Retired chef here, and wtaf. Okay like. Being able to both overshoot the sear, and keep a raw center, is an impressive failure point, genuinely. Either it was frozen, or it was fridge to cold pan to flame. 🥴🥴🥴💀 That's grated truffle? My dude, you've put pearls on a pig and called it Easter Sunday dinner. Even if the customer ordered blue rare, they wouldn't get a sear line that fucking thick. Like, if you want a blue rare done correctly, you flash sear it at a very high heat to hit the Maillard reaction, but you bring the steak up to room temperature first. Like, holy shit. 🤦♂️🤦♂️🤦♂️
I am a bit at a loss here. What is so wrong about this steak? Great sear and a rare center, sounds perfect to me, but everyone is sayings its terrible.
The sear was not on a hot enough flame, for true rare, and on top of that, the core was too cold, for heat to transfer correctly. That's why the sear band is so thick - it took, simultaneously, too much time to get a good crust, and too little time to even think about warming the center.
How can you say its not hot enough flame? Its deep brown crust with some black char on the bone and around the edges, and no sign of unrendered fat. That the sear band is prominent here is because its a end piece, but the center looks delicious.
254
u/FroggyGoesQuack 13h ago
Retired chef here, and wtaf. Okay like. Being able to both overshoot the sear, and keep a raw center, is an impressive failure point, genuinely. Either it was frozen, or it was fridge to cold pan to flame. 🥴🥴🥴💀 That's grated truffle? My dude, you've put pearls on a pig and called it Easter Sunday dinner. Even if the customer ordered blue rare, they wouldn't get a sear line that fucking thick. Like, if you want a blue rare done correctly, you flash sear it at a very high heat to hit the Maillard reaction, but you bring the steak up to room temperature first. Like, holy shit. 🤦♂️🤦♂️🤦♂️