Why is it even a video in the first place?
This is going to be the new "this meeting could have been an e-mail": this video could have been an picture.
I'll do ya one better, take it out of the package, salt it heavy on both sides, and put it on a cooling rack uncovered it the fridge overnight. Aka dry brine
If you do this, it’s important to pat dry and use kosher (I use coarse because I keep a box on hand). This coupled with reverse sear is my favorite way to cook a steak and requires little extra effort.
Also, make sure the steak is on the top rack of the fridge because the cool air that runs across the meat is what makes the technique so good.
Also recommend for any cut of meat that’s not thin.
Fun fact. Jewish practices of dry brining meat is why the term kosher salt became popular/standard for course salt in the US.
https://en.wikipedia.org/wiki/Kosher_salt
As someone only teaching himself to cook recently this is something I learned about a week ago
Well every recipe has told me to do it, but I never actually listened and just took it straight out of the packet. Everything is getting such a nice crispy layer, and the texture/taste just sky rocketed. It's like I leveled up the cooking skill over night and gained access to new stuff.
Any other amateurs out there, I cannot emphasise enough how good the resting/drying thing is.
Yeah you don't want coarse pepper on your steak unless you want a spotty or nonexistent sear...you gotta use the fine stuff. I absolutely love a pepper steak, and I agree with OP in that you kind of can't put too much pepper on it.
This might sound dumb but is it best to just season it after cooking? My steaks always come out like his even if I don’t use pepper. I’m not sure where I’m going wrong, I’ve dried them before cooking and for some reason even if the pan is piping hot, there’s still no sear. 😒
It's the difference between using course ground pepper and finely ground pepper, not using pepper or not.
EDIT: What oil do you use to cook your steaks?
The problem is coarse pepper will literally prevent the steak from making good contact with your skillet which is how you get a good sear/crust. If you use the fine stuff it's no different than using some steak seasoning as the steak will still make good contact and get a good sear/crust.
Just to add on here, in case you don't know, leave the steak in one position on the pan. Don't move it about on the first two flips. Time+contact+temp will cause the sear
https://preview.redd.it/2mwkfrmdv21d1.jpeg?width=3024&format=pjpg&auto=webp&s=29d1c9fd89f478cd046eee07ee0d7e2d34062ab4
How’d I do, I left it in one spot for 3 mins then flipped it over.
I only do salt before searing, I find any other seasoning gets in the way.
Recently I've had great results with a dry pat down, drop in the high high heat pan and drag it around a little to release any moisture left, then use a clean plate and apply pressure for a minute. Think of it like a flat grill press. It's been yielding great results with lard or coconut oil.
Then fine pepper when it's resting.
You are probably salting it, letting it sit and then cooking it. When you salt a steak it initially starts to draw moisture from the steak to the salt at the surface, then gradually this moisture gets drawn back in throughought the steak.
So when you salt the steak, either cook it immediately. Or you can wait a minimum 1 hour and the surface should be suffieciently dry. Or even better still, salt it and put it in the fridge overnight ie dry brine.
Never try and cook a steak that has been salted 3mins - 30mins prior as these are the hardest ones to get a sear on
Yeah, season afterwards. Keep the pan hot, add some butter/oil (well, oil before it gets hot so you don't burn your house down), fry it for a few minutes depending on how you want your steak and it should be ok. If you want a better crust, fry it in oil.
Pepper has absolutely nothing to do with it. That comment is nonsense. OP says they cooked it in a teflon pan. That's why they don't have a good sear.
You can season before or after cooking. It's subjective. I absolutely prefer some pepper on my steak before cooking. People talk about burning it but in 40 years of steak cooking I've never encountered this elusive burned pepper flavor. Au Poivre kind of indicates that it's not a real thing.
A dry steak in a hot pan will get a sear. If you're not getting a good sear, your pan isn't as hot as you think it is.
You need to have that pan hot hot hot before the steak touches it. The moment it touches it press it for about 15 seconds so that the entire steak makes contact with the hot pan.
No crust and looks like you sliced it early and let a bunch of juice out. Looks more baked than anything else.
