So, i like to do the reverse sear method at home. Ive heard of people letting it rest in the freezer before touching sear. I tried that last night, not sure if I did it long enough.
Also, my thermometer needs to be calibrated, so this was kind of winging it. Wish it was a little rarer, but was still pretty good. I would love to hear some tips, thanks!
by ElkLucky9077
47 Comments
Dude you’re fine
may i ask if the grey band is in the room with us
Sousvide, then freezer, then big torch. Otherwise just don’t sear it.
Point to where the grey band hurt you
Reduce by eating
Man I don’t think anyone is getting better than this
awful cook. complete travesty to that cow. sear is shit band is huge.
Perfection IMO. When a crust is that good it usually has the smallest grey band.
Smoke it then sear. Smoke ring will take care of it
That’s barely a grey band.
Celebrate your perfectly cooked steak!
The only thing that can beat this would be a sous vide then sear
Is the grey band in the room with us now? Lol dude what grey band it’s perfect!
That shit is perfect!
I wouldn’t change a thing about that steak buuut…if you want edge to edge pink reverse sear very low temp 200-250 and don’t go super hot during the sear.
Unless you sous vide and then reverse sear, I think that’s about as good as it’s gonna get as far as reducing the band. Was the steak room temp before searing?
That’s already pretty tight. Don’t know how to improve. Looking great
I use an outdoor gas grill to take my cast iron griddle up to 450° to 500°, add avocado oil and butter and immediately add steak from the oven. Perfect center and great crust with virtually no grey:)
I mean, this is already pretty much perfect. If you want absolutely 0% grey band, then I guess the surefire way would be to cook it sous vide.
Did you sear in a pan?
Use something that doesnt touches the meat as littlre as possible. I use my oven broiler, a charcoal chimney or the sizzle zone on my grill (gets to like 1800F). I find if I sear in a pan, its always got more banding.
Honestly , going to be hard to beat what you have in those pictures though, haha
That’s not bad at all. If anything, get to almost fully room temp before cooking.
This is perfect. DO NOT STRESS
That looks fantastic
Send it over to me. I will need to investigate and deep dive
Least obvious engagement bait.
First off great work, what did you sear if on? The bottom has grill like marks but the top looks like a perfect contact from a cast iron pan. Outside of cooling the steak before searing, which you may have done, you be sacrificing that awesome crust to reduct grey band.
Give it to me. I will reduce it to nothing.
That looks phenomenal man.
Looks absolutely marvelous. In the pursuit of perfection, I’d suggest coating with avocado oil and flipping more often when searing.
I’ve been using reverse sear since I first learned about it. But I recently saw a video from Cook’s Illustrated/America’s Test Kitchen showing a method they’ve been using called Cold Sear, which is apparently more effective at reducing gray band, plus cleaner and faster than reverse sear. I haven’t had a chance to try it out myself yet: https://youtu.be/uJcO1W_TD74?si=Gb0EU4QFv2wEeqAt
Stop looking for perfection and enjoy the steak.
However, if you want perfection – sous vide + rip roaring hot pan to get a crust will get you there.
Good luck!
This is how you handle the gray band. Add potatoes and wine.
My brother in Christ, THIS shit is just about perfect! I mean, if I zoom in long enough I suppose there is the SUGGESTION of a grey band, but, dude…. NAILED IT!
This is like someone with an ED posting asking for dieting tips.
Don’t sear it. Problem solved.
Almost perfect! Keep working at it!
Thinly veiled humble brag 😒
With that level of crust I don’t think it’s possible tbh. It is literally perfect. Anyone telling you they can do it without any grey band will not have anywhere near the crust that you produced. Kudos to you man, you perfected it
“I just hit 18 consecutive hole in ones at my local course. What can I do to get my score even lower?”
What
This is honestly close to perfection, but I feel you
Reverse sear to 115ish, pull and rest for 10-15 min, Cast Iron super hot each side for about 45 sec. Should be good
I admire your pursuit. Having made many perfect (for me) medium rare to medium rare, rare steaks, I’ve only had a handful of times where the gray brand was virtually non-existent, all while maintaining the crust and fat rendering we all love and hold and dear.
Here’s an idea: perhaps you do more of what ever leads you from a thicker band to thinner band? I always pat it dry. When time permits, let it sit in the fridge overnight on a drying rack and follow the previous step prior to cooking.
Your cut thickness looks perfect for eating, BUT keep in mind the gray band indicates overcooked meat. Recommendations to reverse sear may be the winner. Ultimately, su ve may be your best friend. If true steak houses frequently prevent gray bands, they’re doing it on a commercial scale. That leads me to believe they reverse sear like no other.
Super curious to hear how you advance your results!
Edit: grammar
You’re splitting hairs
Honestly, who cares? That looks like a great cook!
Yes, cook a Prime Rib. Jesus fucking Christ, this is a steak, some amount grey band is part of the textural contrast that makes it a great steak.
Hot take: a little grey band is good and there’s a point where I think getting less starts to detract from the final product
This would be like if I were to post a picture of an enormous dick and ask if it’s big enough. You know what you’re doing man.
My brother in Christ, this steak is practically perfect, lol
Just eat it raw.
its perfect, just enjoy it
dont let social media convince you that you need to attain some next level of perfection