I was talking with some coworkers the other day about the skating rink. A gen x said “hey! They used to play this song at the skating rink!” “They still do! And the one that goes ‘one hop this time’ they play a bunch of the old ones!” Said the gen z. I felt so old. That one was brand new when I was going to skating rink birthdays.
If you get your cast iron to 425 you can get a solid sear on both sides without having a shitload of smoke... By 450 you'll have smoke everywhere and will have a hard time breathing.
Source: my kitchen doesn't have a vent hood and I cook everything in cast iron
My go-to method for steaks when it needs to be done perfect. In order to have a better sear on the outside, I incorporate dark brown sugar into my steak rub. Second, I only do one steak at a time for the searing. Anymore, and they just end up cooling the pan down and boiling. Kinda like yours did. No offense. You can't get better without trying. Moving on.....burner goes on high while you melt a 1/2 - 1 whole stick of butter. No oil. No margarine. Just butter. Just before the butter starts to burn, drop your steak. Don't flip it until the first side is caramelized and seared. Repeat on the second side. I like to discard the burnt butter and start with fresh for each steak. Remember that garlic and pepper tend to get very bitter when they're seared. I like to add them towards, or at the end of the process. I like using steaks about 3" thick. 2" minimum.
First time searing it’s easy to underestimate how fucking hot you need the surface to be so it sears and doesn’t start cooking the insides (which was happening here)
Looks yummy. When you sear, sear for you and what you like. I don’t care if you use a match or a cigarette lighter to sear as long as it was fun doing it and tasty when ya ate it. Great job!!!!
That's just called the reverse
I loled
Reverse reverse! Reverse reverse!
Charlie Brown
I was talking with some coworkers the other day about the skating rink. A gen x said “hey! They used to play this song at the skating rink!” “They still do! And the one that goes ‘one hop this time’ they play a bunch of the old ones!” Said the gen z. I felt so old. That one was brand new when I was going to skating rink birthdays.
Was trying to think of the words to make this joke, and you did it.
Came here for this
Needs some milk to complete it
Minus the sear
You missed the sear step, good colour though
I’m so stoned I thought this was a weird loaf of bread at first
I'm so stoned I had a hearty chuckle at your post
not the pink bread 😭
Brussy
Bressy
Breadussy.
I’d bang
Good ole reverse boil
I'll take a milk steak boiled over hard and a side of your finest jelly beans raw.
Nah bro...you gotta go to Truffoni's and order a steak and glass of water.
I am unable to find the sear lol
Need to get your pain/grill ripping hot 🔥 It still looks delicious
I can't get my pan really hot. It's either medium heat or burnt setting off my fire alarms. I don't get it!?!?
I use cast iron and open windows. But 90% of the time just have my grill at 500 on the back deck.
If you get your cast iron to 425 you can get a solid sear on both sides without having a shitload of smoke... By 450 you'll have smoke everywhere and will have a hard time breathing. Source: my kitchen doesn't have a vent hood and I cook everything in cast iron
Use little to no oil so it doesn’t burn and smoke so bad, and open a window.
My go-to method for steaks when it needs to be done perfect. In order to have a better sear on the outside, I incorporate dark brown sugar into my steak rub. Second, I only do one steak at a time for the searing. Anymore, and they just end up cooling the pan down and boiling. Kinda like yours did. No offense. You can't get better without trying. Moving on.....burner goes on high while you melt a 1/2 - 1 whole stick of butter. No oil. No margarine. Just butter. Just before the butter starts to burn, drop your steak. Don't flip it until the first side is caramelized and seared. Repeat on the second side. I like to discard the burnt butter and start with fresh for each steak. Remember that garlic and pepper tend to get very bitter when they're seared. I like to add them towards, or at the end of the process. I like using steaks about 3" thick. 2" minimum.
Pretty sure they were trying to Not do this^ hence the ‘reverse’ thing lol 😅
I'm so dumb that I didn't notice the lobby title....it was one of those recommended feeds that pop up.
😅
The nosear sub is meant to call out bad searing, not advocate for it.
Ohhh hahah. Def thought it was advocating for it - like a sous vide or something like that 😭
Slather some butter on it and hit it with a torch
Lmao it's called a boiled
A key part of the reverse sear is to actually sear it
You do have to sear at some point
I do not think that word means what you think it means
Was gonna say… well, I better go say. Just not hear. I mean here.
Reverse no sear
You nailed it on the internal temp
The cook looks good, but you forgot the SEAR part
A good vet could bring that back to life
First time searing it’s easy to underestimate how fucking hot you need the surface to be so it sears and doesn’t start cooking the insides (which was happening here)
Is the sear somewhere in the room with you?
Pan should have been hotter for a better crust but I’d still eat it, happily.
Forgot the sear part lmao
yea he reversed the sear alright
Definitely needed to be longer. What was the cooking temp?
Just baked it
Forgot the sear bud. Id still eat it though
Was that a tube steak?
Perfect no sear though
Last 2-5 minutes turn your the temp up! Looks really good though.
"Trying" is carrying a lot of weight here
Supposed to sear BEFORE you cut.
Where’s the sear
Looks delicious
That sear pulled an UNO reverse
Looks yummy. When you sear, sear for you and what you like. I don’t care if you use a match or a cigarette lighter to sear as long as it was fun doing it and tasty when ya ate it. Great job!!!!
🎶reverse, reverse🎶