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CBreezer t1_j8nhcx5 wrote

That don't look seared, that looks blackened. Seasoned I'm guessing?

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thedirtsquirrel OP t1_j8nr9a4 wrote

Yeah, I said in a previous comment but yeah its just the seasoning.

Edit: Ope, just gonna sneak an edit in here since no one is really looking through the thread. Picture proof that the steak is not burnt. Also yes I put the sauce on the steak.

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CBreezer t1_j8nrk1s wrote

Ah, I missed that lol

Nothing wrong with blackened steak at all. It being burnt would be something completely different. I do blackened ahi tuna a couple times a month. Might have to give this a try with some steak myself

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Sometimes_Stutters t1_j8nzsp1 wrote

Pittsburg Blue is my favorite way to cook steak

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notso5ecret4gent t1_j8oktkk wrote

I'm dying to have this but how is this done and what cut is best?

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Sometimes_Stutters t1_j8omb1e wrote

Cut doesn’t really matter as long as it’s at least 1” thick.

I dry off my steak and leave it in my fridge uncovered for a day or two. Then I salt and pepper it generously and let it sit out for a couple hours to get to room them.

I have a propane deep-fry setup that I put a cast iron on pan over. I get the setup screaming hot and seat for about a minute or so on each side. Then I let it rest in the oven set to 180* for about 15-20 mins before I eat.

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i-amtony t1_j8opvpn wrote

You should try add the salt before you leave it for a day or two. What happens when you add salt is it draws out moisture and then the salt brine gets drawn back in. If you salt only a few hours before it usually draws out the juices and doesn't have time to reabsorb. If your leaving it till this time you'd be better off salting just a few minutes before you sear it.

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cynicaloptimissus t1_j8sl6ky wrote

I'm going to follow your advice and try this out. I've got a ribeye I just pat dry, salted and peppered and stuck back in the fridge. I'll cook it tonight or tomorrow.

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i-amtony t1_j91v5up wrote

How did it work out? Not sure if you shouldnif added the pepper at this stage but might not make a difference.

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cynicaloptimissus t1_j921zd0 wrote

I don't think it made a difference. It was great! I was afraid to go too heavy on the salt, so I think I actually could've used more, and would it make a difference if I had rubbed it in?

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i-amtony t1_j92sz4a wrote

Maybe. You should be able to observe the process of the salt melting in the liquid and then going back in. Don't be afraid of that salt;)

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notso5ecret4gent t1_j8oo96e wrote

Beautiful I'll try this, thanks!!

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Sometimes_Stutters t1_j8oohbx wrote

I should also clarify the oven part. I just turn the oven on to the lowest setting, let it get pretty warm, and turn it off.

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LordFauntloroy t1_j8omhv7 wrote

I do 1.5" New York. Chilled in the fridge and then straight into a hot skillet with mushrooms, onions, garlic, salt, and browned butter.

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Tart_Beginning t1_j8ou9bu wrote

I would love to know how you prepare the ahi, that sounds incredible!

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Torpul t1_j8ocnd3 wrote

Picture proof isn't going to be good enough. I'm going to need a copy of this mailed to me... possibly in triplicate just to be sure.

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ubapook2 t1_j8of6ay wrote

It looks fantastic! I would say always post that cross-section in the initial posts, I swear there’s miserable chefs on this sub looking for any reason to attack lol but looks great!

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thedirtsquirrel OP t1_j8ofvmx wrote

Yeah, I originally left it out because the plate looked like a mess already lol.

Ah well, internet people aint gonna bother me.

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shredbmc t1_j8om2zf wrote

Nice cook! It's a shame someone had to go and put some weird white sauce on it, hopefully it was still good!

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thedirtsquirrel OP t1_j8omphy wrote

It isn't much different than blue cheese topped blackened steak. Filet is so rich it compliments well to have a sauce, or at least I think so. If I want a plain S&P steak I'm eating ribeye or a strip.

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Dwestmor1007 t1_j8pvv35 wrote

I mean it could still be pink on the inside and charred on the outside of you cooked it at an extremely high temp.

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TheLadyEve t1_j8robhe wrote

Beautiful work, OP! I'm happy you posted the cross section, I was curious about the middle. Looks like a very even cook on that steak! Gorgonzola sauce or compound butter are two things I just love putting on steak.

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thedirtsquirrel OP t1_j8rsrot wrote

>Gorgonzola sauce or compound butter are two things I just love putting on steak.

Ugh, it's just so good. Sauces can go on steaks - idc what people say.

