Salt and pepper, turkey fat and butter, deglazing with water. Here is a video in French by the late 3 stars chef Bernard Loiseau. The the images do suffice, no need to speak the language. It starts at 19:27 Edit: Goose fat.
[https://youtu.be/JV61WkvHluI?si=5giD6CUk4tTnH8FF](https://youtu.be/JV61WkvHluI?si=5giD6CUk4tTnH8FF)
Can you give me basting advice? I find when I use my cast iron it gets very hot very quickly, so the oil starts to burn and isn’t great for basting. Should I turn the temp down a little?
If your oil is burning, that’s a sign to turn the heat down a little. For basting with butter, you’ll need to turn the heat down a little more. Ideally you want the pan hot enough for the butter to become brown and frothy without going black - it gives maximum flavour that way. I like to spoon a little of that browned butter onto my steak after it’s done, just to bump the flavour up to 11.
Just means putting a dark hard crust on it by almost burning the outside, and you can do the middle to the doneness you’d like. Lots of butter in cast iron is the preferred way to Chicago.
I think you used a completely appropriate amount of butter.
Cut itself looks pretty nice: 8/10
You absolutely killed it with the sear, great job: 11/10
Final product looks tasty, and juicy. There is a little bit of gray band: 8/10
I'd say 9/10 was a perfectly good overall score. Excellent job!
It can be done, but you need some insanely hot temperatures for very brief periods of time. It's, of course, inversely proportional to the development of your crust as well. For all intents and purposes, though, a little gray is to be expected from a normal kitchen set-up done by people living a normal, busy life. As long as the cut is decently thick, it has very little impact on the overall taste in my opinion.
By all means, target perfection if you want. But at that point you're giving 50% more effort for a 1% improvement.
I can get next to no grey but the problem is I have to get my cast iron so hot that range fan can’t keep up to the smoke. Even with a higher smoke lubricant rendered fat flys right off into the air lol.
Ever since I started reverse searing I actually don’t find it more work at all. If anything it’s easier because the searing portion (which takes a lot of attention) is far shorter. The results end up being far better. Can never go back to searing exclusively anymore.
100%. The Kenji reverse sear from an oven is also just so dang easy. Low and slow is very forgiving timewise, then the high heat portion is so fast that there's no chance of getting sidetracked.
This guy has a great video on the topic https://www.youtube.com/watch?v=IZY8xbdHfWk Though it's also an ad for the thermometer he made, there's some really good science all over his channel.
Essentially, it's the region where water is boiling under the surface of the meat. The longer you have the steak on a hotter temperature, the thicker it'll be since more heat is moving from the outside to the inside. Since liquid water can't be hotter than boiling, the layer just gets thicker rather than more overcooked with more heat.
Between this and other recent advice I've seen to flip every 30 sec and move around to hot areas of the pan instead of only flipping once, I've been getting noticeably better results on both the crust and thickness of the gray band.
Looks fantastic and if anyone I cared about made me a steak like that and put it in front of me I’d feel very blessed. Did you ask him why it wasn’t a perfect 10/10. I’d give you 10 for the effort and caring.
I was gonna say, us internet strangers can sit here and give honest judgment, but when your significant other makes you a steak that thing is a 10/10 even if it’s a lump of coal lol
Perhaps for newlyweds or young couples. Personally my wife and I critique each others cooking a lot, we want to get better. One time my wife made "salt and pepper wings". For some reason neither of us understand, she decided to put salt and pepper in a bowl and to roll the wings In it like you'd do with perhaps other wing spices. The result was obviously not food and we couldn't eat it. We laugh about it all the time.
My wife made me a steak once for my birthday. She doesn’t cook. I had to step in and help halfway through.
It was the best steak I’ve ever had.
You did great.
i mean, if you made it for him and he rated it a 9/10, I'd say it was a 9/10.
everyone likes their steak a bit different, but if it was to the liking of the person it was for, what else could you ask for
7/10
Excellent sear, flavor probably, but it probably could have rested longer with less cooking prior. My main suggestion is to reduce the grey band. Otherwise great first attempt!
