I just used stainless steel, olive oil and salt (steak was maybe a little bit too thin). Any tips for improving? I aimed for medium rare.
I just used stainless steel, olive oil and salt (steak was maybe a little bit too thin). Any tips for improving? I aimed for medium rare.
by Basque_Pirate
42 Comments
Max_Downforce
Olive oil has a low smoke point. Use an oil that has a higher one.
Green-Cardiologist27
Salt it overnight. Pan sear in a little bit of beef fat. Amazon has solid wagyu fat for sale. The last picture is a poor angle and doesn’t tell us much but it appears to be an ok sear and undercooked meat
LouisWey
Lovely sear for how thin the steak is. Just cook a little longer and rest that fucker.
PackageArtistic4239
Olive oil? Yuck
cobrakai1975
It looks like it might have been cold from the fridge when you started cooking it?
momoneymocats1
Little under for my taste
Neil_Enblowmi
Try flipping it every 30 seconds or so
Fun_External5572
Dry brine is a must and as others said higher smoke point oil! Don’t be afraid to use a temp probe either
Delicious_Oil9902
Use a different oil (as mentioned here I’m sure) as it’ll give a bit less of a burned taste since olive oil has such a low smoke point. It also looks a bit more on the rare side – might be worth investing in an internal thermometer but if you like it like that then no need to
Impalmator
Dont use any oil at all. Cut a bit of its own fat and use that instead. Cook at high heat one minute per side then lower heat to medium low for a few minutes per side until you reach the desired doneness. Rest a couple minutes before serving.
AnakinSkycocker5726
Don’t use olive oil. That’s a rookie error.
Use the highest smoke point oil possible. Avocado oil is excellent and is the healthiest oil too. Canola is fine.
Season and leave your steak out for an hour before cooking. You want the steak to be as dry as possible when you put it on the pan. THIN FILM of oil on the pan.
audioaxes
That’s definitely rarer that medium rare and the crust could have taken more damage. Simply cook it longer
1racooninatrenchcoat
Use avocado oil – higher smoke point and a little more neutral than olive. Take the steak out of the fridge and salt it, then let it rest at room temp for about an hour before cooking. Pat it dry after that hour rest with paper towels so there’s no moisture on the surface. Med/med-high heat with the avocado oil, sear a minute or less once per side depending on thickness. If you’re into butter basting, get some butter in the pan and baste each side one more time for a bit less than the first sear time. So two times per side touching the pan. Remove and let the steak rest again for at least a few minutes, some people recommend up to 10. Enjoy.
When you pull the steak off the heat for the last time, pull it when it’s like, 5-10° under where you actually want it at, because some carryover cooking will occur.
ThrowawayAccount41is
Reverse sear
ArtWeingartner69
8.8 would
waetherman
This looks “black and blue” to me. Did you only do it on the stovetop?
Time in the oven would help. Look up “reverse sear” recipes.
Ready-Quail6781
Higher smoke point oil
Ruachta
Looks under cooked
2NutsDragon
Almost nailed it but it would have been better if you turned it on its sides to char it al around. And rest it as long as you cooked it. Then you’d be closer to mid rare. Even closer to medium is fine on ribeye because of all the fat.
AccordingSelf3221
Too hot on the outside it didn’t have time to cook I side
butbutcupcup
Something seems off. Looks like it was boiled. That’s a great looking cut but the end result isn’t great. Not hot enough?
zamaike
This was medium rare? So confused
ptangyangkippabang
Let it rest longer
AggravatingToday8582
Definitely rare
Late_Perspective_298
Butter
artlady
Yum
Iwantabtc
Blended vegetable oil or an animal fat of your preference
J662b486h
I was gifted a box of frozen steaks (New York strip) that were too thin for my preferences, about 3/4 inch. It is hard to cook something that thin without overdoing it. Anyway yesterday I made one by first thawing it in cold water (they’re vacuum packed), drying it thoroughly and then salt and pepper. I heated a 10 inch cast-iron skillet ***very*** hot, added some peanut oil, and seared one side for 1 minute 30 seconds. I flipped it and immediately turned the heat down, then added a couple knobs of butter and pan-basted it for another 1 minute 30 seconds. Plated it and dumped the melted butter over it. It turned out exactly like I prefer, medium rare with a good sear. TBH I was kind of surprised, I pan-grill steaks often but never one that thin and I was sure it would be too well-done.
