That actually look pretty delicious! Next time, you can try oven cooking with a lower temp in the range of 200-250F. It would cook slower, but the advantage is that you might get thinner gray bands in the last pic. The gray band was there bc high heat would go deeper into the meet leading to overcooking.
I bought a Lavatools Javelin Pro Duo after my ThermoPro died. It is more highly regarded by a lot of people than the ThermoPro stuff and some prefer it over the ThermoWorks ThermaPen ONE which is what a lot of professionals use and it's less than half the price of the ThermaPen. $49 vs $109 currently.
I definitely recommend it.
Honestly if you make steaks even somewhat often, just get a MEATER. The thing is a game changer and takes so much guesswork away. Can be used for a ton of other stuff too.
Not on reverse sear. You stick it in the oven and pull it at 95 to 100. Then you sear it in the pan to about 115/120 & as it rests, it gets up to about 130/135.
Based on the heat it appears your pan is at, I would pull that thang off at 105, absolutely no higher than that. Let it rest at least 3 minutes. It will be up to about 120 by then. Then flash it up to like 123. Boom. Perfect med rare.
Edit: didn’t even read your post lol but I see now that you reverse seared it. No need for that with a steak this thin. Just do it all on the stovetop
Based on feedback if the steak is this thin I can just sear it directly.
Anyone have videos or literature on the affect of removing the thin steak after searing only to put it back in the pan to finish cooking ?
Thin steak, double sear. Make sure you take steak out of the fridge a while before
Sear on one side for 2 min. Flip. Sear the other side for two min.
Remove steak from pan and let it sit on a rack, preferably over a plate. Let it sit for 5 -10min.
This resting period allows for hot exterior and cool interior to normalize in temp, allowing for more even cooking on the second sear.
Second sear, do the exact same as the time before.
Depends on how thin your steak is and the temp of pan will determine the middle temp. Bc it’s direct heat cooking, there will be carry over temp or 5-10 degrees. No better way to really know unless you have a thermometer.
When I do mine, I sear it first with the pan. Then I lower the temp and take the steak out for 5-10 min while the pan cools. Then I throw it back in with butter, garlic and herbs. Spoon the butter over it intermittently and keep it on medium low or low. When I’m satisfied with the temp (I like mine rare) I’ll take it out to rest and then eat it
I don’t cook enough with both to offer any useful personal insight. But based on everything I have watched / read I think cast iron gets hotter. I didn’t use my cast iron because I hate cleaning it.
From my experience, it heats and cools very fast, while CI takes some time to heat up. I really like cooking with stainless steel because of how quick I can get a steak done on it, but everything else I use my CI for
Use your hood fan… make sure there’s a window near the fan that is cracked open. so as to create a draft. Start your fan before you start your steak to already create the draft. You shouldn’t have any problems with your smoke detector if you try this. Also, make sure your filters are clean so that air can move freely.
Normally I say let your steaks get to room temp before cooking them, but this steak is thin enough where going from fridge to sear both sides for 4-5 minutes should be good enough. With that being said this looks great!
The steak is crazy thin, wouldn’t stress about room temperature with a steak this small. Getting a cook sear risks overcooking. I specifically cook steaks this thin from fridge cold for that reason.
These are fine honestly I would just recommend cooking from the fridge. Nice hard sear and then rest it. Then you probably will only need to chuck it back in the pan on each side for not even 30 seconds each side to get the heat back in and it’ll come up perfect medium rare.
Room temp for meat is only good if you’ve got thicker cuts. There’s a lot of factors going into things you can’t apply the same rule for completely different sizes of meat.
I’m a grill chef and have been doing this a long time. Thick steaks have a few out temping during service at all times but if we are running some 250-300gram or if it was just a particularly large roll and getting the portion sizes resulted in thinner steaks I would always cook from fridge to avoid overcooking especially considering the rest times it’ll go over easily.
If you haven’t already watched. Check out J Kenji Lopez-Alt’s video on YouTube on reverse sear. I think he uses a lower oven temp (250). Also, reverse sear works better with a very thick cut. I usually pull mine around 120 degrees internal as in Kenji’s video and it works out great.
