Newbie here.
After ruining way too many steaks on a non-stick pan (because I was intimidated by cast iron and stainless steel), I finally gave up and bought a steel pan.
Total game changer.
The crust was so good I even ate the fat — and I usually hate fat.
Just a top choice ribeye from a non–beef-producing country, nothing fancy, but I’m honestly proud of it.
Adventurous_Pen_1971
Buddy. That crust and sear is immaculate. Walk me through what you did
firewithoutaspark
The yellow fat looks amazing – usually a great indicator of flavour. OP – do you know what breed of cattle your steaks were from?
EatStatic
Looks fantastic, wonderful colour on the fat too. I’ve just got a steel pan and it is great, the way the frond deglazes off the bottom to make sauces is so satisfying. Works great for duck breast too.
VillyD13
Once you learn the leidenfrost effect, there’s nothing better that stainless steel. Looks amazing!
PsvitaEnjoyer21
Looks great!
Any tips on not burning the pan? I’ve been using a stainless steel + sunflower oil and I always seem to burn the pan. Am I just not adding enough oil? Pan too hot?
herrm_a1a4
Did that cow have diabetes?
around_the_clock
Wait till u try some cast iron eggs.
Lord_Fatalis
Perfectly rendered fat, impeccable crust. You gonna share with the rest of us??
sidlives1
Refined olive oil is OK. I personally prefer beef tallow and many on this sub swear by avocado oil.
But the sear is great. But no money shot? We all love our food porn.
drthomk
High end of medium low.
Quiet-Dream7302
You’re gonna be a while cleaning that stove and counter.
Fist_full_of_pennies
Good to see some stainless steel appreciation
all_the_drama_llama
Oh my god! Gorgeous. And here I was thinking you can only do a perfect sear in a cast iron. When I grow up I wanna be like OP.
15 Comments
Newbie here.
After ruining way too many steaks on a non-stick pan (because I was intimidated by cast iron and stainless steel), I finally gave up and bought a steel pan.
Total game changer.
The crust was so good I even ate the fat — and I usually hate fat.
Just a top choice ribeye from a non–beef-producing country, nothing fancy, but I’m honestly proud of it.
Buddy. That crust and sear is immaculate. Walk me through what you did
The yellow fat looks amazing – usually a great indicator of flavour. OP – do you know what breed of cattle your steaks were from?
Looks fantastic, wonderful colour on the fat too. I’ve just got a steel pan and it is great, the way the frond deglazes off the bottom to make sauces is so satisfying. Works great for duck breast too.
Once you learn the leidenfrost effect, there’s nothing better that stainless steel. Looks amazing!
Looks great!
Any tips on not burning the pan? I’ve been using a stainless steel + sunflower oil and I always seem to burn the pan. Am I just not adding enough oil? Pan too hot?
Did that cow have diabetes?
Wait till u try some cast iron eggs.
Perfectly rendered fat, impeccable crust. You gonna share with the rest of us??
Refined olive oil is OK. I personally prefer beef tallow and many on this sub swear by avocado oil.
But the sear is great. But no money shot? We all love our food porn.
High end of medium low.
You’re gonna be a while cleaning that stove and counter.
Good to see some stainless steel appreciation
Oh my god! Gorgeous. And here I was thinking you can only do a perfect sear in a cast iron. When I grow up I wanna be like OP.
Holy. Looks amazing