Nicely done!

I'm afraid that first pic would have revealed a couple of bite marks if I had been in your shoes. Admirable restraint!

nice work Hoagie

Well, OK! Nice work!

Poyfict.

Awesome Hoagie. Easy 10/10.

So a good friend bought me an Omaha Steaks pack. Obv nothing I’d ever order on my own. Bacon wrapped filets I SV’d at 110 and then seared in the wok. I def prefer my filets much rarer than other cuts as anything north of 135 internal is almost impossible to eat.

Beauty Hoag

Nice bdv would still eat

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Some sirloin hunks to make for a steak and eggs dinner.

Gawd!

Hunks

This does not look so right imo, but I could say this about the poster after you as well, so I am unsure a bit. Having worked in catering in college at a 5 star resort, I stood at the buffet and handed out pieces of prime rib with a tounge. One time Ray Romano was there, but thats unimportant here. I was also addicetd to good steaks making them myself.



I changed my mind, when looking at your pics it looks way too raw and bloody. Thats not medium, its raw. Try 120 celcius or 250 F.

What does this mean: I SV’d at 110 and then seared in the wok. I def prefer my filets much rarer than other cuts as anything north of 135 internal is almost impossible to eat.

this what I am reading now on the internet.




that comes up when I googled prime rib. You didnt have prime rib I know, but bear with me..

I do not get why you seem to fry it after the oven. What I learned is you have to do it the other way around. First fry it to close the pores and then bake in oven. You fry superhot to and shorlty to get a crust and then you bake superslow, but not as slow as you did. Then it gets too raw- what you want is a pinkish color.

So here is what I do, you fry hot in a pan from all sides. Preheat oven in the meantime. Then you need to figure out the right temperature, try at least 135.

You can also say screw the oven and only do pan. That way is more risky, but once you are able to do its much faster.





I did a quick duckduckgo search:


"https://cookingtom.com › what-temp-to-finish-steak-in-oven

What Temp To Finish Steak In Oven? - Cooking Tom


The ideal steak is cooked to a temperature of 135-145 degrees. However, the steak will continue cooking after we remove it from the oven. If it's been in there for more than 15 minutes, you can cook it for even less time, or you can reduce the temperature on the oven. So, if it's been in for 15 minutes, cook it for only 10 minutes.


https://theurbanbaker.com › snacks › what-temperature-for-steak-in-oven.html

What Temperature For Steak In Oven? - Brady's Landing


Top Sirloin Steak Cooking Instructions Preheat the oven to 400 degrees Fahrenheit. Using salt and pepper to season the steaks Heat 2 teaspoons olive oil in a pan over medium-high heat until it is nearly smoking Remove from heat. Grill the steaks for 2 minutes on each side. Roast in the oven for 6 - 8 minutes per side for medium-rare results.

This color comes closer to a perfect steak imo. Your color there looks like raw sashimi.

Bro, this is like some fish blasting off stacks in a 1/2 game giving Phil Ivey advice on 3k/6k razz that they've never played a hand of.

May want to see the hundreds of epic steaks bigdaddy has posted in here before you go spewing...

lol thats funny.


I was thinking about this now. The reason this thing is so dark on the outside and so raw in the inside is bc he used a gas grill, didnt he?

Well youre right I do not know anything how to cook with these things. I know my friends are using those in the states but slowly more and more in europe too.

The problem is that you cook it too fast. I would try to lower the temperature and cook it longer so the heat gets a chance to actually penetrate the meat.


You are wrong actually that I dont know aynting about good steaks. The opposite is the truth. This steak if someone ordered it in a top restaurant as a medium filet, will get send back to the kitchen by any person that knows a thing or two about fine dining. A. it is massively burned, and B, it is never medium and massivley undercooked! It is def rare and not medium, the heat didnt penetrate at all or not enough.


I have learned from the best chefs in your country if you are in the US btw. Just to let you know. Chefs that train and cook for your top top 1%. I could even give even give you their credentials.

This doesnt actually look so bad, if you ordered a rare steak.


The other one is too burned.

Not sure if you're trolling or what, but he stated he cooked it Sous Vide (anyone that knows a lick about cooking would know what SV'd means in 2022) at 110. Also stated he likes filet cooked very rare (as in everything else he contributes to this thread is cooked more to a med-rare).