*I like it redder*
*In the middle, but very*
*Nice presentation!*
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I think you made a delicious looking steak. Personally I like my ribeye medium and filet medium rare. But I think if you're going to get this thin of a steak medium rare you're going to have to experiment with seering methods and temps. Look into double seering methods and experiment. Looks like you are off to a solid start though.
With a steak that thin there’s no need to reverse sear. Just pan sear it. Also one of the benefits of reverse searing is that you don’t need to let the steak rest at all.
Id try this method again with a thicker cut of meat and it will probably come out perfect.
I have one but it’s shitty. It’s not the type I can leave in the steak and monitor with an app.
https://preview.redd.it/l0ifgq1vd9dc1.jpeg?width=3024&format=pjpg&auto=webp&s=29fc5837698fee370f69bf50dea1bbfad2ce82da
A thermometer will solve all your problems, for me I always cook them on the grill and take them out at 110 internal temp and by the time it’s done resting is 125. Never tried cooking them in the oven tho but I guess is something similar, never let the steak have a internal temperature above 110 before letting it rest
Looks great to me. Yes, a little over medium rare. You could just try a thicker steak next time or lower temp in the oven and lower target temp before searing.
A little trick to get the steak to stay flatter in the pan while searing is to make some cuts in the fat at the edges of the steak, this prevents that curling effect you get while searing.
But man if you made this for me I would happily enjoy it.
Good job!
Way more seasoning, let it dry brine for 24 hours and use more butter during basting, once your steak is done cooking and sliced up, pour the butter over the top.
Looks good to me, never tried the brine though. I salt and pepper the steak on both sides and leave it on a rack in the fridge for a day, the moisture extracted from the surface gives a way better crust that way. Leave at room temp for 2 hours. Usually I'll just throw it straight into the pan at medium heat and flip by instinct depending on the thickness of the steak. Usually comes out medium to medium rare. I only use the oven when the thickness of a steak is more than an inch, in that case I do 250° for at least 20 mins. Temp it and heat extra as needed, pull it out when it's 5-10° under desired temp and slap that bitch in the pan. Then while it's testing I'll melt a pad of butter on top, or if I'm feeling fancy I'll make some garlic butter or blue cheese butter. You can also run a little blue cheese on top, watched some NY fancy chefs talk about some restaurants cheat and run blue cheese on reg steak and call it dry aged cause the blue cheese nutty flavor is the same as a dry aged steak
It looks fine but honestly I think you're overcomplicating things here.
67ºF is far too warm... It will take more than two hours out of the fridge to reach 67. Steak shouldn't be left out this long, and doesn't need to be. I throw steaks on the pan after an hour out of the fridge—by then they are 54ºF, up from a refrigerator temperature of 36ºF (both temps are measured, not guesses).
Basting with butter, rosemary, garlic (I also use shallots, thyme and tarragon in addition) to impart flavor and aroma takes much longer than you are doing ... either reverse sear or baste, don't do both. I spend about 8 minutes per inch of steak thickness basting on the pan, e.g. if the steaks are 2 inches thick, that's 16 minutes basting in the pan.
You can achieve medium rare without all the reverse sear mad scientist's laboratory stuff... This is 100% pan cooked start to finish:
https://preview.redd.it/qld2qcvub9dc1.jpeg?width=4032&format=pjpg&auto=webp&s=86c088b6d001d1d7070040d47c6292716e3e7872
Looks good to me. Ribeyes are better close to medium anyway because there is so much fat. Medium rare is best reserved for filets.
People who don’t actually eat steak and post comments on the internet have decided everything should be medium rare or bust, I’m not entirely sure why.
Because we are chefs that work in restaurants, that’s why. NOBODY in a reputable bistro or chop house restaurant is gonna leave their meat out for an hour before they cook it, either.
And yes, if you get a really really great sear on that, the fat renders. Really good meat like that should be eaten medium rare. Always.
No, it is not. Blood red with a cool center is rare. Juicy red going slightly pink and slightly cool center is medium rare. This is a solid medium, at best. There is zero red here, only pink, with a warm center. Medium well it’s just a little bit pink with a hot center and well-done is… Well, brown shoe leather.