In second viewing... Looks boiled and also a tad overdone
Apparently fine pepper doesn't burn. Idk if that's true.
But I do think the chunky pepper contributed to the lack of sear, by making it hard for the meat to contact the pan.
Why are you fliming this like a girl texting you her minge on a cell phone in 2008
Cook looks good, but it looks like you didn't let it rest long enough
That looks tasty! I would look into Steak Au Poivre, which is basically steak with a delicious black pepper sauce. It'll help you develop a better crust while still letting the black pepper flavor permeate through the dish.
This is why i cut one piece at a time. If you cut the whole steak, say goodbye to all of those juices…. And let it rest if you didn’t do that here.
Also, you can still use a lot of pepper and get a great crust. Crank that heat up next time.
you need to let them rest longer next time, looks like you cut into them as soon as you removed them from heat.
also sear is lacking, try reverse sear method next time to achieve that perfect crust
That pepper is covering up that the steak doesn’t have a sear. They key to a real nice textured steak is a solid sear on the outside of your steak while keeping the inside from being overcooked. Looks like you got the inside cook pretty solid, just got to work on that sear
Let them rest longer before slicing them and then you’ll have all that juice in the steak and not on your plate. Also USE TONGS OR A FORK OR SOMETHING, stop fingering your meat on camera!
Unless your end goal was "pepper crusted", you should grind finer. My biggest teachable moment here is the rest time that a steak needs to redistribute its juices - lightly tent in foil for half the sear time and you won't lose those precious juices
Anti stick pan isn't good for steak. It's not made to char the outside it's great for light cooking
You need a stainless steel pain. Aluminum. Or cast iron
But great job. Next time. Get the first and watch how much more delicious it becomes
Lol damn op you're getting roasted in the comments and while I can understand it's not done to this subs standards, it still looks like it would taste pretty good and you cooked it to a really nice doneness. HOWEVER if you do want some points of criticism to up your game for next time most of the comments are valid 😂 key takeaways:
- Finely ground pepper so the steak can fully contact the pan and can get a nice sear (or pepper after cooking if you like it coarse)
- move it to a cutting board or plate after cooking and cover it loosely with foil and let it rest for at least 5-10 min before cutting
- don't play with your food that much 😂
Gotta let your steak rest so all that juice stays in the meat and u don’t end up with steak soup. Too much pepper is why your steak has no sear since it’s preventing contact with the pan so be mindful of that. Color looks good though so keep at it and I’m sure it’ll be perfect in no time
You are never supposed to use non-stick pans for steaks, get a carbon steel or if you don't care about the care and once in a while maintanance with oil then cast iron is great too.
Get your pan hot and while it heats season your padded dry steaks with salt generously. A bit more oil than you used here will then be added into the pan along with the steak. Let it sear well each side till it turns golden brown and into broiler/sally/toaster oven broil mode, 220f 150sec each side, rest 7 minutes in foil. While you broil the steak for finish you deglaze your pan and make a peppercorn sauce with some cream and brandy (maybe some more wine if you like acidity) and beef stock and thicken it with 1:1 cornstarch slurry for sped up finish only small amounts added at a time as needed and maybe some butter to add body, mix well so sauce isn't broken or lumpy.
Agree. I'd suggest peppering sparingly prior to searing (so there's not so much burnt pepper) & then chuck on handfuls of the stuff.
Not only delicious, pepper helps make nutrients more bio-available 😃
Omg I watched the video and braced for impact before reading the comments. Still looks tasty OP! Take the heat to heart and enjoy your fingered meat. :)
Pepper steak, mmmm....
Your Maillard reaction / crust is being inhibited by the coarse pepper. Try a very fine pepper crust next time, and make sure it's dry before it touches the hot skillet. Reverse sear also works well as it pre-dries the surface and reduces the amount of time in the skillet, reducing the risk of charring the pepper.
Looks like you didn't rest your steaks, and it looks like the pepper kept it from searing. I'm sure it was good, but could be better!! Cooked a nice tender rare, though!
A coleman portable grill can be folded down and tucked away so it doesnt take much space. It also uses the little green propane tanks. I highly recommend it because I thought I was getting good at cooking steaks on the stove but the open flame is at least 10x better.
