I like my steaks cooked Pittsburgh rare. But I don’t know how to cook so I just eat them extremely undercooked.
I like my steaks cooked Pittsburgh rare. But I don’t know how to cook so I just eat them extremely undercooked.
by I_might_be_weasel
28 Comments
PoopTransplant
That’s not even shitty in a funny way, or a sad way, that’s shitty in a way I can’t describe. Everything about that steak is wrong. An animal died, and this is how you desecrate their remains? wtf. I hope you feel bad.
GutterSludge420
looks fine boss, glhv
Plokodorio23
cook it slowly vro 💔💔
PawnWithoutPurpose
Black and blue is another way of saying that. Honestly, it would be hard to get a domestic cooker hot enough to do it properly
theunbearablebowler
Looks like you didn’t let it warm at all? If you take meat out of the fridge for like 20 minutes before cooking, it cooks more evenly and you don’t end up with a center that’s raw while the rest is well done.
theunbearablebowler
r/SteakorTuna
beam_me_uppp
You can probably find some tips online for how to do this right. A few starters: don’t start with fridge-cold meat. Let your steak sit out on the counter for a little while (like 15 mins or so). Make sure you salt the meat and let it rest and then pat it completely dry before cooking. Start with a VERY hot pan, and use an oil with a high smoke point. Then let the meat rest again after you pull it.
I’m not a chef, just a self-taught home cook but I’m not bad. There’s definitely people and online sources that will give you better (and more) information, but these things work for me.
Nat6LBG
How about investing in a meat thermometer ?
The-Final-Reason
There’s a reason why they say “take the meat out the fridge and let it get to room temp” first lol. Try it once. 15mins.
redclawotter
Throw it in the oven at ~250 degrees until the inside meat is 115ish degrees (takes maybe 30 minutes) and THEN sear it. Anything to at least warm up the insides
albatross351767
Dude just throw it under the sun. You will not tell the difference.
bigpinkmeow
Looks great to me!!
Electrical-Concert17
You need a better pan and probably need to be drying it and letting it come to room temp (which takes a while). Then you need to cook it in an extremely hot pan to create the char Pittsburg blue is known for and leaving it rare in the center. Super easy, honestly.
Hot-Bathroom4345
Looks like you accidentally dropped the steak on your pan there! Good thing you got it off on time before it could start cooking
Hot-Refrigerator6583
A talented vet could still save him
asistolee
Bro just let it cook a little longer lol it’s not that hard
What you need is to get a pan or griddle VERY hot. Then do just a couple 2-3 minutes a side depending on how thick. You’ll get a feel for it
drunkencow
Let the meat get to room temperature before cooking
Major-Rabbit1252
A great steak is super easy:
1. Pull out of fridge and let sit at room temp for 30 min or so
2. Salt both sides heavily
3. Get pan scorching hot and apply a little olive oil
4. Let it sear on each side for 2-4 min
5. Reduce heat, add butter, an herb (like rosemary) , and some peeled garlic gloves
6. Baste the buttery, garlicky goodness onto the top of the steak with a spoon (both sides)
7. Remove from skillet and let rest on a cutting board. You can pour the stuff from the pan onto the finished steak for more flavor
8. Cut and enjoy
HarryStylesAMA
I also like my steak this way
paddlingtipsy
You need a hot hot hot pan with oil to start, get it just to smoking temperature then put the steak in, flip in 20 seconds with steak that thin, add butter and garlic 10 seconds after you flip, turn off the heat, take it out of the pan. It’ll be delicious, fleshy, perfect.
newsfromplanetmike
Get a decent cast iron skillet. Put the steak out for an hour before cooking. Seriously. You want it room temp.
Sear the meat over hot temps with a high smoke point, neutral flavour oil, then turn the temp down.
Add butter (more than you think) herbs and slightly smashed garlic cloves. Now over low heat, baste the steak in the hot butter mix. Turn steak over at some point. Keep spooning over the butter.
Use a probe thermometer. Take steak off when you see 45 degrees Celsius or 113 F.
Rest meat with foil covering it. Not tight. This is not to ‘relax the meat’ it s to allow the heat from the hot parts to conduct through to centre. Probe again after about 10 min. The temp you are looking for in the centre is 55C or 131 F.
That will give you perfect medium rare.