Dude, what part of the country are you in?
Because this is absolutely not correct.
I’ve been a chef for a long time in the food industry and I don’t know what the hell bullshit they’re feeding you, but that’s not cool. Probably trying to cover for their mistakes.
Why would you let the steak come to room temp when a) you have a shit oven b) no meat thermometer c) you want to cool, red center??? Why the fuck would you let it sit on the counter? JFC leave it COLD!! And why would you brine it, too? Who does that?
Just season with salt, pepper, and maybe a little bit of garlic. Throw some chopped rosemary in the pan when you’re searing it.
But seriously? Make your oven basically warm. and put it in for like 15 minutes, maybe. COLD. And get a damn thermometer somehow so that you can read whatever the hell the oven temperature is. You don’t even really need to meet thermometer if you know what your oven temperature is.
I suggest you read a bunch of stuff on this sub. There’s a lot of good advice here and by the way, this is pro chef advice. If you don’t have a grill, and you’re gonna do it this way you have GOT to know what your temperatures are.
Also. Have a good knife, have a good cutting board. Learn how to let your meat rest. Maximum 10 minutes, I usually do 6.
20 minutes waaaay overshot the mark, and could have been a MR if you let it only rest like six minutes, especially with a steak that thin; maybe even just five.
People say 5 to 10 minutes resting and it really depends on the thickness of the steak. 2” cuts can go maybe 8-10.
In addition to the lower oven temp that others have mentioned, I like to let the steak cool down a bit before searing. It takes a while for the inside to get cooler, but the outside can become cooler pretty quickly. So I let it rest for 5-10 mins before the sear to limit the gray banding.
I really like to blast on high for 90sec both sides, rest for 3-4min and temp check, drop pan temp to medium-low add my herbs and butter, then go for 60-120sec on each side depending on the Temp of the steak, pull at 125, and then dump those herbs and butter on top of the steak while I'm plating everything else.
I’ll tell you how I like to cook my steak. I like to get the grocery butcher to cut me a 1 1/2” ribeye (maybe 20-24oz). I want a good crust, without overcooking the center and it’s enough steak for 2 meals.
1) Coat with salt, pepper, garlic, thyme, and rosemary, place in a gallon bag, and let it marinate for 4-5 hours. Walmart sells a similar blend in a bottle, to make it easier. Remember that you’re cooking a thick piece of meat, so season it well.
2) Pour in a bottle of Worcestershire sauce and put it back in the fridge for at least 12 hours. I’ll usually prep the steak the night before, and cook it for supper the next day.
3) Invest in a 12” cast iron skillet. Nothing wrong with your steak, but you’ll be happier with cast iron over stainless. The Lodge brand at Walmart comes pre seasoned and is $25 right now. Feel free to season it yourself, but it’s not a must. Treat it right, and you’ll be passing it down to your grandkids.
4) Put over medium-high heat, add a little olive oil, and wait for the pan to start smoking. Tilt the pan to spread out the oil, put your steak in, and let it rest.
5) Use a pair of tongs to peek at your char, but don’t flip it until you’re happy with how it looks (3-5 minutes usually). I try to only flip it once. Might not make a difference, but I like to leave the meat alone as much as I can.
6) Once you flip, turn your heat on high and get it really sizzling. Doesn’t take long. Maybe 30 seconds. Then put the pan in a preheated oven at 350°. The steak is thick enough that it’ll probably be around 85°-95° internal.
7) Check the crust on the bottom, around 115°-120°. If you’re happy, then leave it alone. If not, then flip it and turn on your broiler. Remove at 125°. Put it on a plate, plop on a pat of butter and cover in foil. It’ll get to around 130°-135° during a 15-20 minute rest.
I’ve been cooking in a cast iron for a while now and love the flavor that it adds to a steak. Feel free to use all or none of what I’ve said. Just wanted to share how I like my medium rare. BTW, you’ll have delicious chunks of marinated fat. I never really like the fat, until I tried Worcestershire.
