Hey anon, how do you like your steak? Cooking now.
Steaks finishing in oven, everyone wanted different doneness so cooked in time order. Will clean stove later.
Making some ribs argentina style.
Your steaks look great btw
Only the one on the far right seems to have a decent sear. Also sear the sides first otherwise they'll get steam cooked, as they did here. Also for steaks that size, oven is totally unnecessary to hit medium rare, I wonder why people keep doing this shit. For those steaks, assuming cooking from room temp, 90 seconds each side then rest tented with foil should hit mid rare.
Oven at a low temp means the color gradient will be a lot smaller and you'll end up with pretty much the entire center of the meat being cooked a uniform medium rare instead of having only the center be medium rare. Slow-cooking also increases tenderness, so it's arguably a better way to do it if you've got time.
Yeah what I mean is its really hard to keep it on the pan long enough to get a very good sear and do the oven thing if you want to end up in med rare. A good way to do it would be instead of cooking two separate steaks, cook a single giant steak and separate them after cooling, that way you'll have enough time. Some people intentionally cook straight out of fridge to have a similar effect. If you leave the steak uncovered in the fridge for a while it'll dry the surface and that would help the sear too.
Did you dry the surface of the second set of steaks? They look pretty wet on the pic, that will fuck with your sear and make oil spatter around. Cast iron might not need it but usually having more oil in the pan helps too. You need to be careful though.
That's why you do it the other way around and cook the steaks in the oven 5-10 degrees below your final temp and then sear. Oven dries the outside of the steak out a bit and after that the steak sears in less than 10 seconds on each side, it's how I cook steaks that are too thin to cook on the grill or in a pan without getting too much of it well done on the sear.
Depends how long you're willing to wait and how low your oven will go. I just stick it in there at around 200 degrees and check every so often with a meat thermometer to see how hot it is, then I pull it out at 125 degrees and the sear generally gives it an extra 5 degrees or so for a perfect medium rare.
Well you are more or less emulating sous vide cooking, might as well go the full way. You don't need fancy gizmos, you can sous vide a steak in a beer cooler pretty successfully as its done in a relatively low temperature for a relative short amount of time compared to other shit like veggies.
Trufax on the beer cooler, but the equipment is cheap and sexy, so~
I was making a suggestion to other people, and more people are likely to try using an oven to get a better-cooked steak than they are dropping $100-350 on what might seem like some weird gimmick machine that cooks meat with water.
>You don't cook much, do you?
>>Heavy mixer runs like $500
>>Immersion blender $100
>>Hydrodistilation equipment $200
HAHAHA LOL. You are the kitchen equivalent of the dude buying a stratocaster for his first guitar lesson. Have fun eating your disgusting soup blended in a vitamix noob.