Long time listener, first time caller here. How’s this?
Long time listener, first time caller here. How’s this?
by Outlaw_Rob
18 Comments
Green-Cardiologist27
Temp is good. Sear is 6/10. Need more heat and make sure it touches the pan’s surface
Just-Formal623
Needs a bit of a better sear. But looks like a great medium to medium rare.
I would definitely eat it!!!
Conscious_Side1647
Better than $100 dollars from a steak house!
jk looks great
C137RickSanches
Congratulations you’re caller 20
FiddyDollas
I’m digging the way you just crushed the potato
2Charlie10
I would say higher heat little less cook time. But that’s me. Not sure the kind of cooking method but a cast iron and good grade olive oil may help as well. Looks good, would eat!
wrizzo99
Nice!
ChemicalSand
I would recommend more neutral oil in the pan to start so that all parts come into contact and can develop crust. Then add in butter in the last minutes and baste. Nice internal temp, looks delish!
cyberpsiko
When the meat is really good(this one looks very nice) I just use salt, seasoning kind of ruin it for me, just use it when the meat is not so good or have been a couple of days in the fridge and is not so fresh.
loveyourself987
Yum!
IceColdCoffee1
If you omit pepper during searing you get a better overall sear because more of the steak is touching the pan. You can add pepper when it’s done
Suggon_Deez_Nutz
Do you beat your meat at any time during the preparation process?
MechaStarmer
You should get a cast iron pan!
armyofant
Looks good to me. I don’t mind less sear every now and then.
Quailman1101
Why’s the front part/tip/tail missing that’s like one of my favorite bites in a ribeye. Otherwise looks good, and as others have said maybe a higher sear for a more developed crust on the outside
akorn123
It looks like it was delicious af. I personally like to get a little char on the outside a bit more but all in all I would not turn away this steak.
Otherwise-Stable2120
I go 7.75/10, need some crust and that fat needs to be poppin a bit more.
As others have said, higher heat less cook time.
Would still eat one and a half of those in under 15 minutes.
18 Comments
Temp is good. Sear is 6/10. Need more heat and make sure it touches the pan’s surface
Needs a bit of a better sear. But looks like a great medium to medium rare.
I would definitely eat it!!!
Better than $100 dollars from a steak house!
jk looks great
Congratulations you’re caller 20
I’m digging the way you just crushed the potato
I would say higher heat little less cook time. But that’s me. Not sure the kind of cooking method but a cast iron and good grade olive oil may help as well. Looks good, would eat!
Nice!
I would recommend more neutral oil in the pan to start so that all parts come into contact and can develop crust. Then add in butter in the last minutes and baste. Nice internal temp, looks delish!
When the meat is really good(this one looks very nice) I just use salt, seasoning kind of ruin it for me, just use it when the meat is not so good or have been a couple of days in the fridge and is not so fresh.
Yum!
If you omit pepper during searing you get a better overall sear because more of the steak is touching the pan. You can add pepper when it’s done
Do you beat your meat at any time during the preparation process?
You should get a cast iron pan!
Looks good to me. I don’t mind less sear every now and then.
Why’s the front part/tip/tail missing that’s like one of my favorite bites in a ribeye. Otherwise looks good, and as others have said maybe a higher sear for a more developed crust on the outside
It looks like it was delicious af. I personally like to get a little char on the outside a bit more but all in all I would not turn away this steak.
I go 7.75/10, need some crust and that fat needs to be poppin a bit more.
As others have said, higher heat less cook time.
Would still eat one and a half of those in under 15 minutes.
Not badly done,however I like it rare.