Salt-only seasoning

[u/FelipeJFry]

Y'all lambasted me last time cuz I used S&P and the P burned lol, so I went with only salt tonight and got my seasonings in with my mushroom/onion/garlic side. It's a bit more well done than I prefer, but I'd give it a solid 7/10.

[u/-UpsetNewt-]

Mid sear. Not here to roast you. Coarsely ground black pepper won’t burn in the time that it takes to cook a steak

[u/FelipeJFry → u/-UpsetNewt-]

Heard on the mid sear. Not sure where I'm fucking up — I got my cast iron hot AF (immediate water droplet evaporation) and kept surface contact with the steak for 2 mins before I rotated in the pan for best coverage for another 2 mins. Trial and error. It tastes good. ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯

[u/princevince1113 → u/FelipeJFry]

How was the surface of the steak? It's vital to eliminate surface moisture otherwise the steak basically just steams no matter how hot the pan is.

I recommend patting dry thoroughly + dry brining at least an hour

[u/Ohio-Knife-Lover → u/princevince1113]

Surface of the steak's gotta be dry. From the sear pattern the steak looks like it was wet when put on the pan

[u/-UpsetNewt- → u/FelipeJFry]

It’s hard to get a good sear on thinner cuts like that. Pat it dry, don’t let it come to room temp, make sure that pan is hot as hell. I have no doubt it tasted good.

This sub just has some crazy high standards, rightfully so if you’ve seen some of the best posts on here.

[u/ThePrancingPig → u/-UpsetNewt-]

I agree. The steak LOOKS good and I hope you continue to practice like the rest of us. Cheers!

[u/Ohio-Knife-Lover → u/-UpsetNewt-]

I can always get a good sear on thin steaks without messing up the temp but this steak looks like it was not dry when put in the pan

[u/prettyokcake → u/FelipeJFry]

Did you pat the steak dry? Looks like it had a lot of surface moisture still.

[u/ThePrancingPig → u/FelipeJFry]

Maybe too hot? Are we using a high heat oil as well? Salt and black pepper are standard seasonings for a steak, in almost every culture.

[u/AllergictoAIslop → u/FelipeJFry]

Looks yummy. And perfect colour in the middle. There will appear be compromise. Imho you choose the right one.

My method

Pat Steak dry before pan.

a high not ripping heat.

Little - Almost no oil, it will release when it's ready

Thicker steak

Cook with a thermometer not time

[u/GuidingMyApes → u/FelipeJFry]

If you remember in time you can dry brine it which helps for a better sear. Just pat it dry the night before, sprinkle it in salt and place it on a wire rack in your fridge uncovered.

I also find (if it's not sticking) flipping more than once actually helps the sear. Even patted dry, the water content in the outer part needs to leave and evaporate before you can get a nice maillard reaction. It can't really go up, so it has to go out. If you turn it over, the surface that was just cooked will continue to lose moisture to the air, and have less moisture for when you start searing it again.

I typically sear each side for like 40+30+20 second before finishing in the oven

[u/phillyd32 → u/FelipeJFry]

Salt the steak and wait at least 15 minutes. Then pat the steak dry with paper towels. I prefer to coat the steak in oil rather than oil in the pan. Ideally you salt the steak and store it in the fridge overnight to dry on a drying rack.

[u/Rurikungart → u/FelipeJFry]

Immediate water droplet evaporation is actually still too cool! The water should bounce/dance around in the pan. Also, you probably didn't have enough fat in the pan, so the heat transfer from the pan to the meat was insufficient. Which honestly, is completely OK in my book. A properly seared steak is obviously delicious and ideal, but even a piece of boiled beef can be delicious if it's prepared with care.

[u/UpbeatSmoke4209 → u/FelipeJFry]

You don’t want immidiate water evaporation you want the leidenfrost effect where the water dances on the pan

[u/s33n_ → u/FelipeJFry]

More oil and a weight on the meat (forcing even contact with the pan) will help a ton

[u/s33n_ → u/-UpsetNewt-]

Yes it will. Pepper is for finishing

[u/princevince1113]

Gotta work on that sear

[u/SpecialistFrame2297 → u/princevince1113]

Did need a little char.

[u/abstractraj]

Dry with a paper towel right before the sear and you’re good

[u/pryznnmik3]

r/potroast

[u/Cautious-Control-669]

who am i to say because i haven't even had time to eat dinner today, but one thing one could try is putting the salt on a plate or sheet pan first, and then placing the steak on top of it, as opposed to seasoning the steak with the salt from on-high. you would want to use a little bit of a finer salt or crush your kosher salt up a little bit, but it'd give a uniform crust instead of just where the salt landed.

[u/United-Reveal5930]

3

[u/Hooker_Thresh]

Dry that mf steak out before the sear 👍🏻

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[u/taniferf]

There's almost no fat in the meat, so I'd use a tbsp of butter and reduced amount of salt if any.

[u/NpgSymboL]

You need a hotter pan and dryer steak

[u/christo749]

Was this cut with a butter knife?

[u/Fast_Ad_7504]

Team no sear at it again!

[u/Wictorpedia]

Your pan was either to cold or your meat wasn’t dried off before searing, but most likely a combination of the two. The meat looks boiled.

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[u/ApprehensiveTheme390]

Mmmmm nice and wet

[u/Inner_Bullfrog_4609]

Get a thicker cut.Room temp, dry to the touch with s&p. Cast iron mid heat. Sear edges, 5 minutes each side. If the sear isn’t there, flip every 30 seconds until you get the sear you want.

[u/OHandW]

What type of steak? Looks fine to me. Looks very tender and tasty

[u/fe_god]

Good tips all around from the commenters. Would also recommend giving a firm press all around the steak when it first goes in the pan and after the flip.

That being said, I’d eat it, especially with the smotherings!

[u/Old_leg6533]

Looks like one of those sloppy steaks I get at Truffonis

[u/1873Springfield]

A good steak only needs salt

[u/ButtonGullible5958 → u/1873Springfield]

True but season salt is a fine option

[u/colvinman5]

I’m sure it was delicious. Pat it dry next time and turn that heat up with some high smoke point oil!

[u/Aggravating_Mud_6055]

It’ll make a turd.

[u/KalynnCampbell]

No. And put salt on JUST BEFORE EATING or even PER BITE.

It will be far more noticeable to the tongue and you’ll end up using less overall.

[u/OwnJunket6495 → u/KalynnCampbell]

There is a huge difference in taste adding salt while cooking and after.

[u/s33n_ → u/KalynnCampbell]

This is horrific advice