That looks absolutely terrible.

Seared on only one side? No thanks

PartyGirlUK might as well try it for us. Can't be worse than the pork steak.

Picture does like a good seared tuna tartar with steak flavors

gaming_mouse, I am disappoint.

Fwiw, the frozen sear method results in the Nytimes video are much better looking than on that blog. Still not sure why he only sears one side, though. Next steak I buy I was going to try it.

Spenda- Pasta Roni on the side?

Steak looked good to me

Sweet potato fries I made and pasta I did not. Can only handle a few things at once

NY Times version of the frozen sear

(1) The NY Times sear looks far superior to that blog, especially when you can see the steak at 2:45-2:55. (although hearing them chew is awful)

(2) Has anyone used a blow torch? This intrigues me, if for no other reason because it looks fun.

(3) For the pan sear, he uses a ton of oil compared to what I use...does anyone else use that much?

(4) Why do they only sear one side? I can think of reasons, but they aren't good reasons.

didn't watch that vid but I think it may work to cook your steak and pop it in the freezer for a bit while resting and then seer it, probably could seer it a bit longer that way

i don't use as much as him, but i don't think that's a crazy amount either. for the last steak i posted here, i rendered a good amount of beef fat and added canola oil until there was a little less than a 1/4" pool of oil in the pan with the steak added. i use a 10" cast iron pan, so adding the steak makes a big difference in oil depth.

i'd rather eat a deep fried sock

why? i was just curious if anyone had tried it.... i am not advocating it, but i like to keep an open mind. seems like everyone is rejecting it out of hand, no one has yet posted that they tried it and had bad personal results.

i thought this version looked great, but agree: no reason not so sear both sides

I haven't tasted a frozen steak using this method but I do not need to because of the appearance of the steak. The look is v important too.

Choose the right cut? English sirloin (NY strip!?) has a large fatty strip on one side. Simply hold the steak so the fat is touching the dry, and medium hot pan until the fat renders out

I have decided that cooking steak is the most rewarding thing to cook at home. From choosing an awesome looking steak, to getting it to room temperature/salting or getting hte moisture out, and finally the ratio of lack of effort needed to the amazing results.

What are people favourite sides? For me cant beat tomatoes, mushrooms, onions, saute potatoes. Steak in pan first, whilst its resting, everything else

I read this as "deep fried steak". I wonder what a deep fried ribeye would be like? Someone gogogo!

When cooking steak SV, do you let it rest/cool before sear? How long? How long for sear?

Just went out to dinner at what is allegedly a really nice restaurant, but we were using a groupon. I ordered a steak and I'm pretty sure I got the "groupon steak." It was tough, stringy and fatty. Terrible. Going to have to practice a few more steaks so I can transition it away from something I order our and more to something I make myself.

Not needed, but you def need to wrap it in some paper towels just to dry it off before searing. And make sure you press it down while searing just enough to get the whole thing seared. I have been doing tenderloin roasts of significant thickness but 1 minute per side should be enough for most steaks. I highly recommend butter for helping the browning.

Yeah did a single prime tenderloin steak tonight about 10oz
Let it cool and hit it about 3min total w lots of butter over medium high. It was amazing. So tender the muscle was separating under its own weight

Care to share the manufacturer and model..id like to replace mine and if i can get a good one for $300 id be ecstatic.

This is a little off topic, but what's the best way to WARM UP a steak. Here's the story:

During the holidays I purchased a bunch of gift cards for friends and by doing so I received a $20 bonus card to Outback. I tossed it aside and basically forgot about it until running across it last night around 10pm. Upon review I noticed that it expired that day so it was either use it right now or throw it away.... and I hate throwing things away.

So I ordered the 11 oz sirloin, grilled shrimp, and baked potato. Picked it up and ate the shrimp last night but tossed the steak and potato in the fridge with the intention of having them for dinner tonight.

So - how can I warm this up w/o turning it into a chewy nightmare?

cool story bro

anyway i believe you should put it in the oven covered in foil. or eat it cold. or cut it up into little bits and eat it as a sandwich.

I think I would slice it first. Then stir fry or add to soup/broth.