Reverse seared and seared on stainless steel pan. Internal temp read 140 before carryover
by joood21
37 Comments
RogerMurdockCo-Pilot
Yes. Perfectly cooked. Next time let it rest longer though.
Batmaninja6288
Oh yeah bud that’s a perfect med-rare
Boring-Set-3234
Looks just past medium rare, going to medium. I would pull it off no later than 130ºF. Nonetheless, looks great! Make sure to let it sit 3-4 minutes off heat before digging in to preserve the interior juices.
OrangeYankeeBuc
I’d say so. Nice!
Pall_Bearmasher
Lookin pretty giga. Lemme hold one
FranciscoShreds
legit perfect medium rare. great work blud.
rawstaticrecords
Yeah
Altruistic-Wish7907
More of a perfect medium especially if it was 140 but still really nice cook, sometimes a piece of meat will rest forever and still bleed because of how much it contracts
SouthLengthiness8154
Looks like medium to me, but also looks delicious.
Crisis-Actors-Guild
Yeah dude.
elenahealth
yes looks really good🥰
sexyboii69_420
Wall to wall 👍🏽
Fear5d
I mean, if you probed the meat and it was 140° before you pulled it off the heat, and you know that medium-rare is between 130–134°, then why ask? Just based on the temperature, you should know that the steak is medium.
If you’re concerned about whether or not your thermometer is accurate, then you can check it in some ice water: Fill a glass mostly full with ice (crushed ice would be ideal), and then pour in enough water to cover the ice. Stir it and then let it sit for a minute or two. Then insert the thermometer without touching either the sides or the bottom of the glass. If the thermometer is accurate, it should read 32°F. A variance of ±1–2°F should be fine for a kitchen thermometer. If it passes this test, then you know that the low end of the sensor range is calibrated properly.
Just doing the previous test is usually good enough for cooking steaks, but if you want to be extra sure, you can also test the accuracy of the high end sensor with boiling water: Bring water to a rolling boil in a pot, and then insert the thermometer at least 2 inches deep, without touching the bottom. Unfortunately, I can’t tell you what temperature you should expect here, because it depends on your altitude. At sea level, water boils at 212°F. But for every 500 feet above sea level, boiling temp drops by about 1°F. So you’ll have to look up the altitude of wherever you live, and then look online for a chart or a calculator or something that will tell you what boiling temp to expect.
But for the record, to me, the steak in your picture appears to be on the lower end of medium. However, I wouldn’t put too much weight on people’s opinion of how the steak looks in a picture, because we’re all looking at it on different display devices, and different devices will have the colors calibrated differently. Not to mention, the lighting in your kitchen, the angle of the photo, and the quality of your camera will also affect how the steak looks in the photo.
No_Move8238
Pretty much.
KiloAlphaLima
Medium based on internal temp and color. Looks like a perfect medium though. For a good medium rare, dry brine and let the steak sit at room temp for 30 min – 1 hour then cook to 128-130 and let rest and let it rise up to 134 while it rests.
Looks great though
CaffeineFueledCat
I’m no expert but that looks very much just lightly seared, rare stake imo.
Logy_
If you pulled it at 140 carry over probably put it at medium if people want to get really pedantic about it. That’s kind of idiotic. You have a really nice consistency from edge to edge. A traditional medium-rare steak would have the center a bit cooler, and on a steak of that thickness the center would be minuscule, but the vast majority would be much more well done than what you have there. For the people who say it’s too rare they’re just not used to seeing a good reverse sear. There is too much red because they are used to seeing a large band of well done steak.
dgraveling
Perfect medium that’s what it is 👌👍
soitgoeskt
I’d call that medium.
-KosSomeSayKosm-
Looks amazing!
BittaminMusic
So I was looking into steak stuff yesterday and myoglobin pigmentation is what you’re looking at to determine your “doneness” however, myoglobin pigmentation can be consistent in appearance from 120f upwards of 140f Which, if you know, are two different levels of doneness.
So, these steak pictures will forever crack me up now, because what actually determines doneness is gonna be the internal temperature it was cooked at. Without an accurate reading on that, all you know is you didn’t make your internals go above 150f (if you have a steak where you see banding appear, that’s the parts that passed the threshold)
TLavendar
I call that “beautiful”
OriginalHome4495
Yes. Perfect representation of medium rare. Yummy.
Superunknown--
Absolutely yes
BeardBootsBullets
Medium.
HobbCobb_deux
That’s a medium, but it’s beautiful.
Parking-Aerie1540
It’s medium well-done 💥
IntentionNegative516
Perfection! <3
Advanced_Pudding8765
Medium
birdsbooksbirdsbooks
I don’t know if it’s a weird quirk of my phone or what, but when I open the picture and zoom in, it looks much redder. My initial thought was that this was a very nice medium, but when I zoomed in, it seemed more medium rare.