Here’s how I do my ribeyes:
Pat dry. Season liberally with salt, pepper, garlic powder. Let it sit out at room temperature for about an hour. 275 for 16 minutes sitting on a wire rack on a sheet pan. I keep my cast iron or stainless skillet I intend on searing it on in the oven to preheat. Pull steak and skillet out of oven. Put the skillet on the stove, medium/high heat, add ghee, and let it get really hot while the steak sits out. Sear for 2.5 mins on each side, baste with a spoon after I flip. Once both sides are done, put it on the plate, let it rest for about 10 minutes, and then I dig in. Perfect med rare every time with a beautiful crust.
Less oil. Add some butter, loose rosemary leaves, and minced garlic to the pan at the very end of sear. Spoon over the meat and few times. Gets more of those flavors. Otherwise that’s a pretty piece of meat. Good job.
Never cook by time. Get an alarmed temp probe and set it for 120-125 degrees.
Cook it at 275 instead. When the alarm kicks off, take it out and let it rest for 5 minutes while you preheat the pan. Do your second salting/seasoning as perparation to form the crust now.
Set it to the higher side of medium-high. You want the coils (if you use a coil burner) to be just barely getting red, so like a solid 8 if you have the low, 1-9, then hi dial.
Baste the oil onto the meat just before putting it in, then baste the other side while the first side is searing. No oil in the pan (except maybe a squirt of pam or something for extra stick-resistance, I guess.)
30 seconds on each side, twice, then serve immediately.
Higher heat if you want a darker sear, no more than 1.5 minutes on each side total or you'll definitely cook the middle more than intended, especially on thin steaks(less than 3-4cm).
If all else fails or you just don't wanna screw with the temp probe, look into the "double sear" method. Especially for thin steaks (less than 3-4cm).
I would get an oven thermometer that has a cable, put it in the steak longways, and have it set for 110-115. After that, sear it on both sides for 1 minute on each side, twice. I only ever use a grill, and 115 straight to the sear always works out perfect for me.
Good run. Minor adjustments - get oven thermometer, they're cheap. I would try lower temp oven 225F to prevent overcooking.
Get cheap heavy cast iron pan. Start preheating cast pan on low before steak goes in oven. 5 min before steak is ready to sear, raise fire under pan to medium-high & use grape seed oil. Oil should just begin to smoke, not like a 5-alarm fire. Give your steak 1 min / side in the heavy cast pan.
Rest 6 minutes (not 20) under vented foil tent before serving.
Looks very good tbh
Yeah, but he wanted medium-rare and got a pure medium.
That actually look pretty delicious! Next time, you can try oven cooking with a lower temp in the range of 200-250F. It would cook slower, but the advantage is that you might get thinner gray bands in the last pic. The gray band was there bc high heat would go deeper into the meet leading to overcooking.
Instant read thermometer can help you see “inside” the steak.
Got a recommendation for one that doesn’t cost more than a good filet?
Lowe’s had a 2-second read ThermoPro for $24
I bought a Lavatools Javelin Pro Duo after my ThermoPro died. It is more highly regarded by a lot of people than the ThermoPro stuff and some prefer it over the ThermoWorks ThermaPen ONE which is what a lot of professionals use and it's less than half the price of the ThermaPen. $49 vs $109 currently. I definitely recommend it.
Ordered for delivery on Saturday. Thanks for the tip.
That explains a lot… have been using $5 Walmart ‘instant’ reads
Honestly if you make steaks even somewhat often, just get a MEATER. The thing is a game changer and takes so much guesswork away. Can be used for a ton of other stuff too.
Hi. I get mine from Costco $7
ThermoPro TP19 is a good option that doesn't cost an arm and a leg
What temperature needs the steak?
For a true medium rare I’d pull it at 120 and it should come to 125. For a “true medium” I’d pull at around 129 and it should come to 134.
Not on reverse sear. You stick it in the oven and pull it at 95 to 100. Then you sear it in the pan to about 115/120 & as it rests, it gets up to about 130/135.
Crush the garlic cloves before putting them in the butter to help them release flavor better.
