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/ck/ - Food & Cooking


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13565970 No.13565970 [Reply] [Original]

ok guys, how the fuck do I get a full perfect sear on my steak every time? I’ve tried everything like searing pan waiting to salt until right before you put it on, or dabbing the meat with a paper towel but none of these things ever seem to work 100% of the time

>> No.13565989

Get your pan fucking hot until,
Throw steak on one side for 3 minutes (Unless reverse searing or it's super thin or super thick)
Flip over and sear other side for 3 minutes
Turn down the heat and baste the fuck out of it with butter

The other way is just to flip it multiple times until the crust is as desired. The steak still cooks fine. Also if you marinated your steak you're not gonna get a crust.

>> No.13566012

>>13565970
Get pan hot

>> No.13566031

Pan. Nice and hot.

Steak. Nice and cold. Or room Temp.

Salt. On the steak. 10 minutes before cooking.

Pepper. Generously. Immediately on before cooking.

>> No.13566037

>>13566031
You should salt your steak when you pull it out to warm up to room temp
Also put pepper on after cooking so you're not burning it

>> No.13566038

>>13566031
This is all retarded

>> No.13566072

What if I salt it, then let it sit on a rack in the fridge for two days to air dry the surface? Or should I just not season at all until plating?

>> No.13566139
File: 158 KB, 1008x756, 20191206_203219-1008x756.jpg [View same] [iqdb] [saucenao] [google]
13566139

>>13565970
Salt the steak and let steak come to room temp, at least 45 min. Thin layer of oil in the pan and heat until it just starts to smoke. Make sure meat is patted dry. Lay the steak down into the pan and push it down to make sure it's making full contact with the pan. Don't touch for one minute then flip.

>> No.13566145

>>13566139
I think pushing it down is more important than you'd think, I have to try it again tomorrow

>> No.13566221

>>13565970
Try a coating of very coarse salt

>> No.13566243

Don't put oil or butter or anything in the pan. Put the room temp steak in the hot cast iron, flip and make sure you've got a crust, same to the other side, THEN put in oil/butter/ghee/etc and baste.

>> No.13566265

the good pan steak alludes me, it always tastes kind of boiled even when I dry the meat fully

the only method I've found to work is a pain in the ass where I flip the steak continuously every 15 seconds for the entire duration of cooking

>> No.13566266

Okay OP here is my definitive guide to getting a steakhouse level crust and no bulls-eye effect when cooking steak.
let your steak dry in the fridge on a wire rack for a least a day
put your steak on a wire rack in the freezer for 30 minutes before you are going to cook you steak. This further drys out the surface of the steak and keeps the internal temp cold
Use a thick ass heavy duty pan and heat it for at least 10 minutes no oil
Add a high smoke point oil and add a tiny knob of butter. The proteins in the butter will brown and become the catalysts for further browning reactions (all good chefs use a little bit of brown oil when deep frying for this reason)
Put your steak in the pan and sear for 30-40 seconds and then take it out and let cool for 30 seconds, then put it in on the other side. Repeat until you have an amazing crust. What the continuous removing and placing back in the pan does is prevent too much heat from going into the centre of the cut so this slowly cooks the internal of the steak. It also allows the oil to come up to temp for every side. If done correctly you'll have a wicked sear and an internal temp of barely medium rare.

In terms of seasoning you can add some salt before cooking but don't add any other spices cause they will just burn. If you add salt and let sit for a day or so you'll cure the meat and change the texture of the steak.

>> No.13566280

>>13565970
Toss it in the broiler

>> No.13566353

>>13566265
I found that cooking super hot works for me, but only if I'm going for rare, which I always am, so I guess that's why it works for me.

>> No.13566364

If it's not colouring the pan is too wet
If your pan is too wet you're not getting rid of water fast enough
You need more thermal energy, so use a hotter, heavier pan. If you're using cast iron give it plenty of time to heat evenly.

>> No.13566372

How do you not? Steak is easy as fuck.

>> No.13566381
File: 2.64 MB, 4032x3024, D9553392-5654-431A-A282-2485FC725375.jpg [View same] [iqdb] [saucenao] [google]
13566381

For me it’s the reverse searing.

Pic related was 1 minute per side with ghee at the end

>> No.13566386
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13566386

>>13566381
This one was reverse searing + dry pan

The uneven surface caused the uneven searing but it worked

>> No.13566388

>>13566265

Reverse searing was my salvation. It can be bungled, it's very easy to overcook it so you have to watch it like a hawk, but it's the closest I've gotten to 'milimeter or less of grey edge, perfectly consistent interior'. The crust is the tricky part because shitty electric stovetop and sometimes it's too hot sometimes itsn ot hot enough.

