Can’t stop with these grey bands what are some of your tips I know high heat but what’s the balance.
This was 24 hour dry brine & $14 Trader Joe’s steal
by Grand-Economist5066
28 Comments
KYwormtosser
Great
Groove4Him
Dude, I saw your picture and thought “Wow, nailed it”.
I’m aspiring to your failure.
candynipples
The secret is probably whatever you did
9PurpleBatDrinkz
Is the “gray band” in the room with us now? That’s hardly anything to complain about! Bravo sir. Bra-Vo!
AnakinShtTalk3r
Man, gtfo lol
BilkySup
Move past it. Taste is what is important not 2mm of gray.
Those look amazing.
PhoenixRising256
The only way to get a zero gray band perfect cook is with extreme heat after sous vide. The longer the sear, the deeper the band
That’s too much effort when you can simply make a steak like that
nihilistdrew
What grey band!? You absolutely nailed this!
GlassCityJim
The grey band obsession on this sub is funny. As mentioned by others, flavor first. It does not have to be cosmetically perfect
SavageScott187
Why did this make me think of Redban at first? Haha.
I normally get a grey band if I brine for more than 8 hours or so.
TheImpureManifesto
Man I know you’re getting flamed right now for being so picky, and trust me this cook is INCREDIBLE!!!! But I totally get it, you get this close to perfect and see that slight imperfection and you’re like I WAS ALMOST THERE.
BL41R
Flip as much as possible. Other than that, sous vide or reverse sear.
pakistanstar
At a certain thickness it’s unavoidable. Barely any on this steak if you ask me.
joethafunky
What was your process for the sear?
honeybabysweetiedoll
Holy mother of god…
CortaNalgas
Are you talking about the fat on the sides?
Omoplata34
Amazingly cooked, and OP knows it. These are sad times.
beansruns
I stopped dry brining
Maybe I get a marginally better crust dry brining, but I get almost no grey band cooking it straight
sputnik13net
No you stop. This is great. Just appreciate what you got.
YouMUSTvote
This looks delicious-but let me eat it all so you don’t have to look at it 👅🥩
Kudos!
Seriously_oh_come_on
Those who comment saying anything other than “well done this looks incredible” must be jealous. Looks lovely. (And you can’t post taste on Reddit – no yet anyway)
beckychao
You can try cooling down the steak in fridge or freezer between the oven and the sear. It’ll give you some temperature buffer internally. I just do 15 minutes in the freezer real quick these days and it seems to work fine. Someone who knows the science behind it can explain how long you should be doing, and what you should be using to do it.
In addition, try and make sure you’re keeping it on a wire rack in the oven and not directly on metal (at least, in my crappy oven it heats from bottom and the surface touching the pan will be much more cooked if I don’t). Searing fast also helps, the shorter the sear, the better. Generally less than a minute is unrealistic unless you’re a wizard, but keeping it under or at 1:30 is possible.
Not gonna lie, the grey band in this picture is nominal, I wouldn’t worry about it. The edges might’ve been hit too hard with a sear and that’s what’s giving the impression of more grey band. The top and bottom surfaces are great.
snuggly_cobra
Well done, good sir! I mean not well done….dammit. Good job
CrispyTarantula117
Dude that looks perfect
Stop stressing about the literal 0.0000001mm “grey band” that you cant taste just because the internet says it’s bad
Straightupnotcool
Yep. Gonna have to toss that one out. Go ahead and send it to me and I’ll dispose of it properly.
xoscarxx
Let me play my tiny violin over these “gray bands” pictured
The only way I’ve gotten deep crust without any notable bands is searing frozen and then sous vide. But your cook looks really good. Don’t think anyone would scoff at calling that a perfect steak
28 Comments
Great
Dude, I saw your picture and thought “Wow, nailed it”.
I’m aspiring to your failure.
The secret is probably whatever you did
Is the “gray band” in the room with us now? That’s hardly anything to complain about! Bravo sir. Bra-Vo!
Man, gtfo lol
Move past it. Taste is what is important not 2mm of gray.
Those look amazing.
The only way to get a zero gray band perfect cook is with extreme heat after sous vide. The longer the sear, the deeper the band
That’s too much effort when you can simply make a steak like that
What grey band!? You absolutely nailed this!
The grey band obsession on this sub is funny. As mentioned by others, flavor first. It does not have to be cosmetically perfect
Why did this make me think of Redban at first? Haha.
I normally get a grey band if I brine for more than 8 hours or so.
Man I know you’re getting flamed right now for being so picky, and trust me this cook is INCREDIBLE!!!! But I totally get it, you get this close to perfect and see that slight imperfection and you’re like I WAS ALMOST THERE.
Flip as much as possible. Other than that, sous vide or reverse sear.
At a certain thickness it’s unavoidable. Barely any on this steak if you ask me.
What was your process for the sear?
Holy mother of god…
Are you talking about the fat on the sides?
Amazingly cooked, and OP knows it. These are sad times.
I stopped dry brining
Maybe I get a marginally better crust dry brining, but I get almost no grey band cooking it straight
No you stop. This is great. Just appreciate what you got.
This looks delicious-but let me eat it all so you don’t have to look at it 👅🥩
Kudos!
Those who comment saying anything other than “well done this looks incredible” must be jealous. Looks lovely. (And you can’t post taste on Reddit – no yet anyway)
You can try cooling down the steak in fridge or freezer between the oven and the sear. It’ll give you some temperature buffer internally. I just do 15 minutes in the freezer real quick these days and it seems to work fine. Someone who knows the science behind it can explain how long you should be doing, and what you should be using to do it.
In addition, try and make sure you’re keeping it on a wire rack in the oven and not directly on metal (at least, in my crappy oven it heats from bottom and the surface touching the pan will be much more cooked if I don’t). Searing fast also helps, the shorter the sear, the better. Generally less than a minute is unrealistic unless you’re a wizard, but keeping it under or at 1:30 is possible.
Not gonna lie, the grey band in this picture is nominal, I wouldn’t worry about it. The edges might’ve been hit too hard with a sear and that’s what’s giving the impression of more grey band. The top and bottom surfaces are great.
Well done, good sir! I mean not well done….dammit. Good job
Dude that looks perfect
Stop stressing about the literal 0.0000001mm “grey band” that you cant taste just because the internet says it’s bad
Yep. Gonna have to toss that one out. Go ahead and send it to me and I’ll dispose of it properly.
Let me play my tiny violin over these “gray bands” pictured
Perfect!
https://preview.redd.it/ztufa1rzn3fg1.jpeg?width=3024&format=pjpg&auto=webp&s=13c9a1546425e145ca6dfdc59dd7d48831904714
The only way I’ve gotten deep crust without any notable bands is searing frozen and then sous vide. But your cook looks really good. Don’t think anyone would scoff at calling that a perfect steak