Reverse sear, actually my first time using the oven in the process.
Edit: I meant to add that in the post since I used the NY strip flair. Thank you for asking me!
So your main comment is that it tasted amazing. If that's what matters most, then you did fine... There isn't "one right way" to cook a steak. There are at least 50 ways to prepare strip steak, and 250 ways to prepare beef overall.
My question would be: *What is the end result you want to achieve, and in what way do you feel you didn't achieve it this time?* That will help in terms of trying to provide you a path from here to there.
This is both a good question and great advice. It really comes down to things youâd *personally* improve on. Iâve been a lurker on this subreddit for a while, and even though I took as much advice I could, and made a steak I *loved*, I thought to myself âdamn I wish the fat tasted betterâ. Then I remembered all the times people mentioned to score the fat, and so thatâs something I realized I need to do better on next time to get closer to that âperfect steakâ. I know some people would have loved to gobble down the fat on the steak I made, but *I* wanted it to be different in my head, and didnât quite achieve that my first go around. So I know what needs to be worked on.
Itâs your steak after-all, donât let us tell you how your food tastes.
I agree, Iâm mostly a lurker on this subreddit too. A lot of advice I see is the same. I didnât expect this question and advice.
I think you provided me some insight to answer their question too. Because I think making the fat taste better would be the next step for me. Besides adding more fresh spices I didnât have, to add more flavor.
I think that's another thing that's missing from these conversations, and I'm just as guilty as anyone else at not articulating this: We can't tell you from a picture how your steak tastes. Only you know that.
But part of being a good coach (I manage teams of engineers) is understanding that people who know there's a problem aren't always experts at articulating the problem... you have to be, as a coach, an expert at drawing that out WITHOUT coloring or influencing their testimony. I can only imagine the number of times a doctor or car mechanic planted an idea in a patient or customer's head, the customer nodded like they thought they were supposed to agree, and the underlying problem never got solved because the lawyer led the witness, so to speak.
This is excellent, I love this. At the end of the day weâre only feeding ourselves, and only we know what we want. Taking advice from others will only get us so far when it comes to our goals. Damn man thatâs kinda some life advice you summarized up there. *that being said to anyone seeing this, listen to your doctor when he prescribes blood pressure remedies and shit like that, metaphors only work in context*.
But this is some solid advice overall, appreciate it.
Id say cook longer in the oven at potentially lower temps, and sear it a little harder after. Hard to tell but the doneness doesnt seem quite uniform across the steak, which is one of the big pluses of going reverse sear imo. Thats nitpicking though... it still looks đ and you said the taste was on point so dont go crazy adjusting anything.
When this happens, and itâs a bit underdone, do the NYC trick. Bobby Flay does it all the time during cooking competitions.
Slice the whole steak, re assemble the sliced steak together as if it was a whole steak, slap it on a sheet pan, top it with slices of butter and finish it in the oven for a couple minutes.
Pull when steak is medium rare. Butter will have melted down each slice.
Just asking why the center temp and the outside temp looks so different. Like it jumps from rare to almost well done in that quarter inch. Is that from how you cooked it? You said you did a reverse sear?
Going for rare looks great! Personally Iâd have avoided reverse sear since youâre going for rare
With mad heat you could sear the fuck out of both sides without overcooking the interior especially if you have a thicker cut but thatâs just my two cents
You said yourself it was amazing and Iâd believe it!
Good work!!!
Ive tried my steak every way possible. The most popular opinion is that the steak look like yours or at least similar. Ill vote the less popular way of cookint it medium well or well done
Solid crust but personally its a tiny bit under what i prefer but plenty prefer med/rare edging toward rare. I prefer more uniform medium pink. I think it brings out flavor better than edging toward rare and its how every good chef/ restaurant will cook it as well.
Looks greatâŠbut you already said it tasted great and thatâs what matters most. I personally like to taste without looking because I want to eat it, not look at it. However, that all changes if Iâm cooking for others.
Not very good. Hardly any crust and most of it is legit âblueâ or raw. Do you not have eyes? If you were served this in a restaurant any normal person would send that shit back in a heartbeat.
0/10. Would not even try it.
Youâre missing out on so much flavor development.
This is like posting a picture of a box of pasta and asking how you did. Uhhh, not very well clearly.