WooTerry
How the hell are people saying this is medium? lmao
Medium rare easily
nymutzphan
Perfect medium. About five degrees over mid rare
LivingHelp370
In my opinion perfect medium. Everyone has different opinions on doneness. Pink warm center med. I would still eat the shit out of it. Nice cook.
37 Comments
Yes. Perfectly cooked. Next time let it rest longer though.
Oh yeah bud that’s a perfect med-rare
Looks just past medium rare, going to medium. I would pull it off no later than 130ºF. Nonetheless, looks great! Make sure to let it sit 3-4 minutes off heat before digging in to preserve the interior juices.
I’d say so. Nice!
Lookin pretty giga. Lemme hold one
legit perfect medium rare. great work blud.
Yeah
More of a perfect medium especially if it was 140 but still really nice cook, sometimes a piece of meat will rest forever and still bleed because of how much it contracts
Looks like medium to me, but also looks delicious.
Yeah dude.
yes looks really good🥰
Wall to wall 👍🏽
I mean, if you probed the meat and it was 140° before you pulled it off the heat, and you know that medium-rare is between 130–134°, then why ask? Just based on the temperature, you should know that the steak is medium.
If you’re concerned about whether or not your thermometer is accurate, then you can check it in some ice water: Fill a glass mostly full with ice (crushed ice would be ideal), and then pour in enough water to cover the ice. Stir it and then let it sit for a minute or two. Then insert the thermometer without touching either the sides or the bottom of the glass. If the thermometer is accurate, it should read 32°F. A variance of ±1–2°F should be fine for a kitchen thermometer. If it passes this test, then you know that the low end of the sensor range is calibrated properly.
Just doing the previous test is usually good enough for cooking steaks, but if you want to be extra sure, you can also test the accuracy of the high end sensor with boiling water: Bring water to a rolling boil in a pot, and then insert the thermometer at least 2 inches deep, without touching the bottom. Unfortunately, I can’t tell you what temperature you should expect here, because it depends on your altitude. At sea level, water boils at 212°F. But for every 500 feet above sea level, boiling temp drops by about 1°F. So you’ll have to look up the altitude of wherever you live, and then look online for a chart or a calculator or something that will tell you what boiling temp to expect.
But for the record, to me, the steak in your picture appears to be on the lower end of medium. However, I wouldn’t put too much weight on people’s opinion of how the steak looks in a picture, because we’re all looking at it on different display devices, and different devices will have the colors calibrated differently. Not to mention, the lighting in your kitchen, the angle of the photo, and the quality of your camera will also affect how the steak looks in the photo.
Pretty much.
Medium based on internal temp and color. Looks like a perfect medium though. For a good medium rare, dry brine and let the steak sit at room temp for 30 min – 1 hour then cook to 128-130 and let rest and let it rise up to 134 while it rests.
Looks great though
I’m no expert but that looks very much just lightly seared, rare stake imo.
If you pulled it at 140 carry over probably put it at medium if people want to get really pedantic about it. That’s kind of idiotic. You have a really nice consistency from edge to edge. A traditional medium-rare steak would have the center a bit cooler, and on a steak of that thickness the center would be minuscule, but the vast majority would be much more well done than what you have there. For the people who say it’s too rare they’re just not used to seeing a good reverse sear. There is too much red because they are used to seeing a large band of well done steak.
Perfect medium that’s what it is 👌👍
I’d call that medium.
Looks amazing!
So I was looking into steak stuff yesterday and myoglobin pigmentation is what you’re looking at to determine your “doneness” however, myoglobin pigmentation can be consistent in appearance from 120f upwards of 140f
Which, if you know, are two different levels of doneness.
So, these steak pictures will forever crack me up now, because what actually determines doneness is gonna be the internal temperature it was cooked at. Without an accurate reading on that, all you know is you didn’t make your internals go above 150f (if you have a steak where you see banding appear, that’s the parts that passed the threshold)
I call that “beautiful”
Yes. Perfect representation of medium rare. Yummy.
Absolutely yes
Medium.
That’s a medium, but it’s beautiful.
It’s medium well-done 💥
Perfection! <3
Medium
I don’t know if it’s a weird quirk of my phone or what, but when I open the picture and zoom in, it looks much redder. My initial thought was that this was a very nice medium, but when I zoomed in, it seemed more medium rare.
How the hell are people saying this is medium? lmao
Medium rare easily
Perfect medium. About five degrees over mid rare
In my opinion perfect medium. Everyone has different opinions on doneness. Pink warm center med. I would still eat the shit out of it. Nice cook.
That’s medium
@ 140, it’s on the high end of medium rare.
Let it rest so that the juices get sealed in
That is medium.