Was aiming for medium rare. What am I doing wrong ?
Reverse sear. Out of the oven at 45 °C /113 °F Out of the Pan at 52 °C /125.6 °F
by VeniceDom
26 Comments
CleverOrangutan
Sorry but it looks like you nailed it. Maybe medium rare plus
AmazingResponse338
Nothing is wrong with these. These look perfect
capecodchef
Maybe take it off the heat 60 seconds sooner, but to my taste, looks perfect.
_Infinite_Love
Apparently nothing! This looks magnificent. Slightly on the medium end of MR but I would enjoy every inch of that.
Terruhcutta
Pull it at 110 vs 115 before searing, ignore thermometer during sear. 45 seconds each side, no rest, consume!
Admirable-Error-2948
Cooking it too long. Take it off a little sooner just a little over.
ChefSmitty81
If it rested too long, it would continue to cook. the longer you’re going to rest the more it carries over cooking. Meat keeps on cooking until it cools.
That being said, it still cooked nicely.
greent67
So close OP, try a minute less on cook time and adjust from there! I would smash these, I also always aim for medium rare but always enjoy a true medium juicy steak as well, but prefer medium rare!
Subject-Awareness-47
Nothing
SecretYesterday7092
Not doing a damn thing wrong except maybe keeping it on the pan 30-40 seconds too long. Gotta remember when it’s resting it’s always gonna take a half step up from where you pulled it. If you want a true MR gotta pull it right as it hits the plus side of rare, if you’re pulling at medium rare on the nose it’ll come up to MR+ and so on and so forth. But overall great sear; definitely not overcooked. Looks great
Available_Hippo300
You missed medium rare by a tiny bit, but still a great steak
Prairie-Peppers
Either pull sooner from the oven and let it rest until temp starts going down again, or immediately put it in the fridge before searing for like 15 mins.
Admirable-Error-2948
Get a meat probe, so you aren’t guessing. Pull it 5 degrees less than what your desired temp is. It will keep cooking while it rests. Missed the part where you posted the temp. Looks like your thermometer is definitely off or you’re not getting the center. 113 should be rare
FragrantDegree3894
Nothing
juvy5000
about one minute late
Alison_762
Remove from heat 30 seconds sooner. I would not complain if I ordered medium rare and was served this.
grumpvet87
steaks look amazing but sounds like you have a very specific temp you want . if u are having a hard time getting it to the desired temp maybe try a sous vide? Can’t overcook with that method unless you over sear.. and you can ice bath pre sear to drop the temp so you can sear the snot out of it – I got a sous vide and have never overcooked a steak or anything else since
puddl3
I might downvoted for this but I’d inhale this like I was an asthmatic using their inhaler. Looks really delicious.
That being said if you are aiming for what I think you are looking for I always reverse sear my steaks (wouldn’t recommend for thin cuts just fyi).
Pat the steaks dry, coat with avocado or sunflower of safflower or grapeseed oil (or any other high smoke point oil). Season with your preferred salt and some black pepper, msg and a pinch of celery salt (I sometimes add mortar and pestle ground schichuan peppercorns for an added spice and tingly sensation). Put on a small wire rack on a plate and stick it in the fridge for around 3-12 hours.
When ready to cook, preheat the oven to 200 degrees freedom units (just making a joke) on a wire rack over a baking pan lined with foil. Every 20 min check the temp with a meat thermo and when it reaches around 100-102 internal I take it out let it rest while I let my cast iron pan come up to heat with some high smoke point oil. Once the oil starts shimmering, put the steak in and let it cook on each side for around 45 seconds. After that add some butter, crushed garlic cloves, thyme and rosemary along with some chicken fat or duck fat if you are feeling especially fancy or decadent and baste another 45 seconds on each side. Then sear the fat caps (if your steak has them) for about 10-15 seconds per fat cap (steak and fat cap thickness plays a role here so adjust accordingly). Then let it rest for around 5-7 min and then enjoy!
I want to say this is how I’ve found to get the steak I like to medium rare and my stove and oven aren’t the same as everyone’s so YMMV. And it took me about 3-5 times before I found this method that works for me. Good luck to all
edfun83
Nothing. Looks perfect
SnooGuavas9750
No oven. Just do a better sear and let the steak temper for a half hr at room temp before cooking
fraychef2
Higher heat, less time. Personally I prefer med-med rare so those look perfect. You could also get thicker steaks.
QuiteLikelyYes
When I sous vide, what I like to do is throw it into the fridge for 15-20 mins before the final sear. That allows you to get a nice sear without cooking past your target temp as easily. What you have here still looks really good
ItchyIndependence154
Lean ass steak
VeniceDom
I’m flattered by all the compliments! You are all invited to my grill party. ! (As soon as I got the perfect method down)
TeaManTom
Looks amazing. Fries look good too.
pirate-minded
It looks slightly closer to medium. So maybe you left it in that pan for 40 seconds longer than you wanted, if you wanted it rarer that is… that’s a spectacular steak though. No one would ever send it back if they ordered medium rare or medium.
