>trying to do meat on pan
>instructions say that 5 minutes for both sides
>have the meat on pan for 5 minutes
>flip it over
>it's dark as shit
>10 minutes is up and both sides have black shit
>taste the meat
>it's fucking raw
What the fuck.
1 - you can't eat the meat right after taking it out of the pan. meat continues to cook a lil bit with its own heat, and the meat becomes so much more juicier. that's why they say it need to "rest"
2 - i can only imagine your source of heat was to intense.
Your pan was too hot. That's what it boils down to- if the exterior of the meat is too dark while the inside isn't cooked enough, your heat is too high. Maybe in future sear in the pan to the desired brownness and then put the whole pan in the oven to finish cooking.
get an infrared thermometer. I have a $9 from sears that I used for working on cars and now use it almost exlusively for the stove top to see when the pan is exactly at 250/300/350.
It's also how I found out my pans are shit and some parts of the pan were 350+ while another spot inches away was reading 250, at least I finally figured out why i didn't get those picture perfect browned steaks whenever I grilled them
Why didn't you lift the steak up while it was cooking to check how its browning?
As long as its not sticking to the pan, its not going to ruin the steak if you lift it off the pan for a few seconds
No, it doesn't make any sense at all. What matters is that the piece is uniform in temperature. In that case, it doesn't matter what the temperature is because the difference between the starting temperature and target temperature is also uniform across the meat. Problems only occur if, for example you cook a steak, or other food item, that is significantly colder in the center than on the outside.
>What matters is that the piece is uniform in temperature. In that case, it doesn't matter what the temperature is because the difference between the starting temperature and target temperature is also uniform across the meat
>I have no idea how thermodynamics works please rape my face
again, source? because what you're saying still makes less sense to me. I get what you mean but the outside of the meat is what comes in contact with the pan, therefore it will darken much faster than the inside, no?
>10 minutes total on enough heat to char both sides
How? Even if you didn't rest it, I can't see it being anything less than medium in the centre, and that's stretching it massively. Was the meat thick enough to stop a bullet or are you just a pleb that considers anything not well done to be raw?
Nobody has asked the key question yet..what does OP consider as "raw"? Plus he doesn't state the kind of meat he used other than "meat". I cook my chicken in a pan far different than a medium rare steak and I don't want the pan glowing red when I throw a chicken breast on there.