Hi everyone. What would you say is the doneness of this steak?
My oven died on me, so I had to cook this on my induction cooktop with a stainless steel pan. It’s a striploin, around 2” thick. Temp set on the induction was at 160C.
I seared the fat cap for 4 minutes, before cooking both sides for 4 minutes each. Seared the edges for 2 minutes each and let it rest for 6 minutes.
by bradleycjw
25 Comments
Sir this is Bleu
Mooing
I’m getting a bit tired of the “it’s blue/it’s rare” arguments here – what was the internal temp of the steak? That will tell you it’s doneness. … That being said, this is a gorgeous steak and you can tell it was rested – amazing.
That’s rare
Moooo
Damn it seems public opinion says it’s blue. For the steak gurus, what can I do to get this to med rare? I don’t have access to an oven, so a stainless steel with induction is all I can do for now.
Cooking instructions listed above. The steak had a really good sear too. Would going down to a 1.5” steak be better for stovetop cooking as opposed to a 2”?
Rare mostly, maybe a little blue. Temp would be the way to tell for sure but those textures are pretty obvious.
Dumb question apparently, did you enjoy it? If you did, don’t change a thing. If you’re cooking for others, then cook for their preferences. But don’t worry about what doneness it technically was if you liked the way it tasted.
blue.
https://preview.redd.it/ignwdhk7zkxe1.png?width=1600&format=png&auto=webp&s=30d77f35cf61f41dc46e675c89533ee39dfae05e
Love the sear you have on it , respect
I saw you said going on gut feel. I think it’s a combination of knowing how long PLUS your gut feel. I cook all the time at family gatherings. My MIL does not cook unless precise instructions are provided. She always asks me questions and I’m not being a jerk but I always say I just know when it’s done. I’m not always spot on but I would much rather cut into a rare steak than a medium
Hard disagree that this is blue. Maybe rare leaning that way, but, I’d call this a rare steak. And just about the way I want it.
Whatever ppl think it is, to me it’s cooked poorly. Huge grey band and very rare center. Not good.
It’s fucking raw, as Gordon would say.
This steak identifies as too cold when you started cooking it.
My induction hob has a temp sensor. If i set it to lowest (160F 70C) i can bring a thick salted steak up to rare even from frozen in a couple hours. Then i get it dry with a clean dish towel, brush with oil, and sear it at max heat on all sides.
Rare, that center piece – it’s center looks like it could be blue.
Well for me it’s neither, and that’s why it’s not properly cooked, it’s half that half that and a third half fully cooked.
That’s all the cooking levels you fucked up every step
4 min is a long time for the fat cap to not render/cook. You can see the distinct white line where heat hasn’t broken it down.
There isn’t a gradual progression of red to brown, instead a deep red center and some crust formation indicating that steak was probably still cold.
Mooooooo
Rare
rare
Rare…. 1 minute from MR..