter than you ever thought possible. Flip every 30 seconds.
Pan was nowhere even remotely close to hot enough.
Pull steak out, let it get to room temp.
Pat dry, season.
Pan on stove, high heat. Splash a bit of water in, if the water beads up and rolls around it’s good. Add oil.
Add steak. Wait 4 minutes.
Flip. Add butter and seasoning. Baste.
Remove after 4 minutes. Let it rest for 8 minutes.
Enjoy. Adjust time to your done-ness of choice for the future. Knock off the constant flipping.
Pan is FAR to cold. Needs more oil, use an oil with a higher smoke point like avacado oil.
With my cast Iron I don’t even introduce oil until that’s smoking. Afterwards I’ll ensure the entire pan is coated with oil once it starts smoking around 550-600F is when I’ll introduce the steak.
For the steak I usually prep it a day or two before by salting the everlasting hell out of it and keeping it on cutting board with a wire rack on top of it. (In the fridge)
Prior to cooking the steak pull it out for a hour or so so it can reach room temp. (On the counter)
I have the same pan!
Also, don’t use that pan for steak. Go to any store that has dishware and buy a 25$ cast iron pan.
That isn’t a sear and your pan isn’t nearly hot enough
It’s also not an ideal pan for the job but either way it’s very clearly not hot enough
And heat the pan before adding the oil
This is a travesty..
Check to see if your stove is on. I couldn’t do this to a steak if I tried.
i can tell the pan wasn’t hot enough by the lack of smoke.
Use a different oil, one with higher flash point.
Turn your stove up HIGHER, you want the meat to sizzle
Use a better quality pan, preferably cast iron or stainless steel
Room temp is a total myth. Let’s just get that out of the way.
7 Myths About Cooking Steak That Need to Go Away https://share.google/1rw2EYZXLYOLALNZI
First of all, you wanna start with a THICK steak, like at least 3/4 in or thicker. If you can, dry brine overnight with just kosher or thick salt. If it’s thin it’s different.
Thin steak, salt the top side and sear the shit out of it flip a million times. Don’t listen to the “only flip once” crowd. They are dumb. Then flip, salt the other side. Get crusty.
If it’s thin then just flip every time you think it is not done.
And you will be the hero.
ETA Just get a thermopen.
Set your stove as high as it can get on the biggest burner you have. Get the oil to where it’s just smoking and put that steak in. Your cooking it too cold.
Salt/season that thing 24 hours in advance…on a wire rack so air can circulate in your fridge
Invest in a stainless steel skillet. Part of getting a great crust involves high heat – that nonstick is definitely not heat safe at the temperature to get a nice crust!
Cast iron is good, too, but harder to care of and we have fish to fry.
You got a thermometer? Here’s a fool-proof method:
– salt your steak, and put it back in the fridge uncovered for an hour, ideally on a wire rack. Or skip this step and salt it right before putting it in the pan. But dry-brining is better
– put the steak in a COLD (well, room temperature) non-stick pan
– put the pan on the stove, and put it on high heat. Leave the steak for two minutes.
– flip the steak. Leave it for two minutes.
– flip the steak, turn down the heat to medium/medium-low. Leave the steak for one minute.
– repeat last step until the internal temp is 125.
– pull the steak off the heat, and let it rest on a plate/cutting board/not the pan for 10 minutes.
It’s a method I read about recently called cold-searing, and it’s pretty fool proof.
As someone who also has that pan, I would not use it for steak. I’ve never had success cooking steak in it, you need cast iron or stainless steel. Ripping hot pan. Avocado oil.
Straight to jail…
I have cooked multiple steaks almost the same way over the last year and the outside has been brown and it tastes good. But these last steaks, which all came from the same store have all been grey and not tasted very good.
Gross. What did you do.
Personally, I set my stove to the max temperature it’ll go, any time I sear anything at all. Or at least 8 or 9 / 10 setting. And I don’t oil it until -just before- I drop my steak in. Reduces the amount of time that the oil is at its smoke point.
Then, I drop my steak/loin/roast/etc. and let it sit. Flip it after a nice crust forms. You can flip it repeatedly, but I prefer one side at a time. It usually takes somewhere between 35 secs and a minute to sear both sides when my pan is that hot. Or, closer to 1min30secs for a whole pork loin, since I have to rotate it instead (round loin).
Takes a little practice, but it’s pretty easy to do. Wait for the heat! And then don’t overcook it – doesn’t take long, and you can use a probe thermometer to check your steak doneness if you want.
What is wrong with you?