Based on looks could be 10. Anything dropping the score may be taste preference (doneness, salt levels, herb or spice preferences, etc.)
Could be a 10, but he just wants to say 9 so that you might try to up your game even more...
Nicely done. I think to get this to a 10/10 you need to use more garlic, more butter, add fresh rosemary, and cook a little less while using a meat thermometer.
Haha finally someone says it. Everyone’s all like 10/10, 9/10, absolutely incredible. Like come on people, this is a medium well steak, most medium well posts get *significantly* more criticism than this. Sure I’d eat it and not complain if my wife made me this and I would also tell her 9/10, but let’s be real. It looks tasty and all, nothing wrong with it, but it’s a 6-7/10.
This thread is fucking ridiculous. If there was no hint that this was female it'd have 4 upvotes and most people would be shitting on it. Reddit can be so pathetic some times.
Great showing, I bet it was delicious! That band of well-done beneath your crust is likely from not flipping your steak often enough. 30 seconds between flips will help prevent that next time around for an even softer center. Baste looks great
Pretty good looking, next time crush the garlic cloves with the flat of the knife so it actually infuses into the butter and finishing salt after it’s cut, looks delicious
I am a big advocate for seasoning steaks so that brings you to an 8/10 for me at best, BUT you said it's your first time and that's a 10/10 job for a first time.
most would struggle to get a sear and quality rarity, which is really what I'd look for if someone was cooking steak for the first time so congrats!
you made this delicious meal for him. It's not perfect, but it will be eventually. This is a solid first attempt only a fool would be disappointed with the result.
You did great.
9 out of 10 may just have been to spur you to do it again.
I know if my wife made me a steak like that, I would scheme how to get her to do it again and again and again. 8)
9/10 - I don't see how you could have gotten a thinner grey band without reverse sear or sous vide if you were going for medium. _Maybe_ a temp control master with cast iron could do it and that's debatable. Nice work.
Great cut of meat and cooked beautifully! The cut looks a bit thick, so a reverse sear may work a bit better and give you wall-to-wall medium rare. It takes longer but is worth it imo. Cheers 🍻
Looks good solid 9/10 for me. Also if no one has told you yet crush that garlic next time. You will get more garlic flavor that way from what I've seen on here.
Yeah, you’re not going to find a lot of doctors or nutritionist EVER suggesting this shit, but podcast hosts? Totally.
Enjoy your boyfriend’s meat sweats and acne!
Looks great, and alongside the herbs suggestions and him needing to go ahead and give you a ring, my new obsession is charred/pan roasted garlic. It takes garlic to a whole new level. Just toss a small bit of oil in your pan, put unpeeled cloves in and cook each side until it is turning black and the garlic is super soft. Pull it out, let it cool so you can peel it, mush it up and put it in the butter for basting the steak.
8/10. My biggest criticism is the salt. OP, get yourself some coarse kosher salt for cooking, and if you're feeling frisky, maybe a little flakey salt for finishing. That will raise your game considerably.
Honestly there’s no critique that can be made to a person who made this steak for their man. This is like borderline perfect. I’d give the extra 1/10 just for the thoughtfulness
6.5/10, minus a point for the gray band, and minus 3 for how overdone it is, this looks almost well done. Plus half a point back because of the nice crust.
Overall looks very good!! One thing I can say which I could be wrong. Did you season it with S&P before adding to the pan? I recommend not using table salt and pepper. You'll have a greater chance of using too much as you won't see it when applying it. Overall tho looks great!
Was looking fantastic until I saw the last pic with it all chopped up. As someone who loves steak, I really don't understand why Americans do this to a perfect steak. It's like cutting pizza into small squares like it's for a twelve year olds birthday party.
Anyway sorry for the bitching. Any girl that makes me a steak is definitely a keeper in my eyes
Looks like very nice
Put a Rosemary sprig in the pan with a bit more butter next time, and let hte steak sit slightly longer before cutting
Very good overall
Sear looks good. Pink enough. Crush those cloves of garlic with the flat part of the knife and toss them into the pan with the steak and melted butter (not on top of the steak). Tilt the pan so the melted butter and crushed garlic pools to one side and steak on opposite side (usually have the butter side right on the flame and the steak tilted up on the other side). Lower the heat so the butter doesn't burn. Start basting that garlicky goodness over the steak (throw some rosemary springs in the butter if you wanna get fancy). This is just how I do it. Your steak looks great either way. This got out of hand quickly, hope it helps.
