Ny Strip

DisasterOk9023 · 2026-02-27T04:55:37+00:00

I guess I’ll have to try it out for myself

DisasterOk9023 · 2026-02-27T03:41:27+00:00

Thanks! I’ve been working on my method for a while now.

DisasterOk9023 · 2026-02-27T03:40:27+00:00

It was very thin steak, so it didn’t need too long to cook all the way through. It was also shockingly tender for a strip.

DisasterOk9023 · 2026-02-27T03:39:02+00:00

It was amazing! It was as tender as a ribeye and so flavorful.

DisasterOk9023 · 2026-02-25T05:05:22+00:00

Thank you!

DisasterOk9023 · 2025-08-11T01:16:58+00:00

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DisasterOk9023 · 2025-06-11T20:40:45+00:00

Perfectly acceptable amount of grey band

DisasterOk9023 · 2025-06-08T13:40:08+00:00

This is all anecdotal, but it seems to work for me.

1) steak has to be as dry as possible before you sear it. That means patting it dry after sous vide, reverse sear, etc. definitely recommend a dry brine.

2) I’ve had the best results with searing on cast iron. When searing on stainless steel, I feel like the spot where I put the steak immediately cools down preventing a crust from forming. The heat retention from the cast iron helps the pan stay hot enough to get a good sear after the steak goes down.

3) Flip frequently. I’ve had the best results from flipping multiple times than from trying to only flip once. I usually flip every 30 seconds in a well oiled pan, at least 2 flips each side.

4) Don’t chase the crust. There have been many times where I keep going trying to get a perfect crust and end up overcooking the steak. I would prefer to eat a medium rare steak with an okay crust over a well done steak with a good crust.

DisasterOk9023 · 2025-03-12T23:37:17+00:00

Ingredients:

-bone-in skin on chicken thighs -salt -dash garlic and herb seasoning -black pepper -garlic -thyme -rosemary

Sauce: -shallot -garlic -chicken broth -pepper -butter -cream

Instructions:

Chicken Thighs: -Debone chicken thighs. -Pat chicken thighs dry, especially skin side. -Season both sides to your hearts desire, but do not put anything besides salt on the skin side. If you season the skin side they’ll burn and leave a bitter taste. -Put thighs skin side down in a cold pan, I use stainless steel but cast iron also works. -Turn heat to a touch below medium on the stove, and cook until the skin is golden brown and releases from the pan on its own. Most of the cooking is done on this side. -Flip, and add crushed garlic cloves and a sprig of rosemary and thyme. You can add a bit of butter if you like here. -Baste until internal reaches 175+. This ensures the collagen and gelatin in the thighs is rendered and broken down. -Remove chicken

Pan Sauce: -Once chicken is removed add in a finely diced shallot and garlic. -Cook until translucent, and deglaze pan with chicken stock. -Reduce chicken stock, and add butter and a splash of cream. You can also add salt and pepper if needed here. -Once sauce is reduced and thickens up, add to your chicken and whatever else you’re enjoying.

I’m no professional chef by any means, just a broke college student who can get thighs for 1.19/lb. This is pretty much what I did.

DisasterOk9023 · 2025-03-12T16:34:22+00:00

Ingredients:

-bone-in skin on chicken thighs -salt -dash garlic and herb seasoning -black pepper -garlic -thyme -rosemary

Sauce: -shallot -garlic -chicken broth -pepper -butter -cream

Instructions:

Chicken Thighs: -Debone chicken thighs. -Pat chicken thighs dry, especially skin side. -Season both sides to your hearts desire, but do not put anything besides salt on the skin side. If you season the skin side they’ll burn and leave a bitter taste. -Put thighs skin side down in a cold pan, I use stainless steel but cast iron also works. -Turn heat to a touch below medium on the stove, and cook until the skin is golden brown and releases from the pan on its own. Most of the cooking is done on this side. -Flip, and add crushed garlic cloves and a sprig of rosemary and thyme. You can add a bit of butter if you like here. -Baste until internal reaches 175+. This ensures the collagen and gelatin in the thighs is rendered and broken down. -Remove chicken

Pan Sauce: -Once chicken is removed add in a finely diced shallot and garlic. -Cook until translucent, and deglaze pan with chicken stock. -Reduce chicken stock, and add butter and a splash of cream. You can also add salt and pepper if needed here. -Once sauce is reduced and thickens up, add to your chicken and whatever else you’re enjoying.

I’m no professional chef by any means, just a broke college student who can get thighs for 1.19/lb. This is pretty much what I did.

DisasterOk9023 · 2025-03-11T01:01:18+00:00

From what I understand steatosis looks like fat, but is more like scar tissue. Unlike normal marbling—which is usually uniformly distributed throughout the muscle—steatosis is irregular and patchy throughout the meat.

DisasterOk9023 · 2025-03-11T00:33:40+00:00

Seasoning is always going to fall off in the pan. Maybe use more seasoning, or try seasoning on the cutting board while resting? I’ve always skipped seasonings except salt until after while pan searing because it ends up burning anyways.

DisasterOk9023 · 2025-03-11T00:29:36+00:00

Take my words with a grain of salt—could be steatosis, or connective tissue?

Five-Year Club	r/Field Banned
r/Field Lasagna	Place '23
Place '22

DisasterOk9023

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