d_animality

Hi Yes i have read but it is not answering my questions, but no worries i already found the way to use it from youtube 😊

Hi guys im back and now i have my own Thermapen Mk4 as per recommended by this forum i have few questions in mind and i cannot find the perfect answer from google 1. When should I start inserting the thermometer into the steak? Is it after 2 mins of searing or etc? 2. I tried experimenting putting the thermometer after 2 mins and 30 secs, the temps are lower than what i want (im targetting 125F for Med Rare but i got 119F), what should i do? a) i flipped the steak once and sear for another 15 secs... the temps past 125F... i failed b) keeping the thermometer inside will burn the steak.. please advice how can i target that 125f perfectly 3. Last question, if i poke a hole to check temp.. can i use the same hole again to check the temps? Because the last time i tried it, the temps spiked! really hope to get more advice on using this thermometer

Oh wow that looks nice and thank you for the tips, i will give this a try... preheat with medium high and start searing with medium low heat Thank you very much

oh Thank you!!! Finally atleast what i did make sense 😁

So i tried using the medium to low heat until the pan start smoking.. then i start searing the steak as i normally did and i tried 3 different batches to prove my theory.. all around 6 mins and 30 secs and flipped every 30 secs The result .. batch 1 is medium, batch 2 is medium-well and batch 3 medium well and almost well done So my verdict is that the pan will get hotter every minute.. and using medium-low heat can also be used to sear steak as long as you heat the pan first until it is smokin hot.. am i on the right path with this method or it is always good to use max heat?

Hey all, i just purchased a new lodge 12inch cast iron skillet yesterday, i tried cooking my steak as i normally did before and i dont know how and why, using the new pan burned my steak... i think the heat dissipation on the pan quite different than the previous ... so how can i counter this issue, is it possible to use medium-low heat after the pan has been heated using medium-high heat?

yea im plannin to get the thermopop but it is impossible during this pandemic season and no we dont have a reliable thermometer in my country.. so shud i stick with thermopop or thermapen? hiring a chef sounds easy but not in the pipeline as we just started, maybe once we established further then this can be the option, anyway, about the steaks, we are trying to limit atleast 10 per day so we can manage everything perfectly, so far so good but yea i really need that thermopen/pop now

Ok im experimenting poke test at the moment, only slightly getting the hang of it but i saw some poke test includes medium well, some not, which one is right? Oh no, well done quite easy for me, poking can easily tell, im just curious though because i usually flip every 30secs for 8mins (depending on the heat of the pan) to get welldone... when its hotter it can be atleast 7mins

Ah okay that make sense, so that stuff is normally expensive even in your place? How thick was yours? and how long does it take to be well done? thanks for sharing btw

This is the salt that i used...

so basically u just cut the fat and put it on top of the pan as oil?

Okay just for the sake of curiosity, i bought the expensive Kosher salt to experience myself with "generous season" I dont understand, i experienced on 2 steaks: 1) I salted generously on the first steak and leave it for 40 mins; 2) I salted generously right before cooking... To my surprise.. both are salty steaks... its less salty than using table salt but still salty.. i mean is that normal? i saw youtube how they salt their steak generously and i exactly follow that and yes they are salty... whats the point

okay sea salt also hard to be found, i have checked.. what is the 3rd option?

okay thank you will give it a try later :D

Ahh okay that makes sense but can you wipe it immediately? since it is super freaking awesomely smoking hot pan after every batch, and time is the essence here Well if you do wipe it immediately, would be great if you can guide me how did u do it? Thank you very much in advance

Problem is i live in Brunei (Asia), where amazon is not our option. It is a very small country where items like kosher salt can be quite rare and pricey. We cannot just find it anywhere lol Here is another question, today i got 20 steaks to complete, doing multiple flips really does its magic. However, i have noticed the remainings from the previous batch like oil, fat and etc filling up the pan... is it beneficial to just throw away all the remainings before putting another batch of steak? as i have noticed the remainings are mostly oils from the fat and the longer it stays there, the blacker it became and it can affect the colour of the steaks