Other internal temps for doneness:
Rare: 120-130°F (49-54°C) Medium Rare: 130-135°F (54-57°C) Medium: 135-145°F (57-63°C) Medium Well: 145-155°F (63-68°C) Well Done: 160°F (71°C) and above
Remove steak from heat about 8C under temp. Resting it until it stops heating the centre should raise internal temp by about 8C. Obviously this changes for different thickness but experiment and you’ll get there.
The key is resting the steak before cutting and losing all the heat energy.
28 Comments
That’s not even shitty in a funny way, or a sad way, that’s shitty in a way I can’t describe. Everything about that steak is wrong. An animal died, and this is how you desecrate their remains? wtf. I hope you feel bad.
looks fine boss, glhv
cook it slowly vro 💔💔
Black and blue is another way of saying that. Honestly, it would be hard to get a domestic cooker hot enough to do it properly
Looks like you didn’t let it warm at all? If you take meat out of the fridge for like 20 minutes before cooking, it cooks more evenly and you don’t end up with a center that’s raw while the rest is well done.
r/SteakorTuna
You can probably find some tips online for how to do this right. A few starters: don’t start with fridge-cold meat. Let your steak sit out on the counter for a little while (like 15 mins or so). Make sure you salt the meat and let it rest and then pat it completely dry before cooking. Start with a VERY hot pan, and use an oil with a high smoke point. Then let the meat rest again after you pull it.
I’m not a chef, just a self-taught home cook but I’m not bad. There’s definitely people and online sources that will give you better (and more) information, but these things work for me.
How about investing in a meat thermometer ?
There’s a reason why they say “take the meat out the fridge and let it get to room temp” first lol. Try it once. 15mins.
Throw it in the oven at ~250 degrees until the inside meat is 115ish degrees (takes maybe 30 minutes) and THEN sear it. Anything to at least warm up the insides
Dude just throw it under the sun. You will not tell the difference.
Looks great to me!!
You need a better pan and probably need to be drying it and letting it come to room temp (which takes a while). Then you need to cook it in an extremely hot pan to create the char Pittsburg blue is known for and leaving it rare in the center. Super easy, honestly.
Looks like you accidentally dropped the steak on your pan there! Good thing you got it off on time before it could start cooking
A talented vet could still save him
Bro just let it cook a little longer lol it’s not that hard
That is Blue balls Blue
[deleted]
https://youtu.be/g5Ejn57MKao
is that peanut butter on the plate
What you need is to get a pan or griddle VERY hot. Then do just a couple 2-3 minutes a side depending on how thick. You’ll get a feel for it
Let the meat get to room temperature before cooking
A great steak is super easy:
1. Pull out of fridge and let sit at room temp for 30 min or so
2. Salt both sides heavily
3. Get pan scorching hot and apply a little olive oil
4. Let it sear on each side for 2-4 min
5. Reduce heat, add butter, an herb (like rosemary) , and some peeled garlic gloves
6. Baste the buttery, garlicky goodness onto the top of the steak with a spoon (both sides)
7. Remove from skillet and let rest on a cutting board. You can pour the stuff from the pan onto the finished steak for more flavor
8. Cut and enjoy
I also like my steak this way
You need a hot hot hot pan with oil to start, get it just to smoking temperature then put the steak in, flip in 20 seconds with steak that thin, add butter and garlic 10 seconds after you flip, turn off the heat, take it out of the pan. It’ll be delicious, fleshy, perfect.
Get a decent cast iron skillet. Put the steak out for an hour before cooking. Seriously. You want it room temp.
Sear the meat over hot temps with a high smoke point, neutral flavour oil, then turn the temp down.
Add butter (more than you think) herbs and slightly smashed garlic cloves. Now over low heat, baste the steak in the hot butter mix. Turn steak over at some point. Keep spooning over the butter.
Use a probe thermometer. Take steak off when you see 45 degrees Celsius or 113 F.
Rest meat with foil covering it. Not tight. This is not to ‘relax the meat’ it s to allow the heat from the hot parts to conduct through to centre. Probe again after about 10 min. The temp you are looking for in the centre is 55C or 131 F.
That will give you perfect medium rare.
Other internal temps for doneness:
Rare: 120-130°F (49-54°C)
Medium Rare: 130-135°F (54-57°C)
Medium: 135-145°F (57-63°C)
Medium Well: 145-155°F (63-68°C)
Well Done: 160°F (71°C) and above
Remove steak from heat about 8C under temp. Resting it until it stops heating the centre should raise internal temp by about 8C. Obviously this changes for different thickness but experiment and you’ll get there.
The key is resting the steak before cutting and losing all the heat energy.
