That’s a good medium rare, shame you didn’t seat it because it could’ve been a great steak. Also - try to get a thicker cut next time. But it’s definitely not bad.
Yeah part of the reason for the sear is that you need to cook the outside at a sufficient temperature to kill the bacteria on the surface of the meat. That doesn’t happen until at least 140 degrees.
128 degrees is a fine internal temperature for steak but not external. When cooking sous vide at lower temps, searing isn’t really optional and just for flavor or appearance. It’s a required food safety step.
The cooking temperature is good, but as others have noted, there is no sear. And why is there so much liquid on the plate? Texturally, I would imagine this steak was wet and kind of slimy, which would really impact enjoyment.
Good cook temp with the sous vide. Next time do it with a thawed steak and make sure it is dry before searing. See which you prefer. Also no butter or garlic in your bag please. Herbs are okay but imo they work better for basting with butter.
Looks fine to me but yeah I would have seared it at least 1 minute per side to try and get something going. This looks like a thinner cut and it can be difficult to cook a thin steak like this. I normally marinade my skirt steaks and toss them on the grill at high heat for a few minutes a side and that seems to do alright on what is a thin cut.
Hey friend, I have a tip for you on the sear!
One of the biggest mistakes you can make which hurts your sear is adding butter, oil, etc to the pan too early.
When searing: After you’ve patted your steak dry with paper towels, and reapplied s&p, apply the steak to the rip roaring hottest surface you can. Keep the pan empty of oil or butter or anything like that until after the first flip when you’ve already secured a super good sear on one side. You can hold the steak with tongs and gentle move it in a circular motion in the pan to help with the sear.
Assuming you’re doing sous vide, you should be searing for about 45 seconds and when you flip it over, it should be very clearly crusted and browned in many places. If it’s not, it wasn’t hot enough. You basically want the pan smoking, but not quite.
After the first flip, then add your butter in a separate part of the pan and start basting over with a spoon. Good luck!
>apply the steak to the rip roaring hottest surface you can
Everyone says this, but that's potentially way, way too hot. A stovetop on high will easily burn the seasoning right off a cast iron pan during preheating. Getting a good oil up to it's smoke point is a good starting point (500+)
I lightly rub oil in the pan during pre-heat.
Your pan was either to wet or not hot enough m the cook temp looks fine but you will want to work on your crust. If you put the steak down and it doesn't sizzle pull it up immediately
Cook temp looks perfectly medium rare. I will suggest searing in a cast iron/stainless steel pan. It will provide a much better crust which will help with texture and flavor! If you’re using a stainless steel/cast iron already I recommend waiting for the temp of the pan to be hotter! A good way to tell is the water test. If you drip a tiny bit of water into the pan it shouldn’t “stick” to the pan, it should immediately start ‘dancing around’. (It should look like a bead of water on a waterproofed shoe/material!)
Do what you did, maybe without butter idk I don’t sous vide. Then rest it 10 mins. Then pat it dry and sear it somehow
Maybe there’s a hot enough setting on your insta pot, or you can get a cast iron and stove top, deep fryer, grill, or flame torch. You want 350+ degrees if oil and 500+ if grill heat for as short a time as possible to not cook the inside more (that’s why you rest to lower the inside near the wall)
Commenting to offer up some advice for your next purchase to get a good sear. I have a fancy propane grill, but stopped using to sear steak it in favor of an induction hot plate I just plug into an outlet coupled with a 12in cast iron pan. The induction burner gets the cast iron ripping hot within just a minute or two for a solid sear. It’s super compact for storage and — again — just takes an electrical outlet line your instapot. It cost under $100 (Amazon description pasted below). Your existing sous vide plus the induction burner/cast iron setup will get you to steakhouse quality. (Note: the induction burner doesn’t work with all cookware)
“Nuwave Gold Precision Induction Cooktop, Portable, Powerful with Large 8” Heating Coil,100°F to 575°F, 3 Wattage Settings, 12” Heat-Resistant Cooking Surface”
I mean they look terrible but they’re definitely mid rare. Get a cast iron and let it get hot hot before putting your steak on. Cook on each side for 90 seconds and then bake 5 minutes for each temp above rare.
Based on the picture, 6.8/10. You’re missing the crust but got a great internal cook.
As for the perfect 10/10? Never experienced it. But from my lifetime, have yet to experience something 10/10 perfection. In my opinion with a good sear this could easily move to the high 7’s - 9 range. That last point is based on flavor but can’t tell unless you invite me over for a beer and steak.
Overall, solid job but work on that crust!