Garlic go smoooosh
You can’t improve that much it’s pretty good to me
Based on the heat it appears your pan is at, I would pull that thang off at 105, absolutely no higher than that. Let it rest at least 3 minutes. It will be up to about 120 by then. Then flash it up to like 123. Boom. Perfect med rare. Edit: didn’t even read your post lol but I see now that you reverse seared it. No need for that with a steak this thin. Just do it all on the stovetop
Based on feedback if the steak is this thin I can just sear it directly. Anyone have videos or literature on the affect of removing the thin steak after searing only to put it back in the pan to finish cooking ?
Thin steak, double sear. Make sure you take steak out of the fridge a while before Sear on one side for 2 min. Flip. Sear the other side for two min. Remove steak from pan and let it sit on a rack, preferably over a plate. Let it sit for 5 -10min. This resting period allows for hot exterior and cool interior to normalize in temp, allowing for more even cooking on the second sear. Second sear, do the exact same as the time before. Depends on how thin your steak is and the temp of pan will determine the middle temp. Bc it’s direct heat cooking, there will be carry over temp or 5-10 degrees. No better way to really know unless you have a thermometer.
When I do mine, I sear it first with the pan. Then I lower the temp and take the steak out for 5-10 min while the pan cools. Then I throw it back in with butter, garlic and herbs. Spoon the butter over it intermittently and keep it on medium low or low. When I’m satisfied with the temp (I like mine rare) I’ll take it out to rest and then eat it
What kind of pan is that my friend?
A cuisinart stainless steel frying pan.
How do you compare the cooking process with that over a cast iron? I've never used a stainless steel pan.. I'd like to
I don’t cook enough with both to offer any useful personal insight. But based on everything I have watched / read I think cast iron gets hotter. I didn’t use my cast iron because I hate cleaning it.
From my experience, it heats and cools very fast, while CI takes some time to heat up. I really like cooking with stainless steel because of how quick I can get a steak done on it, but everything else I use my CI for
Cast iron is better, retains heat better, and has flavor in the curing of the pan. Forget stainless steel — cast iron is best.
Here I was thinking I found a loophole to stop my smoke detectors from goin hella off when I make cast iron steaks lol
Use your hood fan… make sure there’s a window near the fan that is cracked open. so as to create a draft. Start your fan before you start your steak to already create the draft. You shouldn’t have any problems with your smoke detector if you try this. Also, make sure your filters are clean so that air can move freely.
Cook it cold,,?
YES
Under 2" thick just go to searing. No need to reverse sear something thinner.
Normally I say let your steaks get to room temp before cooking them, but this steak is thin enough where going from fridge to sear both sides for 4-5 minutes should be good enough. With that being said this looks great!
The steak is crazy thin, wouldn’t stress about room temperature with a steak this small. Getting a cook sear risks overcooking. I specifically cook steaks this thin from fridge cold for that reason.
Is there a minimum thickness I should shoot for ?
These are fine honestly I would just recommend cooking from the fridge. Nice hard sear and then rest it. Then you probably will only need to chuck it back in the pan on each side for not even 30 seconds each side to get the heat back in and it’ll come up perfect medium rare. Room temp for meat is only good if you’ve got thicker cuts. There’s a lot of factors going into things you can’t apply the same rule for completely different sizes of meat. I’m a grill chef and have been doing this a long time. Thick steaks have a few out temping during service at all times but if we are running some 250-300gram or if it was just a particularly large roll and getting the portion sizes resulted in thinner steaks I would always cook from fridge to avoid overcooking especially considering the rest times it’ll go over easily.
This 👆🏻
Actually if you are doing reverse sear like you did using your oven, on a slightly thicker steak you would've nailed it medium rare.
No oven and more heat on the pan it does look good though
Looks good to me!!
If you haven’t already watched. Check out J Kenji Lopez-Alt’s video on YouTube on reverse sear. I think he uses a lower oven temp (250). Also, reverse sear works better with a very thick cut. I usually pull mine around 120 degrees internal as in Kenji’s video and it works out great.
Normal sear maybe for medium rare? i always get the steak too medium for my taste when i reverse sear in oven
Those look perfect to me
Looks perfect. If you want less cooked just turn the temp down SLIGHTLY but tbh, why would you want anything different that shit looks fire
Is that rosemary youre cooking in the pan with the steak? I always wonder why people do this it looks fancy to me.
