Greasy, slimy, gray boiled exterior with uneven char, burnt pepper, inside that’s always somehow overlooked and still too chewy. Always.If you’re not gonna grill, don’t have steak.
erm ill just eat my pan fried steak and enjoy it while loser elitists get pissed off over tiny things
Skill issue. You're a cooklet. Simple as.
>>21689668This.
>>21689668this is the end of the thread
>>21689668Wonder why your fat/collagen is never rendered and your meat is always tough? 3 mins isn’t enough time to cook a steak. Try to cook slow in a pan though and you won’t get a crust at all, or you’ll overshoot the temp. Pans suck for this.
>>21689584Both a grill and a toaster oven use radiant heat, which means grilling is an identical method. Since no one cooks steak in a toaster oven, you are wrong. The hot metal surface of a pan melts the fat and sears the steak, producing a Maillard reaction. 100% of your food should be made with a Maillard reaction, there is no other way to cook. A man once lived for 120 years by eating steak this way. Last time I went to the outback steakhouse I said cook it medium-well. They said they are all out of medium-well steaks.
>>21689684You certainly can cook a steak in a toaster oven if doing a reverse sear which you finish on the grill, I’ve done this a few times. It’s just not worth the extra effort vs keeping a cold side of the grill and letting it come up to temp slowly with the lid closed, either before or after searing. Maillard crusts happen with dry heat, not by frying in soybean oil; see the splotches of unseared boiled gray meat in the OP image? That’s that.
>>21689584>always somehow overlooked and still too chewyget good.I don't have this problem.
>>21689584I always use a stainless steel pan outside on a portable induction cooktop outside. Perfect sear. every time.
>>21689668Second post best post, pack it up anons ill see you in the next thread
>>21689584You fucking dumbshit. I pan sear steaks on this board every week and they're fucking amazing. Look at the crust on this ribeye.
Here's another angle. Crispified surface, perfect in the middle. Eat shit, OP. Your thread is bad and you should feel bad.
>I throw my semi-frozen steak into a medium heat pan and it turns out bad, why are pans bad
>>21689584Nothing in your image is burned, OP.
>>21690020I'd bust that crust
>>21690038Thanks. I did. And it was good.
>>21690022are those potatoes or garlic?
>>21690020Fuck anon, I wanna be your bitch just for that steak.
>>21690042Garlic.
>>21690022Would you like some pink with your gray?
>>21689584Let it sit out for a long ass time to totally room temp. Idk why you would do anything other than reverse sear tho, it's so easy
>>21690022Unironically a really good example of why this sucks. There is no gradient to this at all. It is overcooked on the outside then just jumps to med rare.Reverse sear is the best way to cook a steak. You keep the whole thing basically rare or med rare at a low temp in the oven then just sear the fuck out of each side for 60 seconds. Wala.. a perfect steak.
>>21689584You cooked this? Turn down the heat a bit.
>>21689683Have you ever heard of reverse searing?
Yer a cooklet
You pan fry it to develop a crust then pop it in the oven to finishI prefer it to grilling
>>21689584not gonna light charcoals for a single steak
>>21690022bad example anon you have alot of gray banding
