Anonymous #2 14w

If you don’t have a meat probe you rlly should get one, it’ll make it all so much easier

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Anonymous #2 14w

you see i like medium rare

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Anonymous mushroomyy 14w

That is medium rare, if you pull it at 120 it’ll end up being in the 130-135 range

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Anonymous #2 14w

oh shit ur right my god okay

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Anonymous mushroomyy 14w

Last phew tips if you want them 😅, get your steak to room temp before cooking, season 45 minutes before, oil the steak, and flip the steak a lot

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Anonymous #2 14w

yes i need any and all, i crave steak all the time but i cant cook it to save my life

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Anonymous #2 14w

Agreed with a lot of these, but I’d say actually flip as little as possible. There’ll be a heat loss on the exposed side every time you flip that’ll extend the cooking time.

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Anonymous #1 14w

I’ve found that doing one flip on a steak gives you a thicker gray band, ofc this is totally preference and both ways will give you a great steak. Flipping a lot was just how I was taught in a few restaurants

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Anonymous #2 14w

Ah yea, I think we’re on the same page then. I prefer as little gray band as possible — blue if I can get it — but if you’re aiming for med rare and your pan’s hot enough a couple of flips can’t hurt :)

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Anonymous #1 14w

If the pan’s not hot enough tho, I think you could account for it by flipping less.

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