Im not the best at cooking food but recently decided to try to learn how to make a good steak. I've gotten a bit better everytime I've tried and am having fun.
With this one I'm happy with how everything turned out but I noticed a bit of a gray band. Any advice on how to improve?
I did a dry brine with this ribeye for 24 hours, let the meat sit at room temp for 30-40 ish min, put it in a cast iron pan that was on max heat for a long time before. Used avocado oil in the pan, got inner temp to 26 degrees celsius, then put in butter and other stuff, basted until 40 degrees celsius inner temp, let it rest for 10 ish min under tented foil.
I aimed for rare/medium rare inside and am very happy with the crust and how it turned out. Just noticed a bit of a gray band and am happy to get ideas on how to improve
by appalachianmonkeh
8 Comments
Don’t know about grey band.. looks pretty dam good!! Keep it up. That’s a 5 Star in my book.
Eat it, with a fork and knife if u have em
That looks absolutely amazing!
Make sure you pat it dry before it goes in the pan and flip every 30 seconds to avoid the grey band. Otherwise looks good tho.
If you want to minimize a grey band I’d reverse sear, I’ve had really good results with little to no grey band with that method.
https://preview.redd.it/vlf2kzwrx04g1.jpeg?width=1242&format=pjpg&auto=webp&s=cf5df75f04c4c6ccbeab3b8951e513462668d35a
I would so enjoy that!
Reverse sear or sou vide are your best best at reducing grey band, if I’m not mistaken
I think the gray band is from the long dry brine. Try keeping it shorter.