How is this steak cooked?

[UNCjigga]

Alright while I've been learning a lot of cooking lately I still think I might be a n00b when it comes to steak (though I think now I've gotten the hang of being consistent.) I wanted to try out ATOT's favorite pan-seared recipe (the salt/pepper/canola oil rub, pan in the oven, sear, pan under broiler, quick cook method.) Topped it with some garlic butter and chives that was gonna go on the potato, but then I got to hungry to wait for a baked potato.

I'm still such a n00b when it comes to cooking medium-rare vs. medium as I don't think I can tell the difference.

All I know is that this is how I like it...this is the color I like that gives the perfect texture to my taste (soft and chewy, not rubbery.) I also noticed that this steak cooked more evenly than any other I've cooked...not sure if it was the pan-sear method or the quality of the steak, but I think its more to do with the quality (bought an aged Angus strip this time.)

So I have a poll, tell me how you think this was cooked?

*EDIT* New pic: Holy crap that does look rare!

 

[chambersc]

rare/med-rare.

 

[ohtwell]

That looks rare to me.


: ) Amanda

 

[Mrvile]

That's pretty rare.

 

[Blayze]

looks raw to me, but then again I like my steak burned.

well done only here

 

[meltdown75]

on a grill, ftw

 

[xSauronx]

seared and rare

i prefer a medium-rare myself, but thats a damn big steak, and tasty looking.

 

[Mrvile]

I like a medium rare steak myself.

That one looks pretty good, a little too rare to be perfect though.

 

[deftron]

WTF is that cream sauce on a steak?

Anyways, it looks too rare ... like cooked too low a temp

Thers no ring at all ... Even for med-rare, you should get a 1/8 to 1/4 inch grill ring

 

[Pacfanweb]

rare to med-rare.

Rare is supposed to be a cool red center.

Med-rare is supposed to be warm red center.

Med is hot pink.

Anything thing else is burnt.

 

[bockchow]

to rare for me i like a med/med-well

 

[cchen]

One word of caution - its dangerous to cook a steak that rare at home unless you have a meat thermometer to tell the temperature of the meat

 

[imported_Tick]

That's seared raw.

 

[vi edit]

Rare.

 

[UNCjigga]

There was no grilling involved. Like I said, I took the pan out of the oven after letting it sit under pre-heated broiler for 5 minutes. I then put it on high heat on the stovetop, seared each side of the steak for 30 seconds, then put the pan back under the broiler for 2:30 each side.

Is that really rare? I thought rare would have red juices flowing through the meat...this one was juicy but the juices were clear.

 

[BrokenVisage]

*barf*

 

[meltdown75]

"moooooooooooooooooooo"

 

[loup garou]

That's weird. From the color (pink, not reddish pink), I'd say medium. But there doesn't seem to be any progression from the browned outside to the pink...so rare? I don't know, maybe the flash washed the color out.

 

[QuitBanningMe]

Originally posted by: Tick
That's seared raw.

 

[deftron]

When you cook a steak, you want to cook it at as high a temp as you can.

YOu probably didn't preheat anything

 

[UNCjigga]

Originally posted by: deftron
When you cook a steak, you want to cook it at as high a temp as you can.

YOu probably didn't preheat anything

Actually, I did preheat the broiler...waited until the 'oven heating' light clicked off. I think my mistake was not leaving the pan inside while it was heating. Only after the light clicked off did I put the pan in for 5 minutes--but the recipe said only to leave it in for 5 minutes. It takes 15-18 minutes for my oven to reach broil temp (550 degrees) and I didn't feel comfortable leaving my pan in that long (550 is its rated limit and I don't know how much it can take!)

Actually, now that I think of it...I may have made one more mistake. I broiled the steak in the pan, not on the broiler. The broiler pan sits a lot closer to the heat, while the pan sits flat. I probably should have moved the oven rack up one level to put it closer to the heat. It was still a very tasty steak though!

 

[imported_Tick]

The reason it's seared raw, is because the entire steak is heated to the point that you won't get food poisening, but no further. Hence the slight heated outer crust, and the consistent inner color. Also, from what it sounds like, you cooked it for relatively short duration under medium heat, but with a short time under high heat. This is consistent with seared raw.

 

[Snuffaluffaguss]

flash washed out the color.....

 

[UNCjigga]

Arrgh, sorry, had to reset the poll...answers didn't fit with what you guys are telling me in the thread.

 

[imported_Tick]

Originally posted by: UNCjigga

Originally posted by: deftron
When you cook a steak, you want to cook it at as high a temp as you can.

YOu probably didn't preheat anything

Actually, I did preheat the broiler...waited until the 'oven heating' light clicked off. I think my mistake was not leaving the pan inside while it was heating. Only after the light clicked off did I put the pan in for 5 minutes--but the recipe said only to leave it in for 5 minutes. It takes 15-18 minutes for my oven to reach broil temp (550 degrees) and I didn't feel comfortable leaving my pan in that long (550 is its rated limit and I don't know how much it can take!)

Actually, now that I think of it...I may have made one more mistake. I broiled the steak in the pan, not on the broiler. The broiler pan sits a lot closer to the heat, while the pan sits flat. I probably should have moved the oven rack up one level to put it closer to the heat. It was still a very tasty steak though!

A-hah! Always make sure to preheat your cooking surface when dealing with meat. You could have heated the pan over the stove top to like 400 degrees if you were worried about it.