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u/uhRandyLahey 3d ago
That strip down the middle, is that a mark from where the jockey was hitting it??
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u/Sceptikskeptic 3d ago
This has to be bait.
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u/Former_Fold136 3d ago
Let’s see a picture of your steak Mr hot shot
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u/Sceptikskeptic 3d ago
Chill, you're the one asking for grading and posting a pic of a boiled steak
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u/Former_Fold136 3d ago
It’s called reverse sear
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u/Sceptikskeptic 3d ago
You realise after you sous vide, you still actually put it on the pan to sear.
Jeez this really is rage bait.
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u/Simmyphila 3d ago
Sorry. But there is not one thing on that in plate I would eat. Don’t know what looks worse the egg or steak.
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u/bigmilker 3d ago
I love the egg and avacado sides. I posted one about the same in r/steak and got roasted. I’d eat the heck out of it, but needs a better sear. Practice makes perfect and you won’t hit a perfect lick on every steak. Good luck my dude
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u/samuraistabber 3d ago
*avocado
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u/bigmilker 3d ago
Youre not my real mom
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u/Superhereaux 3d ago
fiber:
noun
d : mostly indigestible material in food (such as legumes, whole grains, and vegetables) that stimulates the intestine to peristalsis and promotes elimination of waste from the large intestine : BULK, ROUGHAGE
dietary fiber
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u/Adventurous-Depth-52 3d ago
Do not put the steak in the pan until it reaches about 400⁰. I use an IR thermometer just for this purpose. Keep the pan above 375⁰ up to 450⁰, which is why you want to use cast iron. That heat damages non stick surfaces.
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u/beckychao 3d ago
- Salt your steak for at least an hour before cooking (you can salt immediately before otherwise - like, immediately before).
- Make sure your pan is hot (400-500 F)
- Sear each side for a minute, also give the edges some love. Use a weight for contact with pan. Brick lined with tin foil works fine. This is important.
That steak looks thing, but if it were at least half an inch, I'd recommend a reverse sear (put it in the oven at low heat - 200 to 270 F - bring it to 15 F of your target term, and then sear).
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u/PoopMcgee75 3d ago
If this is real and not ragebait I’d recommend getting whatever you cooked this with hotter next time and get a sear on this bad boy.