Thank you, that explains it. Its a matter of preference, yeah, I thought he was complaining a bit, guess that was wrong.

I never knew that term or heard of it imo, I took a few C.Art classes about 20 years ago, that term must have slipped my mind or I wasnt in class when it came up. All we ever used was rare, medium and well done if I remember correctly. We were in america, not france. But techically you are right I would probably know this term if I payed more attention. I remember not wanting to learn the french terms since there were english terms for each as well and I wanted to learn english first as an international student.

Welcome to the thread.

Here’s one of the many steak videos on my YT channel that can give you some insight into my technique.

fyi washoe, bigdaddy is the undisputed heavyweight champeen of this thread, if not the world.

Thanks! You have a czech name I think. I am half czech.


The result looks awesome! Im just a little worried about your safety there. Now I know why you use a wok.

The technique looks fine, you are basically deep frying there.

Id use a slightly bigger Wok, so you dont have to move it so often, also for safetly reasons, and then I would cover it so the heat can penetrate evenly. If you do cover it I think you dont need so much oil, but since the end result looks perfect, these are just semantics. You come across very likeable and mellow there.

I would bet you the seasoning upfront has nothing to do with the crust you are getting. And I know pepper doesnt react well to heat, you are burning it and that makes it taste bitter. Thats with any sort of pepper, you lose aroma. At least in theory. I know americans like to season upfront, but you wont find that in any cook book imo. Thats why in steak houses and retaurants they walk arond with pepper grinders and ask if you want some. Nothing tasted better than fresh pepper and thats how it always should come I learned.

What I would always do, and I copy this from some TV chefs, I think you should try once is, crush fresh pepper, or take grounded pepper, (fresh crushed pepper will taste a lot better) and mix it with Salt 50/50 and put it on your plate or on en extra dish. And then you dip your bites in it. Thats is gold! I also use tabasco becauase I am a addicted to pepper.

I hope I havent offended you when I said the one steak is too dark upthread. Personally I think it is, but I have seen many americans doing it that dark. My thoughts on this that I want rost aromas, not burned, to get the perfect rost aroma it needs to be darkish brown but never black.(never on purpose) I guess thats hard to too if the meet is too thick.


I like that you let it sit for a while after you cook it. Vice versa when you take it out of the fridge you need to bring it to room temperature first before cooking it. The meat will bahave differently and it is well worth it. I dont have the time for this mostly, but I know I should do it.
I wouldnt pierce it so often when checking temperature, that will make you lose the juice from the inside. Somehow you need to check the temperature. I go by feel or take or time it, and then go by thickness. Once you know how long one piece takes you can just repeat it cooking it for the same time.


I like this video NY steak is my favorite cut, the result is excellent here btw.

Congrats BigDaddy, new guy who dips his steak in Tabasco thinks your technique “looks fine” after criticizing your juicy meat. Another feather for your hat it appears.

I understand why you use two differnt grills, but do you see the juice thats coming out? Thats all flavour you are losing.

Oh and one more thing, you are using the perfect pan there, but way to much oil. A pro chef is not using that much, for two reasons:

Unheathy, and absolutely not needed. This cut is fatty enough, I use a fraction of that oil and it works perfect. The fat coming out of that type of cut, NY, or sirloin steak would alomst be sufficiently enough, so they use a bit of oil. That would also allow for more flavour since the steak is now cooking in its own fat. I think I know why you use so much, you want it not burned, right? I experimented with a mix of butter and oil, there you need to take the bubbles off. Thats a pain in the ass usually. And it burns, since butter burns so easily. So I use oil and sometimes a bit of butter. Then I still have to make sure I take the bubbles off with a sppon, but not as much. Best is imo just to use less oil and use the fat from the Steak thats coming out. You know why they also do this? After you cook it makes the perfect base for a sauce, but thats another topic.

lol, I dip it into salt and pepper and then tabasco, gold! you should try it once and you will apologize to me.

I hear ya, and understand why you say that, his results are impressive. Just playing around with semantics. I think he will be amazed when he tries fresh pepper and salt on his steak. But lets see.


Looks like I have to take it back with the preseasoning, gordan ramsey is doing it too. Although I swear that some top chefs are not doing it and tell you , you will only burn the pepper. differnt schools I guess.

The pepper must give some kind of flaour to it.





This is one of our top chefs, cooks for bavaria munich and our top politicians, no pre seasoning.

you can't be real