First post here: 4hr dry brine, soaked 55C for 3hrs then straight into 15m ice water bath, followed by patting dry and searing on stainless steel, only 1 flip 30s each side, and another 30ish seconds for the fatty edge.
The center looked and tasted great, but the sear came out uneven and there’s still some grey band. I’m already at 30s each side, should I cut it down to 20s? Or flip more? Was my pan and oil too hot? I see posts on r/steak with less grey after searing longer than that. Maybe flipping more helps?
I’m skipping the ice bath next time, it didn’t help with the banding and just made the center less warm in the mouth.
Fries are frozen air fryer fare because my oven touchscreen was acting up. Like in cars, avoid touchscreens on kitchen appliances. JFC what a pain.
TIA
by kkibb5s
5 Comments
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Flip more, the grey band is as a result of overcooking – 30s shouldn’t be doing that though I don’t think – I usually do a minute on either side but I guess it depends how ripping the heat is.
When you patted it dry did you do it until the tissue came off dry or was it just once?
It needs to be fully dry and then added to a ripping hot pan.
Pan is probably too hot if you got that from cold in 30s. Great video on searing science and why 350f is better than ripping hot
https://youtu.be/IZY8xbdHfWk?si=CGY6XI5Y_tRCyggZ
Not sure if there is a point in doing a dry brine if you’re going to stick it in the bath. You may as well just add some salt to the bag and effectively wet brine it during the sous vide process.