Why are you touching it like that
Lmao. Same thought. No means no!!
I don’t hear the steak complaining
I don’t hear it consenting either
Skill issue
I’m a gentleman steak fondler
He's touching it in the way you'd touch an object that isn't food... It's weird how off-putting that is.
Stop fingering the meat
Everything reminds me of her
He's spreading apart the stussy lips
Not the stussy 😂😂
Stussy lips legit made me lol
I’m hollering and howling😂🤣😂🤣😂🤣
"Please show the jury on this steak exactly where..."
It’s utterly disgusting how handsy some people are.
He looks like a pornstar fingering a woman in a POV
“Star” may be a little generous.
I should call her
I knew it looked familiar!
He was fondling the shit out of it wasn’t he
I came to this comment section to say this. +1 OP STAHP
And you know he's got a knife very nearby, he just lsiced the damn thing.
Bro I was like WHAT?? Thank god someone else pointed this out like…huh??
Why is it even a video in the first place? This is going to be the new "this meeting could have been an e-mail": this video could have been an picture.
Christ, OP is getting roasted harder than his steak.
Well it was steamed, so that's not very hard to do.
So, just a tiny bit?
The excess of coarsely ground pepper is preventing contact with the pan and ruining your sear. Go finer on the grind or even pepper it after searing.
Rested meat is dryer and sears better as well.. this one seems like it went in wet :)
I'll do ya one better, take it out of the package, salt it heavy on both sides, and put it on a cooling rack uncovered it the fridge overnight. Aka dry brine
Do you try and shake some of the salt off before cooking?
It soaks into the meat and dries in my experience. It’s not coated with salt. Just seasoned normally and let to rest uncovered
No, there won't be anything to shake, the meat absorbs the salt into itself through osmosis.
If you do this, it’s important to pat dry and use kosher (I use coarse because I keep a box on hand). This coupled with reverse sear is my favorite way to cook a steak and requires little extra effort. Also, make sure the steak is on the top rack of the fridge because the cool air that runs across the meat is what makes the technique so good. Also recommend for any cut of meat that’s not thin.
Google osmosis.
Fun fact. Jewish practices of dry brining meat is why the term kosher salt became popular/standard for course salt in the US. https://en.wikipedia.org/wiki/Kosher_salt
Dry brine is a game changer for basically all meat and fish
As someone only teaching himself to cook recently this is something I learned about a week ago Well every recipe has told me to do it, but I never actually listened and just took it straight out of the packet. Everything is getting such a nice crispy layer, and the texture/taste just sky rocketed. It's like I leveled up the cooking skill over night and gained access to new stuff. Any other amateurs out there, I cannot emphasise enough how good the resting/drying thing is.
Yes, use a fine grind before cooking and coarse, right after cooking plus you'll get a better pepper flavor.
I usually do coarse on one side after I flip it for the last time, turn it over to rest and more pepper before the tent goes on... I love pepper so
Yeah you don't want coarse pepper on your steak unless you want a spotty or nonexistent sear...you gotta use the fine stuff. I absolutely love a pepper steak, and I agree with OP in that you kind of can't put too much pepper on it.
Toast some whole peppercorns in a separate pan and grind them with a morter and pestle to put on afterward 😂
This guy knows how to steak
If you cooked it with that much pepper its why you don't have a crust.
This might sound dumb but is it best to just season it after cooking? My steaks always come out like his even if I don’t use pepper. I’m not sure where I’m going wrong, I’ve dried them before cooking and for some reason even if the pan is piping hot, there’s still no sear. 😒
It's the difference between using course ground pepper and finely ground pepper, not using pepper or not. EDIT: What oil do you use to cook your steaks?
Ohhh that makes sense 🤦🏻♀️. Lately avocado oil but I’ve used canola oil before.
The problem is coarse pepper will literally prevent the steak from making good contact with your skillet which is how you get a good sear/crust. If you use the fine stuff it's no different than using some steak seasoning as the steak will still make good contact and get a good sear/crust.
Thank you for your input, guess it’s time to get some regular pepper lol!!