>> No.13566397

>>13566221
Why the fuck would you think that would effect searing at all? Get the fuck off this board right now.

>> No.13566401

>>13566265
You are just incompetent.

>> No.13566406

>>13565970
Rub ketchup over it before searing it on a hot pan. The sugar in the ketchup will caramelize and give you the crust you're looking for

>> No.13566407
File: 234 KB, 220x220, tenor (9).gif [View same] [iqdb] [saucenao] [google]
13566407

>>13566381

>> No.13566414

Newfag question but can you get a decent sear with a copper pan or cast-iron only?

>> No.13566424
File: 2.44 MB, 4032x3024, 6E1956E0-2EC8-4B87-9E2B-483B24D96F5B.jpg [View same] [iqdb] [saucenao] [google]
13566424

>>13566407
Oh anon if I could go back in time I’d have sex with that fatty steak

>> No.13566522

>>13566031
Penis. Out.

>> No.13566532
File: 923 KB, 2016x1512, 20200125_111258-2016x1512.jpg [View same] [iqdb] [saucenao] [google]
13566532

>>13565970
I'm about to cook these steaks in the cast iron pan. Let's see if I can get a decent sear

>> No.13566537
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13566537

Pan should be hot, like literally wait till the oil is smoking. Meat should be out of the fridge for at least 30 mins, 1 hr is better

Put it in the pan and dont touch it for 4 mins, flip and then don't touch it for 4 mins

get butter and start basting till your desired rarity

>> No.13566552

>>13566537
Piss poor sear bro

>> No.13566620

>>13566537
Smoking oil = burning oil?

Should it be added with the hot pan or with the cold pan when you start heating it?

>> No.13566642

>>13566532
what are those?

>> No.13566651

>>13566537
did you upload the wrong picture?

>> No.13566672

>>13566537
kind of pathetic sear m8

>> No.13566676

>>13566386
6/10 m8. Use oil in your pan and you'll avoid the grey spots.

>> No.13566699

>>13566676
Can you answer this please >>13566620 ?

Is grapeseed ok?

>> No.13566722
File: 782 KB, 2016x1512, 20200125_111335-2016x1512.jpg [View same] [iqdb] [saucenao] [google]
13566722

>>13566532
>>13566642
Chuck eye steak. Also known as a poor man's ribeye

>> No.13566731

>>13566537
You should not be giving advice

>> No.13566738
File: 576 KB, 1680x1357, 20200125_121510-1680x1357.jpg [View same] [iqdb] [saucenao] [google]
13566738

>>13566532
>>13566722

>> No.13566742

>>13566699
I'm not sure what pan you use, but I always used cast iron for steaks because it holds heat so well. I put mine over very high heat until the very thin layer of oil that coats it starts to smoke, then I drizzle in just barely enough to coat the bottom. When that starts to shimmer and tiny little wisps of smoke come up, add your steak.

Because I use very high heat, I go for either avocado oil (which has a ridiculous smoke point of like 500), or safflower oil which is around 450. Rapeseed smokes a bit too low for steak, same with canola or veggie. If you can't find either of the other two, peanut oil would also work.

>> No.13566745
File: 473 KB, 1680x1589, 20200125_121622-1680x1589.jpg [View same] [iqdb] [saucenao] [google]
13566745

>>13566738

>> No.13566749

>>13566722
thanks the marbling looks gr8

>> No.13566751
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13566751

>>13566745
Finishing salt. I'm gay btw not sure of that matters

>> No.13566754

>>13566738
that is a sear, take note kids.

>> No.13566801
File: 259 KB, 1200x1500, cooking-oils-smoke-points-v3.png.001.png [View same] [iqdb] [saucenao] [google]
13566801

>>13566699
grapeseed is actually very good for this.

>> No.13566832

>>13566801
I've started using grapeseed for exactly this reason, it's relatively inexpensive as well. You have to watch out for it being mixed with stuff though, I've seen stuff being marketed as premium grapeseed which was actually mostly canola.

>> No.13566836

>>13566801
On my grapeseed oil bottle there’s written 220C but the producer website says 240C.