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TheLadyEve t1_j8rszgh wrote

I think a filet is an ideal canvas for a sauce because it has a pretty mild flavor just in itself. When I cook tenderloin I usually serve it with two sauces, a brandy peppercorn pan sauce (hot) and a mustard horseradish cream sauce (cold). I would pick Gorgonzola any time, but my husband doesn't do cheese.

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thedirtsquirrel OP t1_j8rtn2h wrote

Agreed! I think I said elsewhere, but if I'm having a plain steak I'm having a ribeye or strip. Those really stand on their own.

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Blk-cherry3 t1_j8rs2ht wrote

Made me think about an ex girlfriend that even burned water.

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CBreezer t1_j8rsrg5 wrote

Blackened does not mean the same as burned though...

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Blk-cherry3 t1_j8uesvk wrote

you're welcome to call it whatever. my book it's in the trash

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CBreezer t1_j8vl5jo wrote

That's because you don't know shit about cooking. How you gonna insult someone else when you're too stupid to know cooking techniques? No wonder chick is your ex with a dipass attitude like this.

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Zachariot88 t1_j8o8ibg wrote

OP is getting a lot of grief here, but this meal looks delicious and I'd much prefer it to a certain home-cooked meal that hit the front page yesterday.

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DefinitelyNotAliens t1_j8oboqd wrote

What was offensive and hit front page?

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Zachariot88 t1_j8oduoh wrote

It wasn't offensive per se, it was a valentine's meal of buttered noodles that everyone was dunking on.

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maipaksana t1_j8pq4fx wrote

do you happen to have a link or something? i really wanna see it LOL

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Zachariot88 t1_j8ps8d1 wrote

https://www.reddit.com/r/pics/comments/112juky/i_made_a_candlelit_dinner_for_my_girlfriend/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button

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MisterMemeMan t1_j8o9kll wrote

Ma dude is getting destroyed by comments saying his steak is burned when he's stated that its the seasoning in every comment. Feelsbadman. Looks nice! Hope it tasted delicious.

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thedirtsquirrel OP t1_j8o9wfc wrote

Eh, people got their opinions about food. It's my fault for not slicing it for the money shot in the original post. Oh well, tasted good and bout to make that pasta again with the leftover sauce.

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gustomev t1_j8ni54a wrote

Sorry i missed the service. Where are you holding the wake?

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thedirtsquirrel OP t1_j8nruhw wrote

Steak's cooked near perfect, sorry you hate seasoning.

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not_richmond_from_IT t1_j8nti40 wrote

Is that a filet mignon? How did it get so dry was the picture taken a while after cooking or something? Genuinely curious, looks like a delicious dinner my dude!

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thedirtsquirrel OP t1_j8ntoa8 wrote

Lol there is nothing dry about it?

Edit: sorry that came off dickish. Yeah I was pretty much half done eating. and it really could have stood to rest a couple more minutes - but I was too hungry to wait lol

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not_richmond_from_IT t1_j8nu2dv wrote

Ok sorry it just looks like it because the fibers have become so distinct and are turning a lighter color, in my experience this is a sign of moisture loss. Like when you leave a piece of cooked steak uncovered for a few minutes.

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SpiralSuitcase t1_j8ofd1r wrote

I felt the same way. It LOOKS dry even though it's not anything above medium. I can't figure out why.

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B-Minus21 t1_j8phwuh wrote

The part in the middle of the cut steak appears to be where a fork pierce was while cutting crossways with a knife. This will happen even to juicy steaks. Not sure if that's what you were talking about or not?

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SpiralSuitcase t1_j8q2dqu wrote

No. It's the visible fibers throughout. Honestly it could just be an example of how hard it is to take flattering food photographs.

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maciejsitko t1_j8nqj3v wrote

Is that charcoal with pasta and broccoli I see?

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Londonforce t1_j8nw3ur wrote

That's one of the worst looking steaks I've seen in a while

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thedirtsquirrel OP t1_j8ny161 wrote

Idk. I like blackened seasoning on my steaks. Thank you for your opinion.

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hungryturtle84 t1_j8o04q8 wrote

Scrolling

Scrolling

Oh that looks nice.. (no dogs in the photo)

Scrolling

Scrolling

Seriously though, it does look lovely!

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ManBat007 t1_j8o1rso wrote

I think that charcoal briquette ate your steak.

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thedirtsquirrel OP t1_j8o2h5s wrote

As posted elsewhere in this thread, that is seasoning, it is a near perfect med-rare. Thanks for your concern.

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RickJames9000 t1_j8nzt6i wrote

what was the thickness, and reverse sear details?