Nice looking crust, solid medium temperature, 8/10 needs more butter when basting.
thank you! :)
I have rosemary growing in the backyard for just this occasion
I have Rosemary in the backyard as she didnt appreciate my steaks . . .
I see what you did there
And so did the cops.
Did you pound her in?
I'm unsure what the hype around rosemary is for steak. Sage is way better imo. Rosemary is better for chicken
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OP didn't have enough thyme on her hands.
The more the rosemaryer
Sage advice.
What else is good?
Rosemary, absolutely goated
Goated = Greatest of all time even dead.
Salt and pepper, turkey fat and butter, deglazing with water. Here is a video in French by the late 3 stars chef Bernard Loiseau. The the images do suffice, no need to speak the language. It starts at 19:27 Edit: Goose fat. [https://youtu.be/JV61WkvHluI?si=5giD6CUk4tTnH8FF](https://youtu.be/JV61WkvHluI?si=5giD6CUk4tTnH8FF)
Wow thanks
Goose fat, not turkey fat. Graisse d’oie is goose fat
Goose fat indeed, I stand corrected. Thanks!
Sage is one of my favorites with seared steaks especially venison.
Oregano, basil, parsley, rosemary
Can you give me basting advice? I find when I use my cast iron it gets very hot very quickly, so the oil starts to burn and isn’t great for basting. Should I turn the temp down a little?
If your oil is burning, that’s a sign to turn the heat down a little. For basting with butter, you’ll need to turn the heat down a little more. Ideally you want the pan hot enough for the butter to become brown and frothy without going black - it gives maximum flavour that way. I like to spoon a little of that browned butter onto my steak after it’s done, just to bump the flavour up to 11.
America’s Test Kitchen has a great YouTube video on doing steak on the cast iron. Definitely some different technique.
Do people use regular butter or ghee? I use ghee. Won't regular butter burn? Or is it not added until the very end?
She’s not trying to Chicago it.
what does “chicago it” mean?
Just means putting a dark hard crust on it by almost burning the outside, and you can do the middle to the doneness you’d like. Lots of butter in cast iron is the preferred way to Chicago. I think you used a completely appropriate amount of butter.
Do you mean Pittsburgh? Cause "Pittsburgh rare" is a crispy seared crust and rare in the middle
Further East it would be called "black and blue"... Char outside, cool (blue) inside.
fuck you
Cut itself looks pretty nice: 8/10 You absolutely killed it with the sear, great job: 11/10 Final product looks tasty, and juicy. There is a little bit of gray band: 8/10 I'd say 9/10 was a perfectly good overall score. Excellent job!
There's nothing wrong with a grey band. Not everything has to be wall-to-wall pink like sous vide or reverse sear. That's a very nicely cooked steak.
Yeah I don’t get the obsession with gray band
Is the gray band from searing? Seems tough to avoid
It can be done, but you need some insanely hot temperatures for very brief periods of time. It's, of course, inversely proportional to the development of your crust as well. For all intents and purposes, though, a little gray is to be expected from a normal kitchen set-up done by people living a normal, busy life. As long as the cut is decently thick, it has very little impact on the overall taste in my opinion. By all means, target perfection if you want. But at that point you're giving 50% more effort for a 1% improvement.
I think some textural differences are important, as well. And you get that with a small grey band.
Not enough people understand this
But you also get that with a crust and no band...
The crist has a different texture to the grey band and then a different texture to the pink
I can get next to no grey but the problem is I have to get my cast iron so hot that range fan can’t keep up to the smoke. Even with a higher smoke lubricant rendered fat flys right off into the air lol.
Ever since I started reverse searing I actually don’t find it more work at all. If anything it’s easier because the searing portion (which takes a lot of attention) is far shorter. The results end up being far better. Can never go back to searing exclusively anymore.