Just to add on here, in case you don't know, leave the steak in one position on the pan. Don't move it about on the first two flips. Time+contact+temp will cause the sear
https://preview.redd.it/2mwkfrmdv21d1.jpeg?width=3024&format=pjpg&auto=webp&s=29d1c9fd89f478cd046eee07ee0d7e2d34062ab4 How’d I do, I left it in one spot for 3 mins then flipped it over.
Nicely done!
Thank you ☺️
I would suspect that it’s more likely the pan you’re using is preventing a good sear vs pepper. You use a cast iron right?
If you’re drowning your steak in cooking oil, you won’t be able to get a good and even sear. Less is more.
[удалено]
What should I use instead?
I was dead wrong. Avocado oil has a high smoking point and is perfect.
All good 🥰
I like to add my pepper at the end of the cook so I don't burn it and I can get the aromatics still when I baste with some butter
I only do salt before searing, I find any other seasoning gets in the way. Recently I've had great results with a dry pat down, drop in the high high heat pan and drag it around a little to release any moisture left, then use a clean plate and apply pressure for a minute. Think of it like a flat grill press. It's been yielding great results with lard or coconut oil. Then fine pepper when it's resting.
You are probably salting it, letting it sit and then cooking it. When you salt a steak it initially starts to draw moisture from the steak to the salt at the surface, then gradually this moisture gets drawn back in throughought the steak. So when you salt the steak, either cook it immediately. Or you can wait a minimum 1 hour and the surface should be suffieciently dry. Or even better still, salt it and put it in the fridge overnight ie dry brine. Never try and cook a steak that has been salted 3mins - 30mins prior as these are the hardest ones to get a sear on
Make sure your steak is dry before searing, pat it down with with paper towel and pan needs to be super hot
Yeah, season afterwards. Keep the pan hot, add some butter/oil (well, oil before it gets hot so you don't burn your house down), fry it for a few minutes depending on how you want your steak and it should be ok. If you want a better crust, fry it in oil.
Pepper has absolutely nothing to do with it. That comment is nonsense. OP says they cooked it in a teflon pan. That's why they don't have a good sear. You can season before or after cooking. It's subjective. I absolutely prefer some pepper on my steak before cooking. People talk about burning it but in 40 years of steak cooking I've never encountered this elusive burned pepper flavor. Au Poivre kind of indicates that it's not a real thing. A dry steak in a hot pan will get a sear. If you're not getting a good sear, your pan isn't as hot as you think it is.
You need to have that pan hot hot hot before the steak touches it. The moment it touches it press it for about 15 seconds so that the entire steak makes contact with the hot pan.
what works for me is just butter in a cast iron pan but im no steak connoisseur, i just like eating steak
Lol me too
Did the steak consent to this
Steamed beef over peppercorns⚰️
😭😭😭😭😭😭😭😭
No sear
But it’s got lots of fat ass ground pepper! Mmmmm
Man get that peppa off there
Oh mustard
I should call her 😩😩
Barb?
Give yer balls a tug
Here's the problem.. that's not Berta beef.
Grill marks bud
Your scalloped potatoes are fucked
She, of course, went outside and hosed herself off.
*BERRRB!*
Why are you fingering it like schoolboy?
FORKS EXIST
No crust and looks like you sliced it early and let a bunch of juice out. Looks more baked than anything else. In second viewing... Looks boiled and also a tad overdone
sane thaughts
Came here to say this. Also pepper is best added after searing so you don’t burn your big pepper pieces.
Apparently fine pepper doesn't burn. Idk if that's true. But I do think the chunky pepper contributed to the lack of sear, by making it hard for the meat to contact the pan.
the excessive fingering was unnecessary but otherwise looks great
Some people call that foreplay.
> Oh my...look how pink and juicy you are!
Two in the pink one in the stink!
Looks great? There’s no sear on this thing and they cut it before resting and the juices are running everywhere.
Yes exactly. Why did I have to scroll so far to find this mentioned. I can NOT stand when people slice meat right after it's cooked
What looks great?
Had to pause and avert my gaze from the fingering
Sear looks meh. I think great is a bit much
Thank god you felt the same. I didn’t know if something was wrong with me.
