Submitted by halosixsixsix t3_1237gvi in pics
winkersnacc t1_jdtpxg1 wrote
try for medium high when cooking your steak. sorry you got stood up. their loss.
pinniped1 t1_jdtrdzm wrote
Medium high? I like to cook steak when I'm not high at all, aiming for medium rare.
winkersnacc t1_jdtrhbh wrote
i meant for the sear, mate. you crack me up
bloode975 t1_jdujr61 wrote
Honestly I wish I could routinely get a good sear, I can do everything basically the same and get great sears for most cuts 75% of the time, but 10% of the time for rump which is the main one sold near my place and its downright depressing :(
newjackcity0987 t1_jdv2t6z wrote
Try a cast iron pan (if you havent already). They seem to work better for me with the thicker cuts of meat
tehmlem t1_jdv5t4z wrote
I found a rusted old cast iron that I cleaned up and I finally have the seasoning right so I can just throw meat on it and it sears without sticking at all. Still no slidey eggs but I'm proud of my work
newjackcity0987 t1_jdv9y23 wrote
I still put a lil bit of oil for eggs
snoozieboi t1_jdwhezm wrote
I'm no expert, but cast iron becomes naturally non-stick if you "season it"
Random link: https://www.seriouseats.com/how-to-season-cast-iron-pans-skillets-cookware
Considering how many teflon pans I've ruined (and how toxic the precursor to teflon are) I'm planning to either go cast iron or try one of those enameled ones. I just need to find the right size and weight. My cast iron skillet feels a bit too small and is already ridiculously heavy.
TheeExoGenesauce t1_jduo5jy wrote
What about the other 15%
bloode975 t1_jduoapz wrote
These are two separate sets of 100 my friend, so 75/25 and 10/90
TheeExoGenesauce t1_jdust0o wrote
I ain’t no math scientist
d_lan88 t1_jdus1ar wrote
Get the temp very high. For rump, sear the fat cap first by holding the steak on its side, so you get some fatty juices rendering on the pan. Remember the meaty bit of rump is very lean, so wont get that crusty goodness without some fat. You also need to get some butter in there after 2-3 min. Don't be afraid to flip every min to get an even cook.
bloode975 t1_jdus53j wrote
Yea that's been my general process, guess either I'm cocking something up bad or the burner ain't that great xD
jinbtown t1_jdvyjuj wrote
are you drying the meat in the fridge uncovered for like 12-24 hours? on a wire cookie cooling rack? you want dry air on all sides of the meat so it loses all the moisture. the heavy seasoning / salting is what sucks the moisture out of the "crust" of the steak and it collects in a cookie sheet used as a drip pan
winkersnacc t1_jdtrfuz wrote
😂😂😂
[deleted] t1_jduorn4 wrote
[removed]
splittingheirs t1_jduacu5 wrote
Medium high? Dial that fucker to Chernobyl.
straighttoplaid t1_jdul7gt wrote
This is the way
puffferfish t1_jduwhwo wrote
This is the way
d_lan88 t1_jdusfmx wrote
For most home stove tops I would max the fuck out and get ready to turn off the smoke alarm. Tis the only way to go to get a proper sear.
Fire_Gaming_UAV t1_jdue4fe wrote
Lol I've never not cooked a steak on fire
IWantToHideForever t1_jduspgf wrote
i pat my bad boy dry after a marinade poked w a fork, then reaseason , 3 min on each side on highest heat possible w olive oil and yuhhh
eggsaladactyl t1_jdvbub4 wrote
Try canola oil. Much higher smoke point than olive oil.
wmorris33026 t1_jdy0tda wrote
This is important…
IWantToHideForever t1_jdy9qp5 wrote
thank you- my first steak my bf didn’t have canola oil but I’ll remember that for when we go shopping
eggsaladactyl t1_jdycgf7 wrote
Helps a ton! Also for a really nice crust I like to do a dry rub on my steaks and stick em in the fridge for at least a couple hours if not overnight. Really helps extract any moisture so you get a really nice crust.
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