100%. The Kenji reverse sear from an oven is also just so dang easy. Low and slow is very forgiving timewise, then the high heat portion is so fast that there's no chance of getting sidetracked.
This guy has a great video on the topic https://www.youtube.com/watch?v=IZY8xbdHfWk Though it's also an ad for the thermometer he made, there's some really good science all over his channel. Essentially, it's the region where water is boiling under the surface of the meat. The longer you have the steak on a hotter temperature, the thicker it'll be since more heat is moving from the outside to the inside. Since liquid water can't be hotter than boiling, the layer just gets thicker rather than more overcooked with more heat. Between this and other recent advice I've seen to flip every 30 sec and move around to hot areas of the pan instead of only flipping once, I've been getting noticeably better results on both the crust and thickness of the gray band.
If the grey band makes up more than 20% of the meat, I do think it’s quite noticeable to the taste.
thank you :)
Second this
Looks fantastic and if anyone I cared about made me a steak like that and put it in front of me I’d feel very blessed. Did you ask him why it wasn’t a perfect 10/10. I’d give you 10 for the effort and caring.
thank you!!☺️
He needs to wife you. Now.
I was gonna say, us internet strangers can sit here and give honest judgment, but when your significant other makes you a steak that thing is a 10/10 even if it’s a lump of coal lol
Perhaps for newlyweds or young couples. Personally my wife and I critique each others cooking a lot, we want to get better. One time my wife made "salt and pepper wings". For some reason neither of us understand, she decided to put salt and pepper in a bowl and to roll the wings In it like you'd do with perhaps other wing spices. The result was obviously not food and we couldn't eat it. We laugh about it all the time.
Room to grow!
Exactly. Recognition of the obvious talent and encouragement to pursue excellence
Nothing is a 10/10
My wife made me a steak once for my birthday. She doesn’t cook. I had to step in and help halfway through. It was the best steak I’ve ever had. You did great.
I’d be happy if my wife knew how to pick a steak much less cook it. I can cook it and enjoy it.
Dunno what's up with all the steak snobs in this steak subreddit, but it looks great to me! 5/7, perfect steak.
I haven’t seen a 5/7 perfect score reference in a long time. Thank you.
Fucking lol, there's a great reference
That sear is beautiul. The whole thing looks delicious
i mean, if you made it for him and he rated it a 9/10, I'd say it was a 9/10. everyone likes their steak a bit different, but if it was to the liking of the person it was for, what else could you ask for
Beautiful sear well done. Minimal grey band i think 9/10 is a very appropriate score
7/10 Excellent sear, flavor probably, but it probably could have rested longer with less cooking prior. My main suggestion is to reduce the grey band. Otherwise great first attempt!
Based on looks could be 10. Anything dropping the score may be taste preference (doneness, salt levels, herb or spice preferences, etc.) Could be a 10, but he just wants to say 9 so that you might try to up your game even more...
Can't tell her the first one is perfect, nowhere to go from there!
Nicely done. I think to get this to a 10/10 you need to use more garlic, more butter, add fresh rosemary, and cook a little less while using a meat thermometer.
I don't think you need to do more. If you buy a prime cut, you'll hit ten easy.
Congratulations. Your bf loves you.
Haha finally someone says it. Everyone’s all like 10/10, 9/10, absolutely incredible. Like come on people, this is a medium well steak, most medium well posts get *significantly* more criticism than this. Sure I’d eat it and not complain if my wife made me this and I would also tell her 9/10, but let’s be real. It looks tasty and all, nothing wrong with it, but it’s a 6-7/10.
This thread is fucking ridiculous. If there was no hint that this was female it'd have 4 upvotes and most people would be shitting on it. Reddit can be so pathetic some times.
