137 was on point for this size steak.

15 Comments

1. 

   atvlouis 10 hours ago

   incoming garlic comments

2. 

   No_Safe6200 10 hours ago

   Needs garlic

3. 

   mb194dc 10 hours ago

   Nice work

4. 

   AaronRodgersMustache 10 hours ago

   Damn some looks perfect. Marbling muy bueno

5. 

   Homgry_Deer 9 hours ago

   It looks good, but wouldn’t the crust be considered burnt?

6. 

   Uknowwhatyoudid 9 hours ago

   And paired with a great Pinot. Man, I’m hungry.

7. 

   infamoussanchez 9 hours ago

   what a beauty. hey, $20 dollars is $20 dollars.

8. 

   jus-another-juan 9 hours ago

   Let’s use an old shoe for scale next time.

9. 

   whovian5690 9 hours ago

   I’m not familiar with brands, but that knife is very aesthetically pleasing

10. 

    SippingSancerre 8 hours ago

    I agree. I made this ribeye last night and while I generally prefer rare steaks, I like ribeyes topping out at 135 for the fuller fat rendering.

    https://preview.redd.it/omh81yfnebzd1.jpeg?width=3024&format=pjpg&auto=webp&s=563906af111db4aac855c67c9f6c0b445ca79fad

11. 

    FocusIsFragile 8 hours ago

    Nice steak! Now drink better wine 😉

12. 

    Reinstateswordduels 8 hours ago

    Last time I had a steak that looked like that it tasted bitter and burnt

13. 

    Royal_Slide_3168 7 hours ago

    Love the steak and Bella Glos is awesome wine

14. 

    goml23 7 hours ago

    Hey man, that’s a pretty good Pinot you picked there assuming you hate the fuck out of Pinot Noir.

15. 

    gritty600 7 hours ago

    Looks amazing