That moment I realized I was searing steaks with the pan way too hot

Honestly, I thought I was a pro at getting a perfect crust on ribeyes. For like 3 years, I'd crank the burner to max, drop the steak in, and watch it smoke up the whole kitchen. Then last month, a sous chef at my spot in Austin told me to back it off to medium-high and wait for the oil to shimmer, not smoke. First try, the crust was even and golden, not black and bitter. That was the moment I knew I'd been burning the outside while undercooking the inside the whole time. Anyone else have a similar wake-up call with something basic they thought they had down?

3 comments

3 Comments

holly_walker7615d ago

bro it's just steak it's not that deep

wright.lisa15d ago

Depends on the steak though. A badly cooked one vs a properly dry-aged ribeye are completely different experiences. Not everything is that simple.

charlie_ellis12d ago

Exactly this. A dry-aged ribeye from a good butcher is a totally different beast than something from the grocery store. @holly_walker76 it's not just about the cut, it's the whole process that changes everything about it.