>> No.13566844

>>13565970
Reverse sear.
Dry the steak as best you can and salt generously the night before. Fridge overnight. Put that shit in the oven (lifted on a baking rack above a pan) as low as possible and cook until still very rare, like 110 or something. Thicker steak should be warmer, thinner should be cooler. Let that rest and dry off again. Superheat a cast iron and make sure its hot all the way around. I leave mine on med for a long time and make sure the whole pan is hot. Then crank to max heat until it smokes a lot. Use a little high smoke point oil and put the steak in. Should be about 90-120 seconds per side. Serve immediately. And use a good cut. Dry aged is the best.

>> No.13566849

>>13566801
Due respect, but the more you look around for different stats on smoke points the more you'll see that rapeseed trends low compared to some others. That one graphic looks promising, sure, but most others put it in the range of 400-425. If you're blowing for the expensive shit, yeah, you'll probably squeeze more out of it, but there are other safer oils where you don't have to worry about off flavors from over-heating.

To each their own, I just prefer safety.

>> No.13566899

>>13566849
Isn’t 425F safe?

>> No.13566911

>>13566899
Depends on your range. A decent gas range at max power can pretty easily put you over that, and that's where I cook my steaks. I wasn't trying to say that I was absolutely right or anybody else is wrong, just that I err on the side of caution. If rapeseed is the affordable, available choice, who am I to tell someone they shouldn't go for it? Just that a little caution is advised as it may affect the flavor of the steak.

>> No.13566963

>>13566911
You’re writing rapeseed but I’m talking about Grapeseed oil, just to be sure you’re not writing rapeseed on purpose.

With that said I always used corn oil but my pan smoked a lot and switched to grapeseed as now I’m going to reseason it with this oil.

The steaks never had a strange flavour but I can’t stand the smoke because it makes me cough even if I put the pan in the oven, it start smelling burned well under 200C so I really don’t know if I’m breathing burned oil or burned fat/residues on the pan.

Cooking with cast iron makes me anxious for these reasons but I need a good steak at least once per month

>> No.13566986

>>13566963
That was a spelling error on my part, not deliberate. Rapeseed is lower than grapeseed, but grape is lower than some others I've previously mentioned.

End of the day: if it works for you, then keep on keepin' on! I'm not trying to make you doubt anything. It's possible you don't do it as hot, or wait as long for the pan to build heat in it, as I do. Any smoke that gets to smoking is gonna be a little acrid, so if it does bother you, there's always alternatives that won't smoke so much. But if the flavor is great and the smoke is little more than an inconvenience, there's really no reason to change.

Thanks for being reasonable about the back and forth. Rare around here.

>> No.13567048

Why use oil at all? I find I get the best sear starting with a dry cast iron

>> No.13567100

EVO is perfectly fine for searing with.

>> No.13567123
File: 3.72 MB, 4032x3024, 20200119_184845.jpg [View same] [iqdb] [saucenao] [google]
13567123

>>13565970
Rest steak at room temp for a few hours.
Season liberally with salt and pepper.
Reverse sear until the internal temp reaches 120°F
Heat up pan with some oil until smoking hot
Fry for 1 min each side
Always ends up looking like this

>> No.13567154

>>13567048
It helps the meat to sear more evenly, not just at the high points. You are not frying it, just barely enough to very lightly coat the surface of the meat. Dry can work fine if the cut is nice and flat, evenly fatty, doesn't curl at the edges, etc.

>>13567100
>EVO
>331F smoke point
>flavorful
>pricey
>Pan 550F+
It really isn't.

>> No.13567161

>>13567100
lol no

>> No.13567197

>>13566986
Thank you

>>13567048
I always went with the dry pan and fat steaks but I ended up with a fucked up seasoning, the central part was “eaten” away by the steaks.

This time I’ll rebuild it with grapeseed after washing the pan with soap and scraping with the back of the sponge and try to cook with a little layer of grapeseed to see if the seasoning holds better as well as producing better searing.

My problem is that I use the pan 1-2 per month so I have little experience even though it I own the pan since 2017

>> No.13567200

>>13567123
Looks like a pretty shit sear to be honest with you

>> No.13567223

>>13567154
>It really isn't.
It really is. It's so easy to tell when someone is an inexperienced cook because they think EVO can't be used at high temperatures. It's the perfect way to filter newbies, really.

>> No.13567607

>>13566745
yum

>> No.13567619

>>13567223
Fucking faggot troll

>> No.13567623

>>13567619
You sound mad.

>> No.13567631

>>13565970
Blowtorch, using only the pale outer part of the flame.

>> No.13567632

>>13565989
>Unless reverse searing or it's super thin or super thick
Searing doesn't change really for a thicker steak, you just put it in the oven for longer.