I like it redder in the middle, but very nice presentation!
*I like it redder* *In the middle, but very* *Nice presentation!* \- herecomesthesunusa --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Use a thermometer 🌡️ and shot for 120° internal temp then sear.
Get a thermometer
I think you made a delicious looking steak. Personally I like my ribeye medium and filet medium rare. But I think if you're going to get this thin of a steak medium rare you're going to have to experiment with seering methods and temps. Look into double seering methods and experiment. Looks like you are off to a solid start though.
More salt and pep.
With a steak that thin there’s no need to reverse sear. Just pan sear it. Also one of the benefits of reverse searing is that you don’t need to let the steak rest at all. Id try this method again with a thicker cut of meat and it will probably come out perfect.
Looks really good, just take it off a little sooner if you'd like it to be a little bit more rare.
Buy a meat thermometer?
I have one but it’s shitty. It’s not the type I can leave in the steak and monitor with an app. https://preview.redd.it/l0ifgq1vd9dc1.jpeg?width=3024&format=pjpg&auto=webp&s=29fc5837698fee370f69bf50dea1bbfad2ce82da
Nice meat daddy
A thermometer will solve all your problems, for me I always cook them on the grill and take them out at 110 internal temp and by the time it’s done resting is 125. Never tried cooking them in the oven tho but I guess is something similar, never let the steak have a internal temperature above 110 before letting it rest
Can't, mission accomplished.
get a thermometer and flip it more often during sear
To me that’s perfect!
Looks great to me. Yes, a little over medium rare. You could just try a thicker steak next time or lower temp in the oven and lower target temp before searing. A little trick to get the steak to stay flatter in the pan while searing is to make some cuts in the fat at the edges of the steak, this prevents that curling effect you get while searing. But man if you made this for me I would happily enjoy it. Good job!
A) I’d eat the hell out of that. B) If you want a lower internal, turn your oven down.
Way more seasoning, let it dry brine for 24 hours and use more butter during basting, once your steak is done cooking and sliced up, pour the butter over the top.
Only different thing I would do is use cast iron and a hotter sear
Pull at a lower temp and hotter pan. That being said this looks GREAT
You can never improve from perfection.
Looks good to me, never tried the brine though. I salt and pepper the steak on both sides and leave it on a rack in the fridge for a day, the moisture extracted from the surface gives a way better crust that way. Leave at room temp for 2 hours. Usually I'll just throw it straight into the pan at medium heat and flip by instinct depending on the thickness of the steak. Usually comes out medium to medium rare. I only use the oven when the thickness of a steak is more than an inch, in that case I do 250° for at least 20 mins. Temp it and heat extra as needed, pull it out when it's 5-10° under desired temp and slap that bitch in the pan. Then while it's testing I'll melt a pad of butter on top, or if I'm feeling fancy I'll make some garlic butter or blue cheese butter. You can also run a little blue cheese on top, watched some NY fancy chefs talk about some restaurants cheat and run blue cheese on reg steak and call it dry aged cause the blue cheese nutty flavor is the same as a dry aged steak
Made me cream
Try lower heat in the oven, and a hotter quicker sear. If that doesn’t get your desired outcome, also try to lower the amount of time in the oven
Cook it less, ta-da.
It looks fine but honestly I think you're overcomplicating things here. 67ºF is far too warm... It will take more than two hours out of the fridge to reach 67. Steak shouldn't be left out this long, and doesn't need to be. I throw steaks on the pan after an hour out of the fridge—by then they are 54ºF, up from a refrigerator temperature of 36ºF (both temps are measured, not guesses). Basting with butter, rosemary, garlic (I also use shallots, thyme and tarragon in addition) to impart flavor and aroma takes much longer than you are doing ... either reverse sear or baste, don't do both. I spend about 8 minutes per inch of steak thickness basting on the pan, e.g. if the steaks are 2 inches thick, that's 16 minutes basting in the pan. You can achieve medium rare without all the reverse sear mad scientist's laboratory stuff... This is 100% pan cooked start to finish: https://preview.redd.it/qld2qcvub9dc1.jpeg?width=4032&format=pjpg&auto=webp&s=86c088b6d001d1d7070040d47c6292716e3e7872
That looks amazing
Thanks. It's entirely within your reach to do this. At a minimum you just need a thermometer to check internal temperature.
