Are those sirloins Searix?

99 that looks fricken awesome, a touch too done for me, but that cap and crust are amazing.

THIS... but don't just rely on faith – you need a lot more care and attention.

Srs tho, when I saw your post I was 98.2% certain that you posted that as a troll.

I'm not gonna lie, I even tin-eyed those pics cause I figured you had to have taken them from some sort of awful-steak-cooking site – but came up empty on a match.

Frankly, I still not sure if you are trolling or not cause that post is just too oblivious-minded to be real. Meh, but maybe it is. I just dunno now.

Yes

**** it.

Didn't want to post this but i made a ****ing horrible decision. Made the reverse searing liquid half clarified butter, half rendered fat, and assumed i could just turn it up to high heat and sear it that way.

Bad mistake - the fat started spitting everywhere and burned me so i said F it.

So i went to look for more unsalted butter, but realized i was completely out, so the fish move i made (after calling up my mother) was to use Canola Oil in a separate pan to sear it, and being too cautious i didn't put enough on and this was the result.

That said it still tasted decent, obviously i ****ed up the sear but it didnt completely ruin the taste. Sauce was still awesome.

Lot to learn but hopefully i get it right next time

Canola oil is fine to sear in and will produce a good sear; it just won't taste quite as good as using butter. And, as you found out, too much oil is way better than not enough oil. Remember, deep frying to sear an already cooked steak is a fine option (Gobbo posted a homemade video of this), so obviously too much oil is almost never going to be a bad thing, so long as it's up to temperature.

medium heat tho — works very well

Yah it was barely on there, definitely messed that up.

Will try

If he's reverse searing, I'd suggest using high heat and a lot of oil, and searing for a minute or so a side. It's basically foolproof (idiot proof ).

this thread is so hardcore

Fair enough... but perhaps he should give Ducasse a try.

Reverse searing might not *cough* be for him.

Ducasse?

What oil? My plan next time is to use pure clarified butter, that should work right?

(Or at least only put it on medium-high heat)

Also i'm a food (and especially steak) fish, trying to learn how to cook for myself. I like to think i can adjust :P

Any kind of neutral tasting oil is fine, canola, vegetable, peanut, etc.

Try the "idiot-proof" method I gave. It really is just that.

(1) Salt and cook steak in oven to desired temp (125).
(2) Heat 1/4-inch of oil on high heat to just below the smoke point
(3) Sear steak for 30 seconds to 1 minute per side.
(4) Add pepper, brush on some melted butter, and allow steak to rest under an aluminum foil tent for 5-10 minutes depending on thickness.

Here's the post of deep frying that I mentioned earlier.

You'll be a pro in no time.

Ducasse is a cooking method for steaks developed by some French chef dude.

Try checking out my post, no. 9732 itt . It is a modified Ducasse method. It lays out pretty much every step in detail.

There are several other posts itt that lay out various successful steak cooking methods in detail. Find a cooking style that looks to be something you would like to try, study it up a bit, and give it another go.

Good luck.

will do

Just had the leftover steak.

It's not as juicy as it was the first time when i didn't sear it, but more than sufficed as a drunk food with leftover sauce.

Now i just need to fix my sear

You guys are brutal. Sure Searix's steak was probably pretty crunchy on the outside, but he just overcompensated for his first under-seared effort. I give him props for posting all his pics and asking for help. That being said, I did lol at the charcoal pics and at least you guys offered good advice as followup.

Searix - I'm a fan of walnut oil for searing. However, I am determined to try ghee next time.

The problem using butter with searing is that searing requires high heat. Usually the butter will burn or cook off before you reach a good temperature for this.

If using cast iron, as you should be (assuming you're not using a grill), bring the pan up to high heat. Then add the butter and immediately add the steak. You can also melt and mix the butter with canola which is ideal for high heat. Also, you can just lightly finish the steak for 30 seconds in some butter after the initial searing in a heat tolerant lipid.

Another option is using ghee, clarified butter, which has a higher heat tolerance.

Usually if you're cooking thin steaks for over 10 minutes you've went way too long. You just want to sear it, cook it long enough where the carry-over heat will kiss the proper internal temperature. Using a meat thermometer while learning isn't a bad idea even if poking the hole in the steak might let some juices escape.

Sirloin's texture can suck for use as a traditional steak. Also should marinade this type of cut.

(Everything above = IMHO.)

I completely respect someone who comes in here and is 100% accepting of the criticism they get

agreed. searix is gonna be making delicious steaks in no time, while wakko is going to be eating the same crap for years.

+1

3 cheers for searix.

Re-run of last week. ~1.7" thick strip, 4 min/side in goose fat, then BURNT in peanut oil for 1 min/side.


With sort-of onion strings:

for folks who do the entire thing in the skillet, do you just go based on time/intuition, or are you measuring steak temp with a thermometer?

With a bit of practice you can determine the doneness pretty good by pushing on the steak

Argentinian ribeye. Tasted really good and juicy. Probably the best steak I have ever made in my short steak cooking career.

Cooked for 4.5 mins on medium flipping every 30 seconds and seared for 40 seconds a side on hot.









EMC

send help i'm trapped inside a piece of meat