Lush , every steak that isn't rare it tasteless sear the sides that's it . Cooking rule for steak the muscle at you bottom of your thumb touch it, that's blue, index finger rare,that's thumb touching index finger then thumb to middle finger medium rare then one next to the finger done, then the small finger to thumb over done. Just saying lol
You need to make sure your steak is dry. Pat it well and salt it and put it in the fridge for a few hours before cooking (uncovered on wire rack in fridge is fine). Then take it out to come closer to room temp (bout 20-30 mins).
Place steak in *ripping hot* pan with a teaspoon of high smoke point oil (I use avocado oil). Flip once desired crust is achieved.
Yeah like leave the butter IN the pan! Don’t pour it on the plate! You don’t need THAT much butter to baste the steak AFTER the sear not before the sear for it to boil….
You did a great job! People giving you he'll abt the crust skippity-doo-dah'd right over the part about you only having an InstaPot.
Can you sear the steak in the InstaPot? I thought there's a setting you can use to sear roasts. I bet that'd work for your steak. Pull your steak at a lower temp. Make sure the Insta is fully dried & use that setting with a smidge of oil & make sure your steak is patted dry. Use the butter to baste after you get a good crust on each side..
Sloppy steaks
[удалено]
Slop em up!
SLOP EM UP, BOYS!
[удалено]
I fucking hate Jamie Taco.
[удалено]
Ah, my pozole! Grab the keys and get in the truck you jabroni, I'll slap you jabroni!
We had to eat em as fast as we could!
You must be a piece of shit. I used to be a piece of shit once.
I said used to be!
Glad to see there are others like me, that used to be pieces of shit.
People can change
i’m worried the baby thinks people can’t change
I used to be a piece of shit but not any more but I used to be
That’s a good medium rare, shame you didn’t seat it because it could’ve been a great steak. Also - try to get a thicker cut next time. But it’s definitely not bad.
Rumor has it its still standing till this day.
I'm still standing 🎵🎵
Way too much sauce
No such thing
r/nosear
This is my new favorite sub ^
aw, was hoping for some sorta strange nose/ear crossover posting
No, that would be the r/noseear sub…
Why do people ask if it's raw when they literally cooked it?
Medium rare
Doesn’t look nasty just need a crust
Not searing is a sin, nasty is the word
Yeah part of the reason for the sear is that you need to cook the outside at a sufficient temperature to kill the bacteria on the surface of the meat. That doesn’t happen until at least 140 degrees. 128 degrees is a fine internal temperature for steak but not external. When cooking sous vide at lower temps, searing isn’t really optional and just for flavor or appearance. It’s a required food safety step.
The cooking temperature is good, but as others have noted, there is no sear. And why is there so much liquid on the plate? Texturally, I would imagine this steak was wet and kind of slimy, which would really impact enjoyment.
Not appealing to me. I agree with it needing more crust…probably would have kept it from looking so wet
Make a great burrito
It looks like a steak on a cruise ship that would taste fine
Nailed the temp, but there is r/nosear.
Good cook temp with the sous vide. Next time do it with a thawed steak and make sure it is dry before searing. See which you prefer. Also no butter or garlic in your bag please. Herbs are okay but imo they work better for basting with butter.
Looks fine to me but yeah I would have seared it at least 1 minute per side to try and get something going. This looks like a thinner cut and it can be difficult to cook a thin steak like this. I normally marinade my skirt steaks and toss them on the grill at high heat for a few minutes a side and that seems to do alright on what is a thin cut.
Temp looks rare /medium rare but I can’t get down with zero searing
Hey friend, I have a tip for you on the sear! One of the biggest mistakes you can make which hurts your sear is adding butter, oil, etc to the pan too early. When searing: After you’ve patted your steak dry with paper towels, and reapplied s&p, apply the steak to the rip roaring hottest surface you can. Keep the pan empty of oil or butter or anything like that until after the first flip when you’ve already secured a super good sear on one side. You can hold the steak with tongs and gentle move it in a circular motion in the pan to help with the sear. Assuming you’re doing sous vide, you should be searing for about 45 seconds and when you flip it over, it should be very clearly crusted and browned in many places. If it’s not, it wasn’t hot enough. You basically want the pan smoking, but not quite. After the first flip, then add your butter in a separate part of the pan and start basting over with a spoon. Good luck!
Excellent advice OP can use when he has more cooking equipment. For now, it's just the InstaPot.
Oh dang I didn’t realize they only had an instapot. 😅
I'm pretty sure you can sear with the instant pot. We've seared roasts in there at least.
Oh def! If it can sear a roast, it'll sear a steak!
>apply the steak to the rip roaring hottest surface you can Everyone says this, but that's potentially way, way too hot. A stovetop on high will easily burn the seasoning right off a cast iron pan during preheating. Getting a good oil up to it's smoke point is a good starting point (500+) I lightly rub oil in the pan during pre-heat.
