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winkersnacc t1_jdtrhbh wrote

Reply to comment by pinniped1 in Got stood up on a first date tonight. Here’s for going home and eating alone! by halosixsixsix

i meant for the sear, mate. you crack me up

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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 :(

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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

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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

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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.

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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.

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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

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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

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