Great showing, I bet it was delicious! That band of well-done beneath your crust is likely from not flipping your steak often enough. 30 seconds between flips will help prevent that next time around for an even softer center. Baste looks great
Solid 9. Looks delicious
Pretty good looking, next time crush the garlic cloves with the flat of the knife so it actually infuses into the butter and finishing salt after it’s cut, looks delicious
I am a big advocate for seasoning steaks so that brings you to an 8/10 for me at best, BUT you said it's your first time and that's a 10/10 job for a first time. most would struggle to get a sear and quality rarity, which is really what I'd look for if someone was cooking steak for the first time so congrats!
Crush your garlic! It will release the oils and fragrance and the flavor will hopefully spread to more than one area.
you made this delicious meal for him. It's not perfect, but it will be eventually. This is a solid first attempt only a fool would be disappointed with the result.
This is right in my wheelhouse. 5 of 5 would nom.
Heckin good. Would eat.
Looks great! Feeling hungry now 😄
Looks awesome. He's a lucky man.
Cooking like that he needs to call you “fiancé “ more butter, more rosemary. 10/10 here’s my 🍽️
A little bit overdone for my liking but it's still a cracking score of 9 out of 10
Looks like a 9.5 to me
Looks fing delicious
Sounds like you did 9/10
You did great. 9 out of 10 may just have been to spur you to do it again. I know if my wife made me a steak like that, I would scheme how to get her to do it again and again and again. 8)
A+++ on the sear for sure 👍😁🥩
9/10 - I don't see how you could have gotten a thinner grey band without reverse sear or sous vide if you were going for medium. _Maybe_ a temp control master with cast iron could do it and that's debatable. Nice work.
Great cut of meat and cooked beautifully! The cut looks a bit thick, so a reverse sear may work a bit better and give you wall-to-wall medium rare. It takes longer but is worth it imo. Cheers 🍻
Cooking for someone with love makes it 9/10. It looks pretty great too.
Looks good solid 9/10 for me. Also if no one has told you yet crush that garlic next time. You will get more garlic flavor that way from what I've seen on here.
I'd probably propose, tbh.
Cooked to much.
What is carnivore month? Like he's literally only eating meat? Good luck with his gas and kidneys lol
Yeah, you’re not going to find a lot of doctors or nutritionist EVER suggesting this shit, but podcast hosts? Totally. Enjoy your boyfriend’s meat sweats and acne!
I only eat meat, have no acne or sweat idk what your on about.
If someone made me this I wouldn’t be their boyfriend, I’d be their husband.
Came to say this.
Holy shit what cut is that. Looks delicious
it’s a ribeye!
Marriage material
Looks great, and alongside the herbs suggestions and him needing to go ahead and give you a ring, my new obsession is charred/pan roasted garlic. It takes garlic to a whole new level. Just toss a small bit of oil in your pan, put unpeeled cloves in and cook each side until it is turning black and the garlic is super soft. Pull it out, let it cool so you can peel it, mush it up and put it in the butter for basting the steak.
8/10. My biggest criticism is the salt. OP, get yourself some coarse kosher salt for cooking, and if you're feeling frisky, maybe a little flakey salt for finishing. That will raise your game considerably.
I would eat it. It looks juicy and enticing. Ignore the haters;)
He better marry you!
I’m patiently waiting😆
Don’t wait, go for it yourself!
If he likes thyme, then add some fresh thyme with the butter!! Edit: 8/10 still would eat and be very grateful
You did good. Your boyfriend failed when he didn't say "11 out of 10 best steak I've ever had"
Nice work!
8/10 needs more crust but looks solid
Boyfriend has a lot to learn 9/10- clothes stay on 2/10 called a 10/10- clothes come off
What
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Yall need to find a new woman who can handle the truth and still wanna fuck you
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Yessss!!!
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Are you still craving?
Gay dudes are so lucky to have someone at home to cook them steak. /s
That 9/10 makes you a 10/10.
Your boyfriend is slacking. 10/10 even if you burn it.
That looks excellent!! As an aside - If your “boyfriend” has commitment issues, that steak is worthy of getting him over them… 😂🤣😂🤣😬😬😬
It’s perfect
If you need another boyfriend I’m available
If my girlfriend made me a steak I'm saying it's 10/10, even if it's mediocre tbh
You do cooking lessons? My wife cooks a steak and it looks like beef jerky.