Waht3rB0y
If you are using stainless steel, deglaze with some wine, add the usual ingredients and top it with a nice pan sauce.
BaetrixReloaded
with a ribeye you want to get it a little more towards medium. the fat needs to render a bit more for optimal flavor. right now you just got chewy bits of fat sitting in there and it’s not gonna be very pleasant
Cultural_Actuary_994
I think you nailed it ✌️
m_adamec
Swap olive oil for something better
dan36920
Too much heat, not cooked long enough. If you want that bark like crust then you either need to cook it frozen or buy a twice as thick steak and cook it in two stages. And that’s not even that thin a steak. But there is a compromise between good crust and good center with minimal grey band. Less cooking in the center means those big fat globs don’t render.
Try leaving the steak in the fridge cold. Turning down the heat a bit. You still want sizzle but it shouldn’t splatter. Give it more time. Let that temp come up properly. Either use a thermometer or get comfortable with the thumb test. Heat transfer takes time. A steak is cooked when the center is brought up to temp. This is why we rest a steak as that heat makes its way through to the center. You have to imagine the temperature gradient that occurs at higher temperatures.
And don’t believe what anyone says about olive oil. It’s a myth, if you like it, it’s fine. Smoke point is nonsense. For one you’re heating for 10-20 minutes, not 12 hours. 2 you shouldn’t be at 500 degrees in the pan. 3 it doesn’t equal oxidation. Extra virgin olive oil is one of the best cooking oils.
jefabian
Too much oil and too high of a heat. When all the fat started to render out you probably had quarter inch puddle of oil. That’s how you ended up with that deep fried crust. When I use a stainless steel pan I never go hotter than medium heat because they tend to cook hotter than other pans. Use just enough oil to barely coat the pan to start.
BillWeld
More salt 🙂
Impressive-Revenue94
Is that American wagyu?? Looks pretty good with the marbling
Notsmartnotdumb2025
Looks good to me. maybe some garlic butter to dip.
LeFinger
Get the steak with the most excess fat on it, then trim it off at home so you can render the fat. Then use that for cooking, supplement with additional neutral oil if you need it (avocado, vegetable, whatever.)
The steak you had there was more rare than mid rare. Also the fat is under rendered, so you will get chewy fatty bits. Take the temp down SLIGHTLY and cook longer. I’m a fan of flipping it several times in order to get even cooking as well as a good crust. Make sure to rest it too, which it looks like you did.
A weighted press does wonders too.
Wild_hunids
Not sure if it’s been mentioned but I would recommend investing in a digital food thermometer.
Hellin-K
Baste.
ChefAldea
Certain cuts of steaks from beef are better rare, this is unfortunately not one of them. I like my ribeyes medium because of that fat that i want rendered out a bit more. IMO
Jdeweese5695
Beef tallow or butter would be better as it has a higher smoke point and more neutral taste
42 Comments
Olive oil has a low smoke point. Use an oil that has a higher one.
Salt it overnight. Pan sear in a little bit of beef fat. Amazon has solid wagyu fat for sale. The last picture is a poor angle and doesn’t tell us much but it appears to be an ok sear and undercooked meat
Lovely sear for how thin the steak is. Just cook a little longer and rest that fucker.
Olive oil? Yuck
It looks like it might have been cold from the fridge when you started cooking it?
Little under for my taste
Try flipping it every 30 seconds or so
Dry brine is a must and as others said higher smoke point oil! Don’t be afraid to use a temp probe either
Use a different oil (as mentioned here I’m sure) as it’ll give a bit less of a burned taste since olive oil has such a low smoke point. It also looks a bit more on the rare side – might be worth investing in an internal thermometer but if you like it like that then no need to
Dont use any oil at all. Cut a bit of its own fat and use that instead. Cook at high heat one minute per side then lower heat to medium low for a few minutes per side until you reach the desired doneness. Rest a couple minutes before serving.
Don’t use olive oil. That’s a rookie error.
Use the highest smoke point oil possible. Avocado oil is excellent and is the healthiest oil too. Canola is fine.
Season and leave your steak out for an hour before cooking. You want the steak to be as dry as possible when you put it on the pan. THIN FILM of oil on the pan.