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thedirtsquirrel OP t1_j8o0pzs wrote

These were about 1.5". I did 215F in the oven until 105F internal, which took about 30-35 minutes [don't quote me I don't remember exactly the time]. I usually get my pan preheating on my stovetop when the steak is about 90F. Pull it, sear both sides until about 120F. I overshot by about 5F, so it was a little past what I wanted but it was pretty good.

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my_favorite_story t1_j8o5bhg wrote

If you always cremate your steak like this, you won't outlive the cow for too long. /s

Seriously tho, such black seasoning does not make for very appetizing photos. You could try cutting it into slices, and show off the perfect cook. That might make it better.

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thedirtsquirrel OP t1_j8o5ur4 wrote

Yeah, I didn't really think about that until after I posted. Once cut it actually looks really great with the stark contrast of the red interior v blackened exterior.

I usually don't like to serve a filet sliced though, even if it does look better.

Cheers!

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milocreates t1_j8ne76s wrote

Awesome job. Looks a lil burnt. Did you make it in the air fryer?

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thedirtsquirrel OP t1_j8neno1 wrote

Broccoli was just done in the oven, we like it a little charred.

On the other hand, I just realized that the steak looks destroyed lol. It is not, my SO and I love this seasoning that basically turns it black.

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EmptyKnowledge9314 t1_j8nu925 wrote

That explains a lot lol! I was among those that saw the steak (it being a strictly visual medium) and thought you’d burnt the ever loving shite out of it. Now I want to try it!

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milocreates t1_j8nhgqb wrote

Ah lol. All good. I’m gonna make steak myself. What kinda cut was that

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sanityfordummy t1_j8nsa4i wrote

Saw the other pic. That's a good looking steak, op.

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runnernotagunner t1_j8odvuz wrote

This looks great, could not have cooked any of it better imo (saw OP’s cut steak pic to confirm) especially the broccoli. If you did anything special for Gorgonzola cream sauce lmk the recipe because I’m copying you.

Edit to say it’s nuts OP getting dragged for this, internet is a strange place sometimes.

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thedirtsquirrel OP t1_j8of9o3 wrote

Thanks bud. I'll let you in on a secret on the the broccoli. It was done in a toaster oven. 425 for 20 min. Melted some butter and olive oil with shallots & your favorite seasonings to drizzle over and toss.

I rougly followed this one for the ratios. Very lightly sautéed a whole shallot in about a tbsp or 2 of butter, also maybe a tsp of onion powder and garlic powder, or however you like it. I also didn't add parsley because I think it is pointless.

ONE THING I WILL SAY. This recipe makes enough for probably 6 normal people. My SO and I sauced everything on the plate, and we still have a bunch left over.

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B-Minus21 t1_j8ph5q2 wrote

Internet isn't really "strange" it's more so that it gives any and everyone a voice. There's a lot of dumb people in the world and we're just a lot more aware of them bc of internet. Anyone with a negative opinion on this particular steak couldn't cook a steak properly I can almost guarantee.

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BroBro78 t1_j8ogbhu wrote

First off broccoli tastes best when charred a little like this, I seen the cut pick of the steak looks great. And can’t go wrong with noodles and a cream sauce made of CHEESE!!!! This is a A1 comfort meal. 🤙🏽

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thedirtsquirrel OP t1_j8ogkgj wrote

Thanks pal! It was seriously good, but I was anything but comfortable after eating it.

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BroBro78 t1_j8oksxc wrote

Eating steak and pasta sits in my stomach as if I just ate a bag of powdered cement

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TofuButtocks t1_j8p1or0 wrote

I came here and thought wtf happened to that steak. And then after about 5 seconds I thought, must be one of those black seasonings. People are silly.

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Glass_Memories t1_j8pu4zi wrote

That sauce on the pasta looks a little goopy. You might get a more velvety sauce if you reserve a bit of pasta water when draining the pasta and adding a bit back into the pot with the sauce.

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thedirtsquirrel OP t1_j8qbamo wrote

Yeah, I had it going right with the pasta water before I plated it but I just didn't have enough and it ended up dry.

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cynicaloptimissus t1_j8smmpp wrote

I'm trying to understand which way around this style of steak is cooked. Do you still sear and THEN put in the oven or vice versa?

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thedirtsquirrel OP t1_j8ssllm wrote

Oven'd first at a low temp, then seared'd on a cast iron skillet.

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cynicaloptimissus t1_j8sx2n1 wrote

And what's the difference between this way and the other way around (which I'm used to). Is it still good if I don't have any special sauce to go with it?

