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CBreezer t1_j8nhcx5 wrote

That don't look seared, that looks blackened. Seasoned I'm guessing?

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thedirtsquirrel OP t1_j8nr9a4 wrote

Yeah, I said in a previous comment but yeah its just the seasoning.

Edit: Ope, just gonna sneak an edit in here since no one is really looking through the thread. Picture proof that the steak is not burnt. Also yes I put the sauce on the steak.

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CBreezer t1_j8nrk1s wrote

Ah, I missed that lol

Nothing wrong with blackened steak at all. It being burnt would be something completely different. I do blackened ahi tuna a couple times a month. Might have to give this a try with some steak myself

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Sometimes_Stutters t1_j8nzsp1 wrote

Pittsburg Blue is my favorite way to cook steak

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notso5ecret4gent t1_j8oktkk wrote

I'm dying to have this but how is this done and what cut is best?

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Sometimes_Stutters t1_j8omb1e wrote

Cut doesn’t really matter as long as it’s at least 1” thick.

I dry off my steak and leave it in my fridge uncovered for a day or two. Then I salt and pepper it generously and let it sit out for a couple hours to get to room them.

I have a propane deep-fry setup that I put a cast iron on pan over. I get the setup screaming hot and seat for about a minute or so on each side. Then I let it rest in the oven set to 180* for about 15-20 mins before I eat.

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i-amtony t1_j8opvpn wrote

You should try add the salt before you leave it for a day or two. What happens when you add salt is it draws out moisture and then the salt brine gets drawn back in. If you salt only a few hours before it usually draws out the juices and doesn't have time to reabsorb. If your leaving it till this time you'd be better off salting just a few minutes before you sear it.

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cynicaloptimissus t1_j8sl6ky wrote

I'm going to follow your advice and try this out. I've got a ribeye I just pat dry, salted and peppered and stuck back in the fridge. I'll cook it tonight or tomorrow.

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i-amtony t1_j91v5up wrote

How did it work out? Not sure if you shouldnif added the pepper at this stage but might not make a difference.

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cynicaloptimissus t1_j921zd0 wrote

I don't think it made a difference. It was great! I was afraid to go too heavy on the salt, so I think I actually could've used more, and would it make a difference if I had rubbed it in?

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i-amtony t1_j92sz4a wrote

Maybe. You should be able to observe the process of the salt melting in the liquid and then going back in. Don't be afraid of that salt;)

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notso5ecret4gent t1_j8oo96e wrote

Beautiful I'll try this, thanks!!

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Sometimes_Stutters t1_j8oohbx wrote

I should also clarify the oven part. I just turn the oven on to the lowest setting, let it get pretty warm, and turn it off.

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LordFauntloroy t1_j8omhv7 wrote

I do 1.5" New York. Chilled in the fridge and then straight into a hot skillet with mushrooms, onions, garlic, salt, and browned butter.

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Tart_Beginning t1_j8ou9bu wrote

I would love to know how you prepare the ahi, that sounds incredible!

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Torpul t1_j8ocnd3 wrote

Picture proof isn't going to be good enough. I'm going to need a copy of this mailed to me... possibly in triplicate just to be sure.

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ubapook2 t1_j8of6ay wrote

It looks fantastic! I would say always post that cross-section in the initial posts, I swear there’s miserable chefs on this sub looking for any reason to attack lol but looks great!

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thedirtsquirrel OP t1_j8ofvmx wrote

Yeah, I originally left it out because the plate looked like a mess already lol.

Ah well, internet people aint gonna bother me.

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shredbmc t1_j8om2zf wrote

Nice cook! It's a shame someone had to go and put some weird white sauce on it, hopefully it was still good!

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thedirtsquirrel OP t1_j8omphy wrote

It isn't much different than blue cheese topped blackened steak. Filet is so rich it compliments well to have a sauce, or at least I think so. If I want a plain S&P steak I'm eating ribeye or a strip.

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Dwestmor1007 t1_j8pvv35 wrote

I mean it could still be pink on the inside and charred on the outside of you cooked it at an extremely high temp.

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TheLadyEve t1_j8robhe wrote

Beautiful work, OP! I'm happy you posted the cross section, I was curious about the middle. Looks like a very even cook on that steak! Gorgonzola sauce or compound butter are two things I just love putting on steak.

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thedirtsquirrel OP t1_j8rsrot wrote

>Gorgonzola sauce or compound butter are two things I just love putting on steak.

Ugh, it's just so good. Sauces can go on steaks - idc what people say.

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TheLadyEve t1_j8rszgh wrote

I think a filet is an ideal canvas for a sauce because it has a pretty mild flavor just in itself. When I cook tenderloin I usually serve it with two sauces, a brandy peppercorn pan sauce (hot) and a mustard horseradish cream sauce (cold). I would pick Gorgonzola any time, but my husband doesn't do cheese.

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thedirtsquirrel OP t1_j8rtn2h wrote

Agreed! I think I said elsewhere, but if I'm having a plain steak I'm having a ribeye or strip. Those really stand on their own.

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Blk-cherry3 t1_j8rs2ht wrote

Made me think about an ex girlfriend that even burned water.

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CBreezer t1_j8rsrg5 wrote

Blackened does not mean the same as burned though...

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Blk-cherry3 t1_j8uesvk wrote

you're welcome to call it whatever. my book it's in the trash

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CBreezer t1_j8vl5jo wrote

That's because you don't know shit about cooking. How you gonna insult someone else when you're too stupid to know cooking techniques? No wonder chick is your ex with a dipass attitude like this.

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