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Apr 15 2020 04:18am
ok I had like a 1 inch steak... maybe 3/4 inch but i doubt it srsrly.. and normally i go by w/e the fk i want to do which is fk up my steak. sometimes its good, sometimes its not. I prefer medium rare. I read online 130F is medium rare..

ok so my steak was dope, perfect sear.. I could tell I was gonna get my perfect steak. so I take out my NEW instant read thermometer (for the first time). the stake was going a little longer, readings after readings of temperature. Im like hm.. the temp cant be wrong.. but I felt it was taking longer. so I went until my steak was perfectly 130f in the center.. and I am like ok that says on internet, medium rare... so as soon as it's 130f I take it off....

next thing next.. the thing is entirely so fking medium with absolutely no redness... ?????????????????????????????????????????????????????????????????????


what temperature do I take it out as???
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Apr 15 2020 11:05am
really depends on the weight and thickness both. for a 12 oz steak of that thickness described, if you are prepping it via cast iron sear then finishing in the oven, i'd recommend searing it on each side with butter and olive oil while basting about 90 seconds on each side, then placing the cast iron pan with the steak in it into the oven at 425 for about 8-10 minutes. once the time is up, pull the steak out and place it on a cutting board. let it rest for the same amount of time you cooked it for (no less than 10 minutes) before you cut it.
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Apr 15 2020 02:57pm
I only do pan...

and I know it's possible to make it the way I like it..

do I take it out at 110f now? if 130 was bad and try that?

also I let it rest max 5 mins cuz i google'd it and they suggest a warm steak is better than a steak that's really amazing but cold..
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Apr 15 2020 04:52pm
I just want to put an end to ruining my steaks, hence the thermometer.. im no chef really so I am trying to just make it so I can do each one the same as how I want it without guessing.
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Apr 18 2020 12:52am
ded forum

I did another steak today.. I took it out at 110f. it was barely rare.. very little redness.. tho better than the original for sure. is it cause I got "1 steaks?

how come it says to take it out at 130??? what type of sorcery???

This post was edited by Jarester on Apr 18 2020 01:14am
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Apr 18 2020 03:59am
Know what
I dont like steak
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Apr 18 2020 04:21am
Quote (vaiav @ Apr 18 2020 02:59am)
Know what
I dont like steak


just make it rare


idc if u dont like steaks maybe make them less often???! other than that I enjoy my steaks once in a while since I tried to learn how to cook
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Apr 18 2020 01:49pm
Quote (Jarester @ Apr 18 2020 06:21am)
just make it rare


idc if u dont like steaks maybe make them less often???! other than that I enjoy my steaks once in a while since I tried to learn how to cook


I prefer chicken
Or turkey
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Apr 18 2020 04:58pm
Quote (vaiav @ Apr 18 2020 12:49pm)
I prefer chicken
Or turkey


that's pretty chill gravy is what makes meat the best imo.


...you probably dont like gravy?
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Apr 18 2020 10:55pm
What kind of cut and go thicker

Im cooking mines between 130-135 depending of the cut and its always the same medium rare juicy piece of heaven
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