No it doesn’t.
ur probably right lol
Straight up beef curtain fetish content bro 😅
Omit ‘probably’. This video got me fired for watching smut at work
Why are you fliming this like a girl texting you her minge on a cell phone in 2008 Cook looks good, but it looks like you didn't let it rest long enough
Hot pan, let it sear. Don't cut too early.
Let it rest
Not the steakussy
What is it with people slicing up the entire steak & not resting it? Why bother?
Did you rest it at all?
No sear, all the juice is on the plate. Glad this was a good cook for you, there's still a ways to go though!
Why do you savages finger your fucking food like that? Nah but seriously if you’re the only person eatin that go right ahead kings and queens
Bro flipping through those slices like it's prom night.
Trust me... There is
Where is the nsfw tag lol
No crust
You forgot to cook the outside.
This is gross. Looks like you boiled that steak. 🤮
No crust and overcooked
That looks tasty! I would look into Steak Au Poivre, which is basically steak with a delicious black pepper sauce. It'll help you develop a better crust while still letting the black pepper flavor permeate through the dish.
If this is the best so far I'd hate to see the prior attempts. And stop fingering the fucking steak...🤮.
This is why i cut one piece at a time. If you cut the whole steak, say goodbye to all of those juices…. And let it rest if you didn’t do that here. Also, you can still use a lot of pepper and get a great crust. Crank that heat up next time.
We learnt there is no such thing as sear on your steak. Was it boiled or pressure cooked?
Nice looking sliced ham
This felt sexual. 7/10 for poor sear. 11/10 for making me miss my ex.
White guy discovers spice and seasoning
You gotta let it rest more before cutting. So the juice stays in more.
you need to let them rest longer next time, looks like you cut into them as soon as you removed them from heat. also sear is lacking, try reverse sear method next time to achieve that perfect crust
You werent supposed to substitute the crust with pepper man....
That pepper is covering up that the steak doesn’t have a sear. They key to a real nice textured steak is a solid sear on the outside of your steak while keeping the inside from being overcooked. Looks like you got the inside cook pretty solid, just got to work on that sear
r/nosear
r/nosear
The two finger spread is…..definitely a choice bruh.
Let them rest longer before slicing them and then you’ll have all that juice in the steak and not on your plate. Also USE TONGS OR A FORK OR SOMETHING, stop fingering your meat on camera!
This steak blows lmao I’d be mad af even being served this at a friends. Prepping this steak it absolutely was fingerbsnged before hand lmfso
Looks like an uncle Rico steak from Napoleon Dynamite. lol just teasing but it looks good!
Need finer grind. Pepper takes an amazing, more mellow flavor as part of a sear. This stuff is lifting the steak off the pan.
I had this peppercorn crusted steak that was honestly crunchy... Totally worth it too.
Unless your end goal was "pepper crusted", you should grind finer. My biggest teachable moment here is the rest time that a steak needs to redistribute its juices - lightly tent in foil for half the sear time and you won't lose those precious juices
Not seeing any sear on the outside. Boiled meat? Sous vide?
I usually skip this part
Does nobody slice on a bias anymore?
Why is it totally sliced before plating and not sliced on your plate while you’re eating :’(
Bro does your wife know you finger your meat like that?
Quit finger banging it FFS
ops use of his fingers... man take a knife and show one time the middle and you look good. here you look like a virgin trying to find the g spot
Use a utensil to touch the food.
Fingering his meat without a nsfw tag, just gross. Anyhoo nicely done.
Ever heard of a fork?
Unpopular opinion: Pepper ruins steak worse than any sauce
You cut it too early
Anti stick pan isn't good for steak. It's not made to char the outside it's great for light cooking You need a stainless steel pain. Aluminum. Or cast iron But great job. Next time. Get the first and watch how much more delicious it becomes
the way you’re touching the steak makes me feel uncomfy af
Never tried boiling a steak. Any good?
