good stuff the last few pages. respect to the newb efforts and to Snake River Farms.

In light of some truly amazing posts and my increased time lurking ITT I thought it would only be right to (sheepishly) submit a steak.

I was grinding throughout the night and at about 5:30am realised I was ridiculously hungry. With nothing much in the fridge I impatiently waited till the supermarket opened (6am).

I already knew what I had in mind, steak and eggs. I quickly found something resembling rib eye for £2.60, seemed reasonable but I was still kind of out of it.



The great thing with all nighter cooking is it doesn't have to be perfect, did I put the steak in before the pan got properly hot? Of course. Did I overuse the salt in my scrambled eggs and underestimate the power of the gas top cooker in my new place so they came out under par? Of course but it kind of didn't matter, I was hungry, set out to make some steak and eggs and I did it, kinda..



In an ideal world I would have poached the eggs and made some potato Rosti but I couldn't be ****ed.

A few questions for you end bosses here, oil or butter and why. I often find juices leaking out after resting, is this normal or a **** up on my part, on the first side down a centre circle of the steak didn't sear well, any reason why this is and a way to get around it? Do you season with just s+p and put in pan or do you marinate with olive oil too. I kinda wanted a kick to the meal and I assume Sriracha would have worked well in the eggs if I remembered to buy it?

Anyway I'm a student who's a noob at cooking and can't afford good steak but this is a mere offering as a sentiment to the great posts (apart from the bs pissing contest which happened a week or two ago).

Thanks


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Looks tasty, would eat.

I'm not an end boss, but I'll have a go at this:

Juices leaking out is completely expected.

The missed sear in the middle is not enough oil in the pan. You want a ****load.

Oil/butter is a bit of a preference thing. I use a high smoke point oil because I don't have good ventilation and setting off the smoke alarm gets tiresome. Butter will give you some char flavor, which a lot of people like, me included.

Olive oil isn't a great choice because the smoke point is low. Marinating shouldn't be necessary.

Labax,

That raw steak looks quite decent, especially for a cheap cut. Better looking than a lot of more expensive Euro stuff that has been posted here. And that looks like an A+ breakfast.


"oil or butter and why." - I like to start with a little oil, then at the end use some butter for the sear. Leaving butter in for the whole time ends up burning the butter and getting a not-great flavor on it. Some longer, lower-temp cooks (Ducasse method) are great for butter all the way, but even those usually require changing out the butter for fresh butter.

"I often find juices leaking out after resting, is this normal" - yes

"on the first side down a centre circle of the steak didn't sear well, any reason why this is and a way to get around it?" - the less marbled a steak is, the harder it is to get a good sear. And the center part is often spottier than the edges (you'll see this in many steaks posted here). A little more fat/oil (I don't agree with Chris that a ****load is necessary), a little more heat, and a little pressure and movement to make sure the middle part is getting good contact with the hot fat all help.

"Do you season with just s+p and put in pan or do you marinate with olive oil too." - I usually season w/ salt and pepper 45-60 minutes beforehand. Some people brush their steaks with oil before putting in the pan, I don't think that's necessary if you have enough fat in the pan, but it doesn't hurt either.

"I kinda wanted a kick to the meal and I assume Sriracha would have worked well in the eggs if I remembered to buy it?" - Sriracha works great on eggs!

First submission via reverse sear. Tasted amazing obv, sear could have been better, think a better pan would help. Also cooked it slightly more in oven than I wanted, going to buy the thermometers above, mine takes way too long to get to the temp.

Hey #TeamPan,

Can one of you fine folks give me a Coles notes of your method? I've been RS'ing all mine lately but want to try.

Tyia!

Adam,

5-6 mins total on medium with a little oil, flipping every 30-60s.

Rest a few minutes.

About 2 mins on medium high in some butter, flipping every 30s.

El D,

Steak out of the fridge like an hour first, right?

Chris,

I salt & pepper the steak for 45+ minutes (if possible, longer is better imo) beforehand. I leave it out of the fridge, but I don't think it really matters.

Choice angus ribeye that appears to be over 50% cap. .8lbs 1 inch.

Team pan steak with no thermometer, coconut oil and broiled asparagus

Would eat. Had to zoom on the sear pic because for some reason it initially looked like a just-out-of-the-oven reverse sear to me. I think it's just my phone, because yeah, that looks tasty and I'm looking forward to getting home in a bit and doing one of my own (#teamgrill, obv).

looks tasty

Jack that is pretty much my perfect steak. Somewhere a hair above med-rare, but nowhere near medium.

Oooooooh baby

The good news is I'm only 10 into this: nbd, right?

Just pulled off and resting

I'm drunk, is this any good?

Affirmative.

I just ate a 32oz steak. Half day Fridays are the GOAT.

That was, hands-down, the best steak I've ever eaten. And that's not the 12 beers talking.

Very nice 3500 Cal meal

Anything worth doing is worth doing right.

Beautiful steak. Drunk cooking is the ****ing best.

You ain't kidding. I pounded a 12er and had a great time. This ****ing thread has changed my life.