Got cast iron as hot as it could, patted the steak dry after a dry brine but this uneven, gray blotchiness still happens.
by spike_the_dealer
32 Comments
dublaka
Why does it look like your steak is in a puddle
myronjawbrah
Because they’re bone in and don’t sit flat on the pan you have spots that aren’t getting seared. Meat press could help
Slow_D-oh
Easy way to fix this: baste to steaks for a minute or so. It’ll fix those blotches.
FamiliarWhile989
You put some oil or the like in the pan? Looks like it’s swimming in liquid, that won’t help a sear. Just a bit of a high smoke point oil, I use avocado oil, and finish with butter once heat goes down for a minute. For steaks this size as well I’d probably do one at a time on a pan like that, will help ensure the heat stays more even.
Edit: avocado oil, darn new iPhone keyboard making changes I don’t need.
voxpopper
Because they are fried pork chops? -Hotter doesn’t equal better -More butter/oil doesn’t equal better -Fat equals flavor but there are limits
FullGuarantee4767
What in god’s name is going on here?
OscarDivine
There is a source of water or steam under the steak. This can happen when the meat was not patted bone dry prior to cooking, the pan is warped, or you have too much in the pan allowing steam to trap which will screw with your finish and/or doneness.
sleuthfoot
Lol deep fried steak
Classic_Prize_6061
You might want to go back to the basics and use way less oil. That is way too much oil. You can’t even sear that steak with that much oil. It’s just getting deep fried.
LegendaryTJC
Weigh them down.
NationalAd2802
What are you boiling lol.
Testing123xyz
I am intrigued have never deep fried a steak before
DukeSilver696969
Not enough contact with the pan itself. Result of too much oil, they’re essentially floating in it
dcutts77
It looks like the fat and bone are working against you here. Both things are keeping your meat from the oil. As others said, weigh it down to get better contact since you said it was dry. Also more oil would work, I don’t know why people are saying not to use so much, if you had more oil it wouldn’t have left those unseared parts.
randomname10131013
Because you’re frying it
jasno-
You got to flip them more, and also baste them. You will get a super nice crust. A meat press will also help, but it’s the flipping and basting that gets the super nice crust
Puzzleheaded_Cell_50
Lol
CatharticSnickers
I know you said you patted the steak dry, but that spot was not dry.
sirlockjaw
How long was the dry brine? If it’s still so wet from that that you need to pat it dry it tells me it might be too short. Even though you patted dry it looks like water came out and prevented a sear underneath. It also does look a little like pork in the middle, very odd.
Assuming that’s all rendered fat and oil, it should help you get a better crust despite what others are saying. Chris Young used deep frying as his ideal searing mechanism in a few of his tests.
Upstairs-Bad-3576
Because it’s a pork chop.
pabloescobarbecue
I honestly thought the intention was to deep fry these steaks.
Beautiful-Engine7908
You are wittowully poaching a steak. Simmuh down on da ohil and just put a whittle butta in. Searioiswy.
Independent_Gas_6213
Because its a porkchop
sicksicksick
Looks like they’re boiling in grease.
KingofBoone
Did you forget to add the milk?
sicksicksick
Thin cuts might bubble up like that. Too much liquid in the pan imo. For me, high temp and short cook time is best for thin cut steak like this.
bezerkeley
I caste thee out!!!
Renhoek2099
Frozen meat?
livewyr90
At first glance I thought you put mozzarella cheese on your steak.
bigg_beef
That’s not steak, it’s a prop from a Cronenberg film
Suitable_Sea520
Too much oil, failure to remove excess water before seasoning, and your pan being severely crowded.
32 Comments
Why does it look like your steak is in a puddle
Because they’re bone in and don’t sit flat on the pan you have spots that aren’t getting seared. Meat press could help
Easy way to fix this: baste to steaks for a minute or so. It’ll fix those blotches.
You put some oil or the like in the pan? Looks like it’s swimming in liquid, that won’t help a sear. Just a bit of a high smoke point oil, I use avocado oil, and finish with butter once heat goes down for a minute. For steaks this size as well I’d probably do one at a time on a pan like that, will help ensure the heat stays more even.
Edit: avocado oil, darn new iPhone keyboard making changes I don’t need.
Because they are fried pork chops?
-Hotter doesn’t equal better
-More butter/oil doesn’t equal better
-Fat equals flavor but there are limits
What in god’s name is going on here?
There is a source of water or steam under the steak. This can happen when the meat was not patted bone dry prior to cooking, the pan is warped, or you have too much in the pan allowing steam to trap which will screw with your finish and/or doneness.
Lol deep fried steak
You might want to go back to the basics and use way less oil. That is way too much oil. You can’t even sear that steak with that much oil. It’s just getting deep fried.
Weigh them down.
What are you boiling lol.
I am intrigued have never deep fried a steak before
Not enough contact with the pan itself. Result of too much oil, they’re essentially floating in it
It looks like the fat and bone are working against you here. Both things are keeping your meat from the oil. As others said, weigh it down to get better contact since you said it was dry. Also more oil would work, I don’t know why people are saying not to use so much, if you had more oil it wouldn’t have left those unseared parts.
Because you’re frying it
You got to flip them more, and also baste them. You will get a super nice crust. A meat press will also help, but it’s the flipping and basting that gets the super nice crust
Lol
I know you said you patted the steak dry, but that spot was not dry.
How long was the dry brine? If it’s still so wet from that that you need to pat it dry it tells me it might be too short. Even though you patted dry it looks like water came out and prevented a sear underneath. It also does look a little like pork in the middle, very odd.
Assuming that’s all rendered fat and oil, it should help you get a better crust despite what others are saying. Chris Young used deep frying as his ideal searing mechanism in a few of his tests.
Because it’s a pork chop.
I honestly thought the intention was to deep fry these steaks.
You are wittowully poaching a steak. Simmuh down on da ohil and just put a whittle butta in. Searioiswy.
Because its a porkchop
Looks like they’re boiling in grease.
Did you forget to add the milk?
Thin cuts might bubble up like that. Too much liquid in the pan imo. For me, high temp and short cook time is best for thin cut steak like this.
I caste thee out!!!
Frozen meat?
At first glance I thought you put mozzarella cheese on your steak.
That’s not steak, it’s a prop from a Cronenberg film
Too much oil, failure to remove excess water before seasoning, and your pan being severely crowded.
Thas pig