So, let me pre answer some things
Yes that is paper plates and a plastic fork. situation is a bite dire atm and wanted to make something nice for my dad today.
Yes I cut it with a rolling pin.
Yes it is the best thing I’ve ever cooked and one of the best things I’ve ever tasted.
I used the spice rub pictured from a fancy steak kit my relative sent me previously. And Emeril’s burger seasoning, this was probably dumb but I put it on tons of stuff.
Rate my meat 🥺
by TruckNuts_But4YrBody
25 Comments
Does a killer job cooking steaks but goes at it with a plastic fork lol
Looks good just let it rest a bit more before cutting in
Also, never heard of beef shoulder before. Apparently it’s a good cut but rare to find in stores because it takes time and skill to excise properly. That makes sense for the rural town I’m in currently. Lots of local farmers and small town grocery/deli. $10 for 2lb of this is crazy.
If anyone has tips specific to shoulder, please let me know
Edit : I’m really shocked to think steak lovers think this looks so good! Thanks for all the comments.
I always overcook chicken and pork out of fear of dying if I don’t. So it’s tough to believe that meat can be this rare and still not bad for you. I had to try really hard not to give this more time for that reason and I’m so glad i stuck to the thermometer and not the color.
I’ve gotten a lot of comments saying to let it rest more to improve and keep more juice inside, however, this was done with reverse searing. Because of my shitty cookware and ventilation it’s the only method I really trust myself to make.
According to the recipe I followed (Kenji Lopez alt) , you don’t need to rest reverse seared steaks. And yet, here we are, with a sopping wet puddle of whateverglobin.
I did accidentally cut them up out of order (coming out the oven I could only sear 2 at a time) so the 2 that unintentionally rested the longest (probably 10 minutes?) Did show some difference. Their plate did have much less juice on it, but the inside was also more washed out (not pictured) and the meat was tougher.
Thanks again for the kind words, I didn’t have much to work with here and I feel good now about making something quality for my dad on this holiday. ✌️
Perfection with the quality of beef and seasonings! Let it rest 20 minutes longer so the ahju will stay in your steak. I would bring a ten-year-old wine if I were invited to this party! Outstanding!
Looks GREAT 💯👍
9/10. It looks fantastic and I’d be thrilled to cook it this well myself. Maybe fell slightly short on the crust otherwise it would be 10/10.
Surprised that cut is as cheap as it is. It looks excellent after your cook.
Rest rest rest next time. That paper plate thank you for all the flavor.
That looks so so good. With that much juice my uncle used to make a nice sauce mixing it with some red wine vinegar and light seasonings. So delicious.
You are well on the road to recovery
Just work on keeping same color inside but getting a crisper darker outside.
Fun part is eating all the trials.
Try ripping hot skillet and oil
My butcher calls these butter steaks. It’s the second most tender, behind the fillet. It’s a thin cut so just a simple sear should be good.
Overall great start. Try to get your pan a bit hotter next time, the internal looks great but it could have more of a crust. And make sure to use a high smoke point oil.
Looks great my friend
This looks absolutely perfect for me.
Get a better cut and it will taste better too, I like a fairly lean Top Sirloin for a budget option.
Solid 9/10 looks awesome! I prefer my steaks rare so that looks perfect to me.
Love your humility— looks delicious! 🤠
From one former vegetarian to another, my sincerest welcome.
Wow. Looks amazing! I’ll be right over!
Perfect
Under cooked and you need to let the steak rest for at least five minutes.
What made you quit being a vegetarian??
EXACTLY the way I like my steak. Juicy AF. Good job!
You did great i love the fact that your were vegetarian and you are eating rare steaks now. Meat is good for you. We just tend to overdo it that’s where it becomes a problem but how can you not it taste so good
Looks beautiful, enjoy
Chef here, that is a beautiful rare steak. Love it. Leave it to rest like everyone else is saying. You did better than 90% of people. I’d love to have you on my line
Only thing I need to know is did you yell “BAM” when you seasoned it!