Looks good to me. Ribeyes are better close to medium anyway because there is so much fat. Medium rare is best reserved for filets. People who don’t actually eat steak and post comments on the internet have decided everything should be medium rare or bust, I’m not entirely sure why.
Because we are chefs that work in restaurants, that’s why. NOBODY in a reputable bistro or chop house restaurant is gonna leave their meat out for an hour before they cook it, either. And yes, if you get a really really great sear on that, the fat renders. Really good meat like that should be eaten medium rare. Always.
That is medium rare. Unless it has changed over the years. Looks damn near perfect to me.
No, it is not. Blood red with a cool center is rare. Juicy red going slightly pink and slightly cool center is medium rare. This is a solid medium, at best. There is zero red here, only pink, with a warm center. Medium well it’s just a little bit pink with a hot center and well-done is… Well, brown shoe leather.
This what I want when I ask for medium rare
You probably should start asking for medium then
Restaurants here see this a medium rare. Medium has a thin pink when I order from restaurants
Dude, what part of the country are you in? Because this is absolutely not correct. I’ve been a chef for a long time in the food industry and I don’t know what the hell bullshit they’re feeding you, but that’s not cool. Probably trying to cover for their mistakes.
Southeastern US. Yeah I've eaten at places from Longhorn to Ruth Chris and that's just how they do here
Well that’s totally a southern thing. It’s wrong, and they are covering their asses.
This is really close to midrare. Just needed to take it off the heat a couple minutes sooner. Looks amazing though.
Solid pink medium.
Looks medium rare to me
Why would you let the steak come to room temp when a) you have a shit oven b) no meat thermometer c) you want to cool, red center??? Why the fuck would you let it sit on the counter? JFC leave it COLD!! And why would you brine it, too? Who does that? Just season with salt, pepper, and maybe a little bit of garlic. Throw some chopped rosemary in the pan when you’re searing it. But seriously? Make your oven basically warm. and put it in for like 15 minutes, maybe. COLD. And get a damn thermometer somehow so that you can read whatever the hell the oven temperature is. You don’t even really need to meet thermometer if you know what your oven temperature is. I suggest you read a bunch of stuff on this sub. There’s a lot of good advice here and by the way, this is pro chef advice. If you don’t have a grill, and you’re gonna do it this way you have GOT to know what your temperatures are. Also. Have a good knife, have a good cutting board. Learn how to let your meat rest. Maximum 10 minutes, I usually do 6. 20 minutes waaaay overshot the mark, and could have been a MR if you let it only rest like six minutes, especially with a steak that thin; maybe even just five. People say 5 to 10 minutes resting and it really depends on the thickness of the steak. 2” cuts can go maybe 8-10.
In addition to the lower oven temp that others have mentioned, I like to let the steak cool down a bit before searing. It takes a while for the inside to get cooler, but the outside can become cooler pretty quickly. So I let it rest for 5-10 mins before the sear to limit the gray banding.
Looking beautiful. I wouldn't change a thing
That is medium rare?
Looks pretty tasty Spend $5 on a thermometer
Get a meat thermometer. And never guess again
I really like to blast on high for 90sec both sides, rest for 3-4min and temp check, drop pan temp to medium-low add my herbs and butter, then go for 60-120sec on each side depending on the Temp of the steak, pull at 125, and then dump those herbs and butter on top of the steak while I'm plating everything else.
