Gonna try cooking sth and putting up my first pic in a bit. Hoping I won't embarass myself

So the reason I made that post is I always chicken out of posting pics, and I really didn't want to this time, whatever the outcome
Pls bear with me, i'm terribly new at this and def don't possess the fancy equipment some of you guys have... yet
Saw this in the supermarket this morning and decided **** it i feel like steak, no butcher close by, whatever:



Not sure why I took so many pics of it except maybe to highlight just how uneven I'd cut it

Anyway, ofc I forgot to take pics before cutting it. Think I got a bit carried away trying to get a nice crust on all sides







EMC




Any tips, advice or criticism much appreciated

Looks like you need to shorten the sear but likely need to dry the meat/press down hard on both sides during it. Time alone isn't the best way to go about it. Pressure does absolute miracles.

hard to give advice without details of cooking process, also what piece of meat is that?

going to start with guessing, too long, not enough fat, not enough heat

PS, don't be embarrassed, keep posting and you'll make HUGE improvements if you follow advice of people ITT

@ gobbo: Yeah, i'm dumb. that makes perfect sense and I actually remembered about it about 4/5th through the cooking process, but by that time it was too late. FWIW, i did pat dry the meat as best I could right before tossing it in and had salted it an hour prior, left it in the fridge and brought it out 5 mins before cooking.

Not sure what piece of meat it was tbh as they aren't labelled in english. It was basically 100% lean like that, just much bigger (i attempted to cut 3 parallel pieces), the whole thing was roughly 1.5 lbs. probably better for a roast, but that is literally all the beef they had that wasn't cubed Meh, 3rd world european supermarkets T_T
I guess the literal translation is "thigh", but idk maybe some kinda flank roast?

Cooked it for ~6 mins on high heat in non-stick pan, turning regularly (except first min which is when i forgot) like maybe every 30 sec? added some butter ~1 min before finish and pasted top parts then turned another couple times and pasted again. tried to mostly keep the pan tilted so the butter is on the very edge of the pan, halfway up, so it doesn't get to burn and doesnt come in contact with the meat until i want it to(aka im basting). FPS?

Jah,

+1 to gobbo's advice, but with a piece of meat that lean you're gonna have trouble getting good results no matter what you do imo. that's just really not good "steak" meat. i'd cut that up and stir fry it, or slow cook it, or something else altogether, and find a proper cut for steak when you want a steak.

If you used no oil at start of cooking process that's real bad, oil helps to evenly transfer heat from the pan to the meat. Also it's fairly important to make sure time spent on each side is the same.

Also, to salvage a lean, tough cut like that, slice it thinly, against the grain.

ty for all the advice guys! i'll prob use the rest for a slow-cooked stew or sth. I did add oil in the beginning, just forgot to mention it since it's so std

I think oil is super crucial when searing, not so much during first low temp process.

couple of ribeyes we recently had. 4 minutes a side on slightly-below-medium heat, then 10 minutes tented rest.

minute a side on medium-high, flipping every 20 seconds, and pressing down. Was severely disappointed with both the sear and the grey band. But the doneness of the middle was spot on.





Boobies and roasted reds with onions, carrots, and chopped garlic on the side.




EMC

EBC, Extreme Boob Closeup!

I was thinking ETC, but yah.

looks delish, spoonfox. the meat doesn't look bad either

Strip from the grill with stuffed mushrooms:

Spoon, are you sure those were ribeyes? Because the one one in the first picture does not look like any ribeye I've had before.

Jah,

That looks like a cut that could use some marinating and then roasting in the oven, perhaps similar to this tri-tip I did: http://forumserver.twoplustwo.com/34...l#post38978107

you're right. ribeyes were a few days later w/ no pics. those were strips.

we need to bring back the elite pictures. last couple pics have been sad. DURANGO, it's on U.

Has anyone attempted to bring the steak up to temperature on a grill before the sear in a pan? I have had and charcoal if anyone has tips for either.

siick, that looks awesome! def gonna try that when i get a meat thermometer

okay..I can get something decent going soon but that last strip that Bip was posted looks pretty damn good to me (maybe needed a few more minutes rest but that's about it).

I have been cooking everything but steak lately, mainly on my smoker (pork butt/pulled pork last night ftw)

Spoon - yeah that doesn't look like a ribeye to me either. Looks like a flank steak or some other lower grade with a distinct grain.

threw one of the remaining pieces in a ziplock bag with some EVOO, balsamic, 1/4 cube brown sugar and a buncha spices, leaving it until morning then will prob make it for bfast

Tenderloin on sale @ Harris Teeter, this was about .8lb.

Reverse sear method, after 4min/side flipping every 30 sec in butter:



Seared in grapeseed:



Sliced:





Current phone not capable of EMC, hopefully the Galaxy s4 will change that...

Nice job on this one. Looks the way I like mine done. Details?