Making steak requires patience and a delicate hand. If you find yourself with gray bands in your steak, give it another shot ...

"If you've ever cooked a steak, and had a thick gray band on the outside of the steak, try tempering." That dry, unsightly gray band is a sign of overcooked meat — not something you want in your ...

The frozen steak had a much thinner band of overcooked meat (known as a “gray band”) surrounding the pink interior than the thawed beef, too. The frozen steaks also browned nearly as fast as ...

There’s a bit of a grey band visible and the browning is uneven; for some those issues alone would be enough to reject the cooking method entirely. But the steak has its good points. It is ...

The steak will develop a stunningly browned exterior, without a spot of gray. Cut in, and instead of a thick band of gray meat around the exterior, the steak is mostly rosy pink from top to bottom.

One of those is the unfortunate fact that when you sear steak, you tend to develop a gray ring of overcooked, mushy meat under the crust. But if you are following one of the best methods for making ...