My first steak. Tried medium rare but looks more like medium. Any advice?
I checked the meat thermometer it was 120 and seconds later when I checked again it was 140, couldn't get 130. And guess I need to keep the skillet hotter for a better sear?
by JueVioleGrace9
38 Comments
Razoreuphoric
Take it off sooner and let rest longer
m_adamec
this is really good, especially for your first steak cook. maybe up the heat a little bit and cook less if you wanted it medium rare
Ok-Anteater-384
Be proud, it’s perfect
Urinehere4275
Looks delicious
pojlaibzoo90
Shit I’ll eat this 😂
shottylaw
Try, try again.
Seriously. Steak is good
davesToyBox
Let it rest sitting on the garlic, salt, and rosemary
Slow-Significance-37
Stick to medium
Affectionate_Fudge61
Yum
Relative_Today_336
This looks amazing in my opinion! I would love to eat that! Nice work
WitchedPixels
This looks great, but a little more done than a medium rare but really it’s not off by much at all. If you take this off at 120 you can wrap it in foil and it might get closer after 10 minutes. To be safe I’d take it off at about 125 wrap in foil and let it rest for 10 minutes at the most.
Even then, I call this steak a win in my book. Looks great.
LowSport8316
This steak looks amazing. Wouldn’t complain if it came out over because it looks awesome.
Pull it at 120ish and let it rest. They always cook a bit more after you pull them.
The timing just takes practice of course. No doubt you’ll succeed
nightking_rn
I’m a medium rare guy for just about everything, but I prefer medium for my ribeyes since the slightly higher temp renders more of the fat to be edible.
For everything else that I prefer medium rare (assuming you’re doing a reverse sear), I pull it at 120, sear it in a screaming hot pan, top it with salt/pepper, garlic, butter, and rosemary, and let it rest for 15-20 minutes.
Edited to add: I honestly think you did a fantastic job, especially considering this is the first steak you’ve made. The internal temp is my target for a ribeye. The only thing I’d change is trying to minimize the gray ring by searing it in a hotter pan for less time. That said, I’d eat this with a smile on my face.
CommunityPretty1802
I’d just eat that juicy fat mmmm I love that part so much no cap
ThatOldG
Eat it duh
ThePepperPopper
Don’t cook it as long.
Dazzling-Pizza5141
Nailed it, fantastic job
MasterChefYoda
I’d recommend a dry salt brine for 12-24 hours on a meat rack. Use a reverse sear method by roasting at lowest oven temp, maybe 175-200, bout 15-20 minutes. I like to throw some unsalted butter in there, minced garlic, a little rosemary. Then temp. Heat oil in iron skillet, quick sear on each side. Let it rest and pour butter/juice over top. Serve and salted to perfection.
But it looks great and if you enjoyed it, that’s all that matters.
Delightful_Helper
That’s not medium. It’s medium rare.
Exciting-Ad-5705
Cook it less
Runner1296
I’d say that’s between medium rare and medium rare
OlderGuyWatching
Medium it is.
Flynnk1500
On a ribeye medium is really the best temp. I love rare/medium rare the vast majority of the time, but on fatty cuts it’s necessary to allow the fat to render.
ranman1369
It’s a fabulous first try. Looks delicious. The feel test works well for telling how far it’s cooked. My suggestion is search google for the feel test where you compare the steaks softness to areas of your palm. It’s sure fire after some practice you’ll be just pressing the steaks and know by its sponginess. Soft means rare- firm means heading towards well. Sure fire once you practice.
sausagepilot
That’s a perfect medium. Your first steak you say? 🤔
UKScornholio
Depending on the cut the closer to medium you get lets more fat render. For your first steak you did a great job.
skilled81
Would!
thomas1126
Perfect to me
Puzzled-Track5011
I’ll eat the utter shit out of it
mistercrinders
My advice for if you cook a steak too much is to not cook it as much next time
Ruminahtu
My advice is eat it. Medium is just fine, better even, if you have a well marbled steak.