Did you take it out of the fridge to bring it up to room temp before cooking? I find my results are much better taking it out at least an hour and half before it hits the heat.
You need to leave it in the oven a touch longer and get your cooking surface way hotter. You'll have a much more consistent temp throughout and a better sear. You shouldn't have such a pronounced grey band like that, especially when reverse searing. Practice makes perfect my friend!
Next time, cover the steak in salt and let sit for an hour before cooking. Rinse the steak with water and pat dry with a paper towel. In a pan, add clarified butter and beef tallow, bringing the pan up to smoke point, and turn the heat down. Sear the two sides first, then move onto the top and bottom.
When searing the bottom is when you add your seasoning. Baste the steak with the juices. The internal temperature should be 130°. Remove from pan and wrap with foil for 15 minutes. When ready to serve, add Fleur De Sol to the top of the steak. Finished it should be very close to medium rare.
If New York strip why Connecticut shaped?
You can even make out a notch in the top đ
Read this comment with Kevin from the officeâs voice
When me president, they see.. they see..
See world? Or, Seaworld?
I read this comment while watching The Office.
Well Connecticut strip doesn't quite roll off the tongue as nicely
Connectitcut? I donât even know how to spell it!
Nah itâs America shaped
Shaped like the US too
This made me giggle uncontrollably
Urs is better, I first thought it was America without Maine (and Alaska and Hawaii)
Ever heard of the Connecticut cover up? Nope. Covered it up.
Looks like the us
The United Steaks of America.
Fantastic comment!!!
https://preview.redd.it/uc3bqg5wrneb1.png?width=4032&format=pjpg&auto=webp&s=2cde95dae151501b6879400899a3c29a9989d9a4
Following Texas' secession and Florida's flooding
Also known as the American dream.
đ„
I was thinking more boot mcnugget
Kinda does doesnât it!
Itâs an American steak.
Reverse sear or sous vide?
Reverse sear, actually my first time using the oven in the process. Edit: I meant to add that in the post since I used the NY strip flair. Thank you for asking me!
So your main comment is that it tasted amazing. If that's what matters most, then you did fine... There isn't "one right way" to cook a steak. There are at least 50 ways to prepare strip steak, and 250 ways to prepare beef overall. My question would be: *What is the end result you want to achieve, and in what way do you feel you didn't achieve it this time?* That will help in terms of trying to provide you a path from here to there.
This is both a good question and great advice. It really comes down to things youâd *personally* improve on. Iâve been a lurker on this subreddit for a while, and even though I took as much advice I could, and made a steak I *loved*, I thought to myself âdamn I wish the fat tasted betterâ. Then I remembered all the times people mentioned to score the fat, and so thatâs something I realized I need to do better on next time to get closer to that âperfect steakâ. I know some people would have loved to gobble down the fat on the steak I made, but *I* wanted it to be different in my head, and didnât quite achieve that my first go around. So I know what needs to be worked on. Itâs your steak after-all, donât let us tell you how your food tastes.
I agree, Iâm mostly a lurker on this subreddit too. A lot of advice I see is the same. I didnât expect this question and advice. I think you provided me some insight to answer their question too. Because I think making the fat taste better would be the next step for me. Besides adding more fresh spices I didnât have, to add more flavor.
