9 striploins
steaks turned out fine but the crust was simply not as good as i hoped for. need a better sear on the steaks
i patted dry with paper towels and threw them on a stainless steel.
question 1: should i freezer dry for 5 minites? I see mixed opinion on the sub
question 2: how long should i render the fat caps for?
question 3: should i get the avocado oil smoking before throwing on the steaks?
by MidnightIcy4
7 Comments
You can kinda see the degradation of the sear.
How long were you waiting between searing on the pan? You need to let the pan recuperate. Or have to pans going. One searing, and the other heating back up.
What I do is pat dry right out of the bag and place it on a wire rack. The airflow underneath helps a bunch. I personally do put it in the refrigerator for 5 or 10 minutes to further dry off the surface, not “stop the cooking process” because that doesn’t really make sense to me. 10 minutes in the fridge and it’ll still be hot on the inside, so don’t worry about have cold meat after the sear.
I use cast iron but I think stainless is a similar approach (maybe someone else can confirm): I preheat on med-low for 10-15 minutes. Once the pan starts smoking a little bit, add avocado oil, quick spread, then immediately add steaks. Few minutes on one side, flip, and add butter/garlic/rosemary and baste for another few minutes. I make sure it’s got a good crust because I really like that, and I’ve never overcooked a sous vide steak, even when I get worried it’s been on too long.
the pan needs to be ripping hot. No oil. Pat the steak, wait, pat again. wait. then coat in neutral high temp oil.
Slap it in the pan, and get a weight to push it into the pan. if things are getting out of hand you can turn it down. Give it 1 min on each side, maybe 1:30 on the second side.
you will have a deep crust. then salt, garlic and Pepper. Less they are ‘Berta beef, then S&P is a slap in those rancher’s faces.
It looks good to me.
I did my first steak tonight for my partner. Cast iron on an induction cooktop. We don’t have a ventilation hood, so 3/4 of the way through my searing, the smoke alarms go off and he comes down asking what the hell I’ve done lol 😂😂. But the sear was perfect. He loved his steak. I heated it to 425 and seared with peanut oil about 45 seconds on all 4 sides. I promised him my searing would occur on the grill outside from now on. But damn, I was proud of that steak.
I recently got a propane torch. The sear is great. Works well for lots of steaks at a time.
What does avocado oil do?