That’s definitely rarer that medium rare and the crust could have taken more damage. Simply cook it longer
Use avocado oil – higher smoke point and a little more neutral than olive. Take the steak out of the fridge and salt it, then let it rest at room temp for about an hour before cooking. Pat it dry after that hour rest with paper towels so there’s no moisture on the surface. Med/med-high heat with the avocado oil, sear a minute or less once per side depending on thickness. If you’re into butter basting, get some butter in the pan and baste each side one more time for a bit less than the first sear time. So two times per side touching the pan. Remove and let the steak rest again for at least a few minutes, some people recommend up to 10. Enjoy.
When you pull the steak off the heat for the last time, pull it when it’s like, 5-10° under where you actually want it at, because some carryover cooking will occur.
Reverse sear
8.8 would
This looks “black and blue” to me. Did you only do it on the stovetop?
Time in the oven would help. Look up “reverse sear” recipes.
Higher smoke point oil
Looks under cooked
Almost nailed it but it would have been better if you turned it on its sides to char it al around. And rest it as long as you cooked it. Then you’d be closer to mid rare. Even closer to medium is fine on ribeye because of all the fat.
Too hot on the outside it didn’t have time to cook I side
Something seems off. Looks like it was boiled. That’s a great looking cut but the end result isn’t great. Not hot enough?
This was medium rare? So confused
Let it rest longer
Definitely rare
Butter
Yum
Blended vegetable oil or an animal fat of your preference
I was gifted a box of frozen steaks (New York strip) that were too thin for my preferences, about 3/4 inch. It is hard to cook something that thin without overdoing it. Anyway yesterday I made one by first thawing it in cold water (they’re vacuum packed), drying it thoroughly and then salt and pepper. I heated a 10 inch cast-iron skillet ***very*** hot, added some peanut oil, and seared one side for 1 minute 30 seconds. I flipped it and immediately turned the heat down, then added a couple knobs of butter and pan-basted it for another 1 minute 30 seconds. Plated it and dumped the melted butter over it. It turned out exactly like I prefer, medium rare with a good sear. TBH I was kind of surprised, I pan-grill steaks often but never one that thin and I was sure it would be too well-done.
If you are using stainless steel, deglaze with some wine, add the usual ingredients and top it with a nice pan sauce.
with a ribeye you want to get it a little more towards medium. the fat needs to render a bit more for optimal flavor. right now you just got chewy bits of fat sitting in there and it’s not gonna be very pleasant
I think you nailed it ✌️
Swap olive oil for something better
Too much heat, not cooked long enough. If you want that bark like crust then you either need to cook it frozen or buy a twice as thick steak and cook it in two stages. And that’s not even that thin a steak. But there is a compromise between good crust and good center with minimal grey band. Less cooking in the center means those big fat globs don’t render.
Try leaving the steak in the fridge cold. Turning down the heat a bit. You still want sizzle but it shouldn’t splatter. Give it more time. Let that temp come up properly. Either use a thermometer or get comfortable with the thumb test. Heat transfer takes time. A steak is cooked when the center is brought up to temp. This is why we rest a steak as that heat makes its way through to the center. You have to imagine the temperature gradient that occurs at higher temperatures.
And don’t believe what anyone says about olive oil. It’s a myth, if you like it, it’s fine. Smoke point is nonsense. For one you’re heating for 10-20 minutes, not 12 hours. 2 you shouldn’t be at 500 degrees in the pan. 3 it doesn’t equal oxidation. Extra virgin olive oil is one of the best cooking oils.
Too much oil and too high of a heat. When all the fat started to render out you probably had quarter inch puddle of oil. That’s how you ended up with that deep fried crust. When I use a stainless steel pan I never go hotter than medium heat because they tend to cook hotter than other pans. Use just enough oil to barely coat the pan to start.
More salt 🙂
Is that American wagyu?? Looks pretty good with the marbling
Looks good to me. maybe some garlic butter to dip.
Get the steak with the most excess fat on it, then trim it off at home so you can render the fat. Then use that for cooking, supplement with additional neutral oil if you need it (avocado, vegetable, whatever.)
The steak you had there was more rare than mid rare. Also the fat is under rendered, so you will get chewy fatty bits. Take the temp down SLIGHTLY and cook longer. I’m a fan of flipping it several times in order to get even cooking as well as a good crust. Make sure to rest it too, which it looks like you did.
A weighted press does wonders too.
Not sure if it’s been mentioned but I would recommend investing in a digital food thermometer.
Baste.
Certain cuts of steaks from beef are better rare, this is unfortunately not one of them. I like my ribeyes medium because of that fat that i want rendered out a bit more. IMO
Beef tallow or butter would be better as it has a higher smoke point and more neutral taste