Unlikely-Ad-1677
It’s a beauty
Negative1Life
I dunno, this looks perfect to me
lf8686
Looks great. I’d eat that. If you really want to be nitpicky, try the hotter skillet next time… But I’d call that a W
dgraveling
Yeah defo medium 👌
ChrisWazHard
I mean it’s medium but I’d still eat it with no complaints lol. I’m fine with anything rare to medium, beyond those I’m not as interested.
cjurey21
There is also carryover cooking. Once you take it off the heat, internal temp will still raise a couple of degrees.
38 Comments
Take it off sooner and let rest longer
this is really good, especially for your first steak cook. maybe up the heat a little bit and cook less if you wanted it medium rare
Be proud, it’s perfect
Looks delicious
Shit I’ll eat this 😂
Try, try again.
Seriously. Steak is good
Let it rest sitting on the garlic, salt, and rosemary
Stick to medium
Yum
This looks amazing in my opinion!
I would love to eat that!
Nice work
This looks great, but a little more done than a medium rare but really it’s not off by much at all. If you take this off at 120 you can wrap it in foil and it might get closer after 10 minutes. To be safe I’d take it off at about 125 wrap in foil and let it rest for 10 minutes at the most.
Even then, I call this steak a win in my book. Looks great.
This steak looks amazing. Wouldn’t complain if it came out over because it looks awesome.
Pull it at 120ish and let it rest. They always cook a bit more after you pull them.
The timing just takes practice of course. No doubt you’ll succeed
I’m a medium rare guy for just about everything, but I prefer medium for my ribeyes since the slightly higher temp renders more of the fat to be edible.
For everything else that I prefer medium rare (assuming you’re doing a reverse sear), I pull it at 120, sear it in a screaming hot pan, top it with salt/pepper, garlic, butter, and rosemary, and let it rest for 15-20 minutes.
Edited to add: I honestly think you did a fantastic job, especially considering this is the first steak you’ve made. The internal temp is my target for a ribeye. The only thing I’d change is trying to minimize the gray ring by searing it in a hotter pan for less time. That said, I’d eat this with a smile on my face.
I’d just eat that juicy fat mmmm I love that part so much no cap
Eat it duh
Don’t cook it as long.
Nailed it, fantastic job
I’d recommend a dry salt brine for 12-24 hours on a meat rack. Use a reverse sear method by roasting at lowest oven temp, maybe 175-200, bout 15-20 minutes. I like to throw some unsalted butter in there, minced garlic, a little rosemary. Then temp. Heat oil in iron skillet, quick sear on each side. Let it rest and pour butter/juice over top. Serve and salted to perfection.
But it looks great and if you enjoyed it, that’s all that matters.
That’s not medium. It’s medium rare.
Cook it less
I’d say that’s between medium rare and medium rare
Medium it is.
On a ribeye medium is really the best temp. I love rare/medium rare the vast majority of the time, but on fatty cuts it’s necessary to allow the fat to render.
It’s a fabulous first try. Looks delicious. The feel test works well for telling how far it’s cooked. My suggestion is search google for the feel test where you compare the steaks softness to areas of your palm. It’s sure fire after some practice you’ll be just pressing the steaks and know by its sponginess. Soft means rare- firm means heading towards well. Sure fire once you practice.
That’s a perfect medium. Your first steak you say? 🤔
Depending on the cut the closer to medium you get lets more fat render. For your first steak you did a great job.
Would!
Perfect to me
I’ll eat the utter shit out of it
My advice for if you cook a steak too much is to not cook it as much next time
My advice is eat it. Medium is just fine, better even, if you have a well marbled steak.
It’s a beauty
I dunno, this looks perfect to me
Looks great. I’d eat that. If you really want to be nitpicky, try the hotter skillet next time… But I’d call that a W
Yeah defo medium 👌
I mean it’s medium but I’d still eat it with no complaints lol. I’m fine with anything rare to medium, beyond those I’m not as interested.
There is also carryover cooking. Once you take it off the heat, internal temp will still raise a couple of degrees.
I’m a medium steak guy. That’s perfect for me.