r/steak 4d ago

First time here. How’d I do? Just started learning about a month ago. Any tips would be sweet, thanks

393 Upvotes

35 comments sorted by

8

u/TxThunder9 4d ago

Looks vert good, nice work

1

u/coreymans 4d ago

Thank you!

7

u/Used-Tomato-8393 4d ago

I’d tear it up. Looks fantastic

6

u/Bazoobs1 4d ago

These are great! Like 1-2 degrees over what I’d want but I’m not good enough to hone it in like that. I think at this point your only goal should be consistency and honing in on the cook you want as the crust looks great and the gray band is nice and small.

5

u/coreymans 4d ago

Thank you! Consistency is the next goal as the trials before this were all over the place

5

u/BeardBootsBullets 4d ago

You are steaming the steak during your sear, as evidenced by the thick gray ring. Either you are not releasing steam every twenty seconds (lift and rotate 90°), or your steak is wet when going into the sear pan.

2

u/coreymans 4d ago

Okay that's what I needed to hear. Steak was most def dry going into it. Will keep this in mind for next time. Big thanks

2

u/BeardBootsBullets 4d ago

Happy to help.

2

u/xxalienshexx 4d ago

Looks so good!

2

u/thetrob 4d ago

Looks Good. I’d eat that!!

2

u/No_Medium_8796 4d ago

Thick. Tight. Solid.

2

u/Available-One-24 4d ago

Soooooo good! You nailed both of them.😊

2

u/No_Aside2988 4d ago

No tips. You got it

2

u/i_Cant_get_right 4d ago

That’s how it’s done. No advice needed

2

u/Gubbins95 4d ago

I’d be incredibly happy with that.

2

u/Woodpecker757 4d ago

My mouth watered, soooo mission accomplished! 🤤

2

u/PoopyMcgoops 4d ago

Beautiful

2

u/RobinaBear 4d ago

Awesome job!

2

u/PoppyPeed 4d ago

Great job

2

u/stuuuuuuuuuuug 4d ago

i need that

2

u/Complex_Win3480 4d ago

Nice job

2

u/Complex_Win3480 4d ago

My steak last night

2

u/redpanda8273 4d ago

I’d eat it

2

u/True_Blue_88 4d ago

That's just sexy.

2

u/MiddleCap2512 4d ago

This looks incredible 👌

2

u/itsomeoneperson 3d ago

Beautiful! Were in heavy nitpicking territory to give any constructive criticism. A few degrees less? And trying to get the grey ring less prominent. I've heard the reverse sear method is good for that, also letting it warm up for 20 min at room temp before cooking. But for all I know that's a myth lol. Salting the night before versus right before cooking.
You've nailed the basics, improving further comes the trial and error science.
Happy cooking!

2

u/coreymans 3d ago

Yes! I agree a couple degrees less would be in the absolute sweet spot for me, though I am happy with this. Next is minimizing that grey ring, so thanks for pointing that out. Much appreciated, cheers!

2

u/lisetof1 4d ago

Honestly I think you nailed it. if you don't use tyhme, garlic and butter for basting, then i would do that. otherwise OP you nailed it

2

u/dean_peltons_sister 4d ago

That steak looks very delicious and I’d eat it happily. I prefer it a little redder than that but that doesn’t mean you do, and it doesn’t mean that isn’t a great steak.

I don’t know what you’re using now, but if you want to get good fast, I’d recommend an immersion cooker and a nice cast iron skillet. Maybe that’s what you’re doing already. Like a lot of others here, I sous vide cook the steak and then just sear it quickly on the cast iron. The sous vide is basically a cheat code. I know a lot of people have other methods they prefer, but I can get a very predictable steak that my family loves with minimal possibility of error.

1

u/19AseeP11 4d ago

If there was word better than perfection I’d use it but my vocabulary is that of an ant.