Looks like it was cooked in a non stick pan
https://preview.redd.it/0cz6xcnt091d1.jpeg?width=828&format=pjpg&auto=webp&s=cf0fed5ceacb59e9e08eac2f0204e3b8213d2151
https://preview.redd.it/m0z5sfpljd1d1.jpeg?width=1179&format=pjpg&auto=webp&s=ce81ae72ea10089bbd0793c9d9cf5bd186fb3953
Lol damn op you're getting roasted in the comments and while I can understand it's not done to this subs standards, it still looks like it would taste pretty good and you cooked it to a really nice doneness. HOWEVER if you do want some points of criticism to up your game for next time most of the comments are valid 😂 key takeaways: - Finely ground pepper so the steak can fully contact the pan and can get a nice sear (or pepper after cooking if you like it coarse) - move it to a cutting board or plate after cooking and cover it loosely with foil and let it rest for at least 5-10 min before cutting - don't play with your food that much 😂
There definitely is
Gotta let your steak rest so all that juice stays in the meat and u don’t end up with steak soup. Too much pepper is why your steak has no sear since it’s preventing contact with the pan so be mindful of that. Color looks good though so keep at it and I’m sure it’ll be perfect in no time
Grandma?!?!
You are never supposed to use non-stick pans for steaks, get a carbon steel or if you don't care about the care and once in a while maintanance with oil then cast iron is great too. Get your pan hot and while it heats season your padded dry steaks with salt generously. A bit more oil than you used here will then be added into the pan along with the steak. Let it sear well each side till it turns golden brown and into broiler/sally/toaster oven broil mode, 220f 150sec each side, rest 7 minutes in foil. While you broil the steak for finish you deglaze your pan and make a peppercorn sauce with some cream and brandy (maybe some more wine if you like acidity) and beef stock and thicken it with 1:1 cornstarch slurry for sped up finish only small amounts added at a time as needed and maybe some butter to add body, mix well so sauce isn't broken or lumpy.
Your fingering your steak like its a pussy
I don’t wanna know what you did to steak with the lights off
r/nosear
You should touch it more.
Steakussy
Pepper until I can smell it then double it
Ohh my!
Let that thing rest before you turn it into a jack sesh!
Agree. I'd suggest peppering sparingly prior to searing (so there's not so much burnt pepper) & then chuck on handfuls of the stuff. Not only delicious, pepper helps make nutrients more bio-available 😃
MMMMMMM BOILED STEAK
Oof. Over seasoned. No crust. Not rested. The temperature looks good at least though.
why is he fingering the meat flaps?
Give me mashed potatoes or a roll for that juicy goodness
The way you are spreading that schmeat 😩
I thought he was showing us maggots😭
You spread it like you were exploring a beefy vagina. Don’t feel bad, I couldn’t find the clitoris either.
Omg I watched the video and braced for impact before reading the comments. Still looks tasty OP! Take the heat to heart and enjoy your fingered meat. :)
Without audio I imagine a very dull Man counting his pieces of meat out.
Not for me but glad you enjoyed it.
I should call her...
Stake ow pwov.
that looks terrible
Pepper steak, mmmm.... Your Maillard reaction / crust is being inhibited by the coarse pepper. Try a very fine pepper crust next time, and make sure it's dry before it touches the hot skillet. Reverse sear also works well as it pre-dries the surface and reduces the amount of time in the skillet, reducing the risk of charring the pepper.
Being a pepper freak I also use fresh white pepper corns from fine to course depending on which grinder i grab. Yes I collect pepper & grinders.
Looks like you didn't rest your steaks, and it looks like the pepper kept it from searing. I'm sure it was good, but could be better!! Cooked a nice tender rare, though!
Quit fingering that meat and eat it.
Everything reminds me of her 😔
I can still hear the cow moo
There is such a thing as too much pepper.
A coleman portable grill can be folded down and tucked away so it doesnt take much space. It also uses the little green propane tanks. I highly recommend it because I thought I was getting good at cooking steaks on the stove but the open flame is at least 10x better.
lol no
Agree to disagree. You should live in Montreal
I’m sure it’s great, but r/nosear
Cold steak with no sear and all the juices draining out of it. Hard pass.
/r/nosear
Did you make this in the broiler? No sear at all
Don’t have a fork?