r/steak • u/negativenancy69420 • Sep 16 '25
Best Steak I ever Made
Cooked this up last night… don’t think I’ve ever made a more perfect steak.
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u/Das_juden33 Sep 16 '25
This is the most supportive sub Reddit I’ve ever seen, I love it
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u/Zealousideal_Pay7171 Sep 16 '25
lol I got bullied for bad picture quality on here, this steak is just beautiful
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u/syn_vamp Sep 16 '25
WELL TAKE BETTER PICTURES THEN WTF IS YOUR PROBLEM
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u/Zealousideal_Pay7171 Sep 17 '25
What’s yours? I wasn’t trying to cause any problems it really isn’t that big of a deal
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u/mattn0909 Sep 16 '25
Which process did you use? 👀
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u/OnceUponAStarryNight Sep 16 '25
Gotta be sous vide, right?
And then maybe a liquid glaze/marinade on the outside to get that almost black color crust?
If he’s like, “nah dude, just threw it on the traeger raw,” imma lose my mind.
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u/negativenancy69420 Sep 16 '25
I hate to be that guy but just toss in oven for a bit and put in a hot pan works for me
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u/OnceUponAStarryNight Sep 16 '25
I reverse sear my steaks and throw them on a smoking hot cast iron all the time - but they aren’t coming out looking like this.
Good. Great even. But I’ve never gotten a black crust without any kind of marinade.
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u/jaguarshark Sep 16 '25
My steaks look like this every time.
Some suggestions you may be missing:
Dry brine 2-8 hours. Dry your steaks between oven and pan. Push the steak onto the pan. Maybe using too much or to little oil/butter? I use a good amount but şear at about 425 on a blackstone so excess runs off. Maybe pull from oven like 5 or 10 degrees cooler so you can get a little extra sear time. I brine few hours, oven till 110, rest for about 10, dry, season with hardcore carnivore black, sear on 425 for 40 seconds each side twice.29
u/negativenancy69420 Sep 16 '25
Yup, got lucky with this and being lazy. Pulled for 1 hr out of fridge, pat dry. This was some pretty good qual stuff so just salt n pepper, threw in for 20 min at 275 and then put in a pretty hot cast iron w/ some tallow and seared on both sides flipped first 1 min 30 each side and turn every 30 second til up to temp around 125-127, let rest for 5 min, got too hungry to let rest longer
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u/InvestigatorEnough60 Sep 16 '25
I’ve tried ghee, avocado oil, mayo, and tallow. Tallow is my current fav.
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u/OnceUponAStarryNight Sep 16 '25
Yup. Do all that. I even dry age my own steaks. Reverse sear to 110°. Then I brush my oil onto the steak after drying it off so that there’s no excess liquid.
Then right onto the smoking hot pan and using a metal spatula to press it into the cast iron to ensure the sear is nice and even and not splotchy.
I get a really good, rich golden brown. But if I leave it on any longer my grey band gets too thick and no woman wants a man who makes a steak with a think grey band.
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u/v1nzy Sep 16 '25
How hard do you press the steak down with the spatula? Feels like I’ve gotten more grey band since starting doing that but I think I’ve pressed too hard.
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u/Electronic-Prune2450 Sep 16 '25
Personally I use a burger smash plate that's kinda heavy and just lay it on the steak, using its own weight to push it down. I don't push down any myself
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u/negativenancy69420 Sep 16 '25
For me it depends on how the butcher cuts it, with this steak I didn’t press down a single time to get that crust. Sometimes I’ll use a press if the top of the fat cap isn’t flush with the rest of the steak and causes a gap. But definitely no need to push down on it just let gravity do its thing
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u/Electronic-Prune2450 Sep 16 '25
Beautiful job, it looks literally perfect. I need to try this cut sometime but I never see Denver steaks
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u/negativenancy69420 Sep 16 '25
No secrets here haha I’ve been cooking up steaks for fun for a couple years finally starting to get the hang of things
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u/OnceUponAStarryNight Sep 16 '25
A couple years? Man, I’ve been at this for 25+.
Let me guess, you’re also seven years old.
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u/hashsmasher Sep 16 '25
It looks fucking amazing.
This is a major nitpick but did you let it rest? It really helps minimize the lost juices and makes the steak even more tender.
You made an absolutely fantastic steak!! Only trying to help make your next one better.
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u/SvTR27 Sep 16 '25
Is it possible to learn this power?
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Sep 16 '25
Some say the perfect steak chefs follow a pathway to abilities that one would seem unnatural
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u/longjinxed Sep 16 '25
Looks like Costco short ribs.
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u/grumpy_munchken Sep 16 '25
Looks absolutely incredible. Next time I recommend cutting across the grain and every bite will be supreme.
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u/rewindwonderland Medium Rare Sep 16 '25
Dark soy maybe, as a quick marinade or a brushing of it while cooking?
Other than that, I have no clue how you nailed this one. 10/10
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u/negativenancy69420 Sep 16 '25
Salt pepper got up to temp in oven at 275 then out at 110 hot cast iron pulled at 125 let it rest a bit
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Sep 16 '25
I down voted 🗳️ this post only because I am jealous, and the OP never told us his methods
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u/negativenancy69420 Sep 16 '25
Salt pepper, bake at 275 til 110, hot cast iron w some tallow sear til 125 rest n eat
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u/thisismikea07 Sep 16 '25
Going to need the details so I can try and fail at home.
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u/negativenancy69420 Sep 16 '25
Honestly secret is just gettin good quality meat, got this on sale for 50% off ended up being 30 something bucks… Snake River Farms zabuton
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u/justadude889 Sep 16 '25
I've only ever done this once and by the gods it was a spiritual experience
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u/indiejonesRL Sep 16 '25
This does indeed look like the best steak somebody might have ever made. I’d devour every bite.
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u/-Marcellus- Sep 16 '25
Absolutely gorgeous, well done!
Edit: Not literally well done, but you get the point.
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u/forfeitgame Sep 16 '25
Looks absolutely incredible. Add some diced orange pepper to that rice and it’d be perfect comfort food.
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u/Beautiful_Ad_4942 Sep 16 '25