This is “ H‑E‑B American Style Wagyu Beef Chuck Ribs”. I like my steaks medium rare/ medium. Got a bit distracted and cooked the back pieces well done. Please, any advice is greatly appreciated.
by Living-Delivery2739
5 Comments
Different-Pipe-8698
Honest rating? 3/10. The crust is OK but the cook is uneven and the center is raw. What method did you use?
somethingdotdot
Yea gotta agree with the other dude. Both overcooked and raw. Try reverse searing next time; you’ll get a much more even cook throughout and it takes a bit longer, so more room for error with distractions
lowkeycfo
Never cook but most of it is pretty good temp. A few pieces could go back on the skillit. Nice cut
biologicallyconcious
Not good man. Don’t worry got your whole life still to figure it out.
Hannah_Dn6
Most butchered steaks are cut with even thickness. If the steak is irregular, then cook thin vs thick parts separately or you can reverse sear or sous vide the entire thing.
Use a thermometer or probe if you’re shooting for med rare/med. There’s too much blue and unevenness all over the place.
5 Comments
Honest rating? 3/10. The crust is OK but the cook is uneven and the center is raw. What method did you use?
Yea gotta agree with the other dude. Both overcooked and raw. Try reverse searing next time; you’ll get a much more even cook throughout and it takes a bit longer, so more room for error with distractions
Never cook but most of it is pretty good temp. A few pieces could go back on the skillit. Nice cut
Not good man. Don’t worry got your whole life still to figure it out.
Most butchered steaks are cut with even thickness. If the steak is irregular, then cook thin vs thick parts separately or you can reverse sear or sous vide the entire thing.
Use a thermometer or probe if you’re shooting for med rare/med. There’s too much blue and unevenness all over the place.