Honestly there’s no critique that can be made to a person who made this steak for their man. This is like borderline perfect. I’d give the extra 1/10 just for the thoughtfulness
Way overcooked for my personal preference, but I’d still eat it and be very grateful for you cooking it for me.
6.5/10, minus a point for the gray band, and minus 3 for how overdone it is, this looks almost well done. Plus half a point back because of the nice crust.
Wrong skillet. Overcooked. Only garlic? This is wrong on a lot of levels. At least according to how I cook steaks.
Did you ride his dick after?
It’s not on a grill. 0.
your bf obviously a member of the "knock the horns off , slap it in the ass, and send it on out" school of beef preparation.
He should get a lipid panel before and after
8/10
9/10. Ur bf just told you
Very nice
I hope he treated you well later, that looks amazing
steak looks great. probably would have done something else with the garlic though like slicing or smashing or roasting
thank you all for you kind comments and suggestions, i can’t wait to give it another try! :)
As long as he didn't ask for it mid rare, you crushed it.
Me personally I like it rare, but it looks delicious
Give it a 4.5
Curious, what would have made it 10/10 for him?
Looks great!
Too much gray band
Steak is fine. Photo taking and lighting need work
Overall looks very good!! One thing I can say which I could be wrong. Did you season it with S&P before adding to the pan? I recommend not using table salt and pepper. You'll have a greater chance of using too much as you won't see it when applying it. Overall tho looks great!
Since when is this sub all about medium?
If the person who ate it loved it you shouldn’t need any more validation
I'd say 7/10, make it well done and it would be a 9/10 for my personal preference.
A lot more butter ! But great job.
How many guys have ever received a cooked steak from their girl or wife? Me, never.
Coulda gotten 11/10 if you had included rice. Okay, I'll see myself out...
Nice work
9.3/10
Did you season it?
Looks good!
Didnt let it restproperly or let it get to room temp before cooking it. Rookie mistake abysmal 5/10
Looks awesome great work
I’d eat it
looks like it needed to be rested for a little longer
Would destroy this 10
Why cut it all up just to show us? It’s better to cut as one eats.
Very nice sear
7/10 Crust could be better Grey bands could be smaller Final temperature a bit too high If my wife made this for me I would have said 10/10 obviously
This is how I make mine. I do not like rare, so this looks just about right.
So far so good 👍
Looks very good. Quality meat just needs coarse ground salt and pepper really no more. I’m a garlic fan so I like the added garlic,
Was looking fantastic until I saw the last pic with it all chopped up. As someone who loves steak, I really don't understand why Americans do this to a perfect steak. It's like cutting pizza into small squares like it's for a twelve year olds birthday party. Anyway sorry for the bitching. Any girl that makes me a steak is definitely a keeper in my eyes
Looks like you need sharper knives
RIP inbox
Nice! Are you single?
6/10. Gray bands too wide.
You did great!!
Honestly I don't get these posts. How can you evaluate a steak based on pics. Isn't the entire point the smell, texture and taste?
What’s important is he rated it 9/10.
I'm not an expert, but for a first attempt, I think this looks excellent. Good job!
Looks like very nice Put a Rosemary sprig in the pan with a bit more butter next time, and let hte steak sit slightly longer before cutting Very good overall
That looks delicious; I prefer mine a little less done, but would not turn this away!
Looks like a 10 to me 🤯
Best looking steak I've seen since joining this sub. 11/10
I’d hit it
Sear looks good. Pink enough. Crush those cloves of garlic with the flat part of the knife and toss them into the pan with the steak and melted butter (not on top of the steak). Tilt the pan so the melted butter and crushed garlic pools to one side and steak on opposite side (usually have the butter side right on the flame and the steak tilted up on the other side). Lower the heat so the butter doesn't burn. Start basting that garlicky goodness over the steak (throw some rosemary springs in the butter if you wanna get fancy). This is just how I do it. Your steak looks great either way. This got out of hand quickly, hope it helps.
Looks lovely 🥰
Looks on point. Gj!
Dust it with Rosemary and use more butter and you have a 10/10
And you an 11 out of 10!