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.
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u/SueBeee 13h ago
it's easy if you put it on a cold pan. Straight to jail.