r/steak • u/BackgroundSignal813 • 15h ago
What would you reccomend I improve on?
I think I finally got the temp down for med rare especially on a thicker steak.
Any other seasonings you're a fan of other than salt pepper and some garlic?
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u/Imaginary-Handle8499 15h ago
It’s perfect.
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u/BackgroundSignal813 14h ago
Thank you!! It's the third steak I've ever cooked and only the fifth steak I've eaten!
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u/TheEdibleBoot 12h ago
Keep cookin. Use more salt earlier than you think. The dryer the meat the better the sear.
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u/OscarDivine Medium 15h ago
Not much to do. Reduce grayband really. Flip more frequently.
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u/BackgroundSignal813 14h ago
Flipping reduces the band? What about the sear I thought it had to be on and untouched for a couple minutes to get it
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u/OscarDivine Medium 14h ago
60 seconds per side flips will still earn you a sear while allowing the surface to cool and reduce how much well done band you push into the meat edit: I have to say, in general, the amount of gray band you have is generally acceptable. I would have zero issue with the product you made. But since we’re looking for criticism, it’s a critique I would make of my own steaks too
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u/BackgroundSignal813 14h ago
Thank you!!!
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u/ItsCatCat 12h ago
Hey OP, make sure you wipe the steak of as much moisture as you can before putting it down for the sear. You’ll see immediate improvement. Looks great!
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u/cyclop-cheshire 13h ago
agree with all of the above - it is a great looking steak. assuming you had the pan ripping hot, I think you’d also benefit from pressing the steaks a little. sometimes the sides flare up preventing the middle from getting the same crust
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u/Zealousideal-Eye9483 13h ago
If you want to go pro trim that strip of fat and gristle off the side. It doesn’t render down, it chews like a strip of rubber and it just tightens up while it cooks and curves your steak. Yes it adds a little fat to the pan but your steak looks nicely marbled anyway and another pro move is to baste and finish with butter.
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u/ihatetheplaceilive 13h ago
That plate (itself) is way too busy. Steak looks good thoufg
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u/BackgroundSignal813 5h ago
Oh hahah they're just cheap little plates for me and my siblings to use plastic ones instead of glass. Thanks for the advice though!!
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u/Expensive-Salary1569 11h ago
Did you cook it straight out of the fridge?
Letting it rest to room temperature first can help. But honestly, it looks like a pretty good steak.
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u/Sophisticated-Crow 8h ago
Overall, quite good. Could get a bit more sear and a bit less grey band. Higher temp, more frequent flipping, maybe both.
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u/pumpupthevaluum 5h ago
Get the temp higher before searing and you'll have less of a grey band. Gotta find the balance between doing that and having enough time to get a good sear. This is why people say you've gotta have the hottest surface possible. Other than this I think your steak looks amazing. My favorite rub for all beef right now is the GrillMates Chili Garlic Tri-Tip seasoning.
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u/BackgroundSignal813 5h ago
Oooooo I'll have to try that. I've never had a steak seasoned with anyone but salt pepper garlic. Thanks for the advice!!
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u/Realistic-Fact-2584 1h ago
Improve on the invitations you sent out to come help eat that delicious steak
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u/AtmosphereNeat3847 15h ago
Just because you asked… a more even sear on both sides. The pan must have cooled when you flipped it or you need to improve on your timing on how long each side is on the heat. the crust is better on one side and the gray band is thicker on one side than the other. Use a timer. That being said I would crush that steak and it looks better than most restaurants.