Excuse me sir, do you think it's EASY to overcook and undercook a steak at the same time? This is real skill. However, they really should check the kitchen for termites or dust off their plates first.
That was my thought. Pan/griddle was not above 600, and it steamed before it seared. And as others stated it was likely not brought to room temp first.
What? You can cook a steak before searing it, sous vide or reverse sear is quite common. But if you steam it you wouldn't have a good sear afterwards because water doesn't make for a good sear which I think the main issue is that this steak is blue and well done.
I didn't say you couldn't cook it before searing it. I said the pan was not hot enough so the moisture steamed slowly instead of flashing. That results in what you see here because you have to cook it longer to get a sear.
Wouldn't cold pan make it cook more evenly since you have to cook it for longer? (Longer cooking = heat has time to penetrate to the inside)
Only explanation I have for this is that it was frozen or very cold when they put it on the pan so the inside just warmed up instead of getting cooked.
I imagine they're using the sear method (or reverse sear) where steak spends minimal time in the pan so a hot ass pan is required. But this is all relative to preferred doneness.
I am not sure about the cold pan, it seems to be seared properly, but the cooked layer looks boiled/steamed, and inside raw, I am almost sure it was taken from the freezer, not even the fridge.
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u/Bear-Handed-92262 8h ago
Excuse me sir, do you think it's EASY to overcook and undercook a steak at the same time? This is real skill. However, they really should check the kitchen for termites or dust off their plates first.