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PSA: Pan fried steak rocks!!!

Wow.... I don't know... I like my cows to at least stop mooing before I eat them.
 
You know you're supposed to put it in the oven to let the inside cook a little longer, right? I guess that isn't necessary if you like it rare.

By the way, searing doesn't seal in the juices, but it does provide additional flavor. Nice crust you got going there.

However, I see a lot of juice on your plate, which indicates it was served immediately. Don't. Let the steak rest for five minutes before serving. The juices tend to stay in better.
 
I always eat my steaks rare, this is actually a little more then it is usually cooked for me.

If you cant enjoy the true flavor of AAA beef, why bother?
 
Erm, either the colours on your camera are really screwed up or that's literally too pink. Rare steak should be red, why the hell is yours the colour of a Barbie doll box?
 
Originally posted by: Howard
You know you're supposed to put it in the oven to let the inside cook a little longer, right? I guess that isn't necessary if you like it rare.

By the way, searing doesn't seal in the juices, but it does provide additional flavor. Nice crust you got going there.

However, I see a lot of juice on your plate, which indicates it was served immediately. Don't. Let the steak rest for five minutes before serving. The juices tend to stay in better.
Click to expand...

No, it sat for 5 minutes while I got my salad together and poured a drink. It is just a touch bloody...It was a GREAT cut of steak...
 
Originally posted by: iamaelephant
Erm, either the colours on your camera are really screwed up or that's literally too pink. Rare steak should be red, why the hell is yours the colour of a Barbie doll box?
Click to expand...

Prolly the camera, was my cellphone. As for the color, in the very center it was Deep red and still a touch cool...

So good!
 
Originally posted by: DarkKnight69
Originally posted by: Howard
You know you're supposed to put it in the oven to let the inside cook a little longer, right? I guess that isn't necessary if you like it rare.

By the way, searing doesn't seal in the juices, but it does provide additional flavor. Nice crust you got going there.

However, I see a lot of juice on your plate, which indicates it was served immediately. Don't. Let the steak rest for five minutes before serving. The juices tend to stay in better.
Click to expand...

No, it sat for 5 minutes while I got my salad together and poured a drink. It is just a touch bloody...It was a GREAT cut of steak...
Click to expand...
Well, that's a lot of juice.
 
My colors must be off, I see purple. I looks like you cooked it all the way through, then dipped it in a little red wine.
 
I love steak and if it's too cook it's not good. I think this is too rare too. Toooo rare when the mid is still cold.

We had lobsters for Thanksgiving. And I forgot the name of that bird (no it's not Turkey, it's a tiny little bird about the size of the fist balled up) that we had. There were a bunch of other dishes that we had. I wish I have a second stomach. I ate so much that I had to relax after to digest it. Luckily the Black Friday sale helped with making up the different pounds that I gain. I was extremely tired by noon.

It's all good so enjoy. Cheers. 🙂
 
There is no way that is rare. It looks somewhere between medium rare and medium. Rare has a cool, dark-red center.

Doneness

Edit - I like my steak VERY rare - 5 minutes on the grill is usually plenty.
 
pan fry is ok, but I prefer grilled on a charcoal grill (propane if no charcoal). I love the flavor of a flame-licked rib-eye with the fat sizzling and the sear marks. I did the cast-iron Alton Brown method twice, but it just doesn't compare to the grill.
 
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