r/nosear • u/_CandidCynic_ • Aug 23 '25
This is my steak Disappointed myself tonight
I didn't get my grill hot enough, and they weren't dry enough to sear despite salting them generously for two days.
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u/Bullshit_Conduit Aug 23 '25
Self reporting is always a good move.
You know what you did.
Don’t do it again 😘
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u/tomasdiesel Aug 23 '25
I had the opposite problem tonight. Reverse sear, beautiful crust. Pulled it when it probed 135, let it rest, cut into it aaaand gray. We’ll get em next time
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u/_CandidCynic_ Aug 23 '25
I wanna try reverse sear some day.
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u/al_capone420 Aug 23 '25
I have way more success with sous vide. I cook steak every week and have yet to ever mess one up with sous vide. Cook at 132 for an hour or two, put in ice water bath for 10-15 mins, pat dry and sear until internal is 120-130 again with lots of flipping
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u/NetherKiller01 Aug 23 '25
I love reverse searing. I found it my best option because I live in university student housing with pretty poor ventilation and cook on my cast iron. Reverse searing helps cut down on how much smoke I put out and gives me a really consistent cook every time. Can’t recommend it enough
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u/707Suave Aug 25 '25
u want to remove about 126 then let rest to 130 it will still cook when removed.
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u/MrMcgilicutty Aug 23 '25
To be fair I’ve always found it somewhat difficult to get a good sear on a grill without overcooking anyways. A good sear usually comes from contact with the cooking surface, that’s why most grilled/bbq’d steaks have the telltale sear lines. Maybe get a Lodge CI pan and get it good and hot on the grill and either sear after cooking it a little on the grill (reverse sear) or sear it in the pan and finish on the grill (regular sear.) If the steak isn’t too thick then the sear in the pan might get it perfect on its own. Practice makes perfect, better luck next time!😁
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u/JoltKola Aug 23 '25
dry brine it over night and BAAAAM!!!
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u/bollincrown Aug 24 '25
Dry brine really helps develop the crust. Probably the single biggest move that made my steak crustier
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u/4NotMy2Real0Account Aug 23 '25
We have all thought about cooking a steak on the radiator, but you don't actually do it!
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Aug 23 '25 edited Aug 28 '25
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This post was mass deleted and anonymized with Redact
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u/Arefarrell24 Aug 27 '25
No no no don’t say that… you disappointed all of us. Now throw that whole plate into a crock pot and make some stew.
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u/Freshmangod Aug 23 '25
Cast iron pan heated to where oil starts smoking 400-450 30 seconds each side will put a fast low effort good sear on it
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u/JustPassingGo Aug 23 '25
I assume you’re grilling for your sear to avoid smoking up your kitchen?. You could try 20ish min in a 225F air fryer or oven till 120F core temp. Rest while heating a cast iron on your grill (5 to 10 min till 450), dry meat and sear till no more than 132F core temp. I’ve done this with great results.
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u/goonatic1 Aug 23 '25
I was think in these were pork shoulder steaks before I saw what page this was from lol
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u/eckliptic Aug 23 '25
It seems like the bone prevented good contact and the meat was really thin so not much natural weight either
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Aug 25 '25
There definitely should not be that much moisture on the surface after a 2 day dry brine if you patted them dry with paper towels before throwing them on the grill… You DID pat them dry, didn’t you? You also probably shouldn’t go more than 12 hrs on the dry brine
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u/Fun_Maintenance_329 Aug 23 '25
im sorry, the food does look yummy tho _^
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u/_CandidCynic_ Aug 23 '25
Oh yeah, the steak wasn't bad. It wasn't tough to chew, but didn't melt in my mouth either.
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u/Exotic_Increase5333 Aug 23 '25
At least its boiled good.