You're searing with the pan, not trying to cook it all the way through. A sear on a 1" ribeye vs a 2" ribeye should be pretty much identical in how long the sear takes.

>> No.13569043

>>13567632
I usually remove the steaks from the oven when they reach 50C and after patting them dry I cook them 1 max 1.30” per side and usually I end up having a medium steak at 58 to 60C.

>> No.13569062

>>13566722

Based h-e-bro

>> No.13569116
File: 2.91 MB, 540x540, 1559742308261.webm [View same] [iqdb] [saucenao] [google]
13569116

i make pic related fairly often. i know it gets shit on here every once in a while but ive had people ask me to cook it for them. ill make it with thinner cuts of meat but i usually make it a little too cooked. still comes out good though. but in general. i stuggle with thinner cuts of meat, i end up cooking it too long on accident.

>> No.13569118

>>13566038
No its not, not him, and yes I know he is making a ramsey joke. But Ramsey unlike pretty much every other celebrity chef actually has 3 michelin stars.
I get mine perfect every time by using basically the same method. Put steak out 1hr-30 min before I cook and cover in olive oil and salt. Then reverse sear or suos vide till 90 degrees.
Move into pan that is very hot, at or past the smoke point of extra virgin olive oil, I usually put grapeseed oil into cast iron, or if you dont have, stainless steel. Then I just flip leaving for maybe a minute or 2 minutes while basting with unsalted butter till its 115 degrees then pull, season and let rest. It should come up to 125, either by covering or having a nice warm plate from the oven.

>> No.13569144

>>13567123
Dont reverse sear that high 90-100. You need to sear it pan sear it longer, and press down more.
But you can do that without overcooking it if you are starting 5 degrees from rare.

>> No.13569149

>>13569116
get a thermometer you can put in the oven.

>> No.13569162

>>13569149
i might have too. i dont cook in the oven all that much though. i just picked up a meat thermometer a few weeks ago and its made things a lot better. i generally cook for myself so if it comes out not the best, im pretty fine with it. it usually tastes better than i get in restaurants

>> No.13569172

>>13569162
If I insert the meat thermometer in my rectum, will it display my temperature in a correct way?

Asking for my grandfather

>> No.13569178
File: 2.82 MB, 432x766, 1532646422022.webm [View same] [iqdb] [saucenao] [google]
13569178

>>13569172
yes, you will just have to leave it in for a few minutes if it isnt electric.

>> No.13569185
File: 35 KB, 453x604, fuck.jpg [View same] [iqdb] [saucenao] [google]
13569185

>>13569172
when i hold it in my hand its pretty accurate. cant promise your rectum though. i hope your grandpa is ok and hasnt gotten the chink virus

>> No.13569207

>>13566722
Subsequently Sneedeye

>> No.13569208
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13569208

>>13569178
>>13569185
I see, thanks.

This is a strong point to support my theories about why the steaks taste funny after I use the thermometer on them...maybe it’s time to send grandpa to the hospice...

>> No.13569213

>>13566722
>do not overcook

>> No.13569526

>>13565970
The key is to have the pan hot BEFORE you put the steak in. Put some oil in their and don't put the steak in until it starts smoking. If you don't hear that sizzling sound as you put in the steak then the pan wasn't hot enough.
After that it's just a matter of cooking it to your desired temp and flipping, adding whatever herbs and butter you like.

>> No.13569543

>>13566031
I know you're making a Ramsey joke but I cook mine the exact way he teaches in his videos and it's perfect every time. It's the only way I like to cook it

>> No.13569554

>>13566243
What a good way to burn an otherwise good steak and ruin it

>> No.13569610

>>13569208
one time when i was really high i put a digital meat thermometer in my girlfriend's asshole and it worked but it's also very sharp and afterwards i regretted doing it.

>> No.13569712

>>13566424
that's fucking disgusting

>> No.13570482

>Press down on the steak
Do you use something to weigh it down just a little or just a spatula for a few seconds every now and again?

>> No.13570486

>>13569178
>untitled goose webm
I like how the dog is quite gentle and not just swinging left and right to tear the neck.

>> No.13570686
File: 2.86 MB, 400x225, 1529132137904.gif [View same] [iqdb] [saucenao] [google]
13570686

>>13566986
>reddit

>> No.13570706

>>13566745
Nice steak but I bet those eggs are rubbery on the bottom half.

>> No.13571271

>>13569712
You’re gay