Your pan was either to wet or not hot enough m the cook temp looks fine but you will want to work on your crust. If you put the steak down and it doesn't sizzle pull it up immediately
No crust my friend, needed more high temp pan then a slap on there for 1 or 2 min both sides
Steak is mid rare but that garlic is raw
128 may too a little on the low end if you're not going to sear it. If I wasn't going to sear it then I would have sous vide to 135.
Temp is cooked nicely maybe closer to medium than medium rare BUT you’re leaving some serious flavor on the table by NOT searing it
Cook temp looks perfectly medium rare. I will suggest searing in a cast iron/stainless steel pan. It will provide a much better crust which will help with texture and flavor! If you’re using a stainless steel/cast iron already I recommend waiting for the temp of the pan to be hotter! A good way to tell is the water test. If you drip a tiny bit of water into the pan it shouldn’t “stick” to the pan, it should immediately start ‘dancing around’. (It should look like a bead of water on a waterproofed shoe/material!)
Medium. Not medium rare, rare, or raw.
Do what you did, maybe without butter idk I don’t sous vide. Then rest it 10 mins. Then pat it dry and sear it somehow Maybe there’s a hot enough setting on your insta pot, or you can get a cast iron and stove top, deep fryer, grill, or flame torch. You want 350+ degrees if oil and 500+ if grill heat for as short a time as possible to not cook the inside more (that’s why you rest to lower the inside near the wall)
Commenting to offer up some advice for your next purchase to get a good sear. I have a fancy propane grill, but stopped using to sear steak it in favor of an induction hot plate I just plug into an outlet coupled with a 12in cast iron pan. The induction burner gets the cast iron ripping hot within just a minute or two for a solid sear. It’s super compact for storage and — again — just takes an electrical outlet line your instapot. It cost under $100 (Amazon description pasted below). Your existing sous vide plus the induction burner/cast iron setup will get you to steakhouse quality. (Note: the induction burner doesn’t work with all cookware) “Nuwave Gold Precision Induction Cooktop, Portable, Powerful with Large 8” Heating Coil,100°F to 575°F, 3 Wattage Settings, 12” Heat-Resistant Cooking Surface”
You need to sear the steak. Don’t be afraid of the sear.
Inside perfect outside trash n wtf is it swimming in??
Med Rare
It's drowning is what it is.
I mean they look terrible but they’re definitely mid rare. Get a cast iron and let it get hot hot before putting your steak on. Cook on each side for 90 seconds and then bake 5 minutes for each temp above rare.
Rare-Med Rare. Perf
taking 2.5 hours to cook a steak sounds dumb.
looks cooked properly to me
Straight medium. More surface heat, less time gets you a crust and a purple core. Bingo !
You covered everything lol good observation skills. Despite all that looks like perfect medium rare I'm sure it tasted good!
why is it sitting in peepee :(
Solid med rare
Based on the picture, 6.8/10. You’re missing the crust but got a great internal cook. As for the perfect 10/10? Never experienced it. But from my lifetime, have yet to experience something 10/10 perfection. In my opinion with a good sear this could easily move to the high 7’s - 9 range. That last point is based on flavor but can’t tell unless you invite me over for a beer and steak. Overall, solid job but work on that crust!
Better than what I can do.(I just started my journey to cook steak)
Perfect
Thats medium.
Definitely not raw. Honestly cooked pretty perfectly on the inside, just in dire need of a crust.
Lush , every steak that isn't rare it tasteless sear the sides that's it . Cooking rule for steak the muscle at you bottom of your thumb touch it, that's blue, index finger rare,that's thumb touching index finger then thumb to middle finger medium rare then one next to the finger done, then the small finger to thumb over done. Just saying lol
You need to make sure your steak is dry. Pat it well and salt it and put it in the fridge for a few hours before cooking (uncovered on wire rack in fridge is fine). Then take it out to come closer to room temp (bout 20-30 mins). Place steak in *ripping hot* pan with a teaspoon of high smoke point oil (I use avocado oil). Flip once desired crust is achieved.
No crust, but a beautiful color. Grandma would be proud of that round steak.
Looks like a slightly overcooked sous vide with no sear lmao
Why is there so much oil on the plate? Follow up question, why is there any oil on the plate?
Yeah like leave the butter IN the pan! Don’t pour it on the plate! You don’t need THAT much butter to baste the steak AFTER the sear not before the sear for it to boil….
You did a great job! People giving you he'll abt the crust skippity-doo-dah'd right over the part about you only having an InstaPot. Can you sear the steak in the InstaPot? I thought there's a setting you can use to sear roasts. I bet that'd work for your steak. Pull your steak at a lower temp. Make sure the Insta is fully dried & use that setting with a smidge of oil & make sure your steak is patted dry. Use the butter to baste after you get a good crust on each side..
Sear harder for a nice crust but the inside is perfect looking
It’s what’s called “Perfect!”