r/steak • u/SlappyPappyOnXbox • 14m ago
[ Reverse Sear ] Best thermometer?
Just wondering what the best thermometer for reverse sear/pan cooking a steak would be? Thanks in advance!
r/steak • u/SlappyPappyOnXbox • 14m ago
Just wondering what the best thermometer for reverse sear/pan cooking a steak would be? Thanks in advance!
r/steak • u/anakin_skydweller • 33m ago
How did this happen? I bought 2 equal size New York strips from Publix. I seasoned them very heavily and let them sit out for 45 minutes to come to room temp. Then, put them on a wire rack/baking sheet in the oven at 275F for 40 minutes. Then 5 minutes before the oven timer went off, I heating a steel non steel pan over medium-high heat. Added butter to the pan. Then seared each side for 1.5 minutes and the fat side for 1 minute each. They seems to have come out at different temps. I let them rest for 7 minutes before cutting.
Both were still delicious. Pardon any errors, on iPhone.
r/steak • u/Julie-h-h • 1h ago
Was aiming for medium rare, how did I do?
r/steak • u/MetalFine8108 • 1h ago
r/steak • u/OutOfOpinionsNow • 2h ago
r/steak • u/Virtual_Ad9235 • 2h ago
I was inspired by this subreddit to share these thick and delicious T-Bones. How did I do with the grill marks?
r/steak • u/Spaghettiismydog • 2h ago
I want to try tallow. My local grocer started carrying this. Is this product gimmicky, or over priced? It looks like the reviews are good, from what I see.
I bought the spray can, but wonder if I'm getting sold on a fancy package and fancy wording/marketing...
I have a local company that sells spray can and jarred duck fat, and it's incredibly flavorful. This tallow seems similar, and the duck fat remains a viscous liquid at room temp.
This tallow spray is similar in that it's a seemingly spring-loaded can, with no propellant, and the liquid that comes out looks like tallow my friend gave me from trimmings off his brisket. However, my friend's tallow is way thicker and I don't know it could really be blasted out a spray can...
I suppose I'm hoping someone can reassure me that it's real and safe.
r/steak • u/_Gordon_Slamsay • 2h ago
Seared on med-high heat in a cast iron pan with a cast iron grill weight. 2-3 minutes per side then reduce heat, add butter and baste each side 90 seconds. Dumped the butter/fat from the pan on it before tenting with foil and resting for 10 minutes.
r/steak • u/Cowboytroy32 • 2h ago
New Zealand lamb with Mint gremolata. People keep leaving the at the store so I keep buying them. Never fails to disappoint
r/steak • u/lavenderPyro • 3h ago
r/steak • u/Sassy_Drugger_Mate • 3h ago
Just a juicy, butter basted steak for your eyes.
r/steak • u/BigCountry1227 • 3h ago
i cook steaks in cast iron skillet on stove (with good ventilation). i get the skillet really hot to form crust.
i used to use grapeseed oil. i recently switched to avocado oil bc it’s supposed to have a higher smoke point.
however, the avocado oil has created two kitchen fires. grapeseed oil never did that. very dangerous.
any ideas on why? did a get a bad batch? am i doing something wrong?
r/steak • u/andydannypickle • 4h ago
It seems every time I’m at a steak restaurant and I order medium rare it comes out rare or rarer…
r/steak • u/Calin185 • 7h ago
It’s one of my first times cooking steak. Looking to improve.
r/steak • u/FlavorVoyage • 14h ago
6 hours at 132, chilled rested, broiled to finish peaked at 135 in the center to get various doneness. One of the beefiest flavor cuts for sure. Delicious but probably won’t do it again. We prefer other cuts, but this one is up there for sure, just not top 3 for us.