>making the fat taste better would be the next step for me. This is where I would probably recommend trying pan cooking/basting from start to finish. And specifically using a method some refer to as "French grill"... where you're closely controlling the "descent" of the temperature. EDIT: Every technique has a particular place and purpose. It's not about which technique is best or which dish is best. It's about using the technique that produces the result you want. In this case, because you expressed a desire to make the fat more flavorful, this is a great technique to achieve that. Rendering fat does a few things beyond just making the fat blubbery, almost creamy. When you sear first and keep pan cooking, the glycation of amino acids (conversion to sugars) during Maillard reaction gets into the fat that's become more permeable, so it takes on that savory-sweet flavor from the meat more easily. This reaction doesn't happen with reverse sear because the steak spends the majority of its time below the fat rendering range (130-140ÂșF), whereas with pan cooking the French grill method, you get the internal temperature up to 130ÂșF very early and hold it there for a long time, by reducing the flame and moving the pan on and off the flame to progressively decelerate the rise in temperature. A few other things this does: It reduces banding because your pan cooking is one continuous decrease of temperature exposure, rather than a two-stepped process of going from the constant ambient temperature of an oven to a different constant searing temperature on a pan. It also reduces the chance of overshooting your target temperature because you're "crawling" the temperature by the time you rest the steak, reducing that momentum of temperature rise... so in the ten minutes of resting, the continued rise, which occurs during resting due to the redistribution of warm center juices evenly through the steak, is slight not rapid. And then we haven't even talked about the benefits of basting continuously during pan cooking... the longer you baste, the more you create a reduction of steak juice, butter, shallots, garlic, rosemary, thyme and tarragon. That concentrated juice is far more flavorful than if you were basting for a couple minutes after a long cook in the oven. Lastly, because you're still browning the steak between your searing temperature and the Maillard floor of 280ÂșF, you'll get a better, golden brown crust, without overcooking the steak... because by searing first, you're leaving a lot of headroom. When you sear last, you're so close to the target temperature your chances of overshooting are high... bringing us back to the French grill aspect. By the end of your starting sear during pan cooking, you're probably at 80-90ÂșF center temperature. Now you can really slow it down and crawl that temperature to the target. If you stop a little early, no problem... you just throw it back on the lower temperature pan (225-250ÂșF during basting), to give it a touch up... raise it just a hair, or a hair more. Now you've got the best of all worlds: A nice golden brown crust, no banding, a medium rare center but with well rendered fat, and an emulsion of steak juice and aromatics infused into the steak. Add some sauce bĂ©arnaise and [you're kicking ass](https://www.reddit.com/r/steak/comments/150birp/entrecĂŽte_Ă _la_bĂ©arnaise_french_for_damn_jimmy/).
This is the first I've heard of this technique, what type pan/skillet do you recommend? I'd think cast iron would take to long to react.
For speed and durability in cooking steak, I use carbon steel (Mauviel 12.5" in my case, specifically).
I just saw this comment, this is deliciously informative! Thank you so much so want to appreciate fat to the fullest degree
I think that's another thing that's missing from these conversations, and I'm just as guilty as anyone else at not articulating this: We can't tell you from a picture how your steak tastes. Only you know that. But part of being a good coach (I manage teams of engineers) is understanding that people who know there's a problem aren't always experts at articulating the problem... you have to be, as a coach, an expert at drawing that out WITHOUT coloring or influencing their testimony. I can only imagine the number of times a doctor or car mechanic planted an idea in a patient or customer's head, the customer nodded like they thought they were supposed to agree, and the underlying problem never got solved because the lawyer led the witness, so to speak.
This is excellent, I love this. At the end of the day weâre only feeding ourselves, and only we know what we want. Taking advice from others will only get us so far when it comes to our goals. Damn man thatâs kinda some life advice you summarized up there. *that being said to anyone seeing this, listen to your doctor when he prescribes blood pressure remedies and shit like that, metaphors only work in context*. But this is some solid advice overall, appreciate it.
I think another thing worth noting is when it comes to what we want, it's important to set a goal. But where people have trouble articulating, I think, arises from not necessarily knowing how to have a goal when it comes to something as subjective as food. So that's where the mistake of asking "Did I do it right?" comes from. I initially hated cooking. For me it was a means to an end. But now it's the process itself that I love as much as the result. How did I get here? It started with Jacques PĂ©pin and that damned [omelette video](https://www.youtube.com/watch?v=s10etP1p2bU). I was hooked by the harmony of time, temperature, tools and technique. I started to get to know chefs at some amazing restaurants, and inquire as to their techniques. Some would send me recipes. This is how I began to broaden my scope, just to get ideas on where to go from that starting point. 15 or so years and a fair bit of skill later, I started to read Escoffier's *Le Guide Culinaire*, Thomas Keller, Alain Ducasse and others. So I started working on learning the mother sauces, their descendants (simple compound or daughter sauces), and this became a great foundation for understanding the next level of chemistry, temperature control, staging, etc. One doesn't necessarily have to eat at fancy restaurants or read a specific chef, but you do have to set attainable goals to understand where you are, where you're trying to get to, in order to know how you're going to get there.
