this post was submitted on 10 Aug 2023
192 points (91.0% liked)
FoodPorn
15952 readers
216 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Appreciate the compliment!
I pan seared on high heat for a minute or so each side, gave it a slow roll around the pan on its side, then finished in an oven until it registered 115°F.
I rested it for a bit then basted in butter on low before plating. That butter was then used to quick fry the eggs.
Nice! I asked because of the evenness of the color inside the steak.
I've got a lot of practice with searing filets in particular and use all clad's 5-ply pans to help ensure an even cook. It's probably moreso the technique than my tools but things do come out consistently even with the sear then oven finish process Chef Jean-Pierre employs.
Tools certainly help, but technique and experience is what makes the real difference.