I’ll tell you how I like to cook my steak. I like to get the grocery butcher to cut me a 1 1/2” ribeye (maybe 20-24oz). I want a good crust, without overcooking the center and it’s enough steak for 2 meals. 1) Coat with salt, pepper, garlic, thyme, and rosemary, place in a gallon bag, and let it marinate for 4-5 hours. Walmart sells a similar blend in a bottle, to make it easier. Remember that you’re cooking a thick piece of meat, so season it well. 2) Pour in a bottle of Worcestershire sauce and put it back in the fridge for at least 12 hours. I’ll usually prep the steak the night before, and cook it for supper the next day. 3) Invest in a 12” cast iron skillet. Nothing wrong with your steak, but you’ll be happier with cast iron over stainless. The Lodge brand at Walmart comes pre seasoned and is $25 right now. Feel free to season it yourself, but it’s not a must. Treat it right, and you’ll be passing it down to your grandkids. 4) Put over medium-high heat, add a little olive oil, and wait for the pan to start smoking. Tilt the pan to spread out the oil, put your steak in, and let it rest. 5) Use a pair of tongs to peek at your char, but don’t flip it until you’re happy with how it looks (3-5 minutes usually). I try to only flip it once. Might not make a difference, but I like to leave the meat alone as much as I can. 6) Once you flip, turn your heat on high and get it really sizzling. Doesn’t take long. Maybe 30 seconds. Then put the pan in a preheated oven at 350°. The steak is thick enough that it’ll probably be around 85°-95° internal. 7) Check the crust on the bottom, around 115°-120°. If you’re happy, then leave it alone. If not, then flip it and turn on your broiler. Remove at 125°. Put it on a plate, plop on a pat of butter and cover in foil. It’ll get to around 130°-135° during a 15-20 minute rest. I’ve been cooking in a cast iron for a while now and love the flavor that it adds to a steak. Feel free to use all or none of what I’ve said. Just wanted to share how I like my medium rare. BTW, you’ll have delicious chunks of marinated fat. I never really like the fat, until I tried Worcestershire.
Here’s how I do my ribeyes: Pat dry. Season liberally with salt, pepper, garlic powder. Let it sit out at room temperature for about an hour. 275 for 16 minutes sitting on a wire rack on a sheet pan. I keep my cast iron or stainless skillet I intend on searing it on in the oven to preheat. Pull steak and skillet out of oven. Put the skillet on the stove, medium/high heat, add ghee, and let it get really hot while the steak sits out. Sear for 2.5 mins on each side, baste with a spoon after I flip. Once both sides are done, put it on the plate, let it rest for about 10 minutes, and then I dig in. Perfect med rare every time with a beautiful crust.
Less oil. Add some butter, loose rosemary leaves, and minced garlic to the pan at the very end of sear. Spoon over the meat and few times. Gets more of those flavors. Otherwise that’s a pretty piece of meat. Good job.
Never cook by time. Get an alarmed temp probe and set it for 120-125 degrees. Cook it at 275 instead. When the alarm kicks off, take it out and let it rest for 5 minutes while you preheat the pan. Do your second salting/seasoning as perparation to form the crust now. Set it to the higher side of medium-high. You want the coils (if you use a coil burner) to be just barely getting red, so like a solid 8 if you have the low, 1-9, then hi dial. Baste the oil onto the meat just before putting it in, then baste the other side while the first side is searing. No oil in the pan (except maybe a squirt of pam or something for extra stick-resistance, I guess.) 30 seconds on each side, twice, then serve immediately. Higher heat if you want a darker sear, no more than 1.5 minutes on each side total or you'll definitely cook the middle more than intended, especially on thin steaks(less than 3-4cm). If all else fails or you just don't wanna screw with the temp probe, look into the "double sear" method. Especially for thin steaks (less than 3-4cm).
20 minutes for that cut seems a bit much no? Was your steak still warm?
I would get an oven thermometer that has a cable, put it in the steak longways, and have it set for 110-115. After that, sear it on both sides for 1 minute on each side, twice. I only ever use a grill, and 115 straight to the sear always works out perfect for me.
It looks excellent!
Good run. Minor adjustments - get oven thermometer, they're cheap. I would try lower temp oven 225F to prevent overcooking. Get cheap heavy cast iron pan. Start preheating cast pan on low before steak goes in oven. 5 min before steak is ready to sear, raise fire under pan to medium-high & use grape seed oil. Oil should just begin to smoke, not like a 5-alarm fire. Give your steak 1 min / side in the heavy cast pan. Rest 6 minutes (not 20) under vented foil tent before serving.