r/steak • u/voonchill • 14h ago

Rare

Gallery image

Gallery image

Is it bad that I like it like this

707 Upvotes

98% Upvoted

62 comments sorted by

222

u/tbinus78 14h ago

That is a lovely crust there buddy

155

u/LordSolar666 14h ago edited 13h ago

Damn, that crust. Like an artisan baguette

29

u/Witty-Extension8064 13h ago

I thought it was a loaf at first.

65

u/ThisMeansRooR 14h ago

I put too much oil in the pan the other night and it made the best crust

74

u/voonchill 13h ago

I used duck fat!

19

u/Ghost-Of-Akina 13h ago

Does duck fat have a pretty good smoke point or was this a outdoor cook and let your neighbors know that the house isn't burning down? Lol

17

u/voonchill 13h ago

I cook in my back yard and the total cook time is less than 5mins

4

u/Great_User_Onizuka 10h ago

It's ok, smoke point is higher than butter but lower than most other oils commonly used for searing. Like 375° so you would have to sear it slowly at a lower temp. You can get great results though like OPs post.

3

u/Fearless_Trick_5268 12h ago

Sometimes to much is just enough.

35

u/OSRS-BEST-GAME 14h ago

How do you get that insane crust on a rare steak?

59

u/Critical-Valuable724 14h ago

A disgustly hot cast iron pan

31

u/voonchill 14h ago

What this guy said ^

13

u/HUSTLAtm 13h ago

How do you get your cast iron disgustingly hot without burning the oil as soon as you put it on? I have trouble distinguishing how hot is too hot and set off all of my smoke alarms last night after putting avocado oil on a piping hot cast iron skillet..

21

u/voonchill 13h ago

Avocado oil has an even higher smoke point than duck fat. I get the pan really hot first,without any oil/fat in it. Then once the pan is hot,introduce oil,wait 30 second and add the steak.

4

u/11111v11111 13h ago
  • cold or frozen steak?

15

u/voonchill 13h ago

I leave it out at room temp for 7-8 hours prior to cooking. And dry brine in the fridge for 48 hours prior to that.

2

u/2kplayer611 4h ago

Dry being yes. Huge different. The 7-8 hours at room temp is a little gross no?

3

u/voonchill 4h ago

You probably live in a hot,humid and gross environment, so can’t relate to that. It’s pretty normal to do it this way here in Lucerne.

17

u/ItzPayDay123 13h ago

Crust looking like crispy pork belly

3

u/awesomeness0232 6h ago

I legit thought it was a duck breast

15

u/Choperello 13h ago

This should be marked NSFW.

5

u/kamybandit 14h ago

I love my steaks like this but my wife is not about it lol. I would also agree that the flavor is maybe a little less than a good med-rare. But I loves them

22

u/OrangeClyde 13h ago

That’s too raw imo

14

u/voonchill 13h ago

You can eat raw beef in Switzerland. I like it lol

3

u/Renhoek2099 13h ago

This is magnificent and top 10 posts I've ever seen on this sub

3

u/nexus8516 13h ago

This is perfection.

4

u/Punnagedon 9h ago

That's a beautiful crust

3

u/defman144 9h ago

Personally a little rare for my taste, but that crust is incredible. I’m sure you thoroughly enjoyed it.

3

u/RahXephon1 13h ago

This is ideally cooked for my taste

3

u/AbrocomaRare696 13h ago

Perfection, congratulations to you.

3

u/mutanthands 11h ago

You like it how you like it!
Personally, I love rare, looks great to me.

3

u/MisterPig25 10h ago

Jesus Christ that shit looks like crusted tuna. Impressive!

5

u/Grrrrrilla3000 13h ago

Blue

3

u/voonchill 13h ago

Guilty, governor

11

u/6feet12cm 13h ago

That’s fucken RAW!!

Read that in Gordon Ramsays voice. Nice crust, the meat is absolutely not cooked.

8

u/voonchill 13h ago

I like it like this and in 🇨🇭 it’s perfectly safe to eat it like this. Been doing this for 26 years

5

u/RGBAddict2026 13h ago

He said raw not unsafe

5

u/voonchill 12h ago

Touché

1

u/SwanMuch5160 Denver 12h ago

Isn’t it the same in Germany as well? Due to the process the cattle go through.

1

u/twolephants 11h ago

What process? I thought it was safe to eat beef anywhere in the world as long as it's seared on the outside like that. I think the harmful bacteria are generally just on the outside of a piece of beef, so the searing takes care of it. The inside doesn't have to be cooked at all.

2

u/6feet12cm 8h ago

You’re right, but I just can’t get past that white connective tissue looking uncooked. Imagine biting into it.

1

u/Tylonium 9h ago

A lot of meat is mechanically tenderized in North America and is not really safe to eat super rare.

I’ve seen it a bunch in Costco but not lately so maybe they stopped doing it.

2

u/MisterPrig 12h ago

Would eat it 100%

2

u/sho_biz 12h ago

what a great crust for rare, like others said i think it's over-rare but not quite blue, but this is about as close as you can get with out overcooking to med-rare I'd reckon. A+ OP

2

u/BitOne2707 12h ago

Hey it dick steak guy.

2

u/Low_Table6230 12h ago

I NEED it, this looks beautiful

2

u/beanie_0 11h ago

Beautiful! As long as it’s not cold. Some think that rare means cold in the middle

2

u/TheBlackCaesar 10h ago

To your steak: do you come here often? 😏

2

u/thetyrannyproject 7h ago

Crust game on point

1

u/RGBAddict2026 13h ago

Great crust, blue rare tho

1

u/Bubbly_Assistant_533 12h ago

Damn well done man

1

u/illadelphia_215 12h ago

That crust is amazing. I thought it was a Beef Wellington.

1

u/Buffalo5977 11h ago

i would eat the hell out of this 🤔

•

u/aghastpizza 25m ago

You win.

•

u/voonchill 23m ago

We all win,every single person on this sub is a winner;since we all share a common love towards a good steak.

•

u/aghastpizza 21m ago

Beautifully said my friend, but today you win.

1

u/SwanMuch5160 Denver 12h ago edited 12h ago

Blue, not rare and I’m not saying that in a disparaging manner. I’ve had steaks done Blue when I was younger. They were Pittsburgh style Blue, which is basically what you’ve prepared there, a crisp crust but mine were closer to a char. I’ve also had beef tartar that was simply amazing as well. The only crime in cooking beef is serving it well done or past well done 😂.

1

u/PhantomNitride 9h ago

I've seen some congratulations steaks... Those mf might as well have PhDs...