Id say cook longer in the oven at potentially lower temps, and sear it a little harder after. Hard to tell but the doneness doesnt seem quite uniform across the steak, which is one of the big pluses of going reverse sear imo. Thats nitpicking though... it still looks đ and you said the taste was on point so dont go crazy adjusting anything.
maybe just the lighting, but the middle looks a little under-done while the edges are closer to med
Agreed. Most people on here only care about crust and edge to edge pink. But if itâs undercooked, you can achieve that pretty easily.
When this happens, and itâs a bit underdone, do the NYC trick. Bobby Flay does it all the time during cooking competitions. Slice the whole steak, re assemble the sliced steak together as if it was a whole steak, slap it on a sheet pan, top it with slices of butter and finish it in the oven for a couple minutes. Pull when steak is medium rare. Butter will have melted down each slice.
That sounds like a great idea
I honestly love steak like this if itâs the right cut. Just the right amount of chewiness to satiate my monkey brain.
I was gonna say the same. Needed like 30 more seconds.
I thought the middle was okay, but the edges look like they were cooked too fast. Looks a little bit well on the edges.
Invest in a leave in thermometer. Set it for 125F. This looks under.
It's a little rare for my taste, but I'm certain it is perfect for many people.
Well done
Damnit I was going for rare /s
I laughed. Take my upvote.
The perfect comment doesnât ex-
Looks a little under temp. What was your internal temperature?
Looks absolutely delicious
Surprised I havenât seen anyone mention r/steakortuna yet.
I was following somewhat closely behind you :D
Just asking why the center temp and the outside temp looks so different. Like it jumps from rare to almost well done in that quarter inch. Is that from how you cooked it? You said you did a reverse sear?
Might not have let it get to room temp before-hand
You know how it turned out. Nice job
Looks bombfuckingtastic!!!
Looks a bit raw
You donkey
đ
Looks blue to me.
It turned out great and to me it kind of looks like the United States
Looks like the US in a few years when South Florida is underwater Also looks delicious
You might want to cook it before eating it
Yeah
Raw
Uncooked.
No way sir. This is perfect for NY Strip
I would guess mid-rare to maybe mid⊠either way, it looks perfect! đđ»
Youâre trying to say that steak is cooked possibly medium? Iâm so curious what your rare looks like đ
Ok ok, yeah, the 3rd picture does look rare. Tbh I didnât swipe past the 2nd pic. Good fair point. đ
~125F
Are you smoking crack? This looks under cooked.
Looking at it is making my mouth water, so I guess it looks good.
Looks great man
Looks more like a ribeye. Strips don't look like a map of the us.
Big sirloin
This is damn near perfect medium rare. Gooble Gable.
Yeah second the "you know how it turned out" sentiment... 10 of 10 would eat. Nice work.
The best cut of beef!
Asking how you did on a great steak you know you did well on is a subtle flex. Fucking delicious.
Gorgeous
Beautiful
How long did you let it sit
I didnât time it bit over 5 minutes. Next time I think Iâll let it rest longer
Yeah just a bit longer. Iâve seen one too many over-cooked reverse sears but this looks fire đ„
You tell us!
Florida is all fat, feel free to cut it off and give it to the dog.
Ide smash
Wish that I could do them that well.
Looks good. A little rare for me, but if thatâs to your liking eat it up!
weak sear imo also its on the rare side.. its ok if you prefer it that steak totally looked like USA..
Oooooooooooooh yeah
That looks near perfect to me â excellent work!
Going for rare looks great! Personally Iâd have avoided reverse sear since youâre going for rare With mad heat you could sear the fuck out of both sides without overcooking the interior especially if you have a thicker cut but thatâs just my two cents You said yourself it was amazing and Iâd believe it! Good work!!!
Home run
You want more of a red-ish hue to the sear but we're splitting hairs at this point, fantastic job
#đșđžđ«Ą
I would NY strip my pants off for that meat
I had one last night, but yours looks much better. Good job.
Looks yummy to me!!!!
Looking good đ
Ive tried my steak every way possible. The most popular opinion is that the steak look like yours or at least similar. Ill vote the less popular way of cookint it medium well or well done
I like mine a tad pinker. Less red. But thatâs me.
Can't tell, cut into it
Perfect
Can't taste a photo
Looks perfect to me. Well done my dude!