Oh wow you guys are very helpful for providing the tips to perfect my steaks, i apologize i cannot reply them all in the timely manner due to the limited number of postings for new user, so ill try to reply each and everything: Okay thank you very much for this video it actually gives me the rough ideas of what the do's and dont's, i Thank you for that Okay it is an online business using instagram, basically this is after giving several (almost 30 free steaks) to families and friends and ask their opinion, obviously the first few have their ups and downs, burnt steak and many more, haha, since there i have been googling and practicing to make a perfect steak. After i managed to make it wayy better, they all suggest me to open a business because the taste and my homemade sauce can definitely sell. So yea, thats where it starts. So i have been promoting it here and there. Anyway the 30 steaks are not made at the same time... during the testers, the max steaks i made in a day were just 2-3 only, so i didnt experience the things i said above Striploins, and its 1 inch steaks. And i agree 2 mins already produce some burns but still acceptable Haha this is in the pipeline, will invest more when the demand rises, however at the moment i'll just stick to one pan, this is because the iron cast pan hardly can be found in my place and it is very expensive, currently im using LAVA pan and it cost me around USD50 And my verdict, I have tried the multiple flips method earlier today and for your information. YESSSS IT IS DEFINITELY THE BEST WAY TO DO IT!! I can prevent the burn, and it is now easier to clean the pan than before. Im using the 30 secs flip, and as for trial and error today it turned out very well THANK YOU!! I realised that the reason why it did not work the first time is because im not using iron cast pan, so the heat kinda dissipated when i used that method.. my bad! Now another question, Kosher salt is very hard to find around here and if i ever saw one (which i did) the price is kind expensive, its around USD6 for 200g if im not mistaken. What is the best alternative for Kosher salt for steak? I'm currently using normal salt for it, but i only put a little because the last time i read the advice from some web "Don't be stingy, Put them generously" and wow i literally poisoned my siblings with very salty steaks.. haha

so after how many seconds did u usually flip the steak?

hi ! first of all, thank you very much for the warm greetings im interested in your method of flipping it more than once, since i have tried it before, my tasters like the taste when i flipped it once than the other. and just to share my steak are all 1 inch size i really love my cast iron screaming hot, so how do u play around with it? imagine if u want to cook medium, did u just flip and feel, then flip again and feel again? sorry to ask so many questions... and sous vide not the option for me at the moment since the availability of the items needed are quite scarce

Hello all and Greetings, This is officially my first post, and i am hoping to learn a lot from the experts in this forum, especially on Searing Steaks as i am now opening a homemade steak to cater the demand in my place So my question is simple, i bought this Iron Cast Pan, it can fit atleast 2 steaks at one go... so basically i have demand up to 15 steaks per day I dont have problem on the logistics though, but i always have problem on timing the doneness of the steaks Here it is and i have tried searching it everywhere on google and youtube but still havent found the right answer, please read my problem and provide me guidance and suggestion to solve the issue so i can always cook a perfect steak I know the basic of full heating iron cast until it starts to smoke then we can start searing.. flip once only and etc so basically 1min each side for Raw, 3min each side for medium and so on.. and here comes the problem: Lets say, the first time i heat the pan... i put my first batch of 2 steaks and i want them medium... thus 3 mins on each side... therefore, 6 minutes later they are perfect medium steak (i am so happy) However when it comes to the second batch, obviously the pan is getting hotter since it has been heated from the first batch, here if i follow the same 3 mins on each side, the steaks will turn to Medium Well or Worst - Well Done with some of the surface burnt (Obviously im very very sad) so my question is what can i do to make sure the second and third and following batches have the same result as the first? I have tried reducing the duration, it worked but it is not consistent so it is not efficient for me .. please help ... i have tried reducing the heat to medium high on the second batch and the result is worse.. cant even see the caramelized surface of the steak .. i really2 need help on how to keep having the perfect steaks as the first for the 2nd, 3rd and other batches