Either not hot enough pan, not dry enough steak, and cooking in butter instead of oil.
IrlArizonaBoi
Pan doesn’t look anywhere near hot enough
TYC888
not hot enough, also need more oil
VerendusAudeo2
Water is the enemy when it comes to a good sear. It takes more energy to evaporate surface moisture than it does to cook your steak. Next time, try leaving your steak out in the open on a wire rack in your refrigerator for a day before cooking. I guarantee you’ll see a world of difference.
Substantial_Rub7973
Cold pan
Maleficent-Bit1995
Like others said. Pan needs to much hotter. Heat it up to the point the pan starts to lightly smoke. Make sure u pat dry the steaks with paper towels. Add a high heat oil like Grapeseed or avocado oil 10-20 seconds befor u had the steak. And flip the steak every 5-10 seconds for 3-5 min. Depending on thickness. The more flips the better the crust will develop.
The_Cow_Tipper
Cast iron needs to preheat for a while to absorb and evenly distribute all of that heat. The meat should let go of the pan with little to no resistance when it’s time to flip. Hot pan + oil + dry meat + time.
SuccessfulAgent5279
A lot of good information here. Likely
Pan not hot enough
Steak not dry enough
Need more oil.
The one thing I’ve not seen mentioned is to lightly press/roll the steaks to ensure that you’re getting as much contact with the pan as possible. You can tell on the bottom steak in particular that there wasn’t a whole lot of contact with the pan.
Additional-Finance67
One thing I haven’t seen mentioned yet is that your pan is a little crowded. When meat gets pushed up against more meat with some heat, things get sweaty. So your meat is steaming rather than searing.
fiittzzyy
Pan isn’t hot enough.
You want it smoking hot so it can sear it properly.
R5Jockey
You’re steaming it, not searing it. Meat has too much surface moisture and the pan isn’t hot enough.
BigCopperPipe
Look how they massacred my boy
fishbulb83
Pat your meat dry. It also helps if you let it sit in your fridge over night. Make sure your pan is really hot.
MarketingOwn3547
If your pan isn’t hot enough to set off your smoke detector, it needs to be hotter.
Make sure you pat dry the steak with a paper towel before adding it to the pan.
Use high smoke point oils, like avacado.
poopshanks
You need 2 things for a great crust. 1. No moisture on the outside of the steak. This means pat the outside dry with a paper towel. Or salt the steak, and let it sit overnight, uncovered in your refrigerator. Drying the outside of the steak is crucial to a crispy brown crust. 2. A very very hot pan. Use a high smoke point oil. Hot hot.
sadnessresolves
Salt the steak, let sit for 1 hour, PREHEAT THE PAN I REPEAT PREHEAT THE FUCKING PAN, needs to be hotter than you think, medium heat for what feels like 10 minutes no I’m not kidding. sear on each side for 1 minute then flip every single 30 seconds until desired doneness.
25 Comments
Turning them too soon/not hot enough
Is that steak or chicken
either not dry or the pan is not hot enough. got to get that thang smokin
Put some oil in the pan
1) pan needs to be much hotter 2) thoroughly dry the surface of the steak immediately before cooking
Here is the final product:
https://preview.redd.it/346mccwos2qe1.jpeg?width=2252&format=pjpg&auto=webp&s=0a7cabdff91842e413476e8d4b7ddb603afb8102
Either not hot enough pan, not dry enough steak, and cooking in butter instead of oil.
Pan doesn’t look anywhere near hot enough
not hot enough, also need more oil
Water is the enemy when it comes to a good sear. It takes more energy to evaporate surface moisture than it does to cook your steak. Next time, try leaving your steak out in the open on a wire rack in your refrigerator for a day before cooking. I guarantee you’ll see a world of difference.
Cold pan
Like others said. Pan needs to much hotter. Heat it up to the point the pan starts to lightly smoke.
Make sure u pat dry the steaks with paper towels.
Add a high heat oil like Grapeseed or avocado oil 10-20 seconds befor u had the steak.
And flip the steak every 5-10 seconds for 3-5 min. Depending on thickness. The more flips the better the crust will develop.
Cast iron needs to preheat for a while to absorb and evenly distribute all of that heat. The meat should let go of the pan with little to no resistance when it’s time to flip. Hot pan + oil + dry meat + time.
A lot of good information here. Likely
Pan not hot enough
Steak not dry enough
Need more oil.
The one thing I’ve not seen mentioned is to lightly press/roll the steaks to ensure that you’re getting as much contact with the pan as possible. You can tell on the bottom steak in particular that there wasn’t a whole lot of contact with the pan.
One thing I haven’t seen mentioned yet is that your pan is a little crowded. When meat gets pushed up against more meat with some heat, things get sweaty. So your meat is steaming rather than searing.
Pan isn’t hot enough.
You want it smoking hot so it can sear it properly.
You’re steaming it, not searing it. Meat has too much surface moisture and the pan isn’t hot enough.
Look how they massacred my boy
Pat your meat dry. It also helps if you let it sit in your fridge over night. Make sure your pan is really hot.
If your pan isn’t hot enough to set off your smoke detector, it needs to be hotter.
Make sure you pat dry the steak with a paper towel before adding it to the pan.
Use high smoke point oils, like avacado.
You need 2 things for a great crust. 1. No moisture on the outside of the steak. This means pat the outside dry with a paper towel. Or salt the steak, and let it sit overnight, uncovered in your refrigerator. Drying the outside of the steak is crucial to a crispy brown crust. 2. A very very hot pan. Use a high smoke point oil. Hot hot.
Salt the steak, let sit for 1 hour, PREHEAT THE PAN I REPEAT PREHEAT THE FUCKING PAN, needs to be hotter than you think, medium heat for what feels like 10 minutes no I’m not kidding. sear on each side for 1 minute then flip every single 30 seconds until desired doneness.
Pans not hot enough and you flip to early
Its cus u are using sunlight to heat them.
Problem is the stove needs to be on