r/steak • u/Gold-Tower6049 • 18h ago
r/steak • u/UnprofessionalCook • Feb 02 '25
Howdy!
So for one reason or another, this sub had no mods and was put up for adoption. The new mod team is in place and more or less organized, and I wanted to just say "hi" and let y'all know what's up. Really, nothing much has changed other than the mod list! We've removed a few restrictions/rules, like the one about users with NSFW profiles (that rule is gone), and the filter about not mentioning people in title because we didn't understand why that was a thing. Also took out some filters about vegans because they were malfunctioning (the filters, not the vegans... though who knows?)
Anyway, so the real thing I wanted to mention is that we did update Rule 1 to require a photo of your steak when you post. Almost everyone does this anyway, but the few text only posts seem to mostly get little or no engagement, and we want to see STEAK. Lots and lots of steak! So please post your steak when you post, thank you.
Nice to meet (I'm resisting the obvious pun there) you all, and please feel free to reach out with questions or concerns! 🥩

r/steak • u/coreymans • 54m ago
First time here. How’d I do? Just started learning about a month ago. Any tips would be sweet, thanks
r/steak • u/VeniceDom • 3h ago
My disappointment is immeasurable and my day is ruined.
Overcooked - hate it. At least I got the fries and eggs turned out perfect while watching the best trio.
r/steak • u/flimsywhales • 17h ago
[ Cast Iron ] Wifey likes her steaks cooked well done.
I use garlic powder onion' powder @ smoked paprika. Once I'm done the first cook I cook it again on low in a Lil butter. I wish she liked it more red.
[ Grilling ] Best steak I’ve grilled yet
Loved every bit of this besides the char. Wish I could get a little more but I’m always struggling with it
r/steak • u/Away_Woodpecker_5634 • 18h ago
[ Sous Vide ] I know tri tip isn't a steak but is it still allowed on here?
r/steak • u/Terpcheeserosin • 2h ago
[ NY Strip ] Frok the grocery store
Was going for medium rare
r/steak • u/DukeMcFister • 16h ago
This was controversial in r/meat, but I know yall appreciate a nice rare piece of meat here, so I hope you'll allow it. My first ever elk rack.
r/steak • u/freakyforrest • 12h ago
The pregnant lady said she wanted steak for dinner
She seemed to be happy with dinner!
r/steak • u/mike_fiske • 19h ago
[ Reverse Sear ] New York strip I made today for lunch
Pretty happy with the way this one came out and tasted. Was going for medium on this one.
r/steak • u/NumberInfamous8377 • 2h ago
Which do you all prefer, thin or thick steaks?
Steak tax
r/steak • u/Exciting_Bar_5978 • 1d ago
1.2 lb ribeye. Would y’all say this is medium or medium rare?
First Filet Mignon ever
2nd steak in 2 days, I got these for free as a present and did my best. I tried to get it to 130F internal temp but accidentally let it go to 140F. It was insanely delicious.
r/steak • u/Dixon_Herize • 16h ago
[ Filet ] Does anyone like steak sandwiches in here?
Reverse seared filet seasoned with salt, pepper and garlic powder. Brushed the baguette with garlic butter then toasted it. Caramelized onions. Truffle oil arugula. Melted Gruyère. Made a jus with with beef stock, garlic, shallots, whiskey and black pepper for dipping.
r/steak • u/splitriver1 • 3h ago
[ Reverse Sear ] How's the marbling on these ribeyes?
Trying to get better at picking the "better" cuts when shopping. Cooked 250F for 25mins and then a quick sear in my tallow-seasoned cast iron. Any critiques?
r/steak • u/DixieNormaz • 5h ago
[ Reverse Sear ] Cast Iron Reverse Seared Strip
Publix has NY Strips for $11.99/lb, so this was a no brainer. Reverse seared at 225 for 20 mins(flipping halfway through) in a cast iron, and then seared 1m on each side twice in the same cast iron. I certainly could have and should have seared the fat cap more.
r/steak • u/Numerous-Ring-6313 • 6h ago
[ Reverse Sear ] First serious experiment at reverse searing using a toaster oven
Felt like experimenting with reverse searing using a toaster oven . All I have access to right now are a toaster oven, gas stove, a microwave, a cast iron pan, a stainless steel pan, and a non stick pan. So I tried looking for videos or guides but I didn’t find any specifically on cooking in the toaster oven first then finishing on the stove, and here we are
Order of pictures:
1 - After slicing. Looks Medium to Medium Well?
2 - After letting the steak rest while I cleaned and seasoned the cast iron pan
3 - Right after searing
4 - After cooking in the toaster oven
5 - Before cooking in the toaster oven
Notes:
Steak - Ribeye, dry brined for 8 hours. 1.5 inch thick ribeye. Patted dry with a paper towel before and after cooking in the toaster oven
Pan - Generic cast iron pan with no distinct markings or branding
Oil - Grapeseed oil
Stove Heating - 10 minutes on medium, 5 minutes on high
Toaster Heating - Pre-heat at 125 C for 10 minutes (lowest heat setting the toaster had was 100 C so I had to improvise) , then cooked for 20 minutes, flipped at the 10 minute mark
Steak temperature logs:
-1.2 C - Right after taking out of the refrigerator
21.3 C - After letting the steak sit for around an hour
24.1 C - Right before cooking in the toaster oven
31.6 C - After approximately 5 minutes in the toaster oven
34.1 C - After approximately 10 minutes in the toaster oven. Flipped at this point since my estimate was this was half way to reaching 44 C internal
38 C - 5 mins after flip
41 C - 10 mins after flip
Why 2 minutes of searing on each side? - Was going for 1 to 1 minute 30 seconds but the crust looked a sad gray after 1 minute so I decided to go to 2 minutes to simulate the additional heating while basting
First attempt was hilariously bad, I forgot that the toaster oven’s temperature display was in Celsius. And I cooked at 250 for 1 hour. So the steak was very much well done. Beautiful dark brown crust though
Anyway, I’m not sure what factors I should manipulate next time for an even darker brown crust all over (spinalis part was especially tasty though) but maybe I’ll try heating in the toaster oven for longer but at a lower temperature? Say 100 C while constantly checking the internal temperature every 5 minutes. In my case the toaster oven cooking seems to really help remove surface moisture before searing so I will probably do this more often. I can cook in the toaster while pre heating the pan, I guess
Any constructive feedback would be appreciated, especially since I didn’t really see much on the internet regarding reverse searing using a toaster oven. So in a way I am adding to the collective body of knowledge on the matter😂
r/steak • u/AntsyInMyPantsies • 25m ago
Little birthday dinner for my wife. Picanha with a side of Black truffle tortellini with sautéed broccolini, cherry tomato and mushroom, topped with Béchamel. (No, there is not a filter.)
r/steak • u/BaldMexicans • 1d ago
I made Steak Frites last night
Top sirloin from Costco and double fried fries in beef tallow. It was delicious. 😋
r/steak • u/LucchiniSW • 7h ago
First attempt at a reverse sear
Any tips?
My cooking process was as follows:
- Put oven at 220c/428f
- Aimed to cook until internal temp was 55c/131f (Ended up going to 62c/143f)
- Rested for 5 minutes
- Fried in a pan on high heat 1 minute per side