Dining and Cooking
greet my meat with your teeth, also what's that called in photo 4?
In Meat

greet my meat with your teeth, also what’s that called in photo 4?


🦬 sirloins with garlic & herb butter × 3 egg omelet × 2 baby avocados with lemon × '22 cabernet sauvignon 🔥 much needed spiritual meal after a stressful weekend

also is there a term for the blood that gets cooked into this runny, egg like texture of protein? i love it, i just don't know the proper name for it. thanks in advance, meatheads 🤘🏽🤘🏽

by Redman77312

7 Comments

  4. MTX502

    I’ll take, things I won’t say tonight for $100 Alex

    Looks good. Love some flavor crystals 😅

  5. JamAndJelly35

    I recommend butter after you’ve gotten your sear. You need high heat for a sear so you end up burning the milk solids. Finish the cook to under a few degrees under what you’re going for and then add the butter and baste. Just my two cents but looks good !!

  6. cabezon99

    Albumin is the thick, light colored stuff that cooks out of the meat

  7. BIGfishSTICKS84

    The French would call what is left in the pan after cooking the “fond” which are all the bits/residue left in the pan after searing and that’s why you deglaze with alcohol and stock then finish with butter (monte beurre) to get all that delicious flavor into a pan sauce.
    When you do the initial sear on a steak you want to hold it flat to the pan for 20-30 seconds (I just use my hand or gently hold it with the back of a metal spatula) so the whole surface gets contact and you get that beautiful crust, the meat wants to contract from the sudden blast of heat so it kind of curls up and you are left with burnt edges and a boiled looking center.
    I also recommend a good sprinkling of kosher salt on them an hour and pat them dry before you cook them, it will draw out moisture on the surface and give you a better sear. Moisture is your mortal enemy when searing meat. Use this knowledge and you will be making restaurant quality steaks by the end of the year. Cheers.

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