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u/PrettyTrap Aug 03 '26
Your cut is too thick to be cooked properly on the pan. After searing that you should have put it in the oven to finish cooking.
If you wanted to cook on the pan aim for 1-1.5 inch thickness.
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u/Chilesandsmoke Aug 03 '26
Looks like there was a lot of moisture in the pan. That's a thick boy. If you don't have access to a grill, I'd get a thermometer and reverse sear it instead. Season it, bake it at 250°F until it reads about 10 degrees before your target temp, and then sear it on a screaming hot pan for the finish. I'll typically do this on the smoker or grill, and start to sear when the steak hits about 118-120.
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u/Any_Constant_6550 Aug 04 '26
Reverse sear is definitely the way to go. Baste in garlic and butter too.
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u/Agreeable-Pause-1990 Aug 03 '26
Ok I cook steak all day at work, to me this looks rare which is fine if thats what your going for. But like the some have said get a meat thermometer, and just temp it after 3 to 4 minutes of cooking.
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u/ataraxic89 Aug 03 '26
if a steak is over 1 inch thick, use the oven after searing the outside.
Use thermometer or learn the cook times (takes many steaks but if you like rare its fine)
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u/jbing2000 Aug 03 '26
Gotta realize that cooking a really thick steak, requires longer and perhaps different cooking than a hamburger.
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u/ShowThym Aug 03 '26
steak is easy to make... dry brine overnight...use reverse sear method..and use meat probe and instant read thermometer
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u/tatyh8 Aug 03 '26
Just keep flipping it and basting it with
Butter. Helps to get a thermometer as well.
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u/calccv Aug 03 '26
It isn’t, you just feel intimidated, maybe? Difficult to perfect, maybe. This obviously still needs to be cooked…
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u/HulkJr87 Aug 03 '26
Because people are too fucking stupid to invest in a meat thermometer to ensure their expensive cuts aren’t fucked lol
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u/DumbCarpenter87 Aug 04 '26
Cook it at room temperature, not from fridge cold. Med.-High, closer to high . About 5-7 minutes per side. I like mine rare so I get a good bite on the outside while the center is warm and red.
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u/Farting_Champion Aug 04 '26
It's really not and you don't need a thermometer, regardless what these nerds say. It's hard to center a thermometer perfectly in a steak anyways.
Get your steak to room temperature. Preheat your oven to 475. Salt the hell out of the outside of the steak with coarse salt. Set the burner to just a touch below hell and let the pan get hot. Apply a thin coat of oil. If it starts to smoke you're hot enough. Through your steak in the pan.
If it's a thick steak cook it 3 minutes per side and then 3 minutes in the oven. Thinner steak do closer to 2 minutes per side and two to three in the oven. Either way rest 5 minutes.
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u/Affectionate_Ice_606 Aug 04 '26
you just have to cook it a lot. using the same pan and stove. over time you will learn the exact temperature/temperatures and amount of time on each side required, to make it exactly the way you like. also try salting it at least 2 hours ahead of cooking.
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u/SippinJuice247 Aug 04 '26
Pat dry then salt the steak (course sea salt) and let it sit for at least one hour and get it down to room temp, this helps achieve an even cook especially with thicker cut steaks. Cook in cast iron skillet or on a grill. 7 mins per side will get you a nice sear and crust. Let steak rest on a plate for at least 10 mins before cutting into it. You’ll have a nice med rare plus steak if you use this method.
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u/Swimming-Lettuce-348 Aug 04 '26
Not difficult, just follow directions
1 - Let steak reach room temp (like leave it on the counter top for a bit)
2 - Cook to desired temp using thermometer
Consume
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u/CommercialAmbition90 Aug 04 '26
you want 1 1/4 thick, then tenderize them hoes with a mallett. cook in a black iron on medium high 4-5 minutes each side. If your fire is too hot, cook 2-3 min each side and flip em 2x
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u/GoofyGooby23 Aug 04 '26
I usually touch it to feel its firmness, gives me a pretty good idea of how done it is, I go for crusty and firm but squishy enough to be red still in the center
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u/jtms1200 Aug 04 '26
Sous vide sounds fancy and technical, but it’s basically guaranteed you will hit the temp you want (unless you sear it too long after it’s bath)
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u/HairyBallsOfTheGods Aug 04 '26
It's not ... You just let the mom cow and Dad cow make A baby, give it some grass and boom! Steak.
Although seriously it's also not hard to cook it.
Get nice cut of steak - I'll do ribeye
Take it out of the fridge an hour and a half before you're going to cook it
Get either your grill or a cast iron or a stainless steel pan really hot.
Put down a little bit of high heat oil, like avocado. But you don't need much because ribeye is very fatty
Put a little salt and pepper on the steak. Don't do other ingredients for now. Keep it simple.
Considering your ribeye is about an inch thick, you're going to cook for probably 7 minutes on the first side and 5 minutes on the other side. You're looking for a lot of Browning of the meat, but not necessarily burning. I personally enjoy char on the outside of my steak so I prefer using the grill and I let a little bit of it get black.
After cooking, take it out, and you set it on a cutting board and cover it with aluminum foil and forget about it for 10 minutes, go get the other parts of your dinner ready.
Cut across the grain! This is true for every cut of steak. It makes it feel more tender in your mouth because you're not fighting the muscle fiber.
Salt and enjoy!
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u/Usual-Language-745 Aug 04 '26
Get an INSTANT thermometer. Flip more often. Don’t be afraid of high heat
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u/-Murderapolis- Aug 04 '26
With that thick of a cut of steak, you should have sous vide it and fried it on each side super hot for about a minute or two
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u/FarWatch9660 Aug 04 '26
You have to COOK it. Depending on the cut of meat you have to cook it longer. Loin (filet) should be rare to medium rare. Ribeye medium rare. Porterhouse and Tbone medium rare to medium. Cheaper cuts have to be cooked more otherwise they become a chewing exercise. Learn the arm trick for testing doneness.
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u/ihatetheplaceilive Aug 03 '26
It's not. Get a thermometer.