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thedirtsquirrel OP t1_j8tevue wrote

It just makes cooking it take way less effort. Basically you cook it low and slow in the oven til its about 100-105F then sear blast it in the pan to finish it. You get "wall to wall" medium rare or whatever temp you're trying to cook it.

Mostly, it is very helpful when you're cooking multiple things to time it out right.

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flouronmypjs t1_j8njfkj wrote

Pasta in gorgonzola cream sauce is my favourite dish. Delish!

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HalpOooos t1_j8o3ax5 wrote

Looks really good. Especially the pasta.

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thedirtsquirrel OP t1_j8o3j7a wrote

I've really started loving a real thicccc pappardelle. I can't remember the brand name - I think Garafolo?

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HalpOooos t1_j8o3pn0 wrote

The pic actually made my mouth water! May have to give this pasta dish a go.

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QueenE1987 t1_j8p78vj wrote

Looks good! Have you ever squeezed a lemon over your broccoli? Amazing.

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BarberaCube t1_j8q7cnt wrote

When you put that thing on the plate did a loud horn go off, and a big red light start flashing behind you?

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thedirtsquirrel OP t1_j8qbh55 wrote

I'm not sure what you're even saying. But if you look at the above, it isn't burnt.

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Myzx t1_j8uvv8v wrote

Yes, I would like one order of the Reverse seared filet, roasted broccoli, & Pappardelle with gorgonzola cream sauce please. It looks delicious!

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fuckoffasshoe t1_j8okvsz wrote

Man why does everyone think this is burnt food? Its cooked to perfection!

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kskywalker1 t1_j8poctm wrote

Because of the seasoning. I was thrown off at first but read the comments and realized what it was.

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Paddleson t1_j8olb7f wrote

Are you just throwing the broc on a bbq in some tinfoil ?

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thedirtsquirrel OP t1_j8olz41 wrote

I honestly did mine in a toaster oven on the little baking tray. Tossed in Olive oil and melted butter. 425 for 20 min.

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motociclista t1_j8omiym wrote

Here’s the thing about posting a steak here: You can post a picture of a cow in a field standing 50’ from a bonfire and 10 people will comment “That steak is ruined!”

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thedirtsquirrel OP t1_j8omyuu wrote

Lol, you aren't wrong. Meat hardo culture is stupid and pointless.

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motociclista t1_j8owfom wrote

People that like well done steak are still ok to hate on I guess!

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ChrisPChicken04 t1_j8op8n9 wrote

I like to put certain seasonings on after the cook. Some tend to burn during (garlic powder, onion powder, etc)

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thedirtsquirrel OP t1_j8oqe3e wrote

It does! The last two roast veg I did though, I mixed the oil into a pan with melted butter, then added my seasoning directly to that mixture. It has seemed to prevent this burning, so far.

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BigSchmeeker t1_j8o5yoi wrote

Bruh get that hamburger out of here

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thedirtsquirrel OP t1_j8o62sj wrote

What burger? Thank you for your concern.

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nn666 t1_j8o7ohn wrote

Hopefully the meat is cooked.

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thedirtsquirrel OP t1_j8o9dcq wrote

It's blackened seasoning. Thank you for your concern about my meat.

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FatCarl36 t1_j8obggk wrote

You serious, dawg? Did you shoot a RPG at it??

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[deleted] t1_j8p2awd wrote

[deleted]

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doesntmatterhadtacos t1_j8p40f4 wrote

… ok?

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[deleted] t1_j8qpxbz wrote

[deleted]

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doesntmatterhadtacos t1_j8s9k9z wrote

I mean, I don’t think you made anyone cry as much as it just comes off kinda humblebraggy and out of left field. It’s like if someone was like “here’s a post about how much I love American football!!” and you came in like “pfft, I’m in Spain right now and everyone here talks about how much better soccer is.” You’re not adding to the discussion as much as you think you are.

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Urasquirrel t1_j8t7vf9 wrote

Also as much as I love my Eagles, soccer IS better. ;)

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sowavy612 t1_j8od1nv wrote

Naw this ain’t it chef

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thedirtsquirrel OP t1_j8oe4r0 wrote

I am sorry you don't approve of seasoned steak? Okay.

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sowavy612 t1_j8ofkb3 wrote

Lol everything on the plate is burnt except for the pasta soup you have that’s runny and undercooked

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xupd35bdm t1_j8oejzw wrote

Um this is food porn, maybe you’re confused. This looks more like something that belongs in shitty food porn.

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