Second steak I’ve ever made. Did pretty fucking good (it was delicious and I’m super proud of myself)
R
by KatieOrWhat
25 Comments
CameraDude718
What kind of steak is this
NotaRobot37
Nice job! Keep it up and working with technique. Soon you’ll really get it all dialed in
Economy_Cut8609
perfect!
Guns4Hire1970
Looks great!
Anxious-Iron-6013
Damn now I need to go to the butcher Steak looks great!
BaetrixReloaded
beaut. perfect medium if that’s what you were doing for
kickrockz94
One suggestion I would make is that if you’re cooking on a pan use more granular spices, the coarse spices can lift up the steak off the pan and you won’t get as good of a sear. But you nailed it, looks delicious
Downtown-Jacket2430
that’s pretty damn good, the real challenge comes when you ask how drunk you can be and still reproduce it
Character_Lab_8817
That’s a PERFECT medium 😍😍 I prefer medium (but I don’t think that’s really acceptable around here 😅)
cjc080911
Mmmmmmmmm
NamePuzzleheaded858
Yoooo. Nice. I always balk at the butter bast because it burns so fast. Looks like you nailed it though!
Heathen_Inc
Best steak Ive seen in here since joining
Ok_Fig705
Nice crust 😋
OstrichOutside2950
The goal is to have fun and end up with a tasty treat! If you accomplished both, it was a success. If you didn’t, it was still a learning experience.
Many_Pomegranate2261
Looks great! Now work on that slop next to the steak!
airjordanforever
Did you just sear it in the pan or did you bake it in the oven first? Looks thin enough that just the pan would be sufficient. How long each side? I assume you didn’t keep flipping it
Pandora_Stingray
Steak perfection!
Chrisdkn619
Good job on the seasoning! Never be afraid to season that bitch!
kundalini_genie
if a woman made me a rosemary-butter basted ribeye with a crust this beautiful I wouldn’t know how to act
armyofant
Cooked slightly longer than I prefer but still looks good. As someone else said on here, I’d wait to pepper until post cooked.
I like to take em out and salt them before leaving them out to get to room temperature. Then I cook em. If I go cast iron, I prefer a reverse sear. Unless I use my ridged skillet with a lid, then I go medium high heat and 4-6 minutes on each side depending on thickness.
BreathWithMe6
I could die happily with this steak… Well made.
HeavyBeing0_0
You actually did a horrible job and should send it to me for proper disposal /s looks incredible
Bee_haver
Sorry but I’d feed that to the pets 😂
pomegranatefalcon
That’s really good for a second effort. Nailed both the crust and the temp. I agree to avoid coarse pepper (perhaps avoid pepper at all) before cooking. It can burn and get bitter. You can put plenty on afterward.
25 Comments
What kind of steak is this
Nice job! Keep it up and working with technique. Soon you’ll really get it all dialed in
perfect!
Looks great!
Damn now I need to go to the butcher
Steak looks great!
beaut. perfect medium if that’s what you were doing for
One suggestion I would make is that if you’re cooking on a pan use more granular spices, the coarse spices can lift up the steak off the pan and you won’t get as good of a sear. But you nailed it, looks delicious
that’s pretty damn good, the real challenge comes when you ask how drunk you can be and still reproduce it
That’s a PERFECT medium 😍😍 I prefer medium (but I don’t think that’s really acceptable around here 😅)
Mmmmmmmmm
Yoooo. Nice. I always balk at the butter bast because it burns so fast. Looks like you nailed it though!
Best steak Ive seen in here since joining
Nice crust 😋
The goal is to have fun and end up with a tasty treat! If you accomplished both, it was a success. If you didn’t, it was still a learning experience.
Looks great! Now work on that slop next to the steak!
Did you just sear it in the pan or did you bake it in the oven first? Looks thin enough that just the pan would be sufficient. How long each side? I assume you didn’t keep flipping it
Steak perfection!
Good job on the seasoning! Never be afraid to season that bitch!
if a woman made me a rosemary-butter basted ribeye with a crust this beautiful I wouldn’t know how to act
Cooked slightly longer than I prefer but still looks good. As someone else said on here, I’d wait to pepper until post cooked.
I like to take em out and salt them before leaving them out to get to room temperature. Then I cook em. If I go cast iron, I prefer a reverse sear. Unless I use my ridged skillet with a lid, then I go medium high heat and 4-6 minutes on each side depending on thickness.
I could die happily with this steak… Well made.
You actually did a horrible job and should send it to me for proper disposal /s looks incredible
Sorry but I’d feed that to the pets 😂
That’s really good for a second effort. Nailed both the crust and the temp. I agree to avoid coarse pepper (perhaps avoid pepper at all) before cooking. It can burn and get bitter. You can put plenty on afterward.
This is the way