The only way that’s not going to please someone is if they want it well done, and then they should’ve ordered a cheeseburger.
26 Comments
Sorry but it looks like you nailed it. Maybe medium rare plus
Nothing is wrong with these. These look perfect
Maybe take it off the heat 60 seconds sooner, but to my taste, looks perfect.
Apparently nothing! This looks magnificent. Slightly on the medium end of MR but I would enjoy every inch of that.
Pull it at 110 vs 115 before searing, ignore thermometer during sear. 45 seconds each side, no rest, consume!
Cooking it too long. Take it off a little sooner just a little over.
If it rested too long, it would continue to cook. the longer you’re going to rest the more it carries over cooking. Meat keeps on cooking until it cools.
That being said, it still cooked nicely.
So close OP, try a minute less on cook time and adjust from there! I would smash these, I also always aim for medium rare but always enjoy a true medium juicy steak as well, but prefer medium rare!
Nothing
Not doing a damn thing wrong except maybe keeping it on the pan 30-40 seconds too long. Gotta remember when it’s resting it’s always gonna take a half step up from where you pulled it. If you want a true MR gotta pull it right as it hits the plus side of rare, if you’re pulling at medium rare on the nose it’ll come up to MR+ and so on and so forth. But overall great sear; definitely not overcooked. Looks great
You missed medium rare by a tiny bit, but still a great steak
Either pull sooner from the oven and let it rest until temp starts going down again, or immediately put it in the fridge before searing for like 15 mins.
Get a meat probe, so you aren’t guessing. Pull it 5 degrees less than what your desired temp is. It will keep cooking while it rests. Missed the part where you posted the temp. Looks like your thermometer is definitely off or you’re not getting the center. 113 should be rare
Nothing
about one minute late
Remove from heat 30 seconds sooner. I would not complain if I ordered medium rare and was served this.
steaks look amazing but sounds like you have a very specific temp you want . if u are having a hard time getting it to the desired temp maybe try a sous vide? Can’t overcook with that method unless you over sear.. and you can ice bath pre sear to drop the temp so you can sear the snot out of it – I got a sous vide and have never overcooked a steak or anything else since
I might downvoted for this but I’d inhale this like I was an asthmatic using their inhaler. Looks really delicious.
That being said if you are aiming for what I think you are looking for I always reverse sear my steaks (wouldn’t recommend for thin cuts just fyi).
Pat the steaks dry, coat with avocado or sunflower of safflower or grapeseed oil (or any other high smoke point oil). Season with your preferred salt and some black pepper, msg and a pinch of celery salt (I sometimes add mortar and pestle ground schichuan peppercorns for an added spice and tingly sensation). Put on a small wire rack on a plate and stick it in the fridge for around 3-12 hours.
When ready to cook, preheat the oven to 200 degrees freedom units (just making a joke) on a wire rack over a baking pan lined with foil. Every 20 min check the temp with a meat thermo and when it reaches around 100-102 internal I take it out let it rest while I let my cast iron pan come up to heat with some high smoke point oil. Once the oil starts shimmering, put the steak in and let it cook on each side for around 45 seconds. After that add some butter, crushed garlic cloves, thyme and rosemary along with some chicken fat or duck fat if you are feeling especially fancy or decadent and baste another 45 seconds on each side. Then sear the fat caps (if your steak has them) for about 10-15 seconds per fat cap (steak and fat cap thickness plays a role here so adjust accordingly). Then let it rest for around 5-7 min and then enjoy!
I want to say this is how I’ve found to get the steak I like to medium rare and my stove and oven aren’t the same as everyone’s so YMMV. And it took me about 3-5 times before I found this method that works for me. Good luck to all
Nothing. Looks perfect
No oven. Just do a better sear and let the steak temper for a half hr at room temp before cooking
Higher heat, less time. Personally I prefer med-med rare so those look perfect. You could also get thicker steaks.
When I sous vide, what I like to do is throw it into the fridge for 15-20 mins before the final sear. That allows you to get a nice sear without cooking past your target temp as easily. What you have here still looks really good
Lean ass steak
I’m flattered by all the compliments! You are all invited to my grill party. !
(As soon as I got the perfect method down)
Looks amazing.
Fries look good too.
It looks slightly closer to medium. So maybe you left it in that pan for 40 seconds longer than you wanted, if you wanted it rarer that is… that’s a spectacular steak though. No one would ever send it back if they ordered medium rare or medium.
The only way that’s not going to please someone is if they want it well done, and then they should’ve ordered a cheeseburger.