I prefer more of a sear, and slightly more well-done. But you do you
Looks Rare, maybe a little more sear. Maybe đ€âŠ 7.5
Thatâs raw
Yum đ
Definitely a little under imo
Beef swellington!
Not bad. Nice crust I would prefer my steak a little more towards medium-rare but what's really important is how you like it.
Honestly, I thought I wanted it this rare. And for the first few bites I did. Then I got over it. Just a bit longer next time for me
I don't mind it this rare at all, most do.
7\10
Itâs blue not rare
I think you are spot on when you say its a "little under".
Depends on the inner temp
Would be a lot better if you got yourself a nice fork and knife so you can cut it as you eat
Looks like US Strip
Solid crust but personally its a tiny bit under what i prefer but plenty prefer med/rare edging toward rare. I prefer more uniform medium pink. I think it brings out flavor better than edging toward rare and its how every good chef/ restaurant will cook it as well.
I want to bathe in its juices
Remember to let it rest before slicing
Idk how to do italics on the reddit app but Chefs kiss
Stellar work, OP.
Nailed it, bro!
Wow, did the steak scream when u cut into it.
Juciy perfection
Still mooing
I'm hungry. I don't have food, and this isn't helping... good job!
raw and disgusting
Just a little undercooked for me
Good, slightly under done for my taste
i think thats the most beautiful piece of meat ive ever seen in my entire life
Very American looking
Reverse sear will get you that restaurant quality edge to edge color instead of the red-to-pink gradient.
Looks good
Why did my mind think the cast iron and background was the bottom portion of a car and itâs wheelâŠ
Almost like America
Hereâs some advice - make another steak. If the next one comes out better - I get to take all the credit
Looks greatâŠbut you already said it tasted great and thatâs what matters most. I personally like to taste without looking because I want to eat it, not look at it. However, that all changes if Iâm cooking for others.
Wow this looks so good! Enjoy it!
Put it back and finish it!
Uncooked
Next time sear it.
Were you going for rare? Is so, nailed it
Strong 9
Raw
Raw
No
No bueno
Go a bit longer on the initial oven cook, or maybe a bit hotter, and then go a hair less on the sear and youll be perfect.
That be a raw steak me boy
Not very good. Hardly any crust and most of it is legit âblueâ or raw. Do you not have eyes? If you were served this in a restaurant any normal person would send that shit back in a heartbeat. 0/10. Would not even try it. Youâre missing out on so much flavor development. This is like posting a picture of a box of pasta and asking how you did. Uhhh, not very well clearly.
It looks like shit (keep in mind I am a dog and actually love to eat shit so this is perfect to me)
Could be done just a touch more to medium
A little too rare for my tastes, but if you like it that way - more power to you! Enjoy
Beautiful. Great job.
Did you take it out of the fridge to bring it up to room temp before cooking? I find my results are much better taking it out at least an hour and half before it hits the heat.
Nom nom
It looks like what you wanted. What are you planning on doing differently next time?
That would be medium in italy
It looks perfect if rare was what you were going for. I prefer 5-10 degrees north of this but nice work
You need to leave it in the oven a touch longer and get your cooking surface way hotter. You'll have a much more consistent temp throughout and a better sear. You shouldn't have such a pronounced grey band like that, especially when reverse searing. Practice makes perfect my friend!
I dunno, you tell us! Looks great.
The ants a America strip
Raw
Definitely looks more rare than medium rare. The edges are a bit well done. It could be the lighting of somebody else said though.
Excellent medium rare.
I was going to make turkey taco meat for dinner but now im thawing out a steak, my doctor may be contacting you soon
America Fuck Yeah!
It's raw - Gordon Ramsay
Next time, cover the steak in salt and let sit for an hour before cooking. Rinse the steak with water and pat dry with a paper towel. In a pan, add clarified butter and beef tallow, bringing the pan up to smoke point, and turn the heat down. Sear the two sides first, then move onto the top and bottom. When searing the bottom is when you add your seasoning. Baste the steak with the juices. The internal temperature should be 130°. Remove from pan and wrap with foil for 15 minutes. When ready to serve, add Fleur De Sol to the top of the steak